Yes, rationality is the rationality of spatial layout, which is determined by the kitchen area, the area of each space in the kitchen and the convenience of use, as follows:

1. There should be an appropriate ratio of kitchen area in the area of restaurants, such as the ratio of western restaurant area to kitchen area is about 7:3, and the ratio of Chinese restaurant area to kitchen area is about 3:1.

2. The kitchen layout can be reasonably arranged according to the technological processes such as hot processing room, production room, food preparation room, warehouse, kitchen service room and tableware washing, disinfection and storage. {If you have design requirements for a restaurant, please search: Wanwei Design }

3. The thermal processing room is generally the center of the kitchen, accounting for about 41-51% of the kitchen space.

4. The area of the dishwashing room depends on the total kitchen area, generally not less than 21% of the total kitchen area.

5. The kitchen in the back kitchen should have water source for easy operation and cleaning. Water taps such as cleaning pool should be as intelligent as possible, and pedal, elbow or induction type should be used to transport cold and warm water.

safety

the safety of the kitchen should start from the aspects of floor, wall, ceiling, drainage and ventilation, fire fighting and so on, so as to ensure the safety of all aspects of the kitchen. The specific requirements are as follows:

1. The kitchen floor should be made of wear-resistant, water-impermeable, corrosion-resistant, anti-slip and easy-to-clean materials, and the ground drainage should be properly handled.

2. The walls of the kitchen should be made of light-colored materials that are non-toxic, odorless, impervious, smooth and difficult to scale. The joints between walls, between walls and the ground, and between walls and the ceiling should have a certain radian (the radius of curvature is above 3cm) to prevent fouling and facilitate cleaning. Places that need to be washed frequently and places that are prone to moisture should have a dado of 1.5m or more made of smooth, non-absorbent, light-colored, durable and easy-to-clean materials (such as ceramic tiles and alloy materials). It is recommended to lay it on the top of the wall in all kinds of special rooms.

3. The ceiling of the kitchen should be more than 3m above the ground. If the ceiling is uneven in structure or has pipes passing through it, it can be decorated into a flat and easy-to-clean ceiling. The ceiling in places with more steam can be properly sloped to reduce the possibility of condensate dripping.

4. The drainage pipeline in the kitchen should be unobstructed, and no open ditch should be set in the clean operation area. If open ditch drainage is needed, a perforated strainer should be affixed. The internal corner of the ditch is arc-shaped, with water seal and rat prevention device. With greasy drainage, oil separation facilities should be installed. The drainage ditch should have a slope, and the joint between the side surface and the bottom surface should have a certain radian (the radius of curvature should not be less than 3cm), and a detachable cover plate should be provided. The direction of drainage should be designed to prevent sewage from flowing backwards.

5. ventilation and exhaust should be properly handled in each processing room to prevent the kitchen fume from polluting the restaurant. There are many types of exhaust equipment, so general restaurants should choose them according to their actual situation. The discharged flue gas must meet the relevant detection standards, and the noise at the discharge outlet must meet the relevant standards. When the workshop is naturally lit, the window opening area should not be less than 1/6 of the ground area; In natural ventilation, the ventilation opening area should not be less than 1/11 of the ground area.

6. The fire resistance rating of the hot working room in the kitchen should not be lower than Grade II, and there must be fire fighting equipment such as fire extinguishers and fire blankets, and the location and quantity should be designed according to different areas, and there should be lighting and fire escape lights. When gas is used as fuel, except for the hose at the interface, the gas source and the stove should be connected by hard pipes; The gas source should be treated with fire prevention and explosion prevention.

The kitchen design of dining space is a humanized design, and the above kitchen design requirements are all based on humanized needs. Therefore, when we design the kitchen, we need to cut into a suitable design concept from the perspective of "people", so as to produce a better design effect.