①Kitchen location:

-The closer to the main restaurant, the better.

-Should be on the same level as the place of consumption as far as possible.

-The closer to the energy supply point, the better.

- All the waste emitted in the kitchen, such as fumes, wastewater, garbage, etc., must not cause pollution or other harmful effects on other parts of the restaurant, especially the front room and guest rooms.

② total area of the kitchen and the ratio of total area of the restaurant to 1:2 to 2:3 more economical and reasonable. Kitchen area is too small, will cause congestion, the lack of necessary storage of materials and production sites. Kitchen area is too large, both lengthened production lines and transportation lines, but also occupy a valuable business site.

③ kitchen floor should not absorb moisture and non-slip porcelain tile pavement. The ground should be slightly turtle-back shape, so that scouring and drying. The back of the turtle on both sides, especially by the stove side should be set up drainage ditch, drainage ditch should be covered with cast iron slag net in order to flush the cleaning and disposal of waste garbage.

④ Use white tiles that do not absorb moisture to paste the wall. Starting from the horizon, stick to the ceiling, in order to clean the fumes and dirt.

⑤ The kitchen, especially the stove line, is a high-temperature operation that produces a lot of fumes, water vapor and other odors. Therefore, the smoke ventilation function must be good. In the kitchen or stove should be installed above the exhaust fan, smoke hood, or hood, air ducts and other equipment. The grease and dirt on these devices must be cleaned regularly to prevent fire and food contamination. Windows opened for ventilation must be fitted with screens to prevent flies from entering.

⑥ Because the kitchen environment is humid, and corrosive substances, the work surface should be non-absorbent, strong and durable, easy to clean materials made of stainless steel worktops as well. Cutting board with hard plastic or compressed rubber is good, cutting board to raw, cooked, meat, vegetarian separate use.

⑦ power supply part of all the equipment, its gate or plug sit should be installed in the ground about 1.5 meters away from the place, and protruding from the wall. In the cleaning of the wall can be sealed with a plastic bag or tarpaulin to prevent water seepage and leakage.

⑧ large hotel storage of meat food freezer should be self-contained system, isolated from other rooms.

The kitchen must have a dry warehouse and refrigerated cabinets, refrigerated cabinets to store the recent use of food, the temperature is generally controlled at 1 to 5 degrees. To separate raw and cooked food storage, and regular defrosting, wash the freezer with warm water.

⑨ kitchen in addition to the processing part of the establishment of a sufficient number of washing pools, must be in the production line to set up several specialized hand-washing sinks.

⑩ in the conditions of the hotel, the kitchen area should be built staff dedicated bathroom and isolated from the outside world.