The equipment of a restaurant kitchen generally includes five parts, namely storage equipment, washing equipment, conditioning equipment, cooking equipment and dining equipment. From the professional restaurant designer's point of view, the restaurant kitchen design should be combined with the chef's usage habits. Generally speaking, the kitchen is divided into four parts: washing area, meal preparation area, cooking area and extension area. Arrange the placement of common utensils according to the kitchen area and personal habits of cooking procedures.

Cooking utensils, mainly stoves, cooking utensils and related cooking tools and appliances. Cabinets with different textures will also make users feel different. Relatively speaking, log panels are more comfortable than stainless steel panels. The height of the cupboard and the opening and closing direction of the cupboard door are also key factors, and everything should be based on humanized design such as easy access to goods. Height of the operating platform When working in the kitchen, the height of the operating platform plays a decisive role in preventing fatigue and turning flexibly. Bending forward for 20 degrees Celsius for a long time will produce a great load on the waist. In the long run, back pain will follow. Therefore, before buying or customizing cabinets, it is best to refer to the chef's height and usage habits. We should also make sure that the kitchen is well ventilated. We might as well choose the design scheme of Ming kitchen with window opening system, increase the ventilation system of the kitchen and choose a range hood with higher power.

Storage equipment is divided into two parts: food storage and utensils storage. Food storage is divided into refrigerated and non-refrigerated, and refrigeration is realized through the refrigerator and freezer in the kitchen. The storage of utensils and articles is to provide storage space for tableware, cookers and utensils. Storage appliances are completed through various bottom cabinets, hanging cabinets, corner cabinets and multifunctional decorative cabinets. Washing equipment includes hot and cold water supply system, drainage equipment, washing basin, washing cabinet, etc. Garbage generated in kitchen operation should be provided with garbage bins or sanitary buckets after washing, and modern family kitchens should also be equipped with disinfection cabinets, food waste shredders and other equipment. Conditioning equipment mainly includes tools and appliances for conditioning countertops, sorting, cutting vegetables, batching and modulation. With the progress of science and technology, the number of vegetable cutters, juicers and brewing machines used in family kitchens is increasing.