Cafeteria kitchen cafeteria kitchen area, fully functional equipment, personnel division of labor is more detailed, due to more concentrated meal time, more people, so you need to configure a large steamer cabinets, pots and pans, steamed buns machine, and other large-scale equipment. 3, hotel kitchen restaurant kitchen is called zero kitchen, because the kitchen needs to respond to the needs of the guests at any time to order, so the kitchen must have a wider range of technical reserves and supplies Reserves, and need a lot of space for storage and work, so as to improve efficiency and ensure a smooth workflow. 4, fast food restaurant kitchen fast food restaurant is characterized by the diversity of operating varieties, specialization, so the size of the kitchen needs to match the ability of the equipment for meals, equipment is generally not much, but need to be based on the varieties of operating meals to buy equipment machinery. 5, open kitchen open kitchen is a new business model. Kitchen is a new business model, requires simple equipment, planning and design requirements spacious, bright and beautiful. Open kitchen to the back of the kitchen and the front of the store merged together, reducing the link between the food, shorten the distance, and the kitchen in front of the customer to show the food and the final meal process, the chef directly cooking operations, increasing the interaction between the staff and the dining staff, so that the guests can rest assured to enjoy the food. 6, the stall kitchen kitchen design is the key to the clever use of space as well as the limited equipment. It borrows space to set up tables, kitchen area is very small, the equipment is very simple, because this form of kitchen operation is highly transparent, raw materials and operation at a glance, so by supermarkets, restaurants and other places are widely introduced. 7, distribution center kitchen distribution center kitchen is the catering industry is concentrated in a large city of a mode of operation, which specializes in all kinds of raw materials rough, semi-finished products and finished products processing, production, distribution center kitchen Generally larger scale, advanced equipment, storage space and processing space is larger, according to the market booking, batch procurement, processing into production, boxed distribution. 8, fast food distribution center kitchen this kitchen does not set up a restaurant, generally larger, fully equipped advanced, according to the ordering of food, mass production, assembly line operation, boxed distribution. Mainly for enterprises, school takeaway delivery, or for a number of fast food restaurants to provide finished or semi-finished products.