Cold food kitchen and hot food kitchen is not on the same floor advantages is that this is more healthy, hygienic, the disadvantage is inconvenient.

According to the Code of Practice for Food Safety in Catering Services issued by the State Food and Drug Administration, if a restaurant wants to sell cold dishes, there needs to be a special cold dish room inside the kitchen. Cold dishes are to be a fixed temperature environment, so as not to decay too quickly, hot dishes need to stove fire cooking, high ambient temperature, in order not to affect each other so the environment requires separation. Secondly, most of the cold dishes are cooked, most of the raw materials of the hot dishes are raw and cold, in order to public health, so raw and cooked items should be separated.