The method is as follows:

1) The drainage in the kitchen must be smooth [the sewer pipe should be large and the water pressure should be appropriate.

2) Ventilation is very important in the kitchen.

3) The water and electricity in the dining room should be open as far as possible, which is convenient for changes or adjustments in the business process.

4) According to the content classification of catering projects, it is arranged according to the production process and the food production process, and the distribution function rooms are placed, which effectively improves the production and reduces the workload of employees.

5) In the dish washing room and vegetable washing room, pay attention to the discharge of water and the division of the food outlets in restaurants and kitchens. There should be a dedicated staff passage and a dish washing passage, so as to reduce the output of vegetables and return them to the same passage.

6) rooms with hygienic requirements such as cold dishes room or pastry room should be designed according to the standard, and relevant functional equipment such as air conditioning, antivirus, hand washing once and * * should be prepared.

7) The design should have a dedicated kitchen garbage cleaning room and a dedicated passage to ensure the hygiene of the whole kitchen.

8) When designing the kitchen outlet, we should pay attention to the fact that the door is not right: the bathroom or restaurant is right in front of the door, and the bar is right in front.

9) When choosing equipment, supplies and appliances, it is suggested to choose good equipment because kitchen supplies directly affect the products in the front hall and the passenger flow, which can ensure the performance and use.

11) The overall design and arrangement of the kitchen are neat and smooth, with bright lights, obvious functional divisions and natural access

I hope it will help you.