there is a door.

restaurants specializing in cold dishes will be equipped with a pre-entry room and a cold dish room. The cold dish room should be divided into a front room and a back room. The cold dish room is closed and separated from other departments in design. The pre-entry room is included in the cold dish room, usually with doors. Most restaurants use automatic doors, which can directly enter the cold dish room from the pre-entry room.

The cold dish room is a special place for cutting, matching and loading cold dishes, and it is not allowed to process other food and store items unrelated to cold dishes. Chopping boards, knives and containers used in cold dishes rooms are strictly prohibited from being mixed with other departments.