The kitchen decoration planning of theme restaurant design is relatively simple and has problems. Many directors try to reduce the kitchen and storage area in pursuit of larger dining area, thus wasting the redundant talents in this restaurant. This article will introduce the matters needing attention in the kitchen planning after the theme restaurant design to help you plan the restaurant better.

Fire water

The planning of catering kitchen should consider the fire demand. Because there is no consideration for fire protection, the newly renovated restaurant will be demolished immediately.

Construction scheme

To design the overall construction scheme of the theme restaurant, we must first design the site selection and then make internal planning. At the same time, give meaning to the projects operated by your restaurant. Different restaurants operate different projects, and the distribution and functions of kitchens are also different.

Smooth drainage

The drainage of the kitchen must be smooth, the sewer pipe should be large and the water pressure should be moderate. There should be a leaky pool for emission.

Ventilation is very important.

Smoke exhaust and ventilation in the kitchen are very important.

Classified arrangement

According to the content classification of catering projects, according to the production technology and food production process, the distribution function room is arranged to improve the output and reduce the workload of employees.

Hygienic requirements

Rooms with hygienic requirements such as cold dishes or pastry rooms should be designed according to standards, and equipped with air conditioning, anti-virus, disposable hand washing and other related functional equipment.

Garbage cleaning

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

Door design

When designing kitchen sockets, pay attention to the fact that the door is not facing the front door of the bathroom or restaurant or bar.