The kitchen area of a general restaurant should not be less than 35% of the dining area, and the ceiling height of the kitchen should not be less than 2700 mm

Descending plate in logistics area

The backup area of all kitchens needs to be reduced by at least 300 mm ~ 350 mm, and the open kitchen needs to be reduced by 150mm to facilitate the installation of push-in cold storage and trench.

♂? Kitchen load

The load of kitchen requires 500kg/ room in general area, 700kg/ room in special structure area and 800kg/ room in general warehouse and cold storage.

Separating tank

Oily wastewater from kitchen area and food processing area must pass through grease trap before it can be discharged into sewer. The central grease trap in the kitchen should be designed outside the kitchen area, and its capacity can meet the requirement of once a week.

steam heating

Some food processing equipment and dishwashers need to be heated by steam, but the equipment itself has no steam heater and needs to be provided by steam pipes.