Canteen kitchen
The canteen kitchen has a large area, complete facilities and fine division of labor, and needs to be equipped with large equipment such as steamed rice cabinets, cauldrons and steamed buns machines.
Dining room kitchen
Hotel kitchen is called zero-point kitchen, which needs extensive technical and material reserves and large storage and working space to improve work efficiency and ensure smooth workflow.
Snacks restaurant kitchen
Fast food restaurants are characterized by diversified business varieties, and the size of the kitchen needs to match the catering capacity of the equipment. Generally, equipment is not needed, but equipment and machinery need to be purchased according to the variety of meals.
open-plan kitchen
Open kitchen is a brand-new business model, which needs simple equipment and spacious, bright and beautiful planning and design. The open kitchen combines the back kitchen with the front shop, which increases the interaction between employees and diners and allows guests to enjoy delicious food with confidence.
Food stall kitchen
The key to the design of food stall kitchen lies in the clever use of space and limited equipment. It borrows space to set the dining table. The kitchen area is very small and the equipment is very simple, because this form of kitchen has high transparency and the raw materials and operation are clear at a glance.
Distribution center kitchen
Distribution center kitchen is an operation mode of big cities with concentrated catering industry. Generally, it has large scale, advanced equipment and large storage space and processing space. It can be purchased, processed into products in batches, packed and distributed according to the market reservation.
Fast food distribution center kitchen
There is no restaurant in the kitchen of fast food distribution center, which is generally large in scale and advanced in equipment. It is distributed according to ordering, mass production, assembly line and packaging. Mainly for enterprises, schools take-away food delivery, or for a number of fast food restaurants to provide finished or semi-finished products.