Cold dish room is a cold dish finished products cut with pots of places. Cold food production follow "special people, special rooms, special tools, special refrigeration" of the "five special" system, at its entrance should be equipped with hand-washing and disinfection facilities pre-entry room; cold pots within the device independent air-conditioning facilities to maintain indoor air cleanliness; and set up UV light Sterilizing lamps are installed, and water supply pipes are connected by copper pipes to supply raw drinking water. In order to prevent mosquitoes and flies from breeding, the drainage system in the cold dish room should not be set up open ditch, the ground must be kept clean, the cold dish room can be separated by aluminum alloy glass partition, passing food through the window, the appropriate temperature of the cold dish room should be 24 degrees Celsius or less.

The dishwashing room should be set up in line with the principle of clean and dirty flow, so that the restaurant or processing room used tableware can be conveniently sent to the wash butterfly room for cleaning and send back to be used. In addition, the location facilities of the dishwashing room should also deal with the storage and transportation of waste, pollutants and other garbage. In the process of washing and sterilizing, on the one hand, the tableware enters, on the other hand, there are clean tableware sent out. Therefore, the clean, dirty flow line is clear, no meandering cross position is reasonable. On the contrary, for the unreasonable.

Rough processing room is the fruit, vegetables, aquatic products, poultry, meat and other raw materials processed into preliminary semi-finished products. Roughing room program should be from dirt to clean dirt process, so special attention should be paid to clean and dirty line and avoid clean dirt backflow after processing. The transportation route for the large amount of waste and other garbage generated during the process should not be confused with the clean logistics line. Since aquatic products and poultry are susceptible to bacterial infection, it is best to separate them from the rough processing of vegetables. This means that a meat food processing room and a vegetable food processing room should be set up.

Operating room is a variety of roughly processed raw materials, respectively, according to the dish or cold meat needs to be weighed, washed, cut, and vegetable process, to become a semi-finished products to be further processed raw food, and continue to be sent to the hot stove room to be processed into finished products.

The roughing room and the operation room are set up independently in separate rooms. From raw materials to the finished product production line should be short and smooth, no meandering cross. Roughing room and operation room is more drainage, when the use of open ditch drainage, easy to clean and dredging. Drainage with oil and grease should be set up separately from other drainage systems, and install grease traps. The appropriate temperature of the operating room should be below 26 degrees.

There should be a certain buffer space between the kitchen and dining room, generally use the dining room as a transitional space, can be set up through the double spring door; dish screen; corner entrance and other methods to effectively solve the problem of sound insulation, heat insulation, insulation, odor and other issues, but also to avoid the dining guests to the kitchen of the perspective. Reasonable design of the exhaust volume can be timely suction away from the kitchen stove produces a large amount of heat in the fumes, to ensure that the air circulation in the kitchen without stuffy feeling, so that the chef has a comfortable working environment. The kitchen should have a certain negative pressure value, so that the kitchen fumes, odor will not escape to the restaurant to achieve the effect of heat insulation, odor.