What equipment do you need for a small western restaurant kitchen?

Generally, in the form of a western restaurant, the kitchen is arranged in the center of the building to the last part, and the proportion of the kitchen area accounts for 30% to 40% of the total area. In the case of general restaurants that are not limited to Western food, it is necessary to pay attention to whether the entrance and exit of the food are adjacent to the kitchen or directly connected to the kitchen.

At this stage, the location and area of the kitchen should be assumed first, and after the location and area of the kitchen are determined, priority will be given to the content of guest planning. However, the method of squeezing the kitchen into the kitchen on the fly during the design process is indeed common among designers. The ideal way to carry out graphic planning is to decide the location of the kitchen and each area, and also to review the content of the kitchen and the recipe in advance, but generally compared to the function and equipment of the kitchen, in many cases, the designer does not understand, so it is important for the operator, the kitchen operator or the consultant to study and finalize the content.

The most commonly used are pans, soup pots, juice pots, and family stoves, as well as frying boards, fryers and other major utensils.

First of all, according to the general kitchen configuration, you may need to use large kitchen utensils such as ovens and steamers.