How much area does the kitchen of an 8,000 square meter restaurant need and what are the design requ

This requires a reasonable plan from the kitchen master, at least 80 square meters, the number of stoves, the demand for cold cuts and inventory.

Generally, the kitchen area is 10% to 20% of the business area, and it is necessary to communicate with the head chef for details, and different types of catering have different kitchen requirements, such as Chinese, Western, hot pot, etc.

The cost of 2W is about 8000 for kitchen facilities bowls, stoves and the like as 1W tables, chairs, and odds and ends

3: Employees if you are yourself.

Finally, as my addition: I used to be a famous chef, I used to open a restaurant, invested in a store of about 80 square meters, and spent nearly 5W yuan.

The general requirements are: bright, ventilated, dry, moisture-proof, safe and hygienic.

Location of the kitchen:

The closer to the main restaurant the better.

It should be kept on the same level as the place of consumption as much as possible.

The closer you are to the energy supply point, the better.

All waste discharged in the kitchen, such as oil fumes, waste water, garbage, etc., shall not cause pollution or other harmful effects to other parts of the hotel, especially the front hall and guest rooms.

The ratio of the total kitchen area to the total dining area is 1:2 to 2:3.

If the kitchen area is too small, it will cause crowding and lack of necessary storage and production space. The kitchen area is too large, which not only lengthens the production line and transportation line, but also occupies valuable business space.

The kitchen floor should be laid with non-moisture-absorbing and non-slip porcelain floor tiles. The ground should be slightly turtle-shaped to allow for scouring and drying. There should be an open drainage ditch on both sides of the turtle's back, especially on the side of the stove, and the drainage ditch should be covered with a cast iron slag net to wash and clean and dispose of waste and garbage.

Stick to the wall with white tiles that do not absorb moisture. From the horizon, stick to the ceiling to wash fumes and dirt.

The kitchen, especially the stove, is a high-temperature operation, which produces a lot of oil smoke, water vapor and other odors. Therefore, the smoke exhaust ventilation function must be good. Exhaust fans, smoke hoods, or range hoods, air supply pipes and other equipment should be installed above the kitchen or stove.

Grease and dirt on these devices must be cleaned regularly to prevent fires and food contamination. Windows that are opened for ventilation must be screened to prevent flies from entering.

Due to the humid environment of the kitchen and corrosive materials, the worktop should be made of non-absorbent, durable, and easy-to-clean materials, preferably with stainless steel worktops. It is better to use hard plastic or compressed rubber for the cutting board, and the cutting board should be used separately for raw, cooked, meat and vegetarian.

The power supply part of all equipment, its gate knife or plug-in should be installed about 1 5 meters above the ground, and protrude from the wall. When cleaning the wall, it can be sealed with a plastic bag or tarpaulin to prevent water and electricity leakage.

The cold storage of meat products in large restaurants should be self-contained and isolated from other rooms.

The kitchen must be equipped with dry warehouses and refrigerated cabinets, which store recently used food, and the temperature is generally controlled at 1 5 degrees. Store raw and cooked foods separately, defrost them regularly, and wash the refrigerator with warm water.

In addition to a sufficient number of sinks in the processing part of the kitchen, several special sinks must be set up on the production line.

In restaurants where conditions permit, the kitchen area should be equipped with a dedicated toilet for employees and be isolated from the outside world.

This kitchen has to be about 100 square meters, mainly depending on whether the customers come to eat or drink something else, if there are more leisure areas for drinks or coffee, it will be about the same