How to lay out the design of the hotel kitchen

How to lay out the canteen kitchen equipment according to the actual situation of the store, so you need to come to measure clearly and then layout, Oriental Shangpin kitchenware business to contract the canteen kitchen project of various medium-sized hotels, restaurants, and enterprises and institutions, the company free design floor plan, specializing in commercial kitchenware sales and installation, after-sales comprehensive enterprises, welcome powerful friends to negotiate and order. >>>More

With people living.

With the improvement of the water level, people are becoming more and more particular about the quality of life, many people like to go to the tea restaurant party, and there are more and more leisure and entertainment places like the tea restaurant, which has become an indispensable part of people's lives, so how can the decoration design of the tea restaurant attract more guests? Let's talk about it with you. >>>More

Hotel restaurant design essentials.

1. It is best to have an independent restaurant, and it is best to set up an independent restaurant if the area is limited. >>>More

The design ventilation and air conditioning of the hotel kitchen considers: 1. The smoke exhaust of the kitchen stove 2. The equipment supplier of the kitchen utensils needs to determine that when the kitchen is designed, the layout of the entire kitchen equipment should be reasonably arranged and designed according to the site situation and the functions and requirements of the restaurant, and the kitchen equipment should be adjusted in combination with the requirements of the gas company, health and epidemic prevention, environmental protection, fire protection and other departments, and the actual situation of future construction, installation and acceptance should be fully considered. 3. The smell of the kitchen can not enter the restaurant 4. The design of the kitchen should be based on the principle of reasonable process, convenience and practicality, labor saving, and improvement of the working environment of the chef, and there is no need to pursue the more equipment, the better. >>>More

1.Equipment selection: Kitchen design first determines the selection of kitchen equipment and the area allocation of various functional areas. The area allocation determines the type and quantity of the selected equipment, and the equipment selection determines the type and grade of the equipment, which affects the use cost of one-time investment and operation. >>>More