Kitchen and dining room design

My: Question:

How to design a restaurant kitchen is reasonable, and what should be paid attention to in restaurant kitchen design? *Hello: As far as you raise a question, you need to design the general location of the overall construction plan of the restaurant at the same time, and then carry out effective planning inside, and at the same time you need to give the project of your restaurant operation.

The important matters for kitchen design are as follows: 1) The drainage of the kitchen must be smooth [the sewer pipe should be large and the water pressure should be appropriate. [There should be a leaky pool in the sewer] 2) Smoke exhaust and ventilation in the kitchen are very important.

3) The water and electricity of the restaurant should be on the bright line as much as possible to facilitate changes or adjustments in the business process. 4) According to the content classification of the catering project, arrange it according to the process of production and the process of serving, and place the distribution function room, so as to effectively improve the production and reduce the workload of employees. 5) Dishwashing room, washing room, pay attention to the discharge of sewer and the partition of the dining room and kitchen outlet, there should be a special staff channel, and a dishwashing channel, reduce the dish, and return to the same channel.

6) Rooms with hygiene requirements such as cold dish room or pastry room should be designed according to the standard, and relevant air conditioning, antivirus, one-time hand washing, ** and other functional equipment should be prepared. 7) The design should have a dedicated kitchen garbage cleaning room and a dedicated passage, which can ensure the hygiene of the whole kitchen. 8) When designing the kitchen outlet, you should pay attention to the discomfort of the door

The toilet or restaurant is directly facing the door, and the bar is at the main entrance. 9) When choosing equipment and utensils, because kitchen supplies directly affect the production of the front hall and affect the flow of passengers, it is recommended to choose good equipment, which is dedicated and feasible, which can ensure performance and use. 10) The overall design and placement of the kitchen are neat and smooth, the lighting should be bright, the functional partition is obvious, and the access channel is natural.

Referring to the above practices, there is still some help for the design of the kitchen.

Think about practicality first. After all, it is a long-term home, and the open kitchen is only for viewing, not practical.

1.To keep back very tidy, can't.

The top of the bar is made of glass, which is more effective.