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Anonymous users2024-01-24Incoming - rough processing (divided into vegetables, fruits, meat, seafood, arranged seafood in the innermost) and warehouse - staple food fine processing area, non-staple food fine processing area - pastry room, cooking room, main operation room, cold dish room (need to have a pre-entry room, it is best to have a food port, to avoid entry and exit crossing) - dishwashing room (can not cross with the direction of dish, the exit is as far as possible to the pantry) - pantry (closest to the restaurant, should be equipped with two doors).
It is best to have cold storage, which can reduce the number of freezers in the processing area, so that the operating space is increased, and the classification of cold storage and rough processing is almost the same, but there is more drink area.
I do kitchen design, and I don't have a lot of projects, most of them are government departments. What is written here is definitely not complete, if you have any other questions, you can send them to my mailbox and discuss them together.
Sand in the sand then batch again batch sand again sand again batch again sand again sand and then sand and finally spray.
If it is calculated by area, it is cheaper, and if the unit price is calculated according to the construction area of the room, it is more expensive, and it should be explained before construction, if you don't talk about it, I'm afraid it's not clear now.
There must be a lot of interest to you here.
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