What to pay attention to in the kitchen decoration of the hot pot restaurant

The decoration of the hot pot restaurant should pay attention to the problem of air circulation, the hot pot itself has a large oil smoke, and it smells all over the body after eating.

Safety is the first, when the fuel is gas, it is necessary to pay more attention to ventilation, the floor is required to be non-slip, the oil is naturally slippery, and there are hidden dangers when customers drink too much and walk on it, so it is best to design it as barrier-free. This allows for a trolley to be used for bowl collection and serving.

In the selection of decoration materials for hot pot restaurants, it is necessary to unify the design according to the grade of the restaurant and the cultural background of the hot pot restaurant.

The decoration design of a hot pot restaurant should be measured from the actual situation of different hot pot restaurants, and measured by factors such as architectural style, hot pot grade, and geographical location to attract customers.

Decoration of an open hot pot restaurant. It is possible that the hot pot restaurant will be located in a more prosperous neighborhood, that is, the side of the hot pot restaurant facing the street is completely open, there is no window partition, and customers can enter casually without any obstacles. This is the business model adopted by most hot pot restaurants.

Semi-open hot pot restaurant decoration. This decoration mode is suitable for some small and medium-sized hot pot restaurants. The entrance door is moderately open, the glass is bright, and sometimes the windows are tilted, so that customers can directly see the interior of the store from the street, which has a certain inducing effect on customers.

Decoration of a closed hot pot restaurant. That is, the side of the hot pot restaurant facing the street is covered with a display window or glass, and the entrance door is as small as possible. Generally, this mode is not used in the decoration of hot pot restaurants, because this method is not conducive to the emission of smoke gas.

Different hot pot restaurant decoration modes have different suits.

1.The area of the kitchen.

When designing the equipment and layout of the kitchen, it is necessary to consider the area of the kitchen, which is safe and easy to operate. The kitchen area is controlled to about 30-60 square meters.

2.Electricity supply in the kitchen.

The kitchen is a place where electricity is concentrated, so it is necessary to have separate control devices and overload protection devices. After passing through the kitchen, the wires should be moisture-proof, anti-corrosion, exothermic, and anti-mechanical wear. Each unit has a reliable grounding wire and a nearby circuit breaker.

3.Lighting and ventilation in the kitchen.

Good lighting and ventilation ensure that the flavorist can accurately judge the color of the food, in addition to improving efficiency and reducing injuries. It must be equipped with fly-proof, dust-proof and rodent-proof facilities.