Kitchen area ratio
The kitchen area accounts for 20% of the whole dining area, and the minimum is not less than 10%. This means that the kitchen is not only a place to cook delicious food, but also a key link of hotel service quality!
ventilating device
Ventilation in the kitchen is very important, especially in the side dishes and cooking areas. It is necessary to maintain negative pressure, ensure air circulation and let food be born in a fresh environment.
Use water and open ditch
The water in the kitchen should be convenient, and single tank or double tank pool should be selected to ensure the cleanliness and hygiene of the food production environment. Open ditch design should also be reasonable, so that the water flow is smooth and no dead ends are left.
Ground material selection
The kitchen floor should be carefully selected. Before finding a novel and practical non-slip floor tile, red steel brick is a good choice, providing a safe operating environment for chefs.
Dishwashing room layout
The dishwashing room should be close to the dining room and kitchen, preferably on the same plane. Ensure that tableware is disinfected reliably, so that customers can eat safely and healthily.
Lighting illumination
Kitchen lighting should not only be practical, but also help to prevent knife injuries, pursue fine knife work and reduce sundries from mixing into restaurants. Proper lighting makes food more attractive!
Ventilation and air conditioning
The ventilation and air conditioning design of the kitchen should be reasonable, which should not only make the chef feel comfortable, but also prevent the kitchen smell from entering the restaurant and create a pleasant dining environment for customers.