1, the kitchen layout design should meet the needs of established dishes. 2. Strictly master the principles of separation of raw and cooked food, cleaning and sewage diversion to ensure kitchen food hygiene. 3. The production process is short and smooth, avoiding circuitous crossing, shortening the conveying process as much as possible, and making the path clear. 4. The functional areas of the kitchen are clear, independent and communicate with each other, which is convenient for chefs to perform their duties and cooperate with each other. 5. There is a reasonable operator's walking space, which is convenient for the chef to work, with broad vision and convenient management. 6, the kitchen should be set up a good smoke exhaust system, to ensure air circulation, no sultry feeling, let the chef have a comfortable working environment.
These are all things that we need to pay attention to when designing. I hope I can help you!