General kitchen accounts for 20% of the dining area can not be less than 10%. The design of the hotel kitchen need consider ventilation and air conditioning : 1, the smoke of the kitchen stove 2, the ventilation of the kitchen, can not make the chef feel hot 3, the smell of the kitchen can not enter the restaurant 4 Determining the use and process design of the kitchen is extremely important in the food and beverage departments of restaurants and hotels. An ideal design solution not only allows the chef to work closely with the relevant department staff, but also provides a good environment for making delicious food. As a result, customers can get better service and continuously improve customer return rate. On the contrary, a shoddy design may be caused by unreasonable arrangement of equipment and utensils, which may cause the chef to use it without being able to use its cooking technology and affect the quality of the product. The long time will inevitably affect the reputation of the restaurant or hotel.

    Therefore, when designing the kitchen, the layout of the whole kitchen utensils should be reasonably arranged and designed according to the site conditions and the functions and requirements of the restaurant, and the adjustment of the kitchen equipment should be carried out in conjunction with the requirements of the gas company, sanitation and epidemic prevention, environmental protection, fire protection and other departments. Fully consider the actual situation of construction, installation and acceptance in the future. When designing the kitchen layout plan, the following principles should be strictly adhered to: understanding the established utensils of the customer's kitchen, the design is centered on this; strictly according to the principle of separation of the raw and cooked food, to ensure the kitchen hygiene. Under this premise, the transportation process should be shortened as much as possible to make the road clear; the kitchen space and working position should be arranged reasonably to ensure that the chefs can perform their duties and work together to improve the quantity and quality; the layout of kitchen utensils and tools have reasonable space, which makes the vision broadly and conveniently to manage; it is necessary to modify or utilize the original equipment that is unreasonable to meet the economic principle; the air extraction system in the kitchen is to maintain the air circulation and no sultry heat as the basic goal, making the kitchen have a comfortable working environment. The kitchen utensils comply with fire protection, sanitation and environmental regulations to ensure safety and avoid damage. When choosing a design company, you should know whether it has rich experience in undertaking hotel projects, staff canteens, kitchens such as clubs, commercial office buildings, etc., whether it has a mature set of processes in design of the scheme and design of water supply, power supply, ventilation and other supporting schemes.The cross-century kitchen management philosophy should be: diligence, innovation, and the pursuit of the best service.

    Kitchenware should be based on the principle that the process is reasonable, convenient and practical, save labor, improve the working environment of the chef, and do not have to pursue more equipment. Too many kitchen equipments that are will be useless, which not only causes high investment, but also occupies space on the site, so that the production operations of the kitchen can not be opened, and increased insecurity , and there is no need to blindly pursue the style and beauty. Now there are several situations in the hotel: First, when building or renovating the kitchen, the one-sided pursuit of design renderings is neat, buy equipment to see the sample appearance, the result is that the purchased equipment board is too thin, too light, and the workbench once use and occur shaking. The stove once burned and occur heave , the refrigerator once use and occur heating . There are also some devices that look novel and advance function, but the real practical value is not high, such as water-proof hoods, lifting food ladder and so on. It is often when workers retreat of construction , the staff retreat hotel building , the chefs who took over and feel grievances. the chef became a slave for the equipment. In the second case, as long as it refers to improving the working environment of the chef, the kitchen should be clean and tidy, and the area will be expanded and the space expanded immoderately. Not only this situation, but also a large kitchen is infinitely separated, each work room is closed with each other, invisible, inaudible, which increases the distance for the chef to carry goods, and it is inconvenient to correlate care, improve work efficiency, and is more likely to cause safety hazards. Therefore, the design of the kitchen should closely focus on the management style of the catering, fully consider the principles of practicality, durability and convenience. Specifically, it should pay special attention to the following aspects:

    1. Ventilation of the kitchen. Regardless of whether the kitchen is equipped with an advanced water-proof hood or even a simple exhaust fan, the most important thing is to create a negative pressure in the kitchen, especially the side dishes and cooking areas. The so-called negative pressure, that is, the amount of air discharged is greater than the amount of fresh air added to the kitchen. This way the kitchen can keep the air fresh. However, while extracting the main smoke from the kitchen, you should not neglect the turbidity and exhaust gas generated by the baking oven, the oven, the steam cooker, the steam boiler, the steam sterilizer, the dish washer, etc., to ensure that all the smokes are not diffused and staying in the kitchen area. 

    2, the cooking kitchen , cooking station.The design of the restaurant about the cooking kitchen , cooking station are the products of the catering industry to a certain period of time. Design the cooking kitchen, cooking station, at least pay attention to the design should not increase the restaurant' soily smoke, noise and unsightly scenes. Some of them are only suitable for the final stage of production, and there is no need to show them.

    3. Kitchen floor. The design and selection of the kitchen floor must not be blindly obeyed and must be carefully determined. The use of red steel bricks is still an effective measure before choosing new and practical anti-slip bricks.

    4, the kitchen water and open ditch. When many kitchens in the design of the sink (pool), due to the equipment is too little, too small, so that the chef has to run far to find the pool, when they on busy it is difficult to care about cleaning, it is difficult to believe the kitchen in service . The open channel of the kitchen is an important passage for kitchen to discharge sewage . Some kitchens are too shallow, too rough, or have no height difference, or no valid connection, which makes the kitchen has much water, or emits bad smell making kitchen is difficult to dry and clean. Therefore, in the design of the kitchen, we must fully consider the cooker easy to wash all kinds of needs for the chef to take water and clean water, and install the single-slot or double-slot pool in the right place to ensure the cleanliness and hygiene of the food production environment.

    5, the kitchen lights. The lighting of the restaurant is focus the culture and the lighting of kitchen is focus the practical. The practicality here mainly means that there should be enough light in the cooking oven to grasp the color of the dishes; the cutting board should be equipped with bright lights to effectively prevent the knife wound and the pursuit of fine knife work; there must be sufficient light above the dish,effectively reduce the weeds into the restaurant and so on. Kitchen lighting does not have to be as luxurious and elegant as a restaurant, and its layout is neat, but its function must not be ignored. Auxiliary design is a necessary complement to enhance the catering function.

    Auxiliary design mainly refers to the function of catering functions, which is not only a restaurant that directly serves guests to have meal, or a kitchen that not produced as kitchen. But without these designs, the restaurant may appear vulgar and even messy; the kitchen production and serving will become intermittent and even incomplete. These auxiliary designs mainly include a preparation cooking room and a dish washer. The preparation cooking room is a place for equip the cooking device and convenient to serve foods for prepared . Traditional catering management has not paid enough attention to this design and equipment. Therefore, there have also been many restaurants that are filthy and the service of serving foods has been lost. The design of the preparation room should pay attention to the following aspects:

    1. The preparation cooking room should be in the transition zone between the restaurant and the kitchen. In order to facilitate the folder and release of the food clips, it is convenient to inform the planners, and it is convenient to communicate information such as starting serve food and stopping serve food.

    2. There is a double door and double lane between the kitchen and the restaurant . There is a two-door setting between the kitchen and the restaurant that really separates the smoke, noise, and temperature. The overlapping arrangement of the two doors in the same direction not only plays the role of "three compartments", but also obscures the customer's direct perspective of the kitchen, effectively solving the problem of several hotel furnishings screens.

3. The preparation cooking room should have sufficient space and place the dish washer . In the catering business, it can effectively reduce the damage of tableware, ensure the washing and sanitary quality of the tableware, and should deal with the following problems in design: A. The dish washing room should be close to the restaurant, kitchen, and strive to be on the same plane as the restaurant. The location of the dish washing room is close to the dining room and kitchen, making it easy to transfer dirty cutlery and kitchen utensils. The dish washing room is kept on the same floor as the restaurant, mainly to reduce the labor intensity of the staff who transport the tableware. Of course, after a large-scale dining event, the dining car pushes the tableware, which is also a prerequisite. B. The dishwasher should have a reliable disinfection facility. The dishwasher is not only responsible for cleaning dishes and kitchen utensils, but also for the disinfection of all washing dishes. In the dishwasher room where the tableware is washed by hand, special disinfection facilities must be arranged after washing according to the specific conditions of the hotel's energy and site conditions. After disinfection, wipe the dishes with a clean cloth for use in restaurants and kitchens.