General kitchen dining area accounted for 20% of not less than 10% of the hotel kitchen design ventilation and air conditioning consider: 1, cooking stove smoke two, kitchen ventilation, can not make feel hot three cooks, kitchen odors can not enter the restaurant 4 determine the purpose and process design the kitchen, in restaurants, hotels and guesthouses catering sector is extremely important. An ideal design solution not only allows the chef in close coordination with the relevant departments, orderly, but also for making delicious food provides a good comfortable environment. Customers also so they can get better service, and continue to improve customer retention rates. Conversely, a shoddy design, may be due to equipment, utensils arranged unreasonable, resulting cooks do not use it easily, you can not sway their cooking techniques affect the quality produced, after a long time will inevitably affect the restaurant or the hotel's reputation.
   
    Thus, for kitchen design, the entire kitchen equipment layout according to site conditions and restaurants feature that requires a reasonable arrangement and design, combined with the gas company, health and epidemic prevention, environmental protection, fire departments, kitchen equipment requirements of program adjustments, taking full account of future construction, installation and acceptance of the actual situation. In the design of the kitchen layout programs should strictly abide by the following principles: understand the customer's established kitchen dishes are designed as a center; strict accordance with the format of raw and cooked foods separate principle, ensure that the kitchen food hygiene. In this context, to shorten the delivery process, so that the way forward is clear; kitchen space and job location reasonable arrangements to ensure that the chef could carry out their duties, division of labor, increase production and quality; kitchenware, utensils layout has a reasonable space vision facilitate management; against unreasonable original device, try to be modified or utilized in order to meet the economic principles; kitchen exhaust systems, to maintain air circulation and no sweltering as the basic objective in order that the kitchen has a comfortable working environment ; kitchenware comply with fire safety, health, environmental protection regulations to ensure safety and to avoid damage. In the choice of design company, you should know whether to undertake the hotel, staff canteens and clubs, office buildings and other commercial kitchen has extensive experience in engineering, whether in program design as well as water, electricity, ventilation and other supporting program design with a mature set of processes . Century kitchen philosophy should be: thrift, innovation, the pursuit of the best service.
 
    Kitchen design should be based on reasonable flow, convenient and practical, save labor and improve the working environment for the principle chef, not the pursuit of equipment the better. Kitchen equipment and more while the useless, not only resulted in increased investment, and take up floor space, the kitchen is not open to display their production operations to increase insecurity, but no need to blindly pursue beautiful style, shape fancy. The hotel has now several situations: First, when new or remodeled kitchen, one-sided pursuit of design renderings neat, buy equipment to see samples of light-heavy appearance, the result is too thin board bought the equipment, quality too light to use on a shake table , stove burning on a swollen, refrigerator accidentally warming. Some devices also seem novel, advanced features, and the real practical value is not high, like a lot of hydrovent, lift pantry ladder and so on. Construction workers are often withdrawn, the hotel staff to build exit, take over Jiaokubudie chefs, cooks became a slave device. The two cases, as long as the chef mentioned improving the working environment of the kitchen to do advanced neat, on the uncontrolled expansion of area and space to develop. Not only that, also a huge kitchen for infinite separation, the jobs closed to each other, unseen, should be called, not only increasing the chef distance transport of goods, but also inconvenient care of each other, improve work efficiency, more prone to security risks. Therefore, the kitchen should be designed to focus on food and beverage management style, fully consider the practical, durable and convenient principles, specifically, should be given special attention to the following aspects:
    A kitchen ventilation. Regardless kitchen advanced hydrovent optional, or even directly using simple exhaust fan, the most important that the kitchen, in particular dishes, a negative pressure cooking zone. The so-called negative pressure, the amount of air that is discharged into the kitchen to be greater than the added fresh air. So the kitchen to keep the air fresh. But in the main kitchen pumping fumes, but also can not be ignored oven, oven, steamer, steam boiler and steam sterilization cabinets, dishwashers, etc. resulting aggregate, waste gas, to ensure that all are not in the kitchen area filled with smoke and stranded.
    2, kitchen chef Ming, Ming file. Restaurant Kitchen Design Ming Ming file is catering to a certain period of the product. Design bright kitchen, Ming file, at least not so designers should pay attention to increase restaurant fumes, noise and unsightly scenes. Some of it should only be the final stage of production for display of bright kitchen design, it is not necessary to come clean.
    3, the kitchen floor. Kitchen floor design and material selection, must not blind obedience, must be carefully decided. In the absence of choice to innovative and practical Fanghuadezhuan before using red steel brick nonetheless effective move.
    4, kitchen water and ditches. There are many in the design of the kitchen sink (basin), because with too little, too small, making the chef to run very far to find see the pool, so it is difficult to take into account altogether busy cleaning, kitchen hygiene hardly convincing Service . Ditch the kitchen is the kitchen effluent important channel. Some kitchen ditches can be shallow, or too rough, or no gap between high and low, or no organic connection, making the kitchen connected to the ground or water, or smelly, kitchen difficult to achieve dry clean. Therefore, when the kitchen design should take full account of raw material thaw, wash, cook and clean water access to clean water needs, as far as possible in the right position to use single or double sinks, and ensure food production and the environment clean and tidy.
    5, the kitchen lights. Restaurant lighting heavy culture, with emphasis on practical kitchen lighting. Here's practical, mainly referring to the Pro oven cooking have enough light to capture food color; chopping board should be cut with a bright light, in order to effectively prevent cuts and the pursuit of fine knife; the dish on top of playing Dutch have adequate lighting effectively reduce weeds and into restaurants and more mixed. Kitchen lighting does not have to be like the same luxurious and elegant restaurants, the layout neat, but its role must not be overlooked. Aided design is to strengthen the capabilities necessary to improve the food supplement.
    Aided design, mainly refers to the division of functions in the restaurant on both not directly serve the guests dining restaurant consumption, production and production do not belong in the kitchen dishes. But few of these designs, restaurant may seem vulgar indecent, even noisy messy; kitchen production and content will become intermittent, or even incomplete. These aided design mainly pantry and scullery, etc. Pantry is equipped with open food supplies, and create conditions for a smooth open dining places. Most of the traditional food and beverage management with this design and equipment did not cause enough attention. Therefore, there have been many restaurants diffuse pollution smoke aggregate, the food service forgetful phenomenon. Pantry design should pay attention to the following aspects:
    1. Pantry should be in the dining room, kitchen transition zone. In order to clamp, put pantry clip, easy to notice zoned single member, from vegetables to be convenient, stop communication dishes.
    2. Kitchen and dining with double doors between dual channel. Between kitchen and restaurant across from the fumes true, every noise, every role is a two-door temperature setting. Overlap with two doors set to not only act as a "three across" role, but also blocking the line of sight of the kitchen offers direct perspective, an effective solution to a number of hotel furnishings screen issue.
    3. Pantry have enough space and equipment design and equipped with dishwashing room, in the restaurant business, you can effectively reduce the damage cutlery, tableware washing and hygiene quality assurance, the design should deal with the following aspects of the problem: A. Scullery should be close to dining room, kitchen, and strive with restaurant in the same plane. Scullery position to close dining room and kitchen, convenient transfer dirty cutlery and kitchen utensils better. Scullery and restaurants remain in the same plane, mainly in order to reduce labor intensity transmitted tableware. Of course, in large catering activities, dining car push tableware, which is a prerequisite. B. Scullery disinfection facilities should be reliable. Scullery not just assume cleaning tableware, kitchen utensils responsibility, and is responsible for all washing tableware disinfection. While washing dishes by hand dishwashing room, you must wash after, according to the hotel's energy and site conditions and other specific circumstances, the configuration of specialized disinfection facilities. Disinfected after this, and then with a clean cloth tableware for restaurants, kitchens.