The area between cold dishes in the central kitchen shall not be less than

The area of the cold dish room in the central kitchen should be about 10 square meter. In the design and planning, an area of at least about 10 square meter is specially set to meet the requirements of cold dish production and storage. When building a central kitchen in restaurants, large canteens, banquet places, etc., considering that cold dishes have high requirements for refrigeration, plate setting, operating space, etc., certain sanitary standards should be maintained to ensure safety. It is a common and recommended practice to distribute reasonably within the range equivalent to or exceeding this size.