How to decorate the back kitchen of the restaurant

1 Reasonable layout of dining room kitchen

The most common mistake in kitchen decoration is the chaotic layout of the three areas of storage, preparation and cooking, which hinders the cooking assembly line. Spatial planning is the first step of decoration. If there is no reasonable layout, it will not only affect the beauty of the kitchen, but also make the chef chaotic in the kitchen.

2 dining room dining room kitchen decoration color

It is recommended to use a single bright color material for the wall and floor of the restaurant, such as beige wall tiles with light non-slip floor tiles, which are simple and spacious. This color design can present a clean and spacious kitchen even if the space is small.

The floor of the dining room kitchen.

There are many kinds of materials and equipment used in kitchen cooking, which will cause greasy ground for a long time. For the staff, the kitchen must use anti-skid floor tiles, and those without anti-skid floor tiles should be paved with anti-skid mats.

Ventilation in the back kitchen of the restaurant

Cooking fume will be produced in the process of steaming, frying and stewing in the kitchen. No matter whether the kitchen is equipped with an advanced fume hood or a simple exhaust fan, negative pressure must not be formed in the side dish area and the cooking area. The so-called negative pressure means that the amount of air discharged is greater than the amount of fresh air added to the kitchen, so that the kitchen can keep the air fresh.

5. Water facilities for restaurants and kitchens.

Some designs do not consider the problem of assembly line when designing the kitchen sink (pool), and the equipped sink is too small or too small, which makes the kitchen staff work far away and affects the cleaning of food and tableware. Therefore, in the kitchen design, we should fully consider the needs of thawing and cleaning raw materials, as well as the chef's access to clean water and purified water, and use single-tank or double-tank pools in appropriate positions as far as possible to ensure the cleanliness and hygiene of the food production environment.

Partition design of kitchen in six restaurants

Storage area, preparation, cleaning, storage and cooking are the five major areas of the kitchen, and only reasonable planning can make it more convenient to use. Insert a storage area between the cleaning area, the preparation area and the cooking area, and store the corresponding items according to the operation requirements of different areas.

7 dining room, dining room, kitchen.

In order to meet the working safety and hygiene rules of the kitchen, the kitchen design should strictly prohibit the use of one channel for processed food and garbage. The kitchen should be provided with an entrance and an exit respectively, and the entrance and the exit should be separated to ensure the smooth transportation of vegetables and the separation of cleaning and pollution.