What are the architectural design specifications for restaurants?

1, catering buildings are strictly prohibited to be built in industrial protection sections that produce harmful and toxic substances; Keep a certain distance from the pollution sources that hinder public health, and abide by the provisions of local food hygiene supervision.

2 When the general layout is made, the influence of oil fume, odor, noise and waste in the kitchen (or pantry) on adjacent buildings should be prevented.

3. First-and second-class restaurants and first-class restaurants should have toilets and washrooms, and third-class restaurants should have special toilets, and men and women should be separated. The dining hall of the third-class restaurant and the dining hall of the second-class restaurant should be equipped with hand sinks; The first and second canteens should have sinks for washing hands and dishes. Diners' toilets should be flushed.

4. The kitchen and pantry should conform to the technological processes of raw material processing, staple food processing, non-staple food processing, catering preparation, tableware cleaning and storage.