What are the types of restaurant kitchen design layouts?

With the improvement of people's living standards, people are very willing to go to restaurants to improve their lives in many cases, which makes the restaurant's business more tired and better. And more and more people are opening restaurants, so how to design the layout of the restaurant kitchen?

1. The current situation of the kitchen in the Chinese restaurant

• Heavy fumes: frying, frying, cooking, frying, which one is more fuel efficient?
• Small area: an inch of land is an ounce of gold, and one more square meter means less than one square meter in the rest of the restaurant.
• Unreasonable design and layout: There are so many food and other kitchen equipment in the restaurant kitchen that there is no place to put them.

2. So how do you want to decorate the restaurant kitchen?

• What kind of kitchen is suitable for my dining room?
• What kind of restaurant kitchen is easy to use?

3. Restaurant kitchen design layout

In essence, there are only so many types of restaurant kitchen layouts. Which one is suitable for your restaurant? What are their advantages and disadvantages?

U shape

Advantages: form an enclosed work area, the overall sense of space is strong, and more electrical appliances can be placed.

Disadvantages: If the tasteless space at the two corners is not used properly, it will cause a waste of space.

L shape

Advantages: With a typical small and broad, the space is best used, and an enclosed operating area can also be formed.

Disadvantages: If one side is too long, the area of ​​the operation area will be compressed, and improper use of space at the corner will also easily lead to waste.

one-line

Advantages: small space requirements, wide application range, clear moving lines.

Disadvantages: The work area is lined up, so that the operating table moves on a line, lacking the flexibility of the enclosed type. If the cook is confused about the cooking process, the amount of exercise will be greatly increased.

double row

Advantages: The enclosed operation area is formed, which shortens the straight-line distance of each work area. The operation area is flexible, the moving line is circuitous, and runs through the cooking process.

Disadvantages: The kitchen width of the restaurant is required to be high, and the unreasonable design can easily lead to a cramped and depressing effect.

The above are several types of restaurant kitchen design layouts introduced to you, hoping to help friends in need. If you need to know more about restaurant kitchen design layout and restaurant kitchen equipment, you can contact us.