Kitchen layout

1. The key to determining the operation sequence and corresponding equipment configuration of the kitchen is to

2. effectively utilize space, purposefully place various equipment, try to improve various functions, and arrange the operation sequence reasonably.

2. The functional zoning and working triangle of the kitchen can be divided into three working areas: storage, preparation, and cooking. 

The storage area is a place for storing food and tableware, including refrigerators and cabinets for storing various tableware. 

To ensure smooth and convenient operation, the storage area should be as close to the entrance as possible. The preparation area is located here. 

Before meals, preparation work such as washing vegetables, cutting vegetables, and preparing ingredients is carried out. After meals, it is a place for 

washing dishes and cleaning up residues. There are manyRestaurant Equipment commonly used kitchen utensils and utensils in this area, which need to be convenient for

 picking up and placing dishes. The main equipment is a washing basin. Garbage bins, workstations, and cabinets, as well as modern ones equipped

 with water heaters, microwave ovens, disinfection cabinets, dishwashers, etc., should generally be placed near windows for easy lighting. 

The cooking area needs to be equipped with stoves, cooking cabinets, ventilation and smoke exhaust devices, and shelves or hangers 

for placing seasonings. The activities of people between the three zones naturally form a triangular corridor connection. In order to achieve

 convenience and smoothness in kitchen use, the distance between the three should be short and not repeated, while maintaining a reasonable distance to avoid mutual interference.

3. The location and rationality of the buried water and electricity pipelines in the kitchen are very important, and the kitchen

 cabinet company should be required to provide a comprehensive and detailed water and electricity commission diagram to the decoration workers.

4. Choosing the appropriate scale and designing according toRestaurant Equipment ergonomics can avoid operational fatigue, inconvenient retrieval, and easy 

collision. The height of the operating table should be based on the principle that the housewife's fingers touch the bottom of the washing basin

 when standing. It is recommended to use 780-850mm. The height of the hanging cabinet should be considered to not affect the operation 

of the table and facilitate the retrieval and placement of items in the hanging cabinet. It is recommended to use a hanging cabinet with a distance of 700-750mm 

from the bottom of the operating table. The depth of the operating table should be considered for ease of operation, and the installation of equipment should be

 in line with storage capacity. It is recommended to use 450-600mm. The depth of the hanging cabinet should avoid collision or affect operation, while also considering storage capacity. It is recommended to use 250-300mm.

5. Color and Light. Generally speaking, kitchens with large spaces and sufficient natural lighting can use colors with light absorption properties, such as cool colors,Restaurant Equipment low brightness, and low saturation. On the contrary, kitchens with small spaces and insufficient lighting are suitable for using reflective colors with warm colors, high brightness, and high saturation.

6. The design of the kitchen should be harmonious and unified with the living room.

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