Young-hand Limited Company-KITCHEN PLAN

Classical Product

	Commercial Kitchen Equipment
	Electric Fryer Series
	Gas Fryer Series
	Warming Showcase
	Frying Stove
	Noodle Cooking Machine
	Flat Soup Cooking Stove
	Steamer
	Disinfection Cabinet
	Fry Pan
	Rice Cooker & Warmer
	Electrical Fast Food Warming Oven
	Baking Oven
	Western Restaurant Stove
	Oven
	Electrostatic Fryer

	Refrigeration Equipment
	Display Cabinet For Cold Storage
	Cabinet For Grape-Wine
	Stainless Steel Refrigerator
	Ferment Refrigerator
	Work-Table Refrigerator
	Chest Freezer
	Chest Showcase Freezer
	Extremely Low Tempreature Freezer
	Cake Counter
	Ice-Making Machine

Kitchen Plan

　1． Design Principle

( 1 )． Meal Offering Ways

1. Table service	2. Buffet
3. Quick lunch	4. Group board

( 2 ). Kitchen Using Flow Chart

Check → Store → Prepare → Cook→ Food distribute→ Meal Offer

Recycle → Cutlery Wash→ Save & Put → Reuse

( 3 ). Kitchen Function

1. Ingredient, supply and making must follow stable flow chart.

2. Working space arrange in the same floor possibly.

3. The shortest distance must be between the cooking area and the supply service area.

4. Arrange tight-knit making center

5. Arrange excellent traffic lines

6. Provide comfortable work environment

7. Health and safety protection

( 4 ). Restaurant Project (How to plan a restaurant)

1. Decide appropriate position	2. Have Suitable acceptable space
3. Estimate customers amount (accounted by 1.5 ㎡ for one person)	4. Arrange effective making and distribute kitchen space
5. Choose excellent equipment

( 5 ). Kitchen Logistics Space

1. Disembark platform	2. Checking space
3. Trash and leftovers disposal	4. Dry goods storage (including supply pantry)
5. Walk-in refrigerators	6. Upright freezers
7. Other refrigerators and freezers	8. The amount of shed demand
9. The distribution of refrigerators and freezers and temperature standard

( 6 ). Customer Service Facilities

( 7 ). Kitchen Workers Action Facilities