Strictly abide by the Chinese food and western food and kitchen design specification requirements, to ensure the flow of traffic logistics, avoid cross operation and cross contamination.

• 严格遵守中西餐厨房设计规范的要求，确保人流物流的流向分明，避免交叉作业及交叉污染。
• 严格遵守国家卫生防疫法规，做到生熟分离、冷热分离、脏净分离。
• 遵守国家消防安全及国家环保法规，确保设备使用性能和安全运营。

System of cultivating standard and the overall project at and above the industry quality standards, living longer 1/3 than the same industry

• 系统培植与整体工程标准
• 设备配置具有时代气息，并把握厨房行业设备脉搏，调整厨房设备配置。
• 设计中考虑到运营后调换及维修的方便性

According to the operating characteristics of dining-room, the function of the prepared in the kitchen area.
According to the needs of the functional areas, configure the required

• 根据餐厅的经营特点，进行调配厨房的功能区域。
• 根据功能区域的需要，配置所需的设备。
• 合理的调配区域面积，安排流程，方便实用，节省时间和员工的劳动

According to the operating characteristics of dining-room, the function of the prepared in the kitchen area.
According to the needs of the functional areas, configure the required

• 选用少而精，功能全，能耗低的设备，减少安全隐患。
• 增大操作面积，减少设备面积，便于厨房操作。
• 设计施工中充分考虑设备的安全性能，确保设备安全运行。