(1) Comply with the principles of the kitchen production process. The layout of the kitchen should be followed by proper positioning of the equipment according to the processes of purchase, acceptance, cutting, and cooking. Only in this way can the smooth progress of the kitchen operation, effective connection, prevent cross-dislocation in the work process, and affect work efficiency.
(2) Adhere to the principle of separating raw and cooked. In order to effectively prevent cross-contamination accidents during food processing, five specializations should be made in the processing of cooked foods, namely, special personnel operation, special perturbation tools, special storage equipment and special disinfection facilities and equipment.
(3) The principle of separating cold and hot, and separating dry and wet. The raw material processing location in the kitchen must be separated from the cooking area. Because all kinds of stoves in the cooking area emit higher temperatures, they will affect the raw and cold raw materials placed within a certain range, accelerate the rate of deterioration of raw materials, and affect the heat dissipation and cooling functions of refrigeration equipment. The storage requirements of food raw materials are quite different, and the requirements for dryness and humidity are also different. Dry goods and seasoning materials should not be wet, and fresh and live materials should not be dried.
(4) The principle of convenience and safety. The layout of kitchen equipment should be considered to facilitate cleaning and maintenance. There should be a gap of about 0.3 meters between the equipment. The passage between the main equipment in the kitchen should not be less than 1.6 meters, the passage in the work area should not be narrower than 1.2 meters, and the general passage should not be narrower than 0.7 meters.