With the progress of people's quality of life, the hotel commercial kitchen has also been promoted, and the open commercial kitchen design is more and more welcomed by people. While enjoying delicious food, they can also enjoy the process of making dishes. Now this kind of open commercial kitchen design is more and more adopted by hotels. 

 Hotel kitchen equipment is rarely moved after positioning, food residue is easy to enter the dead corner that cannot be cleared, and it will become moldy and odorous after a long time, becoming a source of pollution. Therefore, the kitchen design to eliminate dead space is the key to ensure hygiene. In the design of the hotel kitchen, we should pay special attention not to show dead corners in the workshop, and ensure that we can clean every corner with tools or water. In the design, special attention should be paid to the equipment and walls in the workshop, and appropriate enclosure measures should be taken as far as possible to prevent food and sewage from falling into moldy dregs. 

As the kitchen is located in an open room or in a shady corner, coupled with high temperature and humidity, lampblack and noise, in order to ensure the kitchen environment, higher equipment should not block windows as far as possible, which is conducive to daylighting and ventilation, and is also conducive to lighting thrifty. Hotel kitchen equipment, density, equipment planning should try to ensure the kitchen wide bright hall, try not to obstruct the view. We should plan from low to high, from narrow to wide, and set the freezer in the corner as far as possible, so as to make the vision wide and conducive to lighting and traffic. 

Of course, the above hotel kitchen project will also have conflicts, to weigh the size of the interests, have a choice. Sometimes can adjust the direction of the hotel kitchen equipment or change the size of a little smaller equipment. If the difference is too much, we need to re divide the area or reduce the equipment.