It's a kitchen design drawing of a Japanese sushi restaurant

The above store is a sushi restaurant, so the cooking line and the distribution line are arranged close to each other

Place a trillion washing stand in the middle of the cooking appliance to make it happen during cooking 

I arranged it for easy cleaning of cooking equipment

Widodo-myeon is a kitchen design drawing of a sushi restaurant

The instruments were placed as perfectly as possible after the actual measurement 

It has an auxiliary kitchen so that you can set it up easily

Since the kitchen space is large, the decoration space and cooking space have been clearly separated

The above store was designed to secure more storage space

for food by planning a refrigerated refrigerator, and the distribution line

and the eviction line were separated to prevent cross-contamination

and separate movements so that there was no interference between work.

The above store is designed to facilitate cleaning of cooking appliances generated during cooking

by placing a trillion washing stand in the middle of the cooking appliance,

and it separates the distribution line and the eviction line to prevent cross-contamination,

and the lines of each other are separated, so there is no interference between work and it is convenient.

This is a kitchen design drawing of a Japanese sashimi restaurant

The above store specializes in raw fish, with grilled meat and beef meat

Tuna refrigerator, broth refrigerator, and drawer-type table refrigerator are placed as refrigerators

Dishwashers are classified and placed separately, and this is a layout drawing that pays attention to hygiene

It's a kitchen design drawing of a Chinese jajangmyeon restaurant

The above store is a jajangmyeon restaurant with a number of tables and fireballs

By separating cooking and cooking, you can classify your work

You can reduce the time to finish the food

This is a kitchen design drawing of a Chinese restaurant

The above store is a Chinese restaurant and is equipped with fryers, black bean paste warmers, and 2 hot pots

It is designed to work with a small number of people by minimizing work space

You can save money on labor costs

The above canteen is designed to take food out

of the refrigerator and freezer and cook it right away

by installing a washing stand in the auxiliary kitchen for simple cleaning.

The above canteen is designed to divide service stations

in the hall so that customers can take side dishes on their own,

and it is designed to provide convenience to workers

by clearly separating the movement of cooking, serving, and eating spaces.

This is a kitchen design drawing of a Chinese restaurant

The above store uses a table-type refrigerator and uses a multi-stage shelf to secure space

This is a drawing that minimizes work flow by placing the workbench next to the fire pit

Labor costs can be reduced by 20% due to manpower and movement