It's a kitchen design drawing for the cafeteria

Place the cookware across from the feeding area, 

I was able to serve the food right after cooking

The cooking equipment is installed by the window so that ventilation is good

It's a kitchen design drawing for a Korean cafeteria

Place the cooking utensils close to the food tray and cook them 

We've arranged them so that they can be distributed right away

Place the cleaning and cleaning space at the entrance of the kitchen 

We've designed a retired copper wire layout

The store has to produce a lot of dishes at once

Due to the nature of the cafeteria, customers flock to the restaurant in a short period of time

Work space and cooking space take up a large portion of the kitchen

I took out the storage line separately and placed it

This is a kitchen design drawing of a beef bone soup restaurant

The upper shelf and table refrigerator are placed in the center to secure the workspace

It's designed so that cooking, working, and storage lines don't overlap

This is a kitchen design drawing of a Korean mackerel stew restaurant

We divided the service station on the hall side so that guests can 

I arranged it so that you can bring your own side dishes

They built a separate storage to secure hygiene and space

This is a kitchen design drawing of a Chinese restaurant

The storage space was placed outside to create a comfortable space for the cooking space

A multi-tier shelf and a two-tier worktop in a small space 

It's a design with a work space

This is a kitchen design drawing of a Chinese restaurant

The store is a small space, but it's designed to be as efficient as possible

I designed a dining table across from the counter 

It's designed so that the food can go out right after cooking

This is a kitchen design drawing of a Chinese course meal restaurant

I put a worktop and table refrigerator in the center to secure a work space

Separate the cooking line and the cleaning line 

It's designed to be hygienic

This is a kitchen design drawing of a Chinese restaurant

The restaurant above specializes in jajangmyeon and places noodles 

You don't have to make it yourself like a hand-made noodle 

the cooking process was shortened

Labor costs can be reduced

The above canteen installed a multi-stage shelf at the end of the cleaning line to facilitate dish storage.

It is a parallel kitchen with short, concise and convenient movement.

The washing and distribution areas were separated so that the movement line was not twisted when moving.