This is a kitchen design drawing of a Chinese jjamppong restaurant

The store specializes in jjamppong, placing one more in four main ovens

Kitchen utensils have been arranged so that they can be produced semi-manually for cooking such as soup.

A drawing of the layout of kitchen utensils considering the movement of kitchen staff and labor costs 

It can reduce labor costs by about 20%

The above store is a large kitchen with a size of 6350 x 5305

Use four refrigerators in the center as worktops 

It's a design drawing that allows you to use more space and use it more

I can cook a lot of Chinese dishes at once, so I can cook faster 

It is a drawing designed to be delivered to customers.

This is a kitchen design drawing of a Chinese restaurant

The above store is a small store with subdivided refrigerators and freezers

Shelves and refrigerators are placed behind the fire pit to make the space more practical

It is a design drawing store that focuses on work efficiency by minimizing employee movement

This is a kitchen design drawing of a Chinese restaurant

Separate the fire pit to accommodate cooking and cooking at the same time

Even though the cooking time, which is the advantage of Chinese food, was minimized and the cooking space was separated

So that you don't run out of central space on your worktop or refrigerator layout 

This is the design drawing that was placed

This is a kitchen design drawing of a Chinese restaurant

The above store is designed to have a wide space by using

four refrigerators as worktops in the center, and a cleaning line

toward the kitchen entrance so that the cleaning devices can be organized immediately.

This is a kitchen design drawing of a Chinese restaurant

The above store is a small store with subdivided refrigerators and freezers

Shelves and refrigerators are placed behind the fire pit to make the space more practical

It is a design drawing store that focuses on work efficiency by minimizing employee movement

The above canteen is designed to extract a certain surface

by installing a kneader and a noodle maker for important aspects of Chinese food,

and is designed to provide convenience to workers

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

The above canteen is designed to use the washing table immediately

when simple cleaning is required behind the cooker,

and the food and food lines are separated to prevent cross-contamination,

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

The above canteen is a kitchen with separate dining and distribution,

and the staff's movements are designed not to overlap,

 and by planning a refrigeration room, it is designed to secure more storage space for ingredients.

The above canteen designed a map that can provide convenience

to workers by reliably separating the movement of cooking,

food and shelter spaces, and a space where cooking utensils can be stored by arranging shelves.