The above canteen is designed to be used as a work space after cooking

by placing a work space in the center of the kitchen,

and a washing table is installed behind the cooking appliance

so that it can be used immediately when simple cleaning is required.

The above canteen is designed so that there is no interference between workers

by separating the main kitchen and the auxiliary kitchen,

and the storage space is separated from the kitchen,

making it convenient to organize and store ingredients.

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

The above store is a ㅁ-shaped kitchen, and the equipment is arranged so that workers can secure their movements

I put a worktop in the center to set up a work space

Easy to store ingredients by increasing refrigeration and refrigeration storage devices

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

In the above store, a table refrigerator and upper shelf were placed in the center,

and devices such as gas fryers, gantec machines, induction,

and noodle ranges were placed in the cooking space to optimize the cooking line

This is a kitchen design drawing of a Japanese sashimi restaurant

To prevent cross-contamination, the above store separates the distribution and eviction lines 

The storage space is across from the cooking space, so it's easy to cook

Cooking space and distribution space are attached, so it is easy to distribute after cooking

This is a kitchen design drawing of a Japanese pot rice restaurant

The above store can be cooked hygienically by separating the cooking line and the cleaning line

There is enough storage space, so you can store it hygienically and conveniently

As a pot rice specialty store, cooking appliances such as hot pot rice machines, gas roasting machines, gas fryers, and gas-yang hot-teggi ranges are placed

It's a kitchen design drawing of a Japanese restaurant

In the above store, a table refrigerator and upper shelf were placed in the center,

and devices such as gas fryers, gantec machines, induction,

and noodle ranges were placed in the cooking space to optimize the cooking line

The above store is a udon restaurant, and shelves are

used to store even in a narrow space with a bottle,

and the kitchen is designed to be efficient by separating the wool refrigerator and freezer.

This is a kitchen design drawing of a Japanese sashimi restaurant

To prevent cross-contamination, the above store separates the distribution and eviction lines 

The storage space is across from the cooking space, so it's easy to cook

Cooking space and distribution space are attached, so it is easy to distribute after cooking

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