The above canteen is designed to take food out of the refrigerator and freezer

and cook it right away by installing the storage and cooking equipment face-to-face,

and it is convenient to prevent cross-contamination

by separating the food distribution line and the food distribution line.

The above canteen has a hinge shelf at the entrance of the kitchen 

It was also used as a doorway to secure a work space.

They leave and serve in the same place 

The space was divided so that the movement lines did not overlap.

You can put a leftover container under the work table or attach a roller to the gas stove to set up a field pot 

We made the most of the space.

We have a separate room for food and food at the store 

It is designed to be as short as possible without overlapping the line of movement.

Next to the main kitchen, we plan an auxiliary kitchen such as a cup, spoon, etc 

We made it possible to clean and store objects separately

It has a wide distribution space, so even during busy times 

We made sure that the work was smooth.

The above store separates the cleaning line and the cooking line 

Food can be managed hygienically (prevent cross-contamination)

A workbench was placed in the center to secure a work space.

Put a small washstand on the cooking line 

It has been made easy to clean simple objects and cooking appliances.

It's a kitchen design drawing of a Japanese restaurant

The kitchen above is a 'b'-shaped kitchen, separating the cooking utensils and worktops

It's designed to do your work sequentially

Even during a busy time, the line does not get twisted, and separate the countertop and washing machine

This is a kitchen drawing that cares about hygiene

It's a kitchen design drawing of a Japanese restaurant

The drawing has an auxiliary kitchen for more convenient food and work space

There is enough storage space to store food ingredients hygienically and conveniently

It is designed to improve the quality of meat by installing meat ripening storage

The store above has an exit ceremony on the right side of the wall 

We planned the upper right as an auxiliary kitchen.

Build refrigeration and freezer storage to secure enough storage space

By separating the cooking line and the cleaning line

We made it possible to prevent cross-contamination.

The above store specializes in pork cutlet and is a long straight kitchen

It's a small space, but to make the space as efficient as possible

The upper shelf and multi-stage shelf were used to create the efficiency of the space

It has a workbench in the center so that it doesn't get twisted in the moving line

The above store is a Korean restaurant with various cooking methods, so the menu is distinguished 

We planned the cooking area separately so that the routes did not overlap.

The main cleaning line, water cup, small paper, etc 

It has been classified to make it easier to separate after washing and washing.

We provided ample work space and storage space to shorten the movement.

This is a kitchen design drawing of a Japanese katsu restaurant

The above store has a long worktop and table refrigerator in the center to secure a work space

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

We designed it so that it can be distributed right away