To prevent the working lines from overlapping

The flow of food and food was separated.

For the freshness of meat and ingredients, refrigerated, frozen, and aged storage warehouses were installed sufficiently,

Sufficient work space has been secured to prevent overlapping movements during cooking and pre-processing.

The cafeteria is shaped like a kitchen 

It gave us the convenience of placing kitchen appliances.

A charcoal igniter that generates a lot of heat is installed separately on one side of the kitchen 

I made sure I didn't get in the way of other tasks.

The cooking line, the storage line, and the leaving line are separated 

I made sure that the line of movement is not twisted.

It's a kitchen design drawing of a Japanese pork cutlet restaurant

The above store is a kitchen drawing specializing in handmade pork cutlet, and due to the nature of handmade pork cutlet

The workstation had to be wide, so I placed a large workstation in the center

It is a drawing that pays attention to hygiene by placing a work space and a refrigerated storage warehouse separately

The above store is a kitchen design drawing of a Japanese ramen restaurant

We have 2 low ranges, 3 deep fryers, and 3 gas ranges to make ramen broth

With enough shelves and worktops, even if you get a lot of orders

It's designed so that it's not too much

The above canteen is a 'ㅁ'-shaped kitchen and is designed so that the kitchen does not get tangled,

We planned an auxiliary kitchen in the front so that it could be easily distributed.

The distribution and exit lines were separated to prevent twisting of the copper line.

Place the topping refrigerator behind the cooking stove 

We made it easy to procure ingredients when cooking.

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

The above store is a sushi and sushi restaurant, so even in a small kitchen, it's easy

It's a small space, but it's organized as efficient as possible 

It was designed by placing a worktable and table refrigerator in the center to secure a work space

This is a kitchen design drawing of a Japanese Tendon restaurant

The above store is a specialized fried food restaurant that deploys an electric 1-hole fryer, left-hand hot tekgi range, and noodle range as cooking equipment

The meat is aged and the refrigerator is placed next to it so that there is no inconvenience in using the ingredients

It is also designed to place a two-stage worktop and upper shelf to secure space

The store above is a place where side dishes are made and packaged, and the exit line is deleted

A washing table was set up so that the objects used for cooking could be cleaned.

The type and quantity of refrigerators were expanded to secure storage space for food materials,

A semi-multi-stage showcase was held so that guests could choose side dishes comfortably.

It's a kitchen design drawing of a Japanese pork cutlet restaurant

Even in a small space inside the kitchen, shelves can be used to store

It is designed to separate the cooking line and the cleaning line so that it can be used hygienically

The retirement space was efficient to efficiently efficiently and separation space and separately

We're going to use the Yori-dong line and the Retreat-dong line 

By separating it, the line of movement was prevented from being twisted.

Refrigerated and frozen storage were built to secure sufficient storage space.

We plan an auxiliary kitchen on the 2nd floor for simple side dish refills and cup washing 

I made it possible to handle it on the second floor.