随着饮食文化的不断发展、饮食业的兴旺、故此对烹调的效率及质量越来越重视。
一个商用厨房的用途及流程设计、在餐馆、酒店的饮食部门中极为重要。
一个理想的设计，不单可以使厨师与有关部门人员能充分配合，合作流畅， 易于管理，
更使客人得到一顿理想佳肴，而感到物有所值，从而不断光顾。
反之不合规格的设计， 由于设备器具安排的混乱，使用时极不顺手，无法施展其烹饪的专长，导致影响出品质量，必然严重影响到食肆的声誉，其后果不言而喻。
因此，本公司在从事厨房设计时，必定严格遵守以下原则：
一、了解所设计厨房的既定菜式，一切安排均以此为本。
二、严格掌握生熟食品分隔的原则，确保厨房饮食卫生。在这一前提下，尽量缩短输送流 程，使路向分明。
三、厨房部门工作分明，确保各厨房均能各施己职分工合作，使产量与素质提高。
四、配合用具布局及拥有合理空间，使视野开阔，方便管理。
五、适量器具以杜绝浪费。
六、对不合理的原有装置，尽量加以改造或利用。
七、厨房内抽气系统，必须保持空气流通及无闷热感觉为基本，务求厨师有一个舒适的工作环境。
八、厨房符合消防，卫生及环保条例，正确使用厨具，以确保安全及避免损毁。

Funcitonal and flow designs in commercial kitchens are of primary imporance for the restaurant and hospitality industries. Well thought out designs, not only enhances efficiency and coordination between chefs and other staffs, they also help toprovide better meals to customers, and hence to attract them to return more often. In contrast, poorly designed kitchens, with the wrong utensils placed iin the wrong places, would degrade efficiency and reducethe harmony among staffs; curtails creativity and skills of chefs, thus affecting business in a negarive way. To address this problem, we adhere colsely to the following guidelines, when we design commercial kitchens for customers:

1.Try to understand the dishes the kitchen is supposed toprepare and design accordingly to maximize efficiency
2.Separate raw from cooked food to ensure an nygienic environment, and at the same time keep the flow path as short as possible and to make the flow obvious.
3.Divide the kitchen into sections to guarantee better cooperationbetween chefs responsible for different parts of the foodpreparation process, thus raising productivity and the quality of food prepared.
4.To achieve the best coordination between cooking utensils and toallow reasonable space for the efficient use of these ufensils and to improve on the ability of viewing the surroundings for easier management.
5.To lay out only th appropriate utensils so as to reduce idling and wastage.
6.To improve on less resonable part of the previously layout to achieve the best results at the mosteconmical costs.
7.To properly place ventilation outets to guarantee sufficient flow of clean fresh air to ensure a comfortable working environment for kitchen staffs.
8.Conforms to fire, industrial safety, and environmental protection regulations.