The design and equipment of the dishwasher can effectively reduce the damage of tableware and ensure the washing and hygienic quality of tableware in the catering business.

1. The dishwashroom should be close to the dining room and kitchen and try to be on the same plane as the dining room. The location of the washroom is close to the dining room and kitchen. It is convenient to transfer dirty utensils and kitchen utensils. The dishwashroom and dining room are kept on the same plane, mainly to reduce the labor intensity of the workers who deliver tableware. Of course, after large-scale catering activities, the dining car pushes tableware, which is also a prerequisite.

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2. The dishwashroom should have reliable disinfection facilities. The washroom is not only responsible for cleaning tableware and kitchen utensils, but also for disinfection of all washing tableware. The dishwashroom that relies on manual washing of tableware must be equipped with special disinfection facilities after washing according to the specific circumstances of the hotel's energy and site conditions. After disinfection, the tableware is wiped with a cleaning cloth for use in restaurants and kitchens.

3. The effect of ventilation and ventilation in the dishwashroom is better. Whether it is to set up or install the advanced dishwasher which integrates cleaning and disinfection, or to wash by hand, the steam disinfection washroom will produce water vapor, hot gas and steam during the washing operation. If these gases are not pumped out in time, they will not only affect the dishwasher's operation, but also re-vaporize the washed and even dried tableware. They will also flow back to restaurants and kitchens, polluting the surrounding environment. Therefore, effective design must be adopted to effectively solve the problem of ventilation and ventilation in dishwashers and create a good environment.

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The following aspects should be paid attention to in the design of the preparation room:

1. The preparation room should be in the transition zone between restaurant and kitchen. In order to facilitate the clip, pass on the dish clip, easy to inform the menu member, to facilitate information communication such as starting, stopping, etc.

2. Double doors and double lanes are used between kitchen and dining room. The setting of two doors between kitchen and dining room is the real function of separating fume, noise and temperature. The overlapping arrangement of two doors in the same direction not only plays the role of "three divisions", but also obscures the guests'direct perspective of the kitchen and effectively solves the problem of display screens in some hotels.

3. Equipped dining room should have enough space and equipment.

Emphasis should be placed on ventilation and smoke exhaust. As soon as some restaurants enter, there is a mixture of smoke, alcohol, lampblack and various dishes. The problem is ventilation. Hotel should pay special attention to this point in the design of equipment specialty. The main reason for this problem is that the kitchen negative pressure is not enough. Increasing negative pressure can avoid the escape of cooking fume and vegetable flavor, and avoid the cross-flavor of ventilation throughout the hotel. In addition, the restaurant can be divided into smoking and non-smoking areas to reduce the impact of smoking on non-smoking guests, and the outlet can not be directly on the guests or tables, which will affect the comfort of guests and the quality of dishes.

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Attach importance to hotel lighting design. Too bright or too dark dining environment will make guests feel uncomfortable. The key lighting on the table can effectively increase appetite, while other areas should be relatively dark. Where there are works of art, the lighting can be highlighted. The combination of light and shade can make the whole dining room environment rich in layers. In addition, hotel design should avoid the use of color light source, which will make the hotel vulgar, but also make the guests feel irritable.