What details should be paid attention to in large commercial kitchens? Regardless of the type of exhaust equipment used, it is important to create negative pressure in the kitchen, especially in the side dishes and cooking areas. Negative pressure means that the amount of air discharged is greater than the amount of fresh air replenished into the kitchen, so that the kitchen can maintain fresh air. While exhausting kitchen fumes, it is important not to ignore the turbidity and exhaust gases generated by cooking stoves, ovens, fire stoves, steamers, steam pans, steam disinfection cabinets, and dishwashers. It is important to ensure that all fumes do not diffuse and remain in the kitchen area as much as possible.

The ventilation and exhaust system in the kitchen includes smoke hoods, exhaust fans, smoke exhaust ducts, fresh air supply ducts, and air conditioning systems. Some chefs deliberately pursue a sense of presence in the design of open stalls, resulting in some products that are not suitable for processing in open stalls being moved to the front, causing a mess in the restaurant. When designing an open file, be careful not to increase the smoke and noise in the restaurant.

"Because the open file is a window that shows the kitchen to the guests, the design should be exquisite and beautiful, production is second, and hygiene is first.". Some dishes are only suitable for processing in the back kitchen, so there is no need to disclose them in a clear file.