I-shaped kitchen design central kitchen equipment layout is more common in small kitchens. Kitchen utensils are arranged along the wall, and the moving lines are in a straight line, which does not occupy space. However, the worktable is not straight and too long, otherwise it is easy to reduce efficiency. The washing trough, console and stove on the cabinet are generally arranged in a row, which conforms to the editing sequence of cleaning, processing and cooking. The desktop is about 2 meters long, and at least 40 cm should be reserved in the middle of the vegetable washing area as the operating table. In addition, designing some practical pull baskets or multi-functional flat panel accessories in the cabinet, or adding partitions and hooks on the wall, can improve the utilization of space.

但是工字形布局設計并不能滿足所有廚房的特殊需求，所以在設計時應該考慮其他風格的設計方法。

However, I-shaped layout design can not meet the special needs of all kitchens, so other styles of design methods should be considered in the design.

廚房設備的布置方式主要包括以下：

The layout of central kitchen equipment mainly includes the following:

1) l形布局

1) L-shaped layout

如果需要的設備不能全部排列成直線布局，可以將部分設備改變方向，排列在主爐區一側，形成L型布局。輔助設備大多設置在側面，如湯鍋、燉菜等，需要少量刀切。只能設置加載臺或借用加載臺，不能使用專用切刀臺。這種設計方法也得到廣泛應用。

If the required equipment cannot be arranged in a straight line layout, some equipment can be changed and arranged on one side of the main furnace area to form an L-shaped layout. Most of the auxiliary equipment is set on the side, such as soup pot, stew, etc., which requires a small amount of knife cutting. Only the loading table can be set or borrowed, and the special cutter table cannot be used. This design method has also been widely used.

2)U型布局

2) U-shaped layout

根據廚房設備廚灶數量。U型布局有兩種布局形式。主灶具呈直線布局，副灶具位于兩側，可參照L型布局設計。但是，當一側或兩側有爐灶時，主爐灶之間應有足夠的長度。因為旁邊的灶臺還需要一個上菜臺，一個切菜臺，一個蔬菜通道。

Number of stoves according to central kitchen equipment. There are two types of U-shaped layout. The main stove is arranged in a straight line, and the auxiliary stove is located on both sides, which can be designed according to the L-shaped layout. However, when there are stoves on one or both sides, there should be sufficient length between the main stoves. Because the next stove also needs a serving table, a cutting table and a vegetable channel.

以上布局方式多用于商業酒店的廚房，食堂、快餐店也可以參考應用。在一些食堂和配送中心，由于就餐方式比較固定，花樣種類比較少，面積和結構都是原因，所以主廚房沒有配備切配工作臺和輔助設備，只有專門的切配間。根據預約菜單的要求，面館的副食加工比例比較小。

The above layout methods are mostly used in kitchens of commercial hotels, canteens and fast food restaurants. In some canteens and distribution centers, the main kitchen is not equipped with cutting workbench and auxiliary equipment, but only a special cutting room, because the dining mode is relatively fixed, the variety of patterns is relatively small, and the area and structure are the reasons. According to the requirements of the reservation menu, the processing proportion of non-staple food in the noodle restaurant is relatively small.

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