First of all, I don't know what kind of hot pot you run, whether there is a warehouse or a preparation room, that is, slaughtering, cleaning, washing vegetables, washing dishes, washing chopsticks and so on. Kitchen design generally needs to consider the location of equipment. According to the 2 10 square meter of your hot pot restaurant, you can arrange about 20 small tables, and the kitchen should have two freezers, raw and cooked. Double-hole furnace; Electric steaming (steaming vegetables, cooking, several rice cookers can be replaced); A seasoning and workbench, with all kinds of dishes under it; Three connecte water tank (first washing, second washing and third washing); A disinfection cabinet, a fly lamp, a row of food racks and so on. There are three noteworthy points in the kitchen layout (taking seafood hot pot as an example), the location and equipment of 1 soup pot, and the key to the success of hot pot pot is to hold soup in one pot. Set aside a place where stainless steel barrels with a diameter of 50-60 cm can be placed next to the two-eye furnace, and use the frame welded with angle steel in the honeycomb briquette furnace (although it is not allowed in cities, it can greatly reduce fuel consumption and power consumption and can be used quietly. The location of slaughter is closely related to manpower and production speed, which requires the slaughter to be adjacent to and echo the dock location; 3. Wash the tableware from the product. With these, it is easy to decorate the kitchen. In addition, this layout can satisfy you to make a cold dish in the hall and a series of stews before meals. Hot pot and cold dishes are the best partners. Wish you success! Other aspects can be discussed together if necessary.