廚房設(shè)備配置布局應(yīng)該是經(jīng)過很好的設(shè)計(jì)配置的，這樣才不會(huì)在使用期間出現(xiàn)各種各樣的問題，那么廚房設(shè)備進(jìn)行布置要遵守什么原則？
The central kitchen equipment configuration layout should be well designed and configured, so that there will be no various problems during the use of the central kitchen equipment layout to comply with what principles?
了解廚房設(shè)備的平面結(jié)構(gòu)、尺寸和空間高度。購(gòu)買北京廚房設(shè)備后，需要放在廚房。這時(shí)候就要詳細(xì)了解廚房的空間大小，比如它的布局，每個(gè)空間的高度，廚房設(shè)備的高度。同時(shí)需要知道下管道的走向，風(fēng)機(jī)的定位，排污口。
Understand the plan, dimensions and height of central kitchen equipment. After buying Beijing kitchen equipment, it needs to be put in the kitchen. At this time to understand the space size of the kitchen in detail, such as its layout, the height of each space, the height of kitchen equipment. At the same time, it is necessary to know the direction of the lower pipe, the positioning of the fan, and the sewage outlet.
廚房設(shè)備處理污染物和非污染物的設(shè)備要進(jìn)行分割，避免動(dòng)線交叉，導(dǎo)致設(shè)備或食物受到污染；保障大清潔區(qū)空氣壓力，防止污染區(qū)空氣向清潔區(qū)倒流，也就是選擇合適的新風(fēng)系統(tǒng)，區(qū)別廚房空氣的流通。
Central kitchen equipment to deal with pollutants and non-pollutants equipment to be separated, to avoid moving line crossing, resulting in equipment or food contamination; Ensure the air pressure in the large clean area, prevent the air from the polluted area from flowing back to the clean area, that is, choose the appropriate fresh air system and distinguish the circulation of kitchen air.
廚房里的工作區(qū)應(yīng)該分開。在操作區(qū)要根據(jù)廚房的規(guī)劃和廚房設(shè)備的配置進(jìn)行合理安排，如合理劃分烘焙區(qū)、烹飪區(qū)和燒烤區(qū)，以滿足烹飪的工藝要求。冷藏區(qū)存放生熟易腐食品，粗加工區(qū)初步加工原料，如摘葉以及開魚肉。在白盒區(qū)，主要是盤子的組裝，工序的組裝和食物的準(zhǔn)備。
Work areas in the kitchen should be separated. The operation area should be reasonably arranged according to the planning of the kitchen and the configuration of the central kitchen equipment, such as the reasonable division of baking area, cooking area and barbecue area, in order to meet the requirements of cooking process. Cold storage area for raw and cooked perishables, rough processing area for raw materials, such as picking leaves and fish. In the white box area, it is mainly plate assembly, process assembly and food preparation.
另外
廚房設(shè)備廠家提醒，需要注意良好的衛(wèi)生環(huán)境。使用廚房設(shè)備時(shí)，要特別注意衛(wèi)生，這就要求廚房?jī)?nèi)有衛(wèi)生、消耗的環(huán)境，如燃?xì)?、鍋爐蒸汽或電力等，以保證食品的可靠性和新鮮。
In addition, central kitchen equipment manufacturers remind that they need to pay attention to a good health environment. When using central kitchen equipment, special attention should be paid to hygiene, which requires a hygienic and consuming environment in the kitchen, such as gas, boiler steam or electricity, to ensure the reliability and freshness of food.
廚房設(shè)備進(jìn)行布置要遵守什么原則？一般情況下就是以上所講解的內(nèi)容這樣了，當(dāng)然需要根據(jù)您的情況來調(diào)整制定合適的方案。想了解更多就來網(wǎng)站
www.xiongsve.cn看看吧。
What principles should be followed in the layout of central kitchen equipment? In general, the content of the above is explained so, of course, according to your situation to adjust the development of the appropriate program. To learn more, visit www.xiongsve.cn.
