平時(shí)大家有聽(tīng)到過(guò)廚房設(shè)備，但是對(duì)于具體有哪些表現(xiàn)，大家可能很清楚，包括像咱們買(mǎi)回去之后怎么來(lái)等等，今天
廚房設(shè)備廠家就帶大家一起來(lái)了解一下：
Usually, you have heard about the central kitchen equipment, but you may be very clear about its specific performance, including how to disinfect it after we buy it. Today, the central kitchen equipment manufacturer will take you to know:
系統(tǒng)設(shè)備
system device
由于廚房中心設(shè)備的烹飪?cè)O(shè)備在烹飪時(shí)會(huì)產(chǎn)生油煙，因此一定要配備排煙系統(tǒng)，這也是部門(mén)規(guī)定的。煙罩，油煙凈化器，風(fēng)機(jī)，風(fēng)箱，控制箱，排煙管等主要設(shè)備。其覆蓋范圍大于爐灶。為排煙系統(tǒng)的暢通，應(yīng)定期清理排煙管，更換油網(wǎng)。
As the cooking equipment of the central equipment in the kitchen will produce lampblack during cooking, a smoke exhaust system must be provided, which is also stipulated by the department. Smoke hood, oil smoke purifier, fan, bellows, control box, smoke exhaust pipe and other major equipment. Its coverage is larger than the stove. In order to smooth the smoke exhaust system, the smoke exhaust pipe shall be cleaned regularly and the oil network shall be replaced.
酒店廚房應(yīng)配備各種廚房設(shè)備及空調(diào)設(shè)備，存放蔬菜、米線(xiàn)及洗手。大的有水槽、普通二星及三星水池、面臺(tái)、米線(xiàn)架、四五層菜架等。此外，還可根據(jù)需要配置筷子車(chē)、菜車(chē)、調(diào)味車(chē)、米臺(tái)、菜臺(tái)、拖把池、解凍池等設(shè)備。
The hotel kitchen shall be equipped with various central kitchen equipment and air conditioning equipment to store vegetables, rice noodles and wash hands. Large ones include sink, ordinary two star and three star sink, noodle stand, rice noodle rack, four or five layer vegetable rack, etc. In addition, chopsticks cart, vegetable cart, seasoning cart, rice platform, vegetable platform, mop pool, defrosting pool and other equipment can also be configured as required.
中心廚房設(shè)備用于保鮮，常用4,6門(mén)。為了保持食物的溫度，需要有保溫臺(tái)等設(shè)備。暖氣也是必備設(shè)備。貨柜、展柜等設(shè)備可根據(jù)不同需要設(shè)置。
The central kitchen equipment is used for fresh-keeping, with 4-6 doors in common use. In order to maintain the temperature of food, equipment such as insulation table is required. Heating is also essential. Containers, display cabinets and other equipment can be set according to different needs.
集中廚房設(shè)備主要采用一些小型機(jī)械設(shè)備。常用產(chǎn)品有切片機(jī)、攪拌機(jī)、壓面機(jī)、豆?jié){機(jī)、咖啡機(jī)、制冰機(jī)等。這部機(jī)器型號(hào)多，功能不平衡。一般根據(jù)餐廳等級(jí)的需要配置。
The centralized kitchen mainly adopts some small mechanical equipment. Common products include slicers, mixers, flour compactors, soybean milk machines, coffee makers, ice makers, etc. This machine has many models and unbalanced functions. It is generally configured according to the needs of the restaurant level.
方式
Disinfection method
1、幾乎所有廚房設(shè)備都有物理功能，通常采用諸如高溫、蒸煮和紫外線(xiàn)等物理方法，通常是干燥。以上所述的方法可用于家庭餐具設(shè)備和大型餐具設(shè)備，許多洗碗機(jī)等設(shè)備具有這些物理功能。
1. Almost all central kitchen equipment has the function of physical sterilization, which is usually sterilized by physical methods such as high temperature, cooking and ultraviolet radiation, usually by drying. The above disinfection method can be used for household tableware disinfection equipment and large tableware disinfection equipment. Many dishwashers and other equipment have these physical disinfection functions.
2、既然存在物理法，那么自然有化學(xué)法，主要是使用化學(xué)劑對(duì)餐具進(jìn)行，比較常用84液。雖然方法效果較好，但其殘留液對(duì)人體健康也有不利影響。
2. Since there is a physical disinfection method, there is naturally a chemical disinfection method, which mainly uses chemical disinfectants to disinfect tableware. 84 disinfectant is commonly used. Although the disinfection method is effective, the residual disinfectant has adverse effects on human health.
3、廚房設(shè)備一般會(huì)進(jìn)行物理，一些大型餐具設(shè)備將同時(shí)使用物理和化學(xué)。所以往往是先用物理，再用化學(xué)，經(jīng)檢測(cè)確定殘留細(xì)菌或雜質(zhì)。后要再次檢查，不會(huì)有污物和化學(xué)劑殘留。
3. The central kitchen equipment will generally undergo physical disinfection, and some large-scale tableware disinfection equipment will use both physical and chemical disinfection. Therefore, physical disinfection is often used first, followed by chemical disinfection, and residual bacteria or impurities are determined after detection. Check again after sterilization, and there will be no dirt and chemical disinfectant residue.
廚房設(shè)備可采用上述方法，現(xiàn)在生產(chǎn)這類(lèi)設(shè)備的廠家越來(lái)越多，購(gòu)買(mǎi)時(shí)可多做對(duì)比，避免買(mǎi)到劣質(zhì)產(chǎn)品。您有什么想咨詢(xún)的問(wèn)題可隨時(shí)來(lái)我們網(wǎng)站
http://www.xiongsve.cn了解。
The central kitchen equipment can adopt the above disinfection methods. Now there are more and more manufacturers producing such equipment. When purchasing, you can make more comparisons to avoid buying inferior products. If you have any questions, please feel free to visit our website http://www.xiongsve.cn Understand.
