现代餐饮对厨房设备的基本要求 - 常见问题

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常见问题

现代餐饮对厨房设备的基本要求

来源:http://www.yaguanchuju.com.cn添加时间:2018-06-29 16:44:56
一、厨房面积合理适中
First, the area of the kitchen is reasonable and moderate
通常,一个炉灶供应10-12个餐位,陕西酒店厨房设备随着效率的提高,很多餐馆做到了一个炉灶可供应13-15个餐位.一个炉灶供应的餐位越多,厨房面积就可以越节省,费用也可以相应降低.
Usually, a stove supplies 10-12 meals. As the Shaanxi hotel kitchen equipment improves with efficiency, many restaurants can provide 13-15 meals with a stove. The more meals a kitchen stove is, the more the kitchen area can be saved and the cost can be reduced accordingly.
厨房面积分配合理,设施配备恰当,投资费用就可以节省.面积过大,设施设备数量多、功率大或超越厨房设备生产需要,片面追求设备先进、功能完备,产生"大马拉小车"的现象,就会增加投资.
The distribution of kitchen area is reasonable, the facilities are properly equipped, and the investment cost can be saved. The area is too large, the facilities and equipment are large, the power is large or the production needs of the kitchen equipment are overtaken. The phenomenon of "big Mara small car" will increase by the phenomenon of "big Mara small car".
厨房面积过小,设施配备不足或功率不够,生产和使用过程中,不仅需要追加投资以满足生产需要,而且还会影响正常生产和出品.
The kitchen area is too small, the facilities are insufficient or the power is not enough. In the process of production and use, it not only needs additional investment to meet the production needs, but also affects the normal production and production.
二、设备安置重实用
Two. Equipment resettlement and practical use
新建或改造天津厨房设备时,很多老板为追求视觉效果或方便顾客参观,片面追求设计效果或买设备只重外表,结果买回的设备板太薄、质太轻,工作台一用就晃,炉灶一烧就臌,冰箱一不小心就升温.
When the Tianjin kitchen equipment is built or rebuilt, many bosses are looking for visual effects or convenient to the customers, pursuing the design effect or buying the equipment on one side. The results are too thin and light, the worktable is swayed, the stove is burning and the refrigerator is not careful.
济南商务厨具
Commercial kitchen design
还有些设备看似新颖、功能超前,而真正的实用价值不高,如好多国产的运水烟罩、升降传菜梯等.往往是施工人员撤出,酒店筹建人员退场,接手的厨师成了设备的修理工.
Some of the equipment also look novel, function ahead, and the real practical value is not high, such as a lot of homemade smoke mask, elevator elevator and so on. It is often the evacuation of the construction staff, the hotel builders retreats, the chef who has received the equipment has become the repairman of the equipment.
三、不同菜系配不同灶具
Three. Different cuisines with different cookers
很多老板有这样的误区:不论自家卖什么风味的菜品,设备都选配广式炉灶,认为只有这样的配备,厨房才是先进的.
Many bosses have such misconceptions: no matter what kind of dishes they sell, the equipment is equipped with Cantonese cooking stoves. It is considered that only the kitchen is advanced.
广式炉灶是与粤菜的烹调方法、成品特色相配套的.总体特点是火力猛、易调节、好控制,最适合于旺火速成的粤菜烹制.现在有许多经营淮扬菜、海派菜或者杭州菜的菜馆,仍选配广灶,着实难为了不少厨师.
The Cantonese cooking range is matched with the cooking methods and the features of the Cantonese cuisine. The overall features are fierce fire, easy regulation and good control. The Cantonese cuisine is most suitable for the cooking of Cantonese cuisine. There are many restaurants in Huaiyang, Shanghai, and Hangzhou dishes, which are still selected with a wide range of cooks.
不同菜系、不同风格、西安厨房设备不同特色的餐饮产品,对场地的要求和设备用具的配备不尽相同.经营粤菜要配备广式炒炉;以销售炖品为主的餐饮,厨房要配备大量的煲仔炉;以制作山西面食为特色的餐饮,要设计较大规模的面点房,配备大口径的锅灶、蒸灶.不考虑这些因素,不仅成品口味难以地道,而且燃料、厨师劳动力的浪费也是惊人的.
Different cuisine, different style, Xi'an kitchen equipment with different characteristics of catering products, the requirements for the site and equipment and equipment are not the same. Operation Cantonese cuisine should be equipped with a wide range of fried furnace; to sell the stew mainly catering, the kitchen should be equipped with a large number of cookers; for the production of Shanxi flour food and catering, to design a larger scale of noodles. The rooms are equipped with large calibre cookers and steam stoves. Without considering these factors, the taste of the finished products is hard to understand, and the waste of fuel and cook labor is also amazing.