连锁餐饮商用厨房工程的标准计划 - 济南商务厨具厂家

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连锁餐饮商用厨房工程的标准计划

来源:http://www.yaguanchuju.com.cn添加时间:2018-05-21 11:49:01
一、考虑厨房后期的运营成本
First, consider the operation cost of the later stage of the kitchen
厨房设计决定厨房运营成本方案确定后,厨房施工完毕,厨房运营成本也就确定了。主要体现在水电的消耗费用。选用的设备功率过大,无效设备开启的过多,长明灯等,这都无疑要增加厨房运营成本。特别是空调、通风、排烟系统设计不当,无效电耗,大得惊人。
The kitchen design decides the kitchen operation cost plan is determined, after the kitchen construction is completed, the kitchen operation cost is also determined. It is mainly reflected in the cost of water and electricity. The power of the selected equipment is too large, the opening of the invalid equipment is excessive, and the long light lamp will undoubtedly increase the operating cost of the kitchen. Especially the design of air conditioning, ventilation and smoke exhaust system is improper.
二、空间利用率与工作流程
Two, space utilization and workflow
一般厨房的面积都有限,大多与餐厅面积不成比例。有效的面积与空间的利用与工作流程是厨房设计首要解决的问题。同一个厨房由多家设计,方案差异很大。这就意味着空间利用率与工作流程有差异。
The average kitchen area is limited, most of which is out of proportion to the restaurant area. Effective area and space utilization and workflow are the primary problems to be solved in kitchen design. The same kitchen is designed by many, and the scheme varies greatly. This means that there is a difference between space utilization and workflow.
济南厨房设备
三、工作效率和出餐质量
Three, work efficiency and meal quality
在就餐高峰时段,厨师工作异常地紧张,异常地繁忙。只有科学高效的厨房设计,厨房设计流程合理,各工种配合协调便捷,设备先进,操作使用方便,厨师操作得心应手,既节省劳动,又加快了出餐的速度,才会使厨师提高出餐质量和速度。反之,厨房设计流程不顺畅,隔断多,导致协作不便,设备功能不佳。
During peak dining hours, the cook was extremely nervous and extremely busy. Only scientific and efficient kitchen design, the kitchen design process is reasonable, each type of work coordination is convenient, the equipment is advanced, the operation is easy to use, the chef is handy, not only save labor, but also speed up the meal, will make the chef improve the quality and speed of the meal. Conversely, the kitchen design process is not smooth, many partitions, resulting in collaboration inconvenience, equipment function is not good.
四、厨房工作环境质量
Four. The quality of the working environment of the kitchen
由于厨房特定的工作环境,加上我国现有的思维理念,特别一些中小饭店,厨房的工作环境不尽人意。厨师在烟熏火燎、高温、噪音的环境中工作,汗流浃背,势必影响工作效率与身心健康,也难以拴心留人。设计人员也要从设计理念,设计技巧上优化设计方案。充分考虑各种因素,计算各种参数,在确保厨房设计科学合理,各工种协调配合便捷,设备先进,操作使用方便的前提下,还要对通风排烟、降温减噪、采光照明、卫生清洁方便等方面设计到位。认识不到位,设计就不到位,恶劣的环境就会影响工作和效益。眼前少花了钱,以后改造,就要承担设计、拆除、再建以致停业的费用。
Because of the specific working environment of the kitchen, coupled with our existing thinking concept, especially the small and medium-sized restaurants, the kitchen's working environment is not satisfactory. Chef working in smoky, hot, noisy environment, sweating, will inevitably affect the efficiency and physical and mental health, but also difficult to tie heart to stay. Designers should also optimize the design scheme from the design concept and design skills. Taking full consideration of various factors and calculating various parameters, in order to ensure the scientific and rational design of the kitchen, the convenient coordination and coordination of all kinds of work, the advanced equipment and convenient operation, the design of ventilation and exhaust smoke, cooling and noise reduction, lighting and lighting, sanitation and clean and convenient are also designed. If the knowledge is not in place, the design will not be in place, and the bad environment will affect the work and efficiency. In the future, we will spend less money, and then we will have to undertake the cost of design, demolition and reconstruction so as to shut down.
更多的关于济南厨房设备的问题或者详细的内容,请进入我们公司的网站:http://www.yaguanchuju.com.cn网站中会有很多的内容仅供参考。
More about Ji'nan kitchen equipment problems or detailed content, please enter our company's website: http://www.yaguanchuju.com.cn website will have a lot of content for reference only.