厨房设备的配置如何进行设置? - 济南商务厨具厂家

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厨房设备的配置如何进行设置?

来源:http://www.yaguanchuju.com.cn添加时间:2018-09-29 15:37:44
一、厨房设备平面布置原则:
1. The layout principles of kitchen equipment:
1、符合消防卫生环境要求:即(1)食物及用具制作,存放时应做到生熟分开,脏物与清洁物分开、冷热分开。(2)燃油、燃气调压、开关站与操作区分开,并配备相应的消防设施。(3)高于300℃管道与易燃物粗距≥0.5M。(4)未经净化处理的油烟排气口必须高于附近最高建筑物0.5M。
1. To meet the requirements of fire control and hygiene environment: namely (1) food and utensils production, storage should be done when raw and cooked separately, dirt and clean separately, cold and hot separately. (2) oil and gas pressure regulation, switch station and operation area are separated and equipped with corresponding fire fighting facilities. (3) greater than 300 degree pipeline and combustible material greater than 0.5M. (4) the exhaust hood of unpurified oil smoke must be higher than the highest building 0.5M nearby.
2、应充分利用原有装置、设施、地形,使各分区拥有合理空间,视野开阔,走道畅通方便管理。
2. We should make full use of the original equipment, facilities, terrain, so that each division has a reasonable space, wide vision, smooth walkways and convenient management.
3、应充分了解用户既定菜式、一切安排、布置均以此为本。
3, we should fully understand the user's established dishes, arrangements and arrangements.
二、工程设计必须掌握的第一手资料
Two. First hand information that must be mastered in engineering design.
1、用户既定菜式和最大进餐人数,这是平面布置设计的主要依据,根据此可确定主要设备、数量、型号。
1. The user's set dishes and the maximum number of meals, which is the main basis for layout design, according to which can determine the main equipment, quantity, model.
2、用户可供应能源:如锅炉蒸气,柴油,煤气种类,电源(220V/380V)
2, users can supply energy: such as boiler steam, diesel, gas type, power supply (220V/380V).
3、廊坊厨房设备平面结构、尺寸图及空间高度结构图。
3, Langfang kitchen equipment plane structure, size map and space height structure diagram.
4、用户的基本要求:如管路走向、污水出口、风机定位等。
4, the basic requirements of users: such as pipeline direction, sewage outlet, fan positioning, etc.
5、侧面了解用户投资情况。
5, side understanding of user investment.
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三、厨房工作区的划分、功能、主要设备的配置
Three. The partition, function and configuration of the main equipment in the kitchen area.
1、标准中式餐厅工作区分为:
1. The work of standard Chinese restaurants is divided into:
(1)操作区:根据厨房平面图及设备配置情况,有的还可分为红案操作区、蒸  煮区、烤制区等,其功能是满足既定菜系,烹调工艺要求。
(1) Operating area: According to the kitchen plan and equipment configuration, some can also be divided into red case operation area, cooking area, baking area, etc., its function is to meet the established cuisine, cooking technology requirements.
(2)粗加工区:其功能是摘去菜叶、根、茎情况,鱼肉开生、初加工处理。
(2) rough machining area: its function is to remove the vegetable leaves, roots and stems, and to fish raw and processed.
(3)精加工配菜区:其功能是将粗加工食物改制,调配适合菜系要求。
(3) finishing the garnish area: its function is to make coarse processed food and make it suitable for vegetable requirements.
(4)白案区:其功能是面粉类食物调和、压制、工艺拼花、拼盘等。
(4) white case area: its functions are flour blending, pressing, craft splinter, and platter.
(5)冷拼区:其功能是将不经加热可直接食用的食物,开瓶、切制、拼花、拼盘等。
(5) Cold patch area: Its function is to open bottles, cut, patch flowers, patch plates and so on, which can be eaten directly without heating.
(6)洗消区:其功能是将餐具进行清洗、消毒、贮藏。
(6) decontamination area: its function is to clean, disinfect and store cutlery.
(7)冷藏区:用于生、熟易变质食物贮存。
(7) cold storage area: used for storage of raw and cooked perishable food.
(8)仓库区:用于米、面等不易变质食物贮存。
(8) warehouse area: for storage of rice and noodles.
2、中式餐厅各分区主要设备的配置:
2, the main equipment of Chinese restaurants:
(1)操作区:
(1) operation area:
对于广式厨房,其菜式烹调工艺有蒸煮、烧腊(烤制)卤味及火炒四种工艺并举,偏重于烧腊和蒸煮,其操作区必备设备有:炒灶、蒸炉、肠粉炉、高汤炉、矮仔炉、烤乳猪炉、烤鸭炉、蒸灶或蒸炉、蒸汽柜。
For Cantonese kitchen, the cooking process includes cooking, wax (roasting) brine flavor and fire fried four processes at the same time, focusing on wax and cooking, its operating area essential equipment are: cooking stove, steaming stove, bowel powder stove, soup stove, dwarf stove, roast suckling pig stove, roast duck stove, cooking stove or steaming stove, steam cabinet.
对于川式厨房,其菜式烹调工艺主要以爆炒为主,以煨、蒸为辅,其操作区必备设备有:强力鼓风炒灶、煲仔炉、蒸炉或蒸气蒸柜矮仔炉。
For the Sichuan-style kitchen, its cooking technology is mainly fried dishes, with simmering, steaming as a supplement, the necessary equipment in the operating area are: strong blast cooking stove, pot stove, steamer or steam cabinet dwarf stove.