1. The layout principles of kitchen equipment:
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. 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, we should fully understand the user's established dishes, arrangements and arrangements.
Two. First hand information that must be mastered in engineering design.
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, users can supply energy: such as boiler steam, diesel, gas type, power supply (220V/380V).
3, Langfang kitchen equipment plane structure, size map and space height structure diagram.
4, the basic requirements of users: such as pipeline direction, sewage outlet, fan positioning, etc.
5, side understanding of user investment.
Three. The partition, function and configuration of the main equipment in the kitchen area.
1. The work of standard Chinese restaurants is divided into:
(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) rough machining area: its function is to remove the vegetable leaves, roots and stems, and to fish raw and processed.
(3) finishing the garnish area: its function is to make coarse processed food and make it suitable for vegetable requirements.
(4) white case area: its functions are flour blending, pressing, craft splinter, and platter.
(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) decontamination area: its function is to clean, disinfect and store cutlery.
(7) cold storage area: used for storage of raw and cooked perishable food.
(8) warehouse area: for storage of rice and noodles.
2, the main equipment of Chinese restaurants:
(1) operation area:
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.
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.