从哪几个方面去选购合适的酒店厨房设备? - 济南商务厨具厂家

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从哪几个方面去选购合适的酒店厨房设备?

来源:http://www.yaguanchuju.com.cn添加时间:2018-11-07 10:40:41
由于酒店厨房设备的特别清洁要求,跟着社会进步,近20年来酒店厨房设备的原料现已遍及不锈钢化,抵达清洁和节能环保要求。
Due to the special cleaning requirements of hotel kitchen equipment, with the progress of society, the raw materials of hotel kitchen equipment have been stainless steel all over the past 20 years, reaching the requirements of cleanliness, energy saving and environmental protection.
酒店厨房功用分类
Functional classification of hotel kitchens
酒店厨房功用区的区别:主食库,副食、干货库,腌制间,面点、小吃间,凉菜间,蔬菜初加工间,肉类、水产加工间,废物间,切配间,打荷区,烹饪区,蒸煮区,配餐区,售卖、传菜区,就餐区。
The difference of hotel kitchen function area: staple food storehouse, non-staple food, dry goods storehouse, salting room, noodle, snack room, cold dish room, vegetable preliminary processing room, meat and aquatic products processing room, waste room, cutting room, lotus area, cooking area, cooking area, catering area, selling and passing area, dining area.
热厨区:燃气炒灶,蒸饭柜,汤炉,煲仔炉具,蒸柜,电磁炉,微波炉,烤炉;
Hot kitchen area: gas frying stove, steaming rice cabinet, soup oven, cooker, steaming cabinet, electromagnetic oven, microwave oven, baking oven;
储藏设备:其分为食物储藏有些,包含常温文低温设备:平板货架、米面柜、打荷台冰箱、冰柜、冷库等,器物用品储藏有些调料柜、售卖工作台、各种底柜、吊柜、角柜、多功用装饰柜等;
Storage equipment: it is divided into food storage some, including room temperature and low temperature equipment: flat shelf, rice noodle cabinet, lottery refrigerator, freezer, cold storage, utensils storage some condiment cabinets, sales desk, various bottom cabinets, hangers, corner cabinets, multi-purpose decorative cabinets, etc.
济南厨房设备
洗刷消毒设备:冷热水的供应系统、排水设备、洗物盆、洗碗机、高温消毒柜等,洗刷后在厨房操作中发作的废物处置设备等、食物废物粉碎器等设备;
Washing and disinfection equipment: cold and hot water supply system, drainage equipment, wash basin, dishwasher, high temperature sterilizing cabinet, waste disposal equipment and food waste crusher which occur in kitchen operation after washing.
调度设备:主要是调度的台面,拾掇、切菜、配料、调制的东西和器皿。
Dispatching equipment: mainly the table of dispatching, picking up, cutting vegetables, mixing ingredients, things and utensils that are modulated.
酒店厨房设备的选购原则有以下几点:
The principles of hotel kitchen equipment purchase are as follows:
1、便当的原则
1, the principle of convenience
厨房内的操作要有一个合理的流程,在厨房设备的规划上,要按正确的流程规划各部位的摆放,对日后运用便当十分重要。再就是灶台的高度、吊柜的方位等,都直接影响到运用的便当程度,要选择符合人体工程原理和厨房操作程序的酒店厨房设备。
The operation in the kitchen should have a reasonable process. In the planning of kitchen equipment, it is very important to plan the placement of various parts according to the correct process for future use. Thirdly, the height of the stove and the orientation of the hanging cabinet have a direct impact on the ease of use. We should choose hotel kitchen equipment that conforms to the principles of ergonomics and kitchen operation procedures.
2、防火的原则
2, the principle of fire prevention
酒店厨房设备表层应具有防火才华,标准厨房设备出产厂家出产的厨房设备面层材料悉数运用不燃、阻燃的材料制成。
Hotel kitchen equipment surface should have fireproof talent, standard kitchen equipment manufacturers produce kitchen equipment surface materials are all made of non-flammable, flame-retardant materials.
3、清洁的原则
3, the principle of cleanliness
酒店厨房设备要有抗御污染的才华,特别是要有防止甲由、老鼠、蚂蚁等污染食物的功用,才华确保悉数厨房设备的内在质量。
Hotel kitchen equipment should have the ability to resist pollution, especially the function of preventing contaminated food such as A by, rats, ants, etc. to ensure the internal quality of all kitchen equipment.
4、漂亮的原则
4, beautiful principles
厨房设备不只恳求造型、色彩赏心悦目,并且要有持久性,因而恳求有较易的防污染、好清洁的功能。
Kitchen equipment not only appeals for pleasant shapes and colors, but also for persistence, so it has the function of easy pollution prevention and good cleanliness.