中央厨房设备装修要注意的五大细节! - 济南商务厨具厂家

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中央厨房设备装修要注意的五大细节!

来源:http://www.yaguanchuju.com.cn添加时间:2019-01-11 14:19:10
  商用厨房规划的最根柢概念是三角型作业空间,所以洗菜池、冰箱及灶台都要安放在恰当方位,最理想的是呈三角形,相隔的距离最好不跨过一米。在规划作业之初,最理想的做法就是依据个人日常操作家务程序作为规划的根底。
  The basic concept of commercial kitchen planning is the triangular working space, so the washing basin, refrigerator and stove should be placed in the right position, the most ideal is to be triangular, the distance between the best is not more than one meter. At the beginning of the planning operation, the most ideal way is to take the daily housework procedure as the basis of the planning.
  (1)一字型:把悉数的作业区都组织在一面墙上,通常在空间不大、走廊狭窄情况下选用。悉数作业都在一条直线上结束,节约空间。但作业台不宜太长,否则易下降功率。在不阻碍通道的情况下,可组织一块能弹性调整或可折叠的面板,以备不时之需。
  (1) Type 1: Organize all the working areas on one wall, usually in the case of small space and narrow corridor. All operations are completed in a straight line, saving space. But the workbench should not be too long, otherwise it is easy to reduce power. Without obstructing the passage, a flexible adjustable or foldable panel can be organized for occasional needs.
  (2)L型:将清洗、配膳与烹调三大作业中心,顺次配置于相互连接的L型墙面空间。最好不要将L型的一面规划过长,避免下降作业功率,这种空间运用比较广泛、经济。
  (2) L-type: Cleaning, catering and cooking three major operation centers, sequentially allocated to the interconnected L-type wall space. It is better not to plan the L-shaped side too long to avoid reducing the operating power. This kind of space is widely used and economical.
济南厨房设备
  (3)U型:作业区共有两处转角,和L型的功用大致相同,空间要求较大。水槽最好放在U型底部,并将配膳区和烹饪区分设两旁,使洗涮水槽、制冷冰箱和厨房炊具连成一个正三角形。U型之间的距离以120厘米至150 厘米为准,使三角形总长、总和在有用范围内。此规划可增加更多的保藏空间。
  (3) Type U: There are two turning angles in the working area, which have the same function as Type L and require more space. The sink is best placed at the bottom of the U-shaped, and the catering area and cooking area are set on both sides, so that the rinse sink, refrigerators and kitchen cookers are connected into a regular triangle. The distance between U-shaped is between 120 cm and 150 cm, so that the total length and sum of triangles are within the useful range. This plan can increase the storage space.
  (4)走廊型:将作业区组织在两端平行线上。在作业中心分配上,常将清洁区和配膳区组织在一起,而烹调茕居一处。如有满意空间,餐桌可组织在房间尾部。
  (4) Corridor type: organize the work area on parallel lines at both ends. In the distribution of operation centers, clean areas and catering areas are often organized together, while cooking is in one place. If there is a satisfactory space, the dining table can be organized at the end of the room.
  (5)变化型:依据四种根柢形状演化而成,可依空间及个人喜欢有所立异。将厨台独立为岛型,是一款新颖而特别的规划;在恰当的当地增加了台面规划,活络运用于早餐、烫衣服、插花、调酒等。
  (5) Change type: evolved according to four basic shapes, which can be different according to space and personal preferences. It is a novel and special plan to make the kitchen stand independent of the island type, and add the table plan to the proper place, which can be applied to breakfast, ironing, flower arrangement, wine mixing, etc.