酒店厨具设备的选购准则! - 济南商务厨具厂家

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酒店厨具设备的选购准则!

来源:http://www.yaguanchuju.com.cn添加时间:2019-01-23 13:27:45
为了应对市场上对酒店厨具设备种种要求,酒店厨具设备因为是直接接触食材的原因,普遍转向了不锈钢化,以求达到安全的目的。
  In order to meet the various requirements of hotel kitchen equipment in the market, hotel kitchen equipment is generally turned to stainless steel for the sake of safety, because it is the reason of direct contact with food materials.
  酒店厨具设备性能的划分: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,渣滓间,切配间,打荷区,烹饪区,蒸煮区,配餐区,售卖、传菜区,就餐区。
  Hotel kitchenware equipment performance division: staple food storehouse, non-staple food, dry goods storehouse, salting room, noodle, snack room, cold dish room, vegetable processing room, meat, aquatic products processing room, dregs 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;
  贮藏设备:其分为食品贮藏局部,包括常温和低温设备:平板货架、米面柜、打荷台冰箱、冰柜、冷库等,器物用品贮藏局部调料柜、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 parts, including normal temperature and low temperature equipment: flat shelf, rice noodle cabinet, lottery refrigerator, freezer, cold storage, local condiment cabinet for utensils storage, sales desk, various bottom cabinets, hangers, corner cabinets, multi-purpose decorative cabinets, etc.
  洗濯消毒设备:冷热水的供给系统、排水设备、洗物盆、洗碗机、高温消毒柜等,洗濯后在厨房操作中产生的渣滓处置设备等、食品渣滓粉碎器等设备;
  Washing and disinfection equipment: cold and hot water supply system, drainage equipment, wash basin, dishwasher, high temperature disinfection cabinet and so on, dregs disposal equipment produced in kitchen operation after washing, food dregs crusher and other equipment;
  调理设备:主要是调理的台面,整理、切菜、配料、调制的工具和器皿。
  Conditioning equipment: Mainly for the table, finishing, cutting vegetables, ingredients, preparation tools and utensils.
  酒店厨具设备的选购准则有以下几点:
  The selection criteria for hotel Kitchenware and equipment are as follows:
济南商务厨具
  1.便当的准则
  1. Criteria of convenience
  厨房内的操作要有一个合理的流程,在厨具设备的设计上,要按正确的流程设计各部位的排列,对日后运用便当非常重要。再就是灶台的高度、吊柜的位置等,都直接影响到运用的水平,要选择契合人体工程原理和厨房操作程序的酒店厨具设备。
  The operation in the kitchen should have a reasonable process. In the design of kitchen utensils and equipment, it is very important to design the arrangement of parts according to the correct process for future use of convenience. Thirdly, the height of the stove and the location of the hanging cabinet have a direct impact on the level of application. We should choose hotel kitchen utensils and equipment suitable for human engineering principles and kitchen operation procedures.
  2.防火的准则
  2. Fire Protection Criteria
  酒店厨具设备表层应具有防火才能,正规厨具设备厂家的厨具设备面层全部运用不燃、阻燃的材料制成。
  The surface of hotel kitchen equipment should have the ability of fire prevention. The surface of regular kitchen equipment manufacturers is made of non-flammable and flame-retardant materials.
  3.卫生的准则
  3. Health Guidelines
  酒店厨具设备要有抗御污染的才能,特别是要有避免蟑螂、老鼠、蚂蚁等污染食品的功用,才保证整个厨房设备的内在质量。
  Hotel kitchen utensils and equipment must be able to resist pollution, especially to avoid cockroaches, mice, ants and other contaminated food functions, in order to ensure the internal quality of the entire kitchen equipment.
  4.美观的准则
  4. Principles of Beauty
  厨具设备不只请求外型、颜色心旷神怡,而且要有耐久性,因而要有较易的防污染、好清洁的性能。
  Kitchen equipment not only requests relaxed appearance and pleasant color, but also has durability, so it should have a relatively easy anti-pollution, good clean performance.