What are the characteristics of well-designed commercial kitchens?
1. Strictly abide by the requirements of health and epidemic prevention agencies for kitchen design, ensure clear direction of people flow and logistics, and avoid cross-operation and cross-contamination;
2. Strictly abide by health and epidemic prevention laws and regulations, so as to achieve raw and ripe separation, cold and hot separation, dirty and clean separation;
3. Strictly abide by fire safety and environmental protection laws and regulations to ensure the performance and operation safety of equipment
1. There is no particularity and exclusiveness in the use of industry specifications for equipment drawings.
2. The construction drawings shall adopt the standard of the design institute's standard drawings.
3. Construction drawings should be matched with counterparts to ensure the universality of construction and operation.
1. The service life exceeds 20% of the industry, and the brand selection, product process standard and technical standard of lampblack, noise, sewage, exhaust and supply air system and equipment exceed the industry standard.
2. Brand equipment selection through the cutting-edge technology of Chinese and Western food, strong flavor of the times, grasp technology and high-quality brand balanced allocation: reliable and convenient operation of equipment.
3. The reliability and convenience of the equipment in operation are the core of the design.
1. According to the catering business model, dish flavor, dish positioning, reasonable, scientific, allocate the area of each function of the kitchen;
2. Scientifically screen the equipments according to the functions of each functional area.
3. Reasonable allocation of people flow and logistics makes people, regions and spaces feel comfortable, saves working time, improves working efficiency and reduces labor intensity.
1. Respect the special habits of operators and users, and the equipment configuration meets the needs;
2. The equipment runs stably and reliably, and reduces the risk brought by the function.
3. Equipment allocation follows the requirements of operating load and efficiency, and is proportional to the number of people eating; energy-saving equipment is adopted to reduce labor costs.
1. Brand products, select high-quality brand products at home and abroad, reduce the hidden dangers of operation safety;
2. Smooth operation area, reduce equipment area, facilitate staff chef operation;
3. From the design, technical standards, equipment technology, construction risk control, professional cooperation, work interface division of each link, from the source of project implementation to strengthen safety awareness, to eliminate potential safety hazards.
The above content is published by Jinan Commercial Kitchenware. More related content can be consulted by clicking on our official website: http://www.yaguanchuju.com.cn.