商用厨房设计都具有哪些特点? - 济南商务厨具厂家

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商用厨房设计都具有哪些特点?

来源:http://www.yaguanchuju.com.cn添加时间:2019-01-29 14:35:21
设计得好的商用厨房设计都具有哪些特点呢?
  What are the characteristics of well-designed commercial kitchens?
  一、专业性
  I. Professionalism
  1.严格遵守卫生防疫机构对厨房设计规范要求,确保人流、物流方向分明,避免交叉作业和交叉污染;
  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.严格遵守卫生防疫法规,做到生熟分离、冷热分离、脏净分离;
  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.严格遵守消防安全、环保法规,保障设备使用性能和运营安全
  3. Strictly abide by fire safety and environmental protection laws and regulations to ensure the performance and operation safety of equipment
  二、通用性
  II. Universality
  1.设备图型采用行业规范无特殊性、排他性;
  1. There is no particularity and exclusiveness in the use of industry specifications for equipment drawings.
  2.施工图纸采用设计院规范图纸标准;
  2. The construction drawings shall adopt the standard of the design institute's standard drawings.
  3.施工图纸与同行厂商配套,确保施工、作业具有通用性。
  3. Construction drawings should be matched with counterparts to ensure the universality of construction and operation.
  三、前瞻性
  Prospective
  1.使用寿命超过行业20%,油烟、噪音、污水、排送风系统和设备品牌选型、产品工艺标准、技术标准超出同业标准;
  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.品牌设备选型贯通中西餐前沿技术,时代气息强,把握技术和优质品牌均衡配置:设备运行可靠方便。
  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.设备在运行中的可靠性、使用方便性是设计的核心。
  3. The reliability and convenience of the equipment in operation are the core of the design.
  四、合理性
  IV. Rationality
  1.依据餐饮经营模式、菜品风味、菜品定位,合理、科学、配置厨房各个功能间区域面积;
  1. According to the catering business model, dish flavor, dish positioning, reasonable, scientific, allocate the area of each function of the kitchen;
  2.依据每个功能区域承担的职能,对所配置设备进行科学筛选;
  2. Scientifically screen the equipments according to the functions of each functional area.
  3.人流、物流合理配置,使得人、区域、空间感觉舒服,节省工作时间,提高工作效率,降低劳动强度
  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.
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  五、实用性
  V. Practicality
  1.尊重经营方、使用者特殊习惯,设备配置满足需要;
  1. Respect the special habits of operators and users, and the equipment configuration meets the needs;
  2.设备运行稳定性好功能可靠,降低功能方面带来的风险;
  2. The equipment runs stably and reliably, and reduces the risk brought by the function.
  3.设备配置遵循运行负荷及效率要求,与就餐人数成比例;采用节能降耗设备,高效低耗,减少劳动成本。
  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.
  六、安全性
  VI. Safety
  1.品牌产品,选用国内外优质品牌产品,减少运行安全隐患;
  1. Brand products, select high-quality brand products at home and abroad, reduce the hidden dangers of operation safety;
  2.作业面积流畅,减少设备面积,利于员工厨师操作;
  2. Smooth operation area, reduce equipment area, facilitate staff chef operation;
  3.从设计、技术标准、设备工艺、施工风险控制、各专业配合、工作界面划分每个环节着手,从项目实施的源头强化安全意识,杜绝安全隐患。
  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.
  以上内容由济南商务厨具整理发布,更多相关内容可以点击我们的官网进行咨询:http://www.yaguanchuju.com.cn
  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.