In the commercial kitchen project, the kitchen equipment design, as a pre preparation work of a project, is a unique design technique with a combination of operations research, management science, geometry, equipment technology, power supply lighting, water supply, ventilation and other disciplines. In the limited structure space of the hotel kitchen, the design is carried out according to the process flow and the management process of all kinds of catering kitchens. It is necessary to determine the consistency and quantity of the kitchen equipment in many aspects. More than the general construction of the professional technology, including the familiar water and electricity, ventilation, smoke, a variety of equipment, safety facilities and other knowledge, high design precision, large density, high flow power.
In the face of such a complex kitchen design knowledge, do you have doubts about how to operate the kitchen equipment safely? In fact, in the kitchen operation, the two main factors are the combination of external and internal.
External factors not only keep the circulation of the kitchen air and work unblocked, but also smooth work environment can reduce some unexpected events.
The internal factors are explained by the following three aspects:
Gas and fuel pipelines and valves in the kitchen must be regularly checked to prevent leakage. If we find the leakage of fuel gas, we should first close the valve, ventilate in time, and strictly prohibit the use of any open fire and start the power switch.
When fried food, the oil in the pot should not exceed 2/3 of the oil pan, and be careful to prevent drip and sundries from falling into the oil pan, causing the cooking oil to overflow and catch fire.
At the same time, when the oil pan is heated, we should use warm fire and commercial kitchen equipment. We must prevent too much fire and high oil temperature and cause the fire.
The gas cylinders in commercial housing projects should be managed together and have enough distance from high temperature surfaces such as lamps or open fires to prevent high temperature roasted gas cylinders, causing flammable gas leakage and causing fire. Kitchenware engineering and stainless steel kitchenware equipment should be installed on non combustible materials, with enough space between combustibles so as to prevent burning and combustibles.