1.技术衔接
1. technical cohesion
商用厨房新建与改造的工程都要做好技术衔接工作。商用厨房上下水流量、点位，必须根据厨房设备布局设计。厨房策划、使用人员应尽早提出设计要求，尽早完成厨房布局设计，设计人员才能根据设备布局开展设计。应使设计一步到位，尽量减少二次设计与二次施工。在厨房设备布局方案还没有确定之前，建筑设计部门对具体点位、数量、用水量尚不清楚，就只能根据游戏的技术参数，如就餐人数、面积大小、大概的设备数量进行模糊设计。一般中小饭店大多是利用现房改造，已有的设施不能满足餐饮经营的需要，就需要增容改造，只有先有了设备布局方案和技术要求，上下水设施才能有针对性地设计施工。因此，只有尽早提出技术要求，明确设备布局方案，设计与施工才能很好地衔接起来。
Commercial kitchen construction and renovation projects have to do a good job of technical convergence. The flow and location of commercial kitchens must be designed according to the layout of kitchen equipment. The kitchen planner and the user should put forward the design requirements as early as possible, and complete the kitchen layout design as early as possible, so that the designer can carry out the design according to the layout of the equipment. We should make the design step by step, minimizing the two design and the two construction. Before the layout of the kitchen equipment is determined, the architectural design department is not clear about the specific point, quantity and water consumption. It can only be fuzzy designed according to the technical parameters of the game, such as the number of meals, the size of the area, and the number of equipment. Most of the small and medium-sized hotels use the existing housing reform, the existing facilities can not meet the needs of the catering operation, it is necessary to increase the capacity and reform, only with the equipment layout and technical requirements, the water facilities can be designed and constructed. Therefore, only when the technical requirements are put forward as early as possible, the layout plan of the equipment can be clearly defined, and the design and construction can be well connected.
2.设计
2. professional design
对于一般中小餐饮经营场所，大多是利用现房改造，改造工程大多数存在基础设施不配套的问题。稍微大一点的厨房，若仅凭经验施工就会有疏漏，主要是上下水流量与管线布设的问题。新建工程也是一样，商用厨房设计布局要尽早有人员设计，图纸有厨房主管人员认定，为建筑设计部门提供有效的设计依据。
Most of the small and medium catering establishments are mostly reconstructed by existing houses, and most of them lack infrastructure. Slightly larger kitchen, if experience alone, there will be oversight, mainly on the upper and lower water discharge and pipeline layout problems. The new project is the same. The design layout of the commercial kitchen should be designed by the professional staff as soon as possible. The drawings are determined by the staff of the kitchen and provide the effective design basis for the architectural design department.
3.细化设计
3. thinning design
商用厨房上下水设施的设计，要考虑与设备配合的具体点位与其他管线空间关系，要尽量提高细化精度，要遵照与地方的有关规范进行细化设计。设计要每一个点位，并标注具体的技术要求，可谓施工带来诸多方便。例如，下水管的坡度、隔油池的深度与进出水口的高度，要根据市委市政管的下水管的高度、室内高度进行详细计算，并安排好下水管路径。
The design of the commercial kitchen and water facilities should consider the specific location of the equipment with the equipment and other pipeline space relations, to improve the refinement precision as far as possible, and to refine the design according to the relevant regulations of the state and the local. To design every point and mark specific technical requirements can be seen as a lot of convenience in construction. For example, the slope of the pipe, the depth of the oil tank and the height of the inlet and outlet should be calculated in detail according to the height of the water pipe and the indoor height of the municipal municipal municipal municipal administration, and the path of the water pipe should be arranged.
4.实用可靠性
4. practical reliability
为了确保配套设施的可靠性，在设计时，处严格按照有关规范设计以外，还要考虑到具体应用点位的特殊性，适当地提高设计标准语材质标准。控制施工费用，以不降低设施可靠性为基准。例如，一般水池的下水管为DN50塑料管，但是，在商用厨房排放污水中含油脂、泥沙较多的下水管，就要考虑油脂凝结、菜叶、泥沙造成管道堵塞的问题，应该采用DN75管。排放热水或需要用热水烫管内凝结油脂的下水管，应该采用厚皮耐温塑料管。
In order to ensure the reliability of the supporting facilities, in the design, in strict accordance with the relevant standard design, it is necessary to take into account the particularity of the specific application point, and appropriately improve the standard of the design of standard language. The construction cost is controlled according to the reliability of facilities. For example, the water pipe of the general pool is DN50 plastic pipe, but in commercial kitchen discharge sewage containing oil and sediment more water pipe, it is necessary to consider the problem of clogging of oil condensation, vegetable leaf and sediment, which should be used in DN75 tube. A thick plastic skin temperature resistant plastic pipe should be used for discharging hot water or lowering the condensate in hot water.
5.预留设计原则
5. principle of reservation design
即按规范计算的相关数据为实际应用留有一定的余量。一般建筑设施确定后，若上下水设施增加流量，改动管路难度比较大。要考虑到适应市场经营需要以及厨房改变工艺与增加设备的要求，还要考虑到周边增加用水量的争水矛盾，在设计时要留有余地，预留一部分流量和上下水点等，平时可作为洗刷用水口。
That is to say, the relevant data calculated according to the specification have certain allowance for practical application. After the general building facilities are determined, if the upper and lower launching facilities increase flow rate, it is more difficult to change the pipelines. It is necessary to take into account the needs of the market management and the requirements of the kitchen to change the process and equipment, and to take into account the contradiction of water consumption in the surrounding area.
6.便于检修
6. easy to repair
商用厨房上下水设施设计，特别是下水，必须考虑方便定期检查维修。对于不便检查维修的部分，设计时必须有可靠地检查维修技术措施，尽量减少检修的难度。例如，下水管穿越想了建筑或在底下，就要设法在商用厨房设置检修口，出口设隔油池，尽量缩短水平管长度，尽量降低检修难度。
The design of commercial kitchen launching and launching facilities, especially launching, must be considered for regular inspection and maintenance. For those parts that are not easy to be checked and repaired, it is necessary to have reliable inspection and maintenance technical measures and minimize the difficulty of maintenance. For example, when the pipe is going through the building or under the bottom, we should try to set up the overhaul in the commercial kitchen, the outlet of the oil tank, as far as possible to shorten the length of the horizontal tube, as far as possible to reduce the difficulty of maintenance.
7.人性化设计
7. humanized design
设计人员必须深入了解商用厨房运作、操作过程，实施人性化设计。尽量为厨房工作人员提供方便，应考虑到具体的操作动作，就近设置水池。周到的设计思维，为厨房带来长久的方便。
Designers must have an in-depth understanding of the operation and operation of commercial kitchens, and implement humanized design. As far as possible for the kitchen staff to provide convenience, should take into account the specific operation of the operation, set up near the pool. Thoughtful design thinking brings convenience to the kitchen.
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