1. technical cohesion
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. professional design
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. thinning design
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. practical reliability
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. principle of reservation design
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. easy to repair
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. humanized design
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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