欢迎访问正规买足球的App网站!

热线:正规堵足球软件

中央厨房设备的每个区域如何布局才合理

来源:http://www.kidsheartkids.com/ 浏览量: 时间:2022-08-08 15:28:03

中央厨房设备可以简化副食品的加工,只需设置炉子和切割配套工作台。情况差别很大,可以根据结构、面积、所需设备的实际情况灵活设计,但需要遵循相关原则。那么中央厨房设备的每个区域如何布局才合理呢?
The central kitchen equipment can simplify the processing of non-staple food, and only need to set a furnace and cutting supporting workbench. The situation is very different. It can be flexibly designed according to the actual situation of the structure, area and required equipment, but it needs to follow the relevant principles. How is the layout of each area of the central kitchen equipment reasonable?
一、合理的厨房布局设计应遵循以下设计原则:
1、 Reasonable kitchen layout design shall follow the following design principles:
厨房布局设计应满足既定菜式的需要。
The kitchen layout design shall meet the needs of the established dishes.
严格掌握生熟分开,洁污分流的原则,确保厨房饮食卫生。
Strictly grasp the principle of separation of raw and cooked food and separation of clean and dirty water to ensure kitchen food hygiene.
生产加工流程简短顺畅,避免迂回交叉,尽量缩短输送流程,使路径分明。
The production and processing process is short and smooth, avoiding detours and intersections, and shortening the conveying process as far as possible to make the path clear.
厨房各功能区域清晰,既相互独立又相互沟通,便于厨师各司其职,分工合作。
The functional areas of the kitchen are clear, both independent and communicating with each other, which is convenient for the chefs to perform their duties and cooperate with each other.
拥有合理的操作人员走动空间,便于厨师作业,视野开阔,方便管理。
There is a reasonable space for operators to walk around, which is convenient for cooks to work, with a wide view and convenient management.
厨房应设置良好的排烟系统,确保空气流通、无闷热感觉,使厨师有一个舒适的工作环境。
The kitchen shall be equipped with a good smoke exhaust system to ensure air circulation and no hot feeling, so that the chef can have a comfortable working environment.
二、冷菜制作间如何分隔?冷菜间的适宜温度是多少?
2、 How to separate the cold dish preparation room? What is the appropriate temperature for the cold dish room?
冷菜间是冷菜成品切配装盆的场所。冷菜的制作遵循“专人、专室、专用工具、专冷藏”的“五专”制度,在其入口处应设有洗手消毒设施的预进间;冷盆间内装置独立的空调设施,保持室内空气洁净度;
Cold dish room is a place where cold dish finished products are cut and loaded. Cold dishes shall be prepared in accordance with the "five special" system of "special personnel, special rooms, special tools and special refrigeration". A pre entry room with hand washing and disinfection facilities shall be set at the entrance; The cold basin room is equipped with independent air-conditioning facilities to maintain the indoor air cleanliness;
中央厨房设备
并设置紫外光杀菌灯,水源供给管采用铜管连接,供应可生饮用的水源。为防止蚊蝇孳生,冷菜间内排水系统不应设置明沟,地面须保持清洁干净,冷菜间可用铝合金玻璃隔断进行分隔,通过窗户传菜,冷菜间的适宜温度应在24摄氏度以下。
Ultraviolet germicidal lamp shall be set, and the water supply pipe shall be connected with copper pipe to supply raw and potable water. In order to prevent the breeding of mosquitoes and flies, the drainage system in the cold dish room should not be set with open ditches, and the ground should be kept clean. The cold dish room can be separated by aluminum alloy glass partition, and the dishes are transmitted through the window. The appropriate temperature of the cold dish room should be below 24 ℃.
三、如何确认洗碗的位置是否合理?
3、 How to confirm whether the position of washing dishes is reasonable?
洗碗碟间的设置应符合洁污分流的原则,使餐厅或加工间用过的餐具可以方便地送至该洗蝶间进行清洁处理并送回待用。另外,洗碗间的位置设施还应处理好废弃物、污染物等垃圾的存、运问题。在洗涤消毒的过程中,一方面又餐具进入,另一方面,又有洁净餐具送出。所以其洁、污流线分流明确,无迂回交叉的位置是合理的。反之,为不合理的。
The setting of the dishwashing room shall comply with the principle of separation of cleaning and sewage, so that the tableware used in the restaurant or processing room can be easily sent to the dishwashing room for cleaning and return for use. In addition, the location facilities of the dishwashing room shall also handle the storage and transportation of wastes, pollutants and other wastes. In the process of washing and disinfection, on the one hand, tableware enters and on the other hand, clean tableware is sent out. Therefore, the separation of clean and sewage flow lines is clear, and the position without detour and intersection is reasonable. On the contrary, it is unreasonable.
四、厨房与餐厅之间如何采用有效的隔音、隔热、隔味的措施?
4、 How to adopt effective sound insulation, heat insulation and odor isolation measures between the kitchen and the dining room?
厨房和餐厅间应有一定的缓冲空间,一般用备餐间来作为过渡空间,可通过设置双道弹簧门;出菜屏风;拐角玄关等方法有效地解决隔音、隔热、隔味等问题,还可避免就餐客人对厨房的透视。
There should be a certain buffer space between the kitchen and the dining room. Generally, the pantry is used as the transition space, and double spring doors can be set; Serving screen; The corner porch and other methods can effectively solve the problems of sound insulation, heat insulation and odor isolation, and can also avoid the perspective of the dining guests to the kitchen.
合理地设计排风量可及时吸走厨房炉灶产生的大量热量于油烟,确保厨房内空气流通无闷热感觉,使厨师有一个舒适的工作环境。厨房内应有一定的负压值,使厨房产生的油烟、气味不会往餐厅逃逸、以达到隔热、隔味的效果。
The reasonable design of exhaust air volume can timely absorb a large amount of heat and oil smoke generated by the kitchen stove, ensure that the air circulation in the kitchen is not stuffy, and make the chef have a comfortable working environment. There should be a certain negative pressure value in the kitchen, so that the oil smoke and odor generated in the kitchen will not escape to the dining room, so as to achieve the effect of heat insulation and odor isolation.
以上就是中央厨房设备的每个区域如何布局才合理问题的讲解内容,希望可以帮助您在厨房设备中有更好的使用体验,如果您想进一步了解本产品的话,可以随时的联系正规买足球的App的专业人员进行讨论,更多了解就来关注网站http://www.kidsheartkids.com
The above is the explanation of how to reasonably arrange each area of the central kitchen equipment. I hope it can help you have a better use experience in the kitchen equipment. If you want to know more about this product, you can contact the company's professionals for discussion at any time. For more information, please follow the website http://www.kidsheartkids.com 。

正规买足球的App

备案号:京ICP备13030550号-2