廚房設(shè)備是配餐配送中心設(shè)備，是將原料制作加工成半成品或成品，配送到各連鎖店進(jìn)行二次烹飪，因此廚房設(shè)備配置布局與食堂或餐廳的是不同的，其需要遵守什么要求？
The central kitchen equipment is the equipment of the catering distribution center, which makes and processes raw materials into semi-finished products or finished products, and distributes them to chain stores for secondary cooking. Therefore, the configuration layout of the central kitchen equipment is different from that of the canteen or restaurant. What requirements should it comply with?
廚房設(shè)備各區(qū)域的面積要合理設(shè)計(jì)，用于處理生、熟品之間設(shè)備不能相互交叉放置及使用；處理污染物和非污染物的設(shè)備要進(jìn)行分割，避免動(dòng)線交叉，導(dǎo)致設(shè)備或食物受到污染；保障大清潔區(qū)空氣壓力，防止污染區(qū)空氣向清潔區(qū)倒流，也就是選擇合適的新風(fēng)系統(tǒng)，區(qū)別廚房空氣的流通；
The area of each area of the central kitchen equipment should be reasonably designed to handle raw and cooked products, and the equipment should not be placed and used cross each other; The equipment dealing with pollutants and non pollutants should be separated to avoid moving lines crossing, resulting in equipment or food contamination; Ensure the air pressure in the large clean area and prevent the air in the polluted area from flowing back to the clean area, that is, select a suitable fresh air system to distinguish the circulation of kitchen air;
廚房設(shè)備配置布局應(yīng)符合產(chǎn)品加工工藝，使人流、物流、氣流、廢棄物流順暢；通道的布局設(shè)計(jì)要流暢，要方便操作人員的進(jìn)入和車的通行，包括冷鏈工藝的流程：原物料或凈料驗(yàn)收→貯存→初/精加工→菜肴烹飪制作→冷卻→分裝→低溫貯存→門(mén)店；
The equipment configuration and layout of the central kitchen should conform to the product processing technology, so that the flow of people, logistics, air flow and waste logistics are smooth; The layout design of the channel should be smooth and convenient for the entry of operators and the passage of vehicles, including the process of cold chain process: acceptance of raw materials or net materials → storage → preliminary / fine processing → cooking and preparation of dishes → cooling → sub packaging → low temperature storage → stores;
銷售及熱鏈工藝的流程：原物料或凈料驗(yàn)收→貯存→初/精加工→菜肴烹飪制作→分裝→保溫→裝車及物流配送→現(xiàn)場(chǎng)服務(wù)；按功能配置的廚房設(shè)備布局設(shè)計(jì)要按照操作方便，不交叉感染來(lái)設(shè)計(jì)，操作人員直接到達(dá)各自的操作區(qū)域，避免清潔區(qū)與污染區(qū)人員。
Sales and hot chain process flow: raw material or net material acceptance → storage → preliminary / fine processing → cooking and preparation of dishes → sub packaging → thermal insulation → loading and logistics distribution → on-site service; The layout design of the central kitchen equipment configured according to the function should be designed according to the convenience of operation and no cross infection. The operators should directly reach their respective operation areas to avoid the personnel in the clean area and the polluted area.
因此廚房設(shè)備配置布局是經(jīng)過(guò)精密設(shè)計(jì)配置的，如我們這樣的商用廚房設(shè)計(jì)、設(shè)計(jì)安裝公司就是你很好的選擇。以上就是廚房設(shè)備配置布局要符合什么要求，更多信息就來(lái)我們網(wǎng)站
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Therefore, the central kitchen equipment configuration and layout is precisely designed and configured. Professional commercial kitchen design, design and installation companies such as ours are a good choice for you. The above is what the central kitchen equipment configuration layout should meet. For more information, please come to our website http://www.czfuguang.com Get it.
