First, the kitchen equipment layout principles:
1, in line with the requirements of fire and sanitation: (1) food and utensils production, storage should be cooked and cooked separately, dirt and clean things separate, hot and cold separately. (2) fuel, gas pressure regulator, switch station and operating area separately, and equipped with the corresponding fire facilities. (3) higher than 300 ℃ pipe and flammable material distance ≥ 0.5M. (4) Uncoated fume exhaust must be higher than the nearest building 0.5M. 2, should make full use of the original device, facilities, terrain, so that the district has a reasonable space, vision, easy access to easy management. 3, should fully understand the user set the dishes, all arrangements, layout are based on this. Second, the engineering design must master the first-hand information 1, the user established dishes and the largest number of meals, which is the main basis for layout design, according to this can determine the main equipment, quantity, model. 2, the user can supply energy: such as boiler steam, diesel, gas types, power (220V / 380V) 3, the kitchen plane structure, size and spatial height structure. 4, the user's basic requirements: such as pipeline to the sewage outlet, fan positioning. 5, side to understand the user investment situation. Third, the kitchen work area division, function, the main equipment configuration 1, the standard Chinese restaurant work area is divided into: (1) operating area: According to the kitchen plan and equipment configuration, and some can be divided into red case operation area, cooking Area, baked area, etc., its function is to meet the established cuisine, cooking process requirements. (2) rough processing area: its function is to pick leaves, roots, stems, fish open, the initial processing. (3) finishing processing area: its function is to rough processing of food restructuring, deployment for the requirements of cuisine. (4) white case: its function is to reconcile the flour food, repression, craft parquet, platter and so on. (5) cold fight area: its function is not heated by direct consumption of food, open bottle, cut, parquet, platter and so on. (6) decontamination area: its function is to cut utensils, disinfection, storage. (7) cold storage area: for raw and cooked food storage. (8) storage area: for rice, noodles and other difficult food storage. 2, the Chinese restaurant partition of the main equipment configuration: (1) operating area: for the wide-style kitchen, the cooking process of cooking cooking, burning wax (baked) lo mei and fire fried four processes simultaneously, emphasis on roast and Cooking, the operating area essential equipment: fried stove, steam stove, enteric powder furnace, soup furnace, dwarf Aberdeen, roast suckling pig stove, roast duck furnace, steamed stove or steamer, steam cabinet. For the Sichuan-style kitchen, its cooking dishes mainly to stir-fried mainly to simmer, steam, supplemented by its operating area essential equipment: strong blast fry stove, pot Aberdeen, steamer or steamer furnace. Fourth, the kitchen equipment layout heating equipment and the amount of estimates: 1, the kitchen layout of the primary condition is to meet the cooking process requirements, try to avoid cold, hot cross, cleaning and dirt cross, and strive to work in the vicinity of the work area. 2, fully understand the kitchen space, flat terrain, heating equipment layout orientation, should strive to ensure that the row of smoke, fresh air system less bending, from the short, easy to install. 3, the number of major equipment in the design of the estimated number: (1) fried food: a. To banquet meal-based restaurant or tea-style restaurant fire number = restaurant tables / 5b. To zero-based Sichuan restaurant fire number = The number of meals / 40-50c. Troops, school number of fire = number of meals / 100 large stove = number / 200-300 (2) steamed rice cabinet, steam cabinet: single door steamer cabinet for 250-300 staple food or 100-150 people need steamed vegetables, three steamer for 50-100 people need steamed food or 30-50 people staple food. (3) other heating equipment: Under normal circumstances, 200 people in the restaurant other heating equipment should not exceed 2 /
Link:http://www.gdchubao.com/content/?275.html