1. Principles of commercial kitchen equipment design
1. Principles of safety
Personal safety is paramount. The design of commercial kitchen equipment should first consider potential safety hazards, avoid excessive sharp designs, and the equipment should comply with the principles of human safety. From the selection of materials to the installation process, the safety principles should be implemented into every detail to ensure that people use the process. security in.
2. The principle of humanization
The operation in the kitchen must have a reasonable process. In the design of kitchen equipment, the correct process must be followed. The arrangement of each part of the design, ranging from the overall spacing layout, to the height of the stove, and the detailed design of the position of the hanging cabinet, all directly affect the efficiency and convenience of use. It is necessary to choose a kitchen that conforms to ergonomic principles and refers to the kitchen. Operation procedures, and then strengthen the design of personnel positioning and positioning, and the principle of double-pass, to avoid process confusion and orderly collision, thereby improving the overall kitchen output efficiency.
3. Principles of hygiene
The layout of the kitchen should be based on the rigid requirements of the Food and Drug Administration. The overall moving line design must strictly prevent the intersection of raw and cooked food, and the intersection of clean and dirty food, and specific sections such as cold dishes and ready-to-eat decorations need to be equipped with pre-entry rooms; then the equipment should be equipped with the ability to resist corrosion and pollution to prevent cockroaches, mice, ants, etc. Only by taking advantage of the gap can the inherent quality of the entire kitchen equipment be guaranteed.
4. Principles of fire prevention
The surface layer of commercial kitchen equipment should have fire resistance, and the surface layer materials of kitchen equipment should be made of non-combustible and flame-retardant materials , Gas equipment should be equipped with a gas leakage sensing device and an automatic flameout device to prevent the possibility of gas burning and leakage.
5. The principle of aesthetics
The overall aesthetics must be considered in the production of commercial kitchens. According to the actual situation on site, all equipment must reach edge to edge Diagonally, referring to the European-style white steel conditioning structure, the whole kitchen presents a simple, generous and hygienic visual effect.
6. Principles of energy saving and environmental protection
To build an environmentally friendly and energy-saving kitchen, a variety of design principles are required, such as heat energy recovery system, heat radiation recovery inner wall, steam ring island Application, frequency conversion control of electrical equipment, energy-saving stoves, etc., so as to achieve the highest utilization of hot-selling ratio and save energy. And rational use of smart kitchen equipment to improve output efficiency and effectively reduce labor costs.
Second, how to install commercial kitchen equipment
1. The installation sequence of commercial kitchen equipment. The standard installation sequence is: wall and ground base disposal→installation product inspection→installation hanging cabinet→installation base cabinet→connecting and debugging water supply and drainage→installation supporting electrical appliances→testing adjustment→cleaning.
2. The installation of kitchen utensils should be carried out after the decoration and sanitation of the kitchen are all ready.
3. The installation of kitchen utensils requires professionals to measure, design and ensure the correct size. Kitchen utensils and hanging cabinets (with adjustment feet under the kitchen utensils) are level. The joints between burning appliances and countertops are treated with silicone for waterproofing to prevent water leakage.
4. Safety first, check whether the kitchen hardware (hinges, handles, rails) are firmly installed, and whether the hanging kitchen is firmly installed.
5. For the problem of kitchen fumes, the height of the range hood is subject to the height of the user, and the distance between the oil and dosing pump hood and the stove should not exceed 60 cm. Install the cabinet first and then install the range hood, which is most likely to cause trouble, so it is best to install it at the same time as the cabinet.
6. Acceptance of kitchen equipment. There should be no obvious quality defects such as loosening and forward leaning, and the connection between the kitchen equipment and the base must meet the relevant national standards. The kitchen utensils are firmly connected to the base wall. The reserved positions of various pipelines and detection ports are correct, and the gap is less than 3 mm. The kitchen utensils are clean and pollution-free as a whole, and the countertops and doors meet the design requirements. Accessories should be complete and installed securely.
