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中央厨房设备中央厨房有什么优势?

来源:http://www.carnetsdecharme.com/ 浏览量: 时间:2022-03-03 14:54:37

中央厨房设备/中央厨房的设置,是餐饮产品“部件 ”的生产场所,是模块化生产的要求和体现。
The setting of central kitchen equipment / central kitchen is the production place of "components" of catering products and the requirement and embodiment of modular production.
在具体的实践中,相对于传统的厨房设计,它还有如下几大优点:
In specific practice, compared with the traditional kitchen design, it also has the following advantages:
1、有利于统一半成品加工规格,实现模块化生产所依赖的标准化,保证菜肴出品质量;
1. It is conducive to unify the processing specifications of semi-finished products, realize the standardization that modular production depends on, and ensure the quality of dishes;
2、统一原料的申领与购买,有利于集中审核控制;
2. Unified application and purchase of raw materials is conducive to centralized audit control;
3、便于原料综合利用和进行细致的成本控制工作;
3. Facilitate the comprehensive utilization of raw materials and detailed cost control;
4、有利于提高厨房的劳动效率;
4. It is conducive to improve the labor efficiency of the kitchen;
5、有利于厨房的垃圾清运和卫生管理等其他工作;
5. It is conducive to other work such as garbage removal and sanitation management in the kitchen;
6、有利于进行大批量生产,降低材料成本和人工成本。这也是中央厨房运作与大批量定制观念相一致的重要体现。
6. It is conducive to mass production and reduce material and labor costs. This is also an important embodiment of the central mass customization concept.
中央厨房规划设施要求:
Central kitchen planning facility requirements:
1、中央厨房内照明应在750勒克斯以上,而属于检查检验作业区,应要保持在1500勒克斯以上,灯具以下在作业上为佳,否则应加护罩,避免灯管破裂。断电照明应配合消防法规而设置。
1. The lighting in the central kitchen should be more than 750 lux, but in the inspection and inspection operation area, it should be more than 1500 lux. It is better to operate below the lamps, otherwise it should be covered to avoid the rupture of the lamp tube. Power off lighting shall be set in accordance with fire regulations.
2、中央厨房地板应以无毒、耐热、坚硬不透水、非吸收性质地板为佳,以及耐磨不光滑的地砖,并需有适当的排水斜度。
2. The central kitchen floor should be non-toxic, heat-resistant, hard, impervious and non absorbent, as well as wear-resistant and unsmooth floor tiles, and should have appropriate drainage slope.
3、中央厨房的排水沟应具有防鼠或其他生物入侵的设施,沟板以不生锈、不光滑者为佳。水沟底部要有适当的弧度及倾斜度,不可让废水逆流,沟内不可有各式的配管,如水、电、瓦斯管等。
3. The drainage ditch of the central kitchen shall be equipped with facilities to prevent the invasion of rats or other organisms. The ditch plate that is not rusty and smooth is preferred. Proper radian and inclination shall be provided at the bottom of the ditch, and the reverse flow of waste water is not allowed. All kinds of piping, such as water, electricity and gas pipes, are not allowed in the ditch.
4、中央厨房屋顶应以平坦、无裂缝且易于清扫为佳,以防止灰尘堆积。如有A形屋顶架构者,应加装天花板并保持密闭,材料应选择白色,防水、无毒、光滑等,以降低昆虫生长几率。
4. The central kitchen roof should be flat, crack free and easy to clean to prevent dust accumulation. If there is A-shaped roof structure, the ceiling shall be installed and kept closed. The material shall be white, waterproof, non-toxic and smooth, so as to reduce the growth rate of insects.
5、中央厨房的墙壁应平坦无裂缝,且应由地面以上120厘米处,以非吸收性,耐酸、易清洗之建材构筑。壁面与地面宜有圆角弧最少3厘米以上,以利清洗及消毒作业。
5. The wall of the central kitchen should be flat without cracks, and should be constructed of non absorbent, acid resistant and easy to clean building materials 120 cm above the ground. The wall surface and the ground should have a fillet arc of at least 3cm to facilitate cleaning and disinfection.
6、中央厨房的门窗及换气口等凡是能开放的地方,应设置有防鼠、昆虫等入侵的设施,门片也要能自动关闭,并要设置空气帘或防蝇帘,主要推车行走的动线门片,应设防止碰撞护垫,纱窗或换气口应设易拆洗不生锈纱窗,且网目大小应合适。
6. The doors, windows and air vents of the central kitchen shall be equipped with anti rat, insect and other invasion facilities where they can be opened. The door panel shall also be able to close automatically, and air curtain or fly curtain shall be set. The moving door panel of the main cart shall be equipped with anti-collision pad. The screen window or air vent shall be equipped with easy to remove and wash non rust screen window, and the mesh size shall be appropriate.
7、中央厨房应有充分的供水及储水设备,及符合水质标准规定,如清洗水或饮用水的区分,应以明显颜色区分。地下水及净水设备,应与污染源保持距离,储水塔应加锁并常清洗,并使用无毒非透明这贮水塔。
7. The central kitchen shall have sufficient water supply and storage equipment and meet the requirements of water quality standards. For example, the distinction between cleaning water and drinking water shall be distinguished by obvious colors. The underground water and water purification equipment shall be kept away from the pollution source. The water storage tower shall be locked and cleaned frequently, and the non-toxic and non transparent water storage tower shall be used.
8、中央厨房内一切配管线应按标准的施工法则来施工,而电源插座必须防水,不同的电压,应有明显的标志及漏电断电的系统。
8. All piping lines in the central kitchen should be constructed according to the standard construction rules, and the power socket must be waterproof. Different voltages should have obvious signs and leakage power-off system.
9、厨房区内要设置厕所,则应男女分开,厕所门方向不可对向作业场所,应每日刷洗保持清洁,龙头应采用感应式并有清洁剂或消毒系统。厕所应有良好通风设施,及防蝇设备。以上是属于建筑结构及水电供应配合的部分,当然配合得越完善,要求 得越严格,食品的卫生就越有保障。
9. If toilets should be set in the kitchen area, men and women should be separated. The direction of the toilet door should not face the workplace. It should be brushed and cleaned every day. The faucet should be inductive and equipped with detergent or disinfection system. The toilet shall have good ventilation facilities and fly prevention equipment. The above is part of the coordination of building structure and water and electricity supply. Of course, the more perfect and strict the coordination is, the more guaranteed the hygiene of food will be.
10、另外,中央厨房还要配备一定数量的明火加热设备。在菜肴原料的加工工作中,有些干货原料的涨发和鲜活原料的宰杀、褪毛需要进行热处理,如大乌参发前要火烤,猪脚爪要用火燎等。因此,在中央厨房的合适位置配备明火加热设备是十分必需的。当然,有加热设备就应注意加热源的安全和所产生烟气的脱排问题,这些都在设计者的考虑范围之内。
10. In addition, the central kitchen should be equipped with a certain number of open fire heating equipment. In the processing of dish raw materials, the rise of some dry raw materials and the slaughter and depilation of fresh raw materials need heat treatment, such as fire roasting before the hair of Dawu ginseng, burning pig feet and claws, etc. Therefore, it is very necessary to equip open fire heating equipment at the appropriate position of the central kitchen. Of course, if there is heating equipment, we should pay attention to the safety of heating source and the discharge of flue gas, which are within the consideration of designers.

备案号:京ICP备13030550号-2