Knowledge of kitchen equipment configuration

The principle, the kitchen equipment layout:

1, in line with fire health and environmental requirements: (1) the food and utensilsmanufacturing, storage should be separated from raw and cooked, separated, dirt and cleanand separate. (2) separated from the fuel, gas pressure, switch station and the operation area,and with the corresponding fire facilities. (3) is higher than 300 DEG C pipeline with combustiblethick distance is greater than or equal to 0.5M. (4) without the purification of fume exhaust port must be higher than the highest building near 0.5M.

2, should make full use of existing equipment, facilities, topography, so that each partition has a reasonable space, open field of vision, to facilitate the management of the access smoothly.

3, we should fully understand the user set dishes, all arrangements, layout as the.

Two, the engineering design must have first hand information

1, the user and the largest number of established dish meal, which is the main basis for thelayout design, the main equipment, can be determined according to the number, type.

2, the user can supply energy: such as boiler steam, diesel, gas, power supply (220V/380V)

3, the kitchen planar structure, size and height of the space structure.

Basic requirements: 4, such as pipeline to the user, the sewage outlet, fan positioning.

5, to understand the user investment.

Three, the kitchen area, the division of functions, the main equipment configuration

1, the work is divided into standard Chinese restaurant:

(1) the operating areas: according to the configuration of the kitchen layout and equipment, and some also can be divided into the red operating area, cooking area, cooking area, its function isestablished to meet the requirements of cuisine, cooking process.

(2) the rough machining area: its function is to pick the leaves, roots, stem to open, fish, early processing.

(3) finishing with: its function is to make the rough machining food restructuring, deploymentrequirements for cuisine.

(4) the white area: its function is to suppress the harmonic, flour food, craft paste up, assorted cold dishes.

(5) the cold spell: its function is to make the heating directly edible food, open the bottle, cut,mosaic, and other assorted cold dishes.

(6) the decontamination area: its function is to make tableware cleaning, disinfection, storage.

(7): used for cold storage, perishable food storage.

(8) the warehouse district: used for rice, noodles non perishable food storage.

2 the main equipment, the partition of the configuration of the Chinese restaurant:

(1) the operation area:

In the wide type kitchen, cooking process, cooking the dishes have meat (baked) lo and fire fryand four kinds of process, the emphasis on food and cooking, the operating area of the necessary equipment: stir fry stove, furnace, oven, steam rice rolls Gao Tanglu, AI Zi furnace,furnace, furnace, Kao Ruzhu Roasted Duck steaming stove or steam boiler, steam cabinet.

For the kitchen, cooking process and its main dishes with stir fried, steamed to simmer,supplemented by the necessary equipment, operating area are: powerful blast frying cooker, potfurnace, steam boiler or steam cabinet shorties furnace.

Four, kitchen equipment, heating equipment and the number of budget estimate arrangement:

The first 1 conditions, kitchen layout is to meet the requirements of the cooking process, to avoid the cold, hot cross, cleaning and dirt cross, according to the work area nearby operation.

2, to fully understand the location of the kitchen space, flat terrain, heating equipment, should beto ensure the exhaust air system, less bending, short distance, convenient installation.

3 the main equipment, engineering design number estimate:

(1) range:

A. to dinner meal type restaurants or Tea Restaurant

Fire number = restaurant table number /5

B. with zero off the main Sichuan restaurant

Fire number = meal number /40-50

C. forces, School

Fire number = the number of meals /100

The number of large range = /200-300

(2) the steaming cabinet, steaming cabinet furnace:

A steaming cabinet for 250-300 or 100-150 for staple food steamed vegetables, three layers ofsteaming cabinet furnace for 50-100 or 30-50 for steaming food staple food.

(3) other heating equipment: under normal circumstances, more than 2 / 200 people following the other heating equipment is not in the restaurant