廚房設(shè)備/廚房的設(shè)置，是餐飲產(chǎn)品“部件 ”的生產(chǎn)場(chǎng)所，是模塊化生產(chǎn)的要求和體現(xiàn)。
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.
在具體的實(shí)踐中，相對(duì)于傳統(tǒng)的廚房設(shè)計(jì)，它還有如下幾大優(yōu)點(diǎn)：
In specific practice, compared with the traditional kitchen design, it also has the following advantages:
1、有利于統(tǒng)一半成品加工規(guī)格，實(shí)現(xiàn)模塊化生產(chǎn)所依賴的標(biāo)準(zhǔn)化，保證菜肴出品質(zhì)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、統(tǒng)一原料的申領(lǐng)與購(gòu)買，有利于集中審核控制；
2. Unified application and purchase of raw materials is conducive to centralized audit control;
3、便于原料綜合利用和進(jìn)行細(xì)致的成本控制工作；
3. Facilitate the comprehensive utilization of raw materials and detailed cost control;
4、有利于提高廚房的勞動(dòng)效率；
4. It is conducive to improve the labor efficiency of the kitchen;
5、有利于廚房的垃圾清運(yùn)和衛(wèi)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、有利于進(jìn)行大批量生產(chǎn)，降低材料成本和人工成本。這也是廚房運(yùn)作與大批量定制觀念相一致的重要體現(xiàn)。
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.
廚房規(guī)劃設(shè)施要求：
Central kitchen planning facility requirements:
1、廚房?jī)?nèi)照明應(yīng)在750勒克斯以上，而屬于檢查檢驗(yàn)作業(yè)區(qū)，應(yīng)要保持在1500勒克斯以上，燈具以下在作業(yè)上為佳，否則應(yīng)加護(hù)罩，避免燈管破裂。斷電照明應(yīng)配合消防法規(guī)而設(shè)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、廚房地板應(yīng)以、耐熱、堅(jiān)硬不透水、非吸收性質(zhì)地板為佳，以及耐磨不光滑的地磚，并需有適當(dāng)?shù)呐潘倍取?/div>
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、廚房的排水溝應(yīng)具有防鼠或其他生物入侵的設(shè)施，溝板以不生銹、不光滑者為佳。水溝底部要有適當(dāng)?shù)幕《燃皟A斜度，不可讓廢水逆流，溝內(nèi)不可有各式的配管，如水、電、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、廚房屋頂應(yīng)以平坦、無(wú)裂縫且易于清掃為佳，以防止灰塵堆積。如有A形屋頂架構(gòu)者，應(yīng)加裝天花板并保持密閉，材料應(yīng)選擇白色，防水、、光滑等，以降低昆蟲生長(zhǎng)幾率。
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、廚房的墻壁應(yīng)平坦無(wú)裂縫，且應(yīng)由地面以上120厘米處，以非吸收性，耐酸、易清洗之建材構(gòu)筑。壁面與地面宜有圓角弧少3厘米以上，以利清洗及作業(yè)。
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、廚房的門窗及換氣口等凡是能開放的地方，應(yīng)設(shè)置有防鼠、昆蟲等入侵的設(shè)施，門片也要能自動(dòng)關(guān)閉，并要設(shè)置空氣簾或防蠅簾，主要推車行走的動(dòng)線門片，應(yīng)設(shè)防止碰撞護(hù)墊，紗窗或換氣口應(yīng)設(shè)易拆洗不生銹紗窗，且網(wǎng)目大小應(yīng)合適。
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、廚房應(yīng)有充分的供水及儲(chǔ)水設(shè)備，及符合水質(zhì)標(biāo)準(zhǔn)規(guī)定，如清洗水或飲用水的區(qū)分，應(yīng)以明顯顏色區(qū)分。地下水及凈水設(shè)備，應(yīng)與污染源保持距離，儲(chǔ)水塔應(yīng)加鎖并常清洗，并使用非透明這貯水塔。
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、廚房?jī)?nèi)一切配管線應(yīng)按標(biāo)準(zhǔn)的施工法則來(lái)施工，而電源插座必須防水，不同的電壓，應(yīng)有明顯的標(biāo)志及漏電斷電的系統(tǒng)。
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、廚房區(qū)內(nèi)要設(shè)置廁所，則應(yīng)男女分開，廁所門方向不可對(duì)向作業(yè)場(chǎng)所，應(yīng)每日刷洗保持清潔，龍頭應(yīng)采用感應(yīng)式并有清潔劑或系統(tǒng)。廁所應(yīng)有良好通風(fēng)設(shè)施，及防蠅設(shè)備。以上是屬于建筑結(jié)構(gòu)及水電供應(yīng)配合的部分，當(dāng)然配合得越完善，要求 得越嚴(yán)格，食品的衛(wèi)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，廚房還要配備一定數(shù)量的明火加熱設(shè)備。在菜肴原料的加工工作中，有些干貨原料的漲發(fā)和鮮活原料的宰殺、褪毛需要進(jìn)行熱處理，如大烏參發(fā)前要火烤，豬腳爪要用火燎等。因此，在廚房的合適位置配備明火加熱設(shè)備是十分必需的。當(dāng)然，有加熱設(shè)備就應(yīng)注意加熱源的和所產(chǎn)生煙氣的脫排問(wèn)題，這些都在設(shè)計(jì)者的考慮范圍之內(nèi)。
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.
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