廚房設(shè)備各方面規(guī)劃
Central kitchen equipment planning
廚房加工設(shè)備實(shí)行原料統(tǒng)一采購(gòu)、加工、配送，精簡(jiǎn)復(fù)雜的初步加工工序，提煉作業(yè)崗位清單，實(shí)現(xiàn)流程化，有利于提高餐飲業(yè)的標(biāo)準(zhǔn)化、產(chǎn)業(yè)化，是標(biāo)準(zhǔn)化經(jīng)營(yíng)的必要條件的飲料行業(yè)。只有這樣，才能在一定規(guī)模的基礎(chǔ)上產(chǎn)生規(guī)模經(jīng)濟(jì)。
The central kitchen processing equipment implements the unified procurement, processing and distribution of raw materials, simplifies the complex preliminary processing procedures, refines the list of operation posts, and realizes the process specialization, which is conducive to improving the standardization and industrialization of the catering industry, and is a necessary condition for the standardized operation of the beverage industry. Only in this way can economies of scale be generated on the basis of a certain scale.
設(shè)備采用氣泡清洗，有效分離被清洗物體表面的附著物，模擬人工清洗的基本動(dòng)作，有效避免人工清洗中的碰撞、磕碰、劃傷等現(xiàn)象。清洗后進(jìn)入自動(dòng)風(fēng)干工序，提高了工作效率，將人工操作變?yōu)闄C(jī)械化處理。
The equipment adopts bubble cleaning to effectively separate the attachments on the surface of the cleaned object, simulate the basic action of manual cleaning, and effectively avoid the collision, bump, scratch and other phenomena during manual cleaning. After cleaning, it enters the automatic air drying process, which improves the work efficiency and turns manual operation into mechanized treatment.
機(jī)架采用SUS304不銹鋼材質(zhì)，符合食品出口標(biāo)準(zhǔn)；流水線中的每臺(tái)單機(jī)均可根據(jù)用戶不同的加工特性進(jìn)行定制，以滿足工藝要求。設(shè)備經(jīng)過鼓泡、沖浪、噴淋清洗后，進(jìn)入毛刷進(jìn)行二次清洗，使蔬菜更干凈、更徹底。
The rack is made of SUS304 stainless steel, which meets the food export standard; Each single machine in the assembly line can be customized according to different processing characteristics of users to meet the process requirements. After bubbling, surfing and spray cleaning, the equipment enters the brush for secondary cleaning to make the vegetables cleaner and more thorough.
代替繁重的體力勞動(dòng)，實(shí)現(xiàn)農(nóng)產(chǎn)品機(jī)械化作業(yè)。廣泛用于葉類蔬菜、食用菌、水果、海產(chǎn)品、中草藥等農(nóng)副產(chǎn)品的清洗，是蔬菜加工、食品、餐飲等行業(yè)的設(shè)備，符合食品出口標(biāo)準(zhǔn)。
Replace heavy physical labor and realize mechanized operation of agricultural products. It is widely used for cleaning leaf vegetables, edible fungi, fruits, seafood, Chinese herbal medicine and other agricultural and sideline products. It is an equipment for vegetable processing, food, catering and other industries, and meets China's food export standards.
廚房設(shè)備系統(tǒng)要求
Central kitchen equipment system requirements
廚房、倉(cāng)庫(kù)和食品儲(chǔ)藏場(chǎng)地要求、特殊房間要求和更衣室要求的選址、場(chǎng)地布置、分隔和面積要求。
Site selection, site layout, partition and area requirements for central kitchen, warehouse and food storage site requirements, special room requirements and dressing room requirements.
食品加工區(qū)的地面、排水要求、墻、門、窗、吊頂要求。
Requirements for floor, drainage, wall, door, window and ceiling of food processing area.
洗手、清潔設(shè)施要求和餐具清洗、清潔設(shè)施要求。
Requirements for hand washing and cleaning facilities and requirements for tableware cleaning, disinfection and cleaning facilities.
對(duì)廚房加工設(shè)備、工具和容器、食品原料、清潔工具和清潔池的要求。
Requirements for central kitchen processing equipment, tools and containers, food raw materials, cleaning tools and cleaning pools.
垃圾暫存設(shè)施及衛(wèi)生間設(shè)置要求。
Requirements for the setting of waste temporary storage facilities and toilets.
對(duì)通風(fēng)、排煙、采光、照明設(shè)施的要求。
Requirements for ventilation, smoke exhaust, lighting and lighting facilities.
運(yùn)輸設(shè)備要求。
Transportation equipment requirements.
食品檢驗(yàn)和樣品留樣設(shè)施、設(shè)備和人員的要求。
Requirements for facilities, equipment and personnel for food inspection and sample retention.
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