廚房的誕生給一些餐飲店、大型、蔬果店、KFC店提供了很大的便利，那么廚房需要哪些設(shè)備呢？今天小編就告訴你廚房設(shè)備有哪些？其實每個廚房會根據(jù)面積的不同和經(jīng)營的類型不同，里面的廚房設(shè)備會有所差異，但是一般廚房里的設(shè)備都是大致相同的。去看一看，一般廚房都有什么設(shè)備吧！要說廚房設(shè)備得先了解功能區(qū)哦！
The birth of the central kitchen provides great convenience for some restaurants, supermarkets, fruit and vegetable shops and KFC stores. What equipment does the central kitchen need? Today, I'll tell you what the central kitchen equipment is? In fact, each central kitchen will be different according to the area and type of operation, the kitchen equipment inside will be different, but the equipment in the central kitchen is generally the same. Go and have a look. What equipment does the central kitchen have! To say that the central kitchen equipment must first understand the functional area Oh!
一、廚房一般分8個功能區(qū)
1、 The central kitchen is generally divided into 8 functional areas
蔬菜類預(yù)處理區(qū)：對一些蔬菜瓜果進(jìn)行初步的處理。
Vegetable pretreatment area: preliminary treatment of some vegetables, fruits and fruits.
肉類預(yù)處理區(qū)：對一些肉類、水產(chǎn)類進(jìn)行初步的處理。
Meat pretreatment area: preliminary treatment of some meat and aquatic products.
米飯加工區(qū)：蒸米飯的專用區(qū)域。
Rice processing area: a special area for steaming rice.
加熱調(diào)理區(qū)：集中炒菜的區(qū)域。
Heating and conditioning area: the area where cooking is concentrated.
面食加工區(qū)：做一些面食的地方，像饅頭、包子、餃子等。
Pasta processing area: a place where some pasta is made, such as steamed bread, steamed buns, dumplings, etc.
熟食分裝區(qū)：對做好的成品和半成品進(jìn)行包裝。
Cooked food sub packaging area: the finished products and semi-finished products are packaged.
清洗區(qū)：對餐具進(jìn)行清洗和。
Cleaning and disinfection area: clean and disinfect tableware.
輔助辦公區(qū)：收貨區(qū)、倉庫、暫存間、更衣間、辦公室等附屬功能間。
Auxiliary office area: receiving area, warehouse, temporary storage room, dressing room, office and other auxiliary function rooms.
二、廚房設(shè)備有哪些
2、 What are the central kitchen equipment
1、蔬菜類預(yù)處理區(qū)：連續(xù)式洗菜機、根莖洗菜機、抽樣洗菜機、全自動連續(xù)式葉菜類清洗線、全自動連續(xù)式根莖類清洗線、自動翻轉(zhuǎn)洗菜機、果蔬去皮機切菜機等。
1. Vegetable pretreatment area: continuous vegetable washing machine, root and stem washing machine, sampling washing machine, automatic continuous leaf vegetable cleaning line, automatic continuous root and stem cleaning line, automatic turning vegetable washing machine, fruit and vegetable peeling machine, cutting machine, etc.
2、肉類預(yù)處理區(qū)：鋸骨機、切塊機、切片機、絞肉機、切肉丁機等等。
2. Meat pretreatment area: bone sawing machine, cutting machine, slicing machine, meat grinder, Dicer, etc.
3、米飯加工區(qū)：自動米飯生產(chǎn)線、立式炊飯機、自動洗鍋機、米飯分裝機。
3. Rice processing area: automatic rice production line, vertical cooking machine, automatic washing machine, rice sub loading machine.
4、加熱調(diào)理區(qū)：自動炒菜機、湯鍋、各型烤箱、自動攪拌炒鍋、可傾式燃?xì)鉁?、自動翻炒鍋、烘焙隧道、自動連續(xù)式油炸機等。
4. Heating and conditioning area: automatic frying machine, soup pot, various types of oven, automatic mixing frying pan, tilting gas soup pot, automatic turning frying pan, baking tunnel, automatic continuous frying machine, etc.
5、面食加工區(qū)：面條機、各類制胚機、打餅機、餃子機、包子機、和面機、各型攪拌機、通道式自動醒發(fā)蒸制一體機等。
5. Pasta processing area: noodle machine, all kinds of embryo making machine, cake making machine, dumpling machine, Baozi machine, dough mixing machine, various types of blenders, automatic channel type steaming machine, etc.
6、熟食分裝區(qū)：真空包裝機、重量檢測機、各型包裝機、給袋式包裝機等。
6. Cooked food sub packaging area: vacuum packaging machine, weight testing machine, various types of packaging machine, bag type packaging machine, etc.
7、清洗區(qū)：自動洗箱機、自動洗碗機、儲存柜。
7. Cleaning and disinfection area: automatic washing machine, automatic dishwasher, disinfection storage cabinet.
8、輔助辦公區(qū)：風(fēng)淋房、地秤、不銹鋼層架和地架等等。
8. Auxiliary office area: air shower room, floor scale, stainless steel shelf and floor frame, etc.
現(xiàn)在你對廚房需要哪些設(shè)備有一定的了解了吧！廚房是餐飲工業(yè)化的產(chǎn)物，是一種由設(shè)備設(shè)施硬件系統(tǒng)和管理軟件系統(tǒng)組成的，廚房特點體現(xiàn)在集約化、標(biāo)準(zhǔn)化、專門化、產(chǎn)業(yè)化等優(yōu)點，相信大家現(xiàn)在都了解了，如您想要了解更多資訊內(nèi)容請多多關(guān)注我們的網(wǎng)站。
Now you have a certain understanding of what equipment is needed in the central kitchen! Central kitchen is the product of catering industrialization, which is composed of equipment and facilities hardware system and management software system. The characteristics of central kitchen are embodied in the advantages of intensification, standardization, specialization and industrialization. I believe you all know it now. If you want to know more information, please pay more attention to our website.
