厨房设备平面布置（Layout of kitchen equipment）.doc

厨房设备平面布置（Layout of kitchen equipment） 1, in line with the fire hygiene environment requirements: (1) food and utensils production, storage should be cooked and cooked separately, dirt and cleaning separately, hot and cold separation. (2) fuel oil and gas pressure regulation, switch station and operation area are separated, and equipped with corresponding fire protection facilities. (3) is higher than 300 DEG C pipeline with combustible crude from more than 0.5M. (4) the exhaust port of the fume hood without purification shall be higher than the highest building 0.5M nearby. 2, should make full use of the original facilities, facilities, terrain, so that the district has a reasonable space, wide vision, walkways unimpeded, convenient management. 3, should fully understand the users established dishes, all arrangements, layout, are based on this. Two, engineering design must master first-hand information 1, the user established dishes and the maximum number of meals, which is the main basis for layout design, according to this can determine the main equipment, quantity, model. 2, users can supply energy: such as boiler steam, diesel oil, gas type, power supply (220V/380V) 3, kitchen plane structure, size chart and space height structure diagram. 4, the basic requirements of the user: such as pipeline direction, sewage outlet, fan positioning, etc.. 5, understand the users investment situation. Three, kitchen work area division, function, main equipment configuration 1, the standard Chinese restaurant work is divided into: (1) operating area: according to the configuration layout and kitchen equipment, some can also be divided into the red area, cooking area, baking operation area, its function is established to meet the requirements of cuisine, cooking process. (2) rough machining area: its function is to pick the leaves, roots, stems, fish birth, early processing. (3) finishing processing area: its function is to reform the crude processed food and to make it suitabl