Design Elements of the Placement of Kitchenware Equipment
2021-11-09
1) according to the stainless steel commercial kitchen utensils kitchen engineering operation process design and placement.
According to the kitchen operation process of vegetable washing area, rough processing, finishing, area, rough processing, finishing, vegetable area, disinfection area and stain treatment area, the bureau should have a compact structure and should not be too sparse, reduce the operation distance, realize equipment sharing, and improve the operation efficiency through adjacent operations. In addition, marking is required to prevent operators from crossing different sections at will and causing confusion.
2) according to the stainless steel commercial kitchenware kitchen design drawings.
Kitchen design industry Kitchen projects are usually handed over to kitchen designers for kitchen design, so as to adapt and adjust according to different environments such as hotels, canteens, schools, restaurants, etc. to meet business needs. At this time, commercial kitchen design drawings will be provided. We need to invite a professional kitchen equipment installation team according to the kitchen design drawing. In this way, there will be no common sense mistakes. For example, refrigeration equipment and commercial stoves should be placed as far as possible. During the construction process, the wall should ensure good light as much as possible. Floor tile anti-skid scratch.
3) Place according to the smoke exhaust pipe.
Sometimes, although we have design drawings and operation procedures, we cannot use them because fire protection requirements determine the layout of smoke exhaust pipes, and the layout of smoke exhaust pipes determines the layout of kitchen equipment. At this time, we can only place it according to the smoke exhaust pipe.
