1、的原则 商用厨房设备的设计首要就是原则，人生、社会为重中之重。要确保设计产品的质量保证，商用厨房设备在设计上应考虑其在使用过程中符合人体原则，避免过多的尖锐设计，保障人在使用过程中的
1. The principle of safety is the primary safety principle in the design of commercial kitchen equipment, with life safety and social safety as the top priority. To ensure the quality assurance of designed products, commercial kitchen equipment should be designed to comply with the principle of human safety in the process of use, avoid too many sharp designs and ensure the safety of people in the process of use
2、人性化的原则 厨房内的操作要有一个合理的流程，在厨房设备的设计上，能按正确的流程设计各部位的排列，对日后使用方便十分重要。再就是灶台的高度、吊柜的位置等，都直接影响到使用的方便程度，要选择符合人体工程原理和厨房操作程序的酒店厨房设备。
2. In the principle of humanization, the operation in the kitchen should have a reasonable process. In the design of kitchen equipment, the arrangement of various parts can be designed according to the correct process, which is very important for convenient use in the future. Then, the height of the stove and the position of the hanging cabinet directly affect the convenience of use. We should choose hotel kitchen equipment that conforms to the principles of ergonomics and kitchen operation procedures.
3、卫生的原则 商用厨房设备要有抗御污染的能力，特别是要有防止蟑螂、老鼠、蚂蚁等污染食品的功能，才能保证整个厨房设备的内在质量。
3. In the principle of hygiene, commercial kitchen equipment should have the ability to resist pollution, especially the function of preventing cockroaches, mice, ants and other contaminated food, so as to ensure the internal quality of the whole kitchen equipment.
4、防火的原则 商用厨房设备表层应具有防火能力，正规厨房设备生产厂家生产的厨房设备面层材料全部使用不燃、阻燃的材料制成。
4. The principle of fire prevention: the surface of commercial kitchen equipment shall have fire prevention capacity. The surface materials of kitchen equipment produced by regular kitchen equipment manufacturers shall be made of non combustible and flame retardant materials.
5、美观的原则 商用厨房设备不仅要求造型、色彩赏心悦目，而且要有持久性，因此要求有较易的防污染、好清洁的性能。
5. The principle of aesthetics commercial kitchen equipment requires not only pleasing shape and color, but also durability. Therefore, it is required to have easy pollution prevention and good cleaning performance.
6、的原则 商用厨房设备的燃料原多用煤，现普通是采用燃油，燃汽，更。此外，厨房设备本身的产品，比如酒店厨房设备厂家生产的灶，多数能达到30%-60%以上。
6. The principle of energy conservation and environmental protection is that the fuel of commercial kitchen equipment is mostly coal. Now it generally adopts fuel oil and steam, which is more environmentally friendly. In addition, the products of kitchen equipment itself, such as energy-saving stoves produced by professional hotel kitchen equipment manufacturers, can save energy by more than 30% - 60%.
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