厨房设备是配餐配送中心设备，是将原料制作加工成半成品或成品，配送到各连锁店进行二次烹饪，因此厨房设备配置布局与食堂或餐厅的是不同的，其需要遵守什么要求？
The central kitchen equipment is the equipment of the catering distribution center, which makes and processes raw materials into semi-finished products or finished products, and distributes them to chain stores for secondary cooking. Therefore, the configuration layout of the central kitchen equipment is different from that of the canteen or restaurant. What requirements should it comply with?
厨房设备各区域的面积要合理设计，用于处理生、熟品之间设备不能相互交叉放置及使用；处理污染物和非污染物的设备要进行分割，避免动线交叉，导致设备或食物受到污染；保障大清洁区空气压力，防止污染区空气向清洁区倒流，也就是选择合适的新风系统，区别厨房空气的流通；
The area of each area of the central kitchen equipment should be reasonably designed to handle raw and cooked products, and the equipment should not be placed and used cross each other; The equipment dealing with pollutants and non pollutants should be separated to avoid moving lines crossing, resulting in equipment or food contamination; Ensure the air pressure in the large clean area and prevent the air in the polluted area from flowing back to the clean area, that is, select a suitable fresh air system to distinguish the circulation of kitchen air;
厨房设备配置布局应符合产品加工工艺，使人流、物流、气流、废弃物流顺畅；通道的布局设计要流畅，要方便操作人员的进入和车的通行，包括冷链工艺的流程：原物料或净料验收→贮存→初/精加工→菜肴烹饪制作→冷却→分装→低温贮存→门店；
The equipment configuration and layout of the central kitchen should conform to the product processing technology, so that the flow of people, logistics, air flow and waste logistics are smooth; The layout design of the channel should be smooth and convenient for the entry of operators and the passage of vehicles, including the process of cold chain process: acceptance of raw materials or net materials → storage → preliminary / fine processing → cooking and preparation of dishes → cooling → sub packaging → low temperature storage → stores;
销售及热链工艺的流程：原物料或净料验收→贮存→初/精加工→菜肴烹饪制作→分装→保温→装车及物流配送→现场服务；按功能配置的厨房设备布局设计要按照操作方便，不交叉感染来设计，操作人员直接到达各自的操作区域，避免清洁区与污染区人员。
Sales and hot chain process flow: raw material or net material acceptance → storage → preliminary / fine processing → cooking and preparation of dishes → sub packaging → thermal insulation → loading and logistics distribution → on-site service; The layout design of the central kitchen equipment configured according to the function should be designed according to the convenience of operation and no cross infection. The operators should directly reach their respective operation areas to avoid the personnel in the clean area and the polluted area.
Therefore, the central kitchen equipment configuration and layout is precisely designed and configured. Professional commercial kitchen design, design and installation companies such as ours are a good choice for you. The above is what the central kitchen equipment configuration layout should meet. For more information, please come to our website https://www.sfxjxbj.com Get it.
