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新型餐饮中央厨房设计规范和规程!

来源:https://www.sfxjxbj.com/ 浏览量: 时间:2020-11-24 14:08:25

餐厅中央厨房的设计非常重要。为了保证原料质量的稳定,中央厨房有自己的原料生产基地和生产厂家。只有原材料合格,产品才能得到统一保证,产品质量才能稳定一致。产品的统一配送不仅能保证中央厨房产品的卫生和效率,还能更好地保证生产和管理。在产品包装的过程中,我们也应该注意一些设计细节。
The design of the central kitchen is very important. In order to ensure the stability of raw material quality, the central kitchen has its own raw material production base and manufacturer. Only if the raw materials are qualified, the products can be guaranteed uniformly and the quality of products can be stable and consistent. The unified distribution of products can not only ensure the hygiene and efficiency of central kitchen products, but also better ensure the production and management. In the process of product packaging, we should also pay attention to some design details.
在中央厨房设备的规格中,应注意以下几点:
In the specification of central kitchen equipment, the following points should be noted:
设计前准备工作的选址:
Site selection for preparation before design:
选择有干燥地形、供水和排水条件以及供电的地区,而不是易受污染的地区
Choose areas with dry terrain, water and drainage conditions, and power supply, rather than areas prone to pollution
1.原始图纸涉及整个建筑结构、水和现场供暖。
1. The original drawings refer to the whole building structure, water and site heating.
2.收集相关部门的具体要求
2. Collect the specific requirements of relevant departments
3.研究周边餐厅的相关设计信息。
3. Study the design information of surrounding restaurants.
在餐饮中央厨房设备的设计过程中,对食品检验的设计要求如下:
In the design process of catering central kitchen equipment, the design requirements for food inspection are as follows:
1.建立适合加工食品品种的检验室。
1. Establish a laboratory suitable for processing food varieties.
              中央厨房设备厂家
2.按品种和批次检验食品原料和产品。
2. Inspect food raw materials and products according to varieties and batches.
3.生产加工场所的顶棚高出地面2.5m以上;
3. The ceiling of the production and processing site is 2.5m above the ground;
4.生产加工场所的墙壁应采用光滑、不吸水、浅色、耐用且易于清洁的材料铺设至顶部。
4. The walls of production and processing places shall be paved to the top with smooth, non absorbent, light colored, durable and easy to clean materials.
在餐饮中央厨房设备的设计过程中,设计食品加工区时应注意的要求:
In the design process of central kitchen equipment, the following requirements should be paid attention to when designing food processing area
1.食品加工区分为一般操作区、准操作区和清洁区,操作区,所有食品加工区应设置在室内并独立隔开。
1. Food processing is divided into general operation area, quasi operation area and cleaning area. Operation area. All food processing areas should be set indoors and separated independently.
同时,要设置相应的品种和数量,并设置相应的加工和操作场所,如粗加工、切割和选配、烹饪和糕点制作、食品冷却和食品包装、工具和器具的清洗和消毒等。
At the same time, it is necessary to set up corresponding varieties and quantities, and set up corresponding processing and operation places, such as rough processing, cutting and matching, cooking and pastry making, food cooling and food packaging, cleaning and disinfection of tools and utensils, etc.
2.餐厅中央厨房设备厂家的食品加工面积不得小于150平方米,不得进行散装食品销售、冷食销售、生食销售、自制饮料销售或装饰蛋糕。
2. The food processing area of the central kitchen equipment manufacturer of the restaurant shall not be less than 150 square meters, and shall not sell bulk food, cold food, raw food, homemade beverage or decorative cake.
3.餐厅应设置在中央厨房设备厂家。同时,根据加工工艺和品种的实际情况,食堂可设置无空调和清洗消毒设施的工具和用具。
3. The dining room should be set up in the central kitchen equipment manufacturer. At the same time, according to the actual situation of processing technology and varieties, the canteen can set tools and appliances without air conditioning and cleaning and disinfection facilities.
4.在餐厅中央厨房设备厂家的设计中。仓库应采用冷藏方式储存,设计中应配备快速冷却设备。
The design of kitchen equipment in the central factory. The warehouse shall be stored in cold storage, and quick cooling equipment shall be provided in the design.
以上就是关于新型餐饮中央厨房设计规范和规程的介绍,相信大家都有所了解了,如您想要了解更多资讯内容请多多关注我们的网站。
The above is about the introduction of the new central kitchen design specifications and procedures, I believe you all know, if you want to know more about the content, please pay more attention to our website.

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