Pledge
Adhere to the 'Sincustomerconcern and worry,afterthe customeris happymusic' service-oriented
Allproductssoldbymanufacturerskitchenarethe lifelongmaintenance,to ensurefast responsewithin24 hoursto repairthe city,off-siteresponsewithin48 hoursfast repair.
Practicingalwaysexceed customer expectations, 'five o'clockSpirit':diligentlittlepatient,meticulousthatit mildly,a bit more professional.
Kitchenequipment configurationknowledge
First, thekitchen equipmentlayoutprinciples:
1,in line withthe requirements ofthe Firesanitary conditions:(1) theproduction offood andutensils, storageshould bedoneseparate raw and cooked, dirtandcleanthingsapart,separatehot and cold.(2)oil, gasregulator,the switchingstation andseparateoperating area,and is equipped withappropriatefire-fighting facilities.(3)higher than300 ℃withcombustiblecrudepipelinefrom≥0.5M.(4)withoutpurificationtreatmentfumesventmust be higher thanthe tallest buildings inthe vicinity of0.5M.
2, shouldmake full use ofexistingequipment, facilities,terrain, so thateachdistricthas a reasonablespace, vision,walkwaysmootheasy management.
3, should befully aware ofthe establisheduserdishes,all the arrangementsarein order-orientedlayout.
Second, theprojectdesign mustgraspfirsthand
1, the usergiventhe number ofdishesand maximummeal,which ismainly based onlayoutdesigncan be determinedbased on thismajorequipment,the number ofmodels.
2, the usercan supplyenergy:such assteamboilers, diesel, gastype,power supply(220V / 380V)
3,kitchenflatstructure, sizechartandspace heightchart.
4, the user'sbasic requirements:such aspipingtosewageoutlet, fanpositioning.
5, theside to understandthe userinvestment.
Third, thedivision ofthe kitchenwork area,features,majorequipmentconfiguration
1, the standardChinese restaurantwork areais divided into:
(1)Operating area: According to thekitchenfloor planand equipmentconfiguration,and some canbe divided intoredcaseoperating area, cookingarea, grillingarea, with itsfunction is tomeet establishedcuisine,cookingprocess requirements.
(2)rougharea:its function is topluck theleaves,roots, stems, thefishopenraw, initialprocessing.
(3)finishinggarnisharea:its function is toroughingfoodrestructuringrequirementsfor the deployment ofcuisine.
(4)WhiteCasezone:its function is toreconcileflourfoods,repression,of parquet,platters, etc.
(5)coldspellzone:its function is todirect consumptionwithout heatingfood,open a bottle,cutting, parquet,platters, etc.
(6)Decontaminationarea:its function is totablewarecleaning,disinfection,storage.
(7)refrigeratedarea:forraw and cookedperishablefoodstorage.
(8)Warehouse District:forrice, flour and othernon-perishablefoodstorage.
2, Chinese restaurantdistrictof major equipmentconfiguration:
Third, thedivision ofthe kitchenwork area,features,majorequipmentconfiguration
1, the standardChinese restaurantwork areais divided into:
(1)Operating area: According to thekitchenfloor planand equipmentconfiguration,and some canbe divided intoredcaseoperating area, cookingarea, grillingarea, with itsfunction is tomeet establishedcuisine,cookingprocess requirements.
(2)rougharea:its function is topluck theleaves,roots, stems, thefishopenraw, initialprocessing.
(3)finishinggarnisharea:its function is toroughingfoodrestructuringrequirementsfor the deployment ofcuisine.
(4)WhiteCasezone:its function is toreconcileflourfoods,repression,of parquet,platters, etc.
(5)coldspellzone:its function is todirect consumptionwithout heatingfood,open a bottle,cutting, parquet,platters, etc.
(6)Decontaminationarea:its function is totablewarecleaning,disinfection,storage.
(7)refrigeratedarea:forraw and cookedperishablefoodstorage.
(8)Warehouse District:forrice, flour and othernon-perishablefoodstorage.
2, Chinese restaurantdistrictof major equipmentconfiguration:
a.inbanquetstylemealortea-basedrestaurantrestaurant
FireCamrestauranttablenumber =number/5
b. Thezero-basedSichuanrestaurantcustomer
FireCamnumber =number ofmeals/40-50
c.troops, schools
FireCamnumber =number of meals/ 100
Largecookstoves=Number/200-300
(2)steaming cabinet,steam cabinetsoven:
Singledoorsteaming cabinetstaple foodfor250-300or100-150peoplewhoneededsteamed, threesteam cabinetovenfor30-5050-100peopleneededorsteamedfood.
(3)other heatingequipment:Under normal circumstances,less than200peopleinthe restaurantother heatingequipmentshould not exceed2/species
Technology Co., Ltd. of Shenzhen City to kitchen Copyright © 2014 All rights reserved Record Number:粤ICP备12018391号-2