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  • Shenzhen's food science and technology Limited company
  • Hotline:0755-84888996
  • Phone:0755-84888696
  • Landline:0755-84888996
  • Fax:0755-84888955
  • Address:Shenzhen Longgang District Pingshan new district the River Ridge Community Zhuyuan Second Industrial Zone No. 6
  • Current Location: HOME - About - Kitchen Project

  • 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


    • Contact us

    • Address:Greeting Longgang District, River Ridge community
    • Chuk Yuen second industrial zone on the 6th
    • Hotline:0755-84888996
    • Fax:0755-84888955
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