廚房設備可以簡化副食品的加工，只需設置爐子和切割配套工作臺。情況差別很大，可以根據(jù)結(jié)構、面積、所需設備的實際情況靈活設計，但需要遵循相關原則。那么廚房設備的每個區(qū)域如何布局才合理呢？
The central kitchen equipment can simplify the processing of non-staple food, and only need to set a furnace and cutting supporting workbench. The situation is very different. It can be flexibly designed according to the actual situation of the structure, area and required equipment, but it needs to follow the relevant principles. How is the layout of each area of the central kitchen equipment reasonable?
一、合理的廚房布局設計應遵循以下設計原則：
1、 Reasonable kitchen layout design shall follow the following design principles:
廚房布局設計應滿足既定菜式的需要。
The kitchen layout design shall meet the needs of the established dishes.
嚴格掌握生熟分開，潔污分流的原則，確保廚房飲食衛(wèi)生。
Strictly grasp the principle of separation of raw and cooked food and separation of clean and dirty water to ensure kitchen food hygiene.
生產(chǎn)加工流程簡短順暢，避免迂回交叉，盡量縮短輸送流程，使路徑分明。
The production and processing process is short and smooth, avoiding detours and intersections, and shortening the conveying process as far as possible to make the path clear.
廚房各功能區(qū)域清晰，既相互獨立又相互溝通，便于廚師各司其職，分工合作。
The functional areas of the kitchen are clear, both independent and communicating with each other, which is convenient for the chefs to perform their duties and cooperate with each other.
擁有合理的操作人員走動空間，便于廚師作業(yè)，視野開闊，方便管理。
There is a reasonable space for operators to walk around, which is convenient for cooks to work, with a wide view and convenient management.
廚房應設置良好的排煙系統(tǒng)，確?？諝饬魍āo悶熱感覺，使廚師有一個舒適的工作環(huán)境。
The kitchen shall be equipped with a good smoke exhaust system to ensure air circulation and no hot feeling, so that the chef can have a comfortable working environment.
二、冷菜制作間如何分隔？冷菜間的適宜溫度是多少？
2、 How to separate the cold dish preparation room? What is the appropriate temperature for the cold dish room?
冷菜間是冷菜成品切配裝盆的場所。冷菜的制作遵循“專人、專室、專用工具、專冷藏”的“五專”制度，在其入口處應設有洗手設施的預進間；冷盆間內(nèi)裝置獨立的空調(diào)設施，保持室內(nèi)空氣潔凈度；
Cold dish room is a place where cold dish finished products are cut and loaded. Cold dishes shall be prepared in accordance with the "five special" system of "special personnel, special rooms, special tools and special refrigeration". A pre entry room with hand washing and disinfection facilities shall be set at the entrance; The cold basin room is equipped with independent air-conditioning facilities to maintain the indoor air cleanliness;
并設置紫外光燈，水源供給管采用銅管連接，供應可生飲用的水源。為防止蚊蠅孳生，冷菜間內(nèi)排水系統(tǒng)不應設置明溝，地面須保持清潔干凈，冷菜間可用鋁合金玻璃隔斷進行分隔，通過窗戶傳菜，冷菜間的適宜溫度應在24攝氏度以下。
Ultraviolet germicidal lamp shall be set, and the water supply pipe shall be connected with copper pipe to supply raw and potable water. In order to prevent the breeding of mosquitoes and flies, the drainage system in the cold dish room should not be set with open ditches, and the ground should be kept clean. The cold dish room can be separated by aluminum alloy glass partition, and the dishes are transmitted through the window. The appropriate temperature of the cold dish room should be below 24 ℃.
三、如何確認洗碗的位置是否合理？
3、 How to confirm whether the position of washing dishes is reasonable?
洗碗碟間的設置應符合潔污分流的原則，使餐廳或加工間用過的餐具可以方便地送該洗蝶間進行清潔處理并送回待用。另外，洗碗間的位置設施還應處理好廢棄物、污染物等垃圾的存、運問題。在洗滌的過程中，一方面又餐具進入，另一方面，又有潔凈餐具送出。所以其潔、污流線分流明確，無迂回交叉的位置是合理的。反之，為不合理的。
The setting of the dishwashing room shall comply with the principle of separation of cleaning and sewage, so that the tableware used in the restaurant or processing room can be easily sent to the dishwashing room for cleaning and return for use. In addition, the location facilities of the dishwashing room shall also handle the storage and transportation of wastes, pollutants and other wastes. In the process of washing and disinfection, on the one hand, tableware enters and on the other hand, clean tableware is sent out. Therefore, the separation of clean and sewage flow lines is clear, and the position without detour and intersection is reasonable. On the contrary, it is unreasonable.
四、廚房與餐廳之間如何采用有效的隔音、隔熱、隔味的措施？
4、 How to adopt effective sound insulation, heat insulation and odor isolation measures between the kitchen and the dining room?
廚房和餐廳間應有一定的緩沖空間，一般用備餐間來作為過渡空間，可通過設置雙道彈簧門；出菜屏風；拐角玄關等方法有效地解決隔音、隔熱、隔味等問題，還可避免就餐客人對廚房的透視。
There should be a certain buffer space between the kitchen and the dining room. Generally, the pantry is used as the transition space, and double spring doors can be set; Serving screen; The corner porch and other methods can effectively solve the problems of sound insulation, heat insulation and odor isolation, and can also avoid the perspective of the dining guests to the kitchen.
合理地設計排風量可及時吸走廚房爐灶產(chǎn)生的大量熱量于油煙，確保廚房內(nèi)空氣流通無悶熱感覺，使廚師有一個舒適的工作環(huán)境。廚房內(nèi)應有一定的負壓值，使廚房產(chǎn)生的油煙、氣味不會往餐廳逃逸、以達到隔熱、隔味的效果。
The reasonable design of exhaust air volume can timely absorb a large amount of heat and oil smoke generated by the kitchen stove, ensure that the air circulation in the kitchen is not stuffy, and make the chef have a comfortable working environment. There should be a certain negative pressure value in the kitchen, so that the oil smoke and odor generated in the kitchen will not escape to the dining room, so as to achieve the effect of heat insulation and odor isolation.
以上就是廚房設備的每個區(qū)域如何布局才合理問題的講解內(nèi)容，希望可以幫助您在廚房設備中有更好的使用體驗，如果您想進一步了解本產(chǎn)品的話，可以隨時的聯(lián)系本公司的人員進行討論，更多了解就來關注網(wǎng)站
http://suoniao.com.cn。
The above is the explanation of how to reasonably arrange each area of the central kitchen equipment. I hope it can help you have a better use experience in the kitchen equipment. If you want to know more about this product, you can contact the company's professionals for discussion at any time. For more information, please follow the website http://suoniao.com.cn 。
