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.

在廚房設(shè)備的規(guī)格中，應(yīng)注意以下幾點：

In the specification of central kitchen equipment, the following points should be noted:

設(shè)計前準(zhǔn)備工作的選址：

Site selection for preparation before design:

選擇有干燥地形、供水和排水條件以及供電的地區(qū)，而不是易受污染的地區(qū)

Choose areas with dry terrain, water and drainage conditions, and power supply, rather than areas prone to pollution

1.原始圖紙涉及整個建筑結(jié)構(gòu)、水和現(xiàn)場供暖。

1. The original drawings refer to the whole building structure, water and site heating.

2.收集相關(guān)部門的具體要求

2. Collect the specific requirements of relevant departments

3.研究周邊餐廳的相關(guān)設(shè)計信息。

3. Study the design information of surrounding restaurants.

在餐飲廚房設(shè)備的設(shè)計過程中，對食品檢驗的設(shè)計要求如下：

In the design process of catering central kitchen equipment, the design requirements for food inspection are as follows:

1.建立適合加工食品品種的檢驗室。

1. Establish a laboratory suitable for processing food varieties.
              

2.按品種和批次檢驗食品原料和產(chǎn)品。

2. Inspect food raw materials and products according to varieties and batches.

3.生產(chǎn)加工場所的頂棚高出地面2.5m以上；

3. The ceiling of the production and processing site is 2.5m above the ground;

4.生產(chǎn)加工場所的墻壁應(yīng)采用光滑、不吸水、淺色、耐用且易于清潔的材料鋪設(shè)頂部。

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.

在餐飲廚房設(shè)備的設(shè)計過程中，設(shè)計食品加工區(qū)時應(yīng)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.食品加工區(qū)分為一般操作區(qū)、準(zhǔn)操作區(qū)和清潔區(qū)，操作區(qū)，所有食品加工區(qū)應(yīng)設(shè)置在室內(nèi)并獨立隔開。

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.

同時，要設(shè)置相應(yīng)的品種和數(shù)量，并設(shè)置相應(yīng)的加工和操作場所，如粗加工、切割和選配、烹飪和糕點制作、食品冷卻和食品包裝、工具和器具的清洗和等。

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.餐廳廚房設(shè)備廠家的食品加工面積不得小于150，不得進(jìn)行散裝食品銷售、冷食銷售、生食銷售、自制飲料銷售或裝飾蛋糕。

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.餐廳應(yīng)設(shè)置在廚房設(shè)備廠家。同時，根據(jù)加工工藝和品種的實際情況，食堂可設(shè)置無空調(diào)和清洗設(shè)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.在餐廳廚房設(shè)備廠家的設(shè)計中。倉庫應(yīng)采用冷藏方式儲存，設(shè)計中應(yīng)配備快速冷卻設(shè)備。

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.

以上就是關(guān)于新型餐飲廚房設(shè)計規(guī)范和規(guī)程的介紹，相信大家都有所了解了，如您想要了解更多資訊內(nèi)容請多多關(guān)注我們的網(wǎng)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.