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中央厨房设备的区域怎么划分?

来源:/ 浏览量: 时间:2021-10-29 20:04:30

一、合理的厨房布局设计应遵循以下设计原则:
1、 Reasonable kitchen layout design shall follow the following design principles:
1.厨房布局设计应满足既定菜肴的需要。
1. The kitchen layout design shall meet the needs of established dishes.
2.严格掌握生熟分离、洁污分流的原则,确保厨房食品卫生。
2. Strictly grasp the principles of separation of raw and cooked food and separation of clean and sewage to ensure food hygiene in the kitchen.
3.生产加工工艺简单顺畅,避免迂回交叉,尽量缩短输送工艺,使路径清晰。
3. The production and processing process is simple and smooth, avoid circuitous crossing, shorten the conveying process as far as possible and make the path clear.
4.厨房各功能区清晰,相互独立,相互沟通,方便厨师各司其职,分工合作。
4. The functional areas of the kitchen are clear, independent and communicate with each other, which is convenient for chefs to perform their duties and cooperate.
5.有合理的操作人员行走空间,方便厨师操作,视野开阔,管理方便。
5. There is a reasonable space for operators to walk, which is convenient for chefs to operate, with a wide field of vision and convenient management.
6.厨房应设置良好的排烟系统,保证空气流通,无闷热感,使厨师有舒适的工作环境。
6. The kitchen shall be equipped with a good smoke exhaust system to ensure air circulation and no stuffy feeling, so that the chef can have a comfortable working environment.
二、冷菜制作间如何分隔?冷菜间的适宜温度是多少?
2、 How to separate the cold dish making room? What is the appropriate temperature for the cold room?
冷菜间是冷菜成品切配盆的地方。冷菜的生产遵循专人、专室、专用工具、专用冷藏的五专制度,入口处应设置洗手消毒设施的预进间;冷盆内设置独立空调设施,保持室内空气清洁;并设置紫外线杀菌灯,供水管与铜管相连,供应可生饮用水。为了防止蚊蝇滋生,冷菜室的排水系统不应设置明沟,地面应保持清洁。冷菜室可以用铝合金玻璃隔断隔开,蔬菜可以通过窗户传递。冷菜室的适宜温度应低于24摄氏度。
The cold dish room is the place where cold dishes are cut into pots. The production of cold dishes shall follow the five special systems of special personnel, special room, special tools and special refrigeration. The pre entry room of hand washing and disinfection facilities shall be set at the entrance; Independent air conditioning facilities are set in the cold basin to keep the indoor air clean; An ultraviolet sterilization lamp is set, and the water supply pipe is connected with the copper pipe to supply raw drinking water. In order to prevent the breeding of mosquitoes and flies, the drainage system of the cold dish room shall not be set with open ditches, and the ground shall be kept clean. The cold dish room can be separated by aluminum alloy glass, and vegetables can be transmitted through the window. The suitable temperature of the cold dish room should be lower than 24 ℃.
中央厨房加工设备
三、如何确认洗碗位置是否合理?
3、 How to confirm whether the dishwashing position is reasonable?
洗碗间的设置应符合洁污分流的原则,使餐厅或加工间使用的餐具能够方便地送到洗蝶间进行清洗处理并送回待用。此外,洗碗间的位置设施还应处理垃圾、污染物等垃圾的储运问题。在洗涤消毒过程中,餐具一方面进入,另一方面送出干净的餐具。因此其洁净、污流线分流清晰,无迂回交叉位置合理。相反,这是不合理的。
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 butterfly washing room for cleaning and return for standby. In addition, the location facilities of the dishwashing room shall also deal with the storage and transportation of garbage, pollutants and other garbage. In the process of washing and disinfection, tableware enters on the one hand, and clean tableware is sent out on the other hand. Therefore, it is clean, the sewage flow line is clear, there is no detour, and the crossing position is reasonable. On the contrary, this is unreasonable.
中央厨房设备
Central kitchen equipment
四、粗加工间和操作间应如何分开?手术室的适宜温度是多少?
4、 How should rough machining room and operation room be separated? What is the appropriate temperature in the operating room?
粗加工室是将水果、蔬菜、水产品、家禽、肉类等原料加工成初步半成品的场所。粗加工室的程序应该是从污染到洁污的过程,所以要特别注意洁污分线,避免加工后的洁污回流。工作过程中产生的大量垃圾等垃圾的运输路线不能与清洁物流线混淆。由于水产品和家禽容易感染细菌,因此可以与蔬菜粗加工分离。即设置荤菜加工间和蔬菜加工间。
The rough processing room is a place where raw materials such as fruits, vegetables, aquatic products, poultry and meat are processed into preliminary semi-finished products. The procedure of the roughing room should be from pollution to cleaning, so special attention should be paid to the cleaning line to avoid the return of cleaning after processing. The transportation route of a large amount of garbage generated in the process of work shall not be confused with the clean logistics line. Because aquatic products and poultry are easy to be infected with bacteria, they can be separated from vegetable rough processing. That is to set up meat and vegetable processing room and vegetable processing room.
手术室根据菜肴或冷肉的需要,对各种粗加工的副食原料进行称重、洗涤、切割和配菜,成为待进一步加工的生食半成品,并继续送到热炉间加工成品。
According to the needs of dishes or cold meat, the operating room weighs, washes, cuts and garnishes various rough processed non-staple food raw materials to become raw food semi-finished products to be further processed, and continues to send them to the hot furnace for processing.
粗加工间和操作间的独立分间设置。从原材料到成品的生产流线应简洁顺畅,无迂回交叉。粗加工间和操作间是排水量大的地方。当采用明沟排水时,便于清洗和疏通。油腻排水应与其他排水系统分别设置,并安装隔油设施。操作室的适宜温度应低于26度。
The rough machining room and operation room are set separately. The production flow line from raw materials to finished products shall be simple and smooth without detour and intersection. Rough machining room and operation room are places with large drainage. When open ditch drainage is adopted, it is easy to clean and dredge. Oily drainage shall be set separately from other drainage systems, and oil separation facilities shall be installed. The appropriate temperature in the operating room shall be lower than 26 ℃.
五、厨房在厨房和餐厅之间采取有效的隔音、隔热措施?
5、 Does the kitchen take effective sound and heat insulation measures between the kitchen and the dining room?
厨房和餐厅之间应该有一定的缓冲空间。一般用备餐室作为过渡空间,可以设置双弹簧门;烹饪屏风;拐角玄关等方法可以有效解决隔音、隔热、隔味等问题,避免用餐客人对厨房的透视。合理设计排设计可以及时将厨房炉灶产生的大量热量吸走到油烟中,保证厨房内的空气流通没有闷热的感觉,让厨师有一个舒适的工作环境。厨房内应有一定的负压值,使厨房产生的油烟和气味不会逃到餐厅,从而达到隔热隔臭的效果。
There should be some buffer space between the kitchen and the restaurant. Generally, the pantry is used as the transition space, and a double spring door can be set; Cooking screen; Corner porch and other methods can effectively solve the problems of sound insulation, heat insulation and taste separation, so as to avoid the perspective of dining guests to the kitchen. The reasonable design of the row design can timely absorb a large amount of heat generated by the kitchen stove into the oil fume, ensure the air circulation in the kitchen without the feeling of muggy, and let the chef have a comfortable working environment. There should be a certain negative pressure value in the kitchen, so that the oil fume and smell generated in the kitchen will not escape to the restaurant, so as to achieve the effect of heat insulation and odor isolation.
以上就是中央厨房加工设备为大家介绍的内容,感谢您在百忙之中查看我公司的信息内容,如果您想要了解的更多,欢迎您来电进行咨询!
The above is the central kitchen processing equipment Thank you for checking the information of our company in your busy schedule. If you want to know more, you are welcome to call for consultation!

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