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中央厨房设备布局的常用方法是什么?

来源:/ 浏览量: 时间:2021-11-23 12:05:02

工字厨房设计中央厨房设备布局在小厨房中比较常见。厨具沿墙排列,动线都在一条直线上,不占空间。但是工作台不直,太长,否则容易降低效率。柜子上的洗涤槽、操作台、灶台一般排成一行,符合清洗、加工、烹饪的编辑顺序。桌面长约2米,洗菜区中间至少要留40厘米作为手术台。此外,在橱柜中设计一些实用的拉篮或多功能平板配件,或者在墙上增加隔板和挂钩,都可以提高空间的利用率。
I-shaped kitchen design central kitchen equipment layout is more common in small kitchens. Kitchen utensils are arranged along the wall, and the moving lines are in a straight line, which does not occupy space. However, the worktable is not straight and too long, otherwise it is easy to reduce efficiency. The washing trough, console and stove on the cabinet are generally arranged in a row, which conforms to the editing sequence of cleaning, processing and cooking. The desktop is about 2 meters long, and at least 40 cm should be reserved in the middle of the vegetable washing area as the operating table. In addition, designing some practical pull baskets or multi-functional flat panel accessories in the cabinet, or adding partitions and hooks on the wall, can improve the utilization of space.
但是工字形布局设计并不能满足所有厨房的特殊需求,所以在设计时应该考虑其他风格的设计方法。
However, I-shaped layout design can not meet the special needs of all kitchens, so other styles of design methods should be considered in the design.
中央厨房设备的布置方式主要包括以下:
The layout of central kitchen equipment mainly includes the following:
中央厨房加工设备
1) l形布局
1) L-shaped layout
如果需要的设备不能全部排列成直线布局,可以将部分设备改变方向,排列在主炉区一侧,形成L型布局。辅助设备大多设置在侧面,如汤锅、炖菜等,需要少量刀切。只能设置加载台或借用加载台,不能使用专用切刀台。这种设计方法也得到广泛应用。
If the required equipment cannot be arranged in a straight line layout, some equipment can be changed and arranged on one side of the main furnace area to form an L-shaped layout. Most of the auxiliary equipment is set on the side, such as soup pot, stew, etc., which requires a small amount of knife cutting. Only the loading table can be set or borrowed, and the special cutter table cannot be used. This design method has also been widely used.
2)U型布局
2) U-shaped layout
根据中央厨房设备厨灶数量。U型布局有两种布局形式。主灶具呈直线布局,副灶具位于两侧,可参照L型布局设计。但是,当一侧或两侧有炉灶时,主炉灶之间应有足够的长度。因为旁边的灶台还需要一个上菜台,一个切菜台,一个蔬菜通道。
Number of stoves according to central kitchen equipment. There are two types of U-shaped layout. The main stove is arranged in a straight line, and the auxiliary stove is located on both sides, which can be designed according to the L-shaped layout. However, when there are stoves on one or both sides, there should be sufficient length between the main stoves. Because the next stove also needs a serving table, a cutting table and a vegetable channel.
以上布局方式多用于商业酒店的厨房,食堂、快餐店也可以参考应用。在一些食堂和配送中心,由于就餐方式比较固定,花样种类比较少,面积和结构都是原因,所以主厨房没有配备切配工作台和辅助设备,只有专门的切配间。根据预约菜单的要求,面馆的副食加工比例比较小。
The above layout methods are mostly used in kitchens of commercial hotels, canteens and fast food restaurants. In some canteens and distribution centers, the main kitchen is not equipped with cutting workbench and auxiliary equipment, but only a special cutting room, because the dining mode is relatively fixed, the variety of patterns is relatively small, and the area and structure are the reasons. According to the requirements of the reservation menu, the processing proportion of non-staple food in the noodle restaurant is relatively small.
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The above is today's content sharing provided by central kitchen processing equipment. For more wonderful content, please click our website , we will have more content for you later

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