食品機械設(shè)備網(wǎng)公司動態(tài)
你了解廚房設(shè)備規(guī)劃設(shè)施的要求嗎？
閱讀：85 發(fā)布時間：2021-6-24
廚房內(nèi)照明應在750勒克斯以上，而屬于檢查檢驗作業(yè)區(qū)，應要保持在1500勒克斯以上，燈具以下在作業(yè)上為佳，否則應加護罩，避免燈管破裂。斷電照明應配合消防法規(guī)而設(shè)置。
The lighting in the central kitchen should be above 750 lux, while it belongs to the inspection and inspection operation area, it should be kept above 1500 lux. It is better to operate below the lamps. Otherwise, protective cover should be added to avoid lamp tube rupture. The power-off lighting should be set in accordance with the fire regulations.
廚房地板應以無毒、耐熱、堅硬不透水、非吸收性質(zhì)地板為佳，以及耐磨不光滑的地磚，并需有適當?shù)呐潘倍取?/div>
The central kitchen floor should be non-toxic, heat-resistant, hard impervious, non absorbable floor tiles, as well as wear-resistant and unsmooth floor tiles, and should have appropriate drainage slope.
廚房的排水溝應具有防鼠或其他生物入侵的設(shè)施，溝板以不生銹、不光滑者為佳。水溝底部要有適當?shù)幕《燃皟A斜度，不可讓廢水逆流，溝內(nèi)不可有各式的配管，如水、電、瓦斯管等。
The drainage ditch of the central kitchen should be equipped with facilities to prevent the invasion of rats or other organisms, and the groove board which is not rusty or smooth is preferred. The bottom of the ditch should have proper radian and gradient, and the waste water should not be allowed to reverse flow. There should be no various piping in the ditch, such as water, electricity and gas pipes.
廚房屋頂應以平坦、無裂縫且易于清掃為佳，以防止灰塵堆積。如有A形屋頂架構(gòu)者，應加裝天花板并保持密閉，材料應選擇白色，防水、無毒、光滑等，以降低昆蟲生長幾率。
The roof of central kitchen should be flat, crack free and easy to clean to prevent dust accumulation. If there is A-shaped roof structure, the ceiling should be installed and kept closed. The material should be white, waterproof, non-toxic, smooth, etc. to reduce the growth rate of insects.
廚房的墻壁應平坦無裂縫，且應由地面以上120厘米處，以非吸收性，耐酸、易清洗之建材構(gòu)筑。壁面與地面宜有圓角弧至少3厘米以上，以利清洗及消毒作業(yè)。
The walls of the central kitchen should be flat and crack free, and should be built 120 cm above the floor with non absorbent, acid resistant and easy to clean building materials. There should be a fillet arc of at least 3cm between the wall and the ground to facilitate cleaning and disinfection.
廚房的門窗及換氣口等凡是能開放的地方，應設(shè)置有防鼠、昆蟲等入侵的設(shè)施，門片也要能自動關(guān)閉，并要設(shè)置空氣簾或防蠅簾，主要推車行走的動線門片，應設(shè)防止碰撞護墊，紗窗或換氣口應設(shè)易拆洗不生銹紗窗，且網(wǎng)目大小應合適。
The doors, windows and ventilation openings of the central kitchen should be equipped with anti rodent, insect and other invasion facilities. The doors should also be able to close automatically, and air curtain or fly curtain should be set. The moving line door of the main cart should be equipped with anti-collision pad. The screen window or air change opening should be equipped with easy to remove and wash rustless screen window, and the mesh size should be appropriate.
廚房應有充分的供水及儲水設(shè)備，及符合水質(zhì)標準規(guī)定，如清洗水或飲用水的區(qū)分，應以明顯顏色區(qū)分。地下水及凈水設(shè)備，應與污染源保持距離，儲水塔應加鎖并常清洗，并使用無毒非透明這貯水塔。
The central kitchen should be equipped with sufficient water supply and storage equipment and meet the requirements of water quality standards. For example, the distinction between cleaning water and drinking water should be distinguished by obvious colors. The underground water and water purification equipment should be kept away from the pollution source. The water storage tower should be locked and often cleaned. The non-toxic and non transparent water storage tower should be used.
廚房內(nèi)一切配管線應按標準的施工法則來施工，而電源插座必須防水，不同的電壓，應有明顯的標志及漏電斷電的系統(tǒng)。
All piping lines in the central kitchen should be constructed according to the standard construction rules, and the power socket must be waterproof. Different voltages should have obvious signs and leakage power-off system.
廚房區(qū)內(nèi)要設(shè)置廁所，則應男女分開，廁所門方向不可對向作業(yè)場所，應每日刷洗保持清潔，龍頭應采用感應式并有清潔劑或消毒系統(tǒng)。廁所應有良好通風設(shè)施，及防蠅設(shè)備。以上是屬于建筑結(jié)構(gòu)及水電供應配合的部分，當然配合得越完善，要求 得越嚴格，食品的衛(wèi)生就越有保障。
Toilet should be set up in the kitchen area, and men and women should be separated. The direction of toilet door should not be opposite to the workplace. It should be washed daily to keep it clean. The faucet should be induction type with detergent or disinfection system. The toilet should have good ventilation facilities and fly proof equipment. The above is part of the coordination of building structure and water and electricity supply. Of course, the more perfect the coordination is, the more stringent the requirements are, the more secure the food hygiene will be.
另外，廚房還要配備一定數(shù)量的明火加熱設(shè)備。在菜肴原料的加工工作中，有些干貨原料的漲發(fā)和鮮活原料的宰殺、褪毛需要進行熱處理，如大烏參發(fā)前要火烤，豬腳爪要用火燎等。因此，在廚房的合適位置配備明火加熱設(shè)備是十分必要的。當然，有加熱設(shè)備就應注意加熱源的安全和所產(chǎn)生煙氣的脫排問題，這些都在設(shè)計者的考慮范圍之內(nèi)。
In addition, the central kitchen must be equipped with a certain number of open fire heating equipment. In the processing of raw materials for dishes, heat treatment is needed for the swelling of dry raw materials and the slaughter and depilation of fresh raw materials. For example, the big black ginseng should be roasted before being served, and the pig's feet should be burned with fire. Therefore, it is necessary to install open fire heating equipment in the appropriate position of the central kitchen. Of course, if there is heating equipment, attention should be paid to the safety of the heating source and the discharge of flue gas, which are all within the consideration of the designer.
以上是關(guān)于廚房規(guī)劃設(shè)施要求的介紹，相信大家都有所了解了，如您想了解更多內(nèi)容歡迎點擊咨詢廚房設(shè)備 。
The above is about the central kitchen planning facilities requirements, I believe you have understood, if you want to know more, welcome to consult the central kitchen equipment Official website.