酒店廚房灶具設計各部分的設備類型 - 常見問題

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    酒店廚房灶具設計各部分的設備類型

    來源:http://www.hongweibelts.com添加時間:2018-08-20 14:51:37
    商用廚房設備分類
    Classification of commercial kitchen equipment
    商用廚房設備其大致可分為五大類:灶具設備、排煙通風設備、調理設備、機械類設備、制冷保溫設備.
    Commercial kitchen equipment can be roughly divided into five categories: stove equipment, smoke ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and insulation equipment.
    灶具設備
    Stove equipment
    目前用的比較多的是醇基灶具,也有一小部份柴油灶具、天然氣或者液化氣灶.其中,常見產品有,雙炒單溫灶,雙炒雙溫灶,單炒單溫炒灶,雙眼和單眼的低湯灶,煲仔爐、單門、雙門以及三門蒸柜等.日韓式廚房還要用到鐵板燒設備等.這些設備一般要經過相關的檢測,方可使用.隨著醇基灶具節能靜音方向的發展,現在已有一大部分廚房開始使用醇基灶具,綠色環保,節省成本,將是未來的發展趨勢,甚至在建設初期就規劃好醇油灶具配置.
    At present, alcohol-based cooking utensils are mostly used, and a small number of diesel, natural gas or liquefied petroleum gas stoves are also used. The most common products are double-stir-fried single-temperature stoves, double-stir-fried double-temperature stoves, single-stir-fried single-temperature stoves, double-stir-fried low-soup stoves with eyes and single-eye, cooker stoves, single-door, double-door and three-door steamer cabinets. With the development of energy-saving and high-efficiency of alcohol-based stoves, a large number of kitchens have begun to use alcohol-based stoves now. Green environmental protection and cost-saving will be the development trend in the future, and even in the early stage of the construction of a well-planned alcohol-oil stove configuration.
    排煙通風設備
    Exhaust ventilation equipment
    為了食物衛生和廚房人員健康,排煙系統是每個廚房必備的必備設施.常見的設備有豪華煙罩,運水煙罩,油煙凈化器,風機等設備,此類的設備的安裝要根據燃氣設備的多少以及面積來測算,必須大于燃氣設備面積的20%以上,才能保證空氣的質量.衛生部門也有專門的抽查檢測.
    For food hygiene and the health of kitchen staff, smoke exhaust system is a necessary facility for each kitchen. Common equipment has luxury hood, water hood, soot purifier, fan and other equipment. The installation of such equipment should be calculated according to the number and area of gas equipment, must be more than 20% of the area of gas equipment, in order to ensure emptiness. The quality of the gas is also checked by the health department.
    濟南商務廚具
    調理設備
    Conditioning equipment
    此類設備數量比較多,名稱也很多,主要有這么幾種:工作臺架子.用來切菜、放蔬菜、米面等.常用到的有操作臺、米面架,3-5層菜架,面案工作臺,水池等設備,以不銹鋼制品為主.
    The number of such equipment is relatively large, the name is also a lot of, there are mainly such a few: table shelves, used to cut vegetables, put vegetables, rice noodles and so on. Commonly used are operating table, rice noodle shelves, 3-5 shelves, face work table, pool and other equipment, mainly stainless steel products.
    機械類設備
    Mechanical equipment
    酒店廚房設備
    Hotel kitchen equipment
    這里主要用到的是一些小型的機械類的設備,比較常用的產品有切片機,攪拌機,和面機,壓面機,豆漿機,咖啡機,制冰機等產品,這些機械品牌種類很多,功能也參差不齊,一般是要根據廚房的檔次需要來配備的.
    Here is mainly used for some small mechanical equipment, the more commonly used products are slicer, mixer, and dough machine, dough press, soybean milk machine, coffee machine, ice machine and other products, these machinery brands are many, the function is uneven, generally according to the kitchen grade needs to be equipped with.
    制冷保溫設備
    Refrigeration and thermal insulation equipment
    為了原材料的存放,常常要用到冰柜,以4門,6門為常見.為了能維持食品的溫度,還需要有保溫臺、售飯臺等設備.熱水器也是必不可少的設備.
    In order to store raw materials, often need to use the freezer, 4 doors, 6 doors for the most common. In order to maintain the temperature of food, also need to have a thermal insulation table, food table and other equipment. Water heater is also essential equipment.
    商用廚房設備的保養
    Maintenance of commercial kitchen equipment
    不銹鋼材質屬于鐵與鎳、錳等金屬的合金,因此,其保養要充分做到以下幾方面:
    Stainless steel material belongs to iron and nickel, manganese and other metal alloys, therefore, its maintenance should be fully done in the following aspects:
    1、定期用濕布將其表面的臟物擦凈,再用干布擦干.
    1. Regularly wipe the dirt on the surface with wet cloth and dry it with dry cloth.
    2、避免醋、料酒等各種液體調料灑在其表面,一旦發現,要及時用清水沖洗,并擦干.
    2. Avoid vinegar, cooking wine and other liquid condiments sprinkled on its surface, once found, to wash with water in time, and dry.
    3、不要經常來回挪動灶臺、貨架、炊事機械等設備,特別是利用地板滑動.
    3, do not often move back and forth the stove, shelves, cooking machinery and other equipment, especially the use of floor slippage.
    4、不銹鋼灶具要經常檢查是否漏火,開關是否漏電,油路是否滲油.
    4, stainless steel cooker should check regularly whether leakage of fire, whether the switch leakage, and whether the oil seepage.
    5、炊事機械像和面機、切片機等,不要懶,要及時清潔.
    5, cooking machinery and flour machine, slicing machine, etc., do not lazy, clean in time.
    相信看了本文的介紹后,對這濟南廚房設備http://www.hongweibelts.com方面也會有自己的一番認識,以后針對的等問題也能很好的解決。
    I believe that after reading the introduction of this article, the Jinan kitchen equipment http://www.hongweibelts.com will also have their own understanding of the future for such problems can be well solved.
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