Commercial kitchen equipment design principles and installation

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Commercial kitchen equipment refers to large kitchen equipment suitable for hotels, restaurants, restaurants and other catering establishments, as well as major institutions, schools and construction site canteens; commercial kitchens are characterized by kitchenware types, specifications, power, capacity and other aspects are much larger than home kitchen equipment, prices are also higher, and safety performance requirements are also high. The overall design of commercial kitchens is important, the layout of the kitchen design is the key to ensure a smooth workflow, with long-term impact, commercial kitchen design to reduce links, shorten the distance, simplify the process, in order to make the process smooth. Commercial kitchen equipment design should follow the following principles:

1, the design of commercial kitchen equipment - the principle of safety

The design of commercial kitchen equipment is the primary principle of safety, life safety, social security as the top priority. To ensure the quality and safety of the design products, commercial kitchen equipment in the design should consider its use in the process in line with the principles of human safety, avoid excessive sharp design, to protect the safety of people in the process of use

2, the design of commercial kitchen equipment - the principle of humane

Commercial kitchen operations to have a reasonable process, in the design of kitchen equipment, the correct flow of design parts of the arrangement, the future use of convenient is very important. Then there is the height of the stove, the location of the hanging cabinets, etc., have a direct impact on the ease of use, to choose the commercial kitchen equipment in line with the principles of ergonomic engineering and kitchen operating procedures.

3, commercial kitchen equipment design - the principle of hygiene

Commercial kitchen equipment should have the ability to resist pollution, especially to prevent cockroaches, rats, ants and other contamination of food to ensure the inherent quality of the entire kitchen equipment.

4, commercial kitchen equipment design - the principle of fire prevention

Commercial kitchen equipment surface should have the ability to fire, the regular Guangzhou kitchen equipment manufacturers produce commercial kitchen equipment surface materials all use non-combustible, fire-retardant materials made.

5, the design of commercial kitchen equipment - the principle of aesthetics

Commercial kitchen equipment requires not only shape, color pleasing to the eye, but also to have durability, so require a relatively easy anti-pollution, good cleaning performance.

6, the design of commercial kitchen equipment - the principle of energy conservation and environmental protection

Commercial kitchen equipment using fuel, gas, more environmentally friendly. In addition, the products of the kitchen equipment itself, such as the Guangzhou kitchen equipment manufacturers produce energy-saving stove, most of which can achieve energy savings of more than 30%-60%.

Commercial kitchen equipment installation considerations:

1, the order of installation of commercial kitchen equipment. The standard installation sequence is: wall, ground level disposal → installation of product inspection → installation of hanging cabinets → installation of bottom cabinets → connected to commissioning supply and drainage → installation of supporting appliances → test adjustment → cleanup.

2, the installation of commercial kitchenware should be in the kitchen decoration and sanitation work all ready after.

3、The installation of commercial kitchenware requires professionals to measure, design and ensure the correct size of the production. Kitchenware and hanging cabinets (with adjustable feet under the kitchenware) level. The joints of the cooking utensils and countertops are treated with silicone for waterproofing to prevent water leakage.

4, safety, check whether the kitchen hardware (hinges, handles, track) is firmly installed, hanging kitchen is firmly installed.

5, kitchen fumes problem, the height of the range hood to the height of the user shall prevail, and the distance between the range hood and the cooktop should not exceed 60 cm. First install cabinets after the installation of range hoods, prone to trouble, so try to install at the same time as the cabinets.

6, the acceptance of kitchen equipment installations. No loose, forward and other obvious quality defects, kitchen equipment installation with the grass-roots connection needs to meet the requirements of our country's relevant specifications. Kitchen equipment and grass-roots wall connection solid. A variety of pipelines and detection port pre-placement correct, the gap is less than 3 mm. Kitchenware overall clean, countertops, doors in line with the design requirements. Accessories should be complete and firmly installed.

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