Commercial kitchen design principles

Commercial kitchen design principles　　 1. Safety principles Commercial kitchen equipment design is the safety first principle, life safety and social safety are the most important. In order to ensure the quality assurance of the designed products, 　　 commercial kitchen equipment should take into account the principle of human safety during use, avoid excessive sharp design, and ensure the safety of people during use.　　2, the principle of humanization The operation of the kitchen must have a reasonable process. In the design of kitchen equipment, the layout of each component can be designed according to the correct process. For the future 　　 must be based on the principle of ergonomics to choose the appropriate kitchen operation.　　Project hotel kitchen.　　3, the principle of hygiene Commercial kitchen equipment must have the ability to resist pollution, especially to prevent the contamination of food such as cockroaches, mice, ants, etc., to ensure the internal quality of the entire kitchen 　　 housing equipment.　　4, 4. The principle of fire prevention is that the surface of commercial kitchen equipment should have fire resistance. The surface materials of kitchen equipment produced by normal kitchen equipment manufacturers should be non-flammable and flame-retardant.　　 made of materials.　　 5. The principle of energy saving and environmental protection is that commercial kitchen equipment uses coal as fuel, and it is more environmentally friendly to use fuel oil and steam. In addition, the products of the kitchen equipment itself, such as 　　 professional hotel kitchen equipment manufacturers, can achieve energy savings of 30% to 60% or more. Previous post: What do you need to do when the kitchen is safe? Next: Hotel kitchens, why do you need a professional kitchen design company to plan and design?