BSBY_f011 commercial kitchen project first brand [new] Ye Ye new kitchenware since its inception, is committed to create an internationally competitive and good profitability, have their own cultural characteristics of management and technology professionals, sustainable development and environmental protection do kitchenware company. The company pursues hard work, entrepreneurial spirit struggling to first-class product quality, perfect service and good reputation of the company for the purpose, and has won national recognition, "Chinese famous brand" and "China energy saving products" and "trustworthy Contract Enterprise "," China Famous Brand "," Chinese kitchen industry's top ten brands "honor *. To be practical kitchen design kitchen design process should be based on reasonable, convenient and practical, save labor and improve the working environment for the principles of the chef, not the pursuit of equipment better. Kitchen equipment and more useless, not only cause increased investment, but also takes up floor space, so not open display kitchen production operations, increased insecurity, but there is no need to blindly pursue beautiful style, fancy shapes. There are restaurants in several situations: First, when new or remodeled kitchen, one-sided pursuit of design renderings neat, buy equipment to see samples of light heavy appearance, the result is too thin board bought the equipment, the quality is too light, one with the shake table , burning stove on a swollen, refrigerator accidentally warming. Some devices also seem new, advanced features, and the real practical value is not high, as many domestic hydrovent, lifting pantry ladder and so on. Construction workers are often withdrawn, the hotel staff to build the exit, take over Jiaokubudie chefs, cooks became a slave device. Second, no matter what the flavor of their own products to sell the hotel, its facilities are optional Cantonese-style stove, that only such equipment, the kitchen is advanced. Conditions of Cantonese-style stove with Cantonese cooking methods, finished with matching characteristics. The overall characteristics of a wide kitchen is fierce fire, easy to adjust, good control, is best suited for quick stir Cantonese cooking. But now there are many business Huaiyang, sophisticated cuisine or Hangzhou cuisine restaurant, still optional wide stove really embarrassed a lot of cooks. As everyone knows, Huaiyang good stew, stew, simmer, sophisticated dishes thick red oil sauce, attention by power, it needs to have a branch burner stove over high heat with the use and so on. Without considering these factors, not only the finished flavor, texture difficult authentic, but also a waste of fuel, labor chef is amazing. The third case, as long as the chef mentioned improving working conditions, tidy kitchen to do advanced, they uncontrolled expansion of the area, the expansion of space. Moreover, a huge kitchen also infinitely separated closed from each other each job, unseen, should be called, not only increasing the distance chef handling cargo, but also take care of each other inconvenience, improve work efficiency, and more prone to security risks. Therefore, the kitchen should be designed to focus on food and beverage management style, give full consideration to practical, durable and convenient principles, specifically, should be given special attention in the following areas: kitchen ventilation. Regardless of the kitchen optional advanced hydrovent, or even directly using simple exhaust fan, the most important thing is to make the kitchen, especially the formation of negative side dishes, cooking area. The so-called negative pressure, the amount of air that is discharged into the kitchen to be greater than the complement of fresh air. So the kitchen to keep the air fresh. But in the main kitchen fume extraction, but also can not be ignored oven, oven, steamer, steam boiler and a steam sterilizer, dishwashers, etc. produced aggregate, waste gas, to ensure that all are not in the kitchen area filled with smoke and stranded. Kitchen lighting. Light weight restaurant culture, with emphasis on practical kitchen lighting. Here's practical, mainly referring to the Pro oven cooking have enough light to capture food color; chopping board cut with bright lights have to effectively prevent wounds and the pursuit of fine knife; the top of the food fight charges have adequate lighting effectively reduce weeds and into the restaurant, and so mixed. Kitchen lighting is not necessarily the same as the restaurant, luxurious and elegant, neat layout, but its role must not be overlooked. Aided design is necessary to strengthen the complement catering functions. Aided design, mainly refers to the division of food and beverage functions, not only direct service dining, restaurant consumption, nor dish manufacturing production kitchen. But few of these designs, the restaurant may seem vulgar indecent, even noisy messy; production and produced kitchen will become intermittent, or even incomplete. Ming kitchen kitchen, Ming files. Restaurant kitchen design Ming Ming stalls, is catering to a certain period of product development. Design bright kitchen, next file, so the design should at least pay attention to increase restaurant fumes, noise and unsightly scene. Some should only make the final stages of production of the next show kitchen design, there is no need to come clean. Kitchen floor. Kitchen floor design and material selection, must not blind obedience, must be carefully decided. In the absence of new and useful Fanghuadezhuan choose to use brick red steel nonetheless effective move. Kitchen with water and ditches. There are many kitchen design sink (basin), because with too little, too, making the chef walked very far to find see the pool, so it is difficult to take into account just busy cleaning, kitchen hygiene hardly convincing Service . Ditches kitchen, the kitchen is an important channel of sewage. But some kitchen shallow ditches, or too coarse, or no gap between high and low, or no organic connection, making the kitchen connected to ground or water, or odor smoked, kitchen is very difficult to dry and clean. Therefore, when the kitchen design should take full account of raw thaw, wash, cook needs access to clean water and clean water, as far as possible in the single or double sink using a suitable location, and ensure food hygiene and clean production environment. These are mainly aided design pantry and washing room and so on. Pantry is open with food supplies, and create conditions for the smooth open dining establishments. Most traditional restaurant management with regard to design and equipment not paid enough attention. Therefore, there have been a number of restaurants filled with dirty smoke aggregate, the food service forgetful phenomenon. Pantry design should pay attention to the following aspects: 1. pantry room should be in a restaurant kitchen in the transition zone. In order to clip, put pantry clip for easy notification zoned single member from the dish to be convenient stop information communication dishes. Dual-channel double doors between the kitchen and dining 2. That really separated between the kitchen and dining fumes, every noise, every role is two doors temperature setting. Set to overlap with two doors only play \\ "\\ across three" role, but also block the line of sight of the kitchen offers direct perspective, an effective solution to a number of hotel furnishings screen problem. 3. Inter pantry have enough space and equipment washing between design and equipment, in the restaurant business, you can effectively reduce the damage cutlery, washing dishes and guarantee the quality of health, should be designed to deal with several aspects of the following issues: 1 room. washing should be close to dining room, kitchen, and seek in the same plane with the restaurant. Location dishwashing room to close the restaurant and kitchen utensils better. Scullery keeping with the restaurant in the same plane, mainly in order to reduce the labor intensity of the staff transferred cutlery. Of course, after the large-scale catering events, dining car push tableware, which is a prerequisite. 2. Inter-washing facilities should be reliable disinfection. Scullery not assume responsibility for cleaning tableware, kitchen utensils, and is also responsible for all dishwashing disinfection. While washing dishes by hand-washing room, it must be after washing, according to the hotel's energy and site conditions and other specific circumstances, to configure a special disinfection facilities. This after disinfection, and then with a clean cloth tableware for restaurants, kitchens. 3. Inter-washing through exhaust is better. Whether it is set up, install an advanced set of cleaning, disinfection in one room dishwasher washing dishes, or hand-washing, washing dishes using steam sterilization, during the washing operation, will produce water vapor, heat and steam. These gases, if not pumping, not only will affect the operation of the dishwasher, and will wash and dry dishes have even re-emergence of water vapor, but also to the dining room, kitchen back, near the regional environmental pollution. Therefore, we must take effective design, effectively solve scullery pass, ventilation problems and create a good environment. The above information is provided by the kitchen works, I hope for your help.