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Basic principles of kitchen equipment layout

Basic principles of kitchen equipment layout

E-BON E-BON 2017-07-17 12:33:19
Basic principles of kitchen equipment layout
1) in line with the principles of the kitchen production process. The layout of the kitchen should be according to the purchase, acceptance, and cooking process are cut with the appropriate positioning of the equipment, the only way to ensure the smooth progress of the kitchen operation each process effectively, prevent the dislocation cross flow, influence the work efficiency.

2) adhere to the principle of separating raw from cooked. In order to effectively prevent the cross pollution accident occurred in the process of food processing, processing of cooked food should be five, namely the special operation and special pick up tools, disinfection facilities, equipment storage equipment and special special. E-BON the most excellent stainless steel company, which provide you with oem Stainless Steel BBQ Set.
3) the principle of separating heat from cold and separating between dry and wet. The raw material processing location in the kitchen must be separated from the cooking area. Because of all kinds of cooking stove emitting area of high temperature, to be placed in a certain range of raw and cold raw materials will have an impact, accelerate the rate of deterioration of raw materials. 

The influence of refrigeration cooling, cooling function. Food material storage requirements vary greatly, dry, humidity requirements are also different, dry, seasoning materials avoid moisture, fresh raw materials avoid drying. E-BON the stainless steel specialist, Stainless Steel BBQ Set company.
4) the principle of convenience and safety. The layout of kitchen equipment should be considered for easy cleaning and maintenance. There should be a space of about 0.3 meters between the equipment. 

The main equipment between the kitchen should not be less than 1.6 meters, the work area of the channel can not be narrower than 1.2 meters, the general channel may not be narrower than 0.7 meters.

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