What are the configurations of commercial stainless steel kitchenware
Provide you with free commercial stainless steel kitchenware, commercial stainless steel kitchenware, canteen commercial stainless steel kitchenware and other related information release and information display, so stay tuned! In the kitchen equipment configuration, the plane layout principles of commercial stainless steel kitchen utensils: 1. Meet the requirements of fire-fighting and sanitary environment: food and utensils should be made separately from raw and cooked, dirty and clean, cold and hot. Fuel and gas pressure regulation and switch stations are separated from the operation area, and are equipped with corresponding fire-fighting facilities. The rough distance between pipeline and flammable materials above 300℃ is ≥0.5M. The unpurified oil fume exhaust outlet must be 0.5M higher than the nearby high buildings. 2. The original installations, facilities, and terrain should be fully utilized, so that each partition has a reasonable space, a wide view, and a smooth walkway for easy management. 3. It should be fully understood that the user's established dishes, all arrangements, and layouts are based on this. The first-hand information that engineering design must master 1. The user's established dishes and the number of people to eat are the main basis for the layout design. According to this, the main equipment, quantity, and model can be determined. 2. The user can supply energy: such as boiler steam, diesel , Gas type, power supply (220V/380V. 3, kitchen plan structure, size drawing and space height structure drawing. 4. User's basic requirements: such as pipeline direction, sewage outlet, fan positioning, etc.. 5. Side view of user investment situation .
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