1. Guangzhou kitchen equipment has the principle of safety. Personal safety is of utmost importance. In the design of commercial kitchen equipment, safety hazards should be considered first, and too many sharp designs should be avoided. The equipment should comply with the principle of human safety. From the selection of materials to the installation process, the safety principle should be implemented in every detail to ensure the safety of people during use. 2. The principle of humanization. The operation in the kitchen should have a reasonable process. In the design of kitchen equipment, the arrangement of various parts must be designed according to the correct process, from the overall spacing layout to the height of the stove and the detailed design of the position of the wall cabinet, which directly affects the efficiency and convenience of use. It is necessary to choose ergonomic principles and refer to the kitchen operation procedures, and then strengthen the personnel positioning design and the double-pass principle to avoid process confusion and sequence collision, thereby improving the overall kitchen output efficiency. 3. The principle of hygiene. The kitchen layout should be based on the rigid requirements of the Food and Drug Administration. The overall dynamic line design must strictly prevent the crossover of raw and cooked food, clean and dirty food, and the pre-entry room must be configured for specific areas such as cold dishes and ready-to-eat decoration; then the configured equipment must be able to resist corrosion and pollution to prevent cockroaches, mice, ants, etc. from taking advantage of the gaps to ensure the inherent quality of the entire kitchen equipment. 4. The principle of fire prevention The surface of commercial kitchen equipment should be fireproof, and the surface materials of kitchen equipment are all made of non-combustible and flame-retardant materials. Gas equipment should be equipped with gas leakage sensing devices and automatic flameout devices to prevent the possibility of gas burning and leakage. 5. The principle of beauty The production of commercial kitchens needs to consider the overall aesthetics. According to the actual situation on site, all equipment must be squared to the corners of the corners, and refer to the European-style white steel conditioning structure to make the entire kitchen present a simple, generous and hygienic visual effect. 6. The principle of energy saving and environmental protection To create an environmentally friendly and energy-saving kitchen, it is necessary to adopt a variety of design principles, heat recovery system, heat radiation recovery inner wall, steam island application, electrical equipment frequency conversion control, energy-saving stoves, etc., so as to achieve high utilization and save energy. And make rational use of smart kitchen equipment to improve output efficiency and effectively reduce labor costs.
Since Shinelong was established in Guangzhou in 2008, we have made great strides in the fields of commercial kitchen planning and kitchen equipment manufacturing.
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