Design and implementation of industrial kitchen equipment

The preliminary questions about equipping a restaurant on the subject of commercial kitchen device are as follows:

❓ what is to be achieved?

what is the issuer’s provider?
1) conventional
2) semi-mechanized
3) Mechanized
4) Sterile meals
five) Frozen foods
6) Semi-organized meals
7) equipped-to-devour foods

in the beginning, the important trouble is:
✔️ gives a wholesome food plan, freed from any contamination with the best quality of the great raw materials and the usage of the nice commercial kitchen gadget.
✔️ Economics of sports in this location
✔️ observe all of the requirements and fitness policies

these standards include:
✔️ department of meals Supervision
✔️ Ministry of health and medical schooling
✔️ Environmental fitness
these types of principles are in place to provide a healthy weight-reduction plan.
 
wholesome and principled surroundings:
❓ What are the characteristics of an commercial kitchen surroundings?

۱٫ manufacturing manner conforms to GMP ideas.
2-temperature controlled temperature and enough light
three. The fabric utilized in production and its set up
four. Chilling and warmth switch techniques
five-Water and sewage collection gadget
6-Water plumbing
7-WC and dressing room, chapel, eating room and …
eight-format of commercial kitchen system
9-cleaning and disinfection programs cleansing
10-Waste disposal and insect and rodent control
11. control vital points

How can a healthful weight loss program be furnished?
1. healthful and satisfactory manipulate substances
2. right and principled environment according with GMP ideas
3. select the proper gadget
4. effective human nature
five-cutting-edge and current kitchen equipment
6. preparation and cooking of meals
 
What are the meals contaminations and its unfold to the kitchen and commercial equipment?
food infection can be divided into three classes:
1) Microbial contamination
2) chemical pollutants
three) bodily pollutants
 
The advantages of the same old design of those gadget and standards for commercial kitchens:
The most important part of poisoning and issues in the food region is due to secondary pollutants, which can be controlled and managed by means of designing and equipping the right and proper commercial kitchen system.

The factors that ought to be addressed in the layout of the standards:
✔️ Corresponds to the extent of collections
✔️ suits the culture of food merchandise
✔️ fits the meals lifestyle and sets the unique merchandise with the kitchen equipment
✔️ Corresponds to the value
✔️ ready with the distance supplied for cooking and practise system
✔️ Environmental pollutants
✔️ surface water and sewage ducts and …
✔️ The production manner must be defined which will carry out the ideas:
✔️ The direction of the cloth is directly line -L or U.
✔️ there is no intersection of contamination during cloth waft.
✔️ smooth cloth motion
✔️ much less manpower
✔️ The material movement path does now not require lots bodily pastime.
✔️ The kitchen system is steady with the manufacturing degree.
✔️ smooth manipulate situations
contaminated environments are separated from smooth environments:
✔️ Separation of infected and easy environments earlier than and all through manufacturing
✔️ Separation of contaminated and clean environments after manufacturing at the injection web page
✔️ Separation of contaminated and clean environments before and throughout production
✔️ initial washing and washing within the kitchen environment
✔️ fridge for clean material garage (luggage)
✔️ Crop garage warehouses
✔️ uncooked cloth garage fridges
✔️ Separation of raw materials in the warehouse
✔️ DeFrast
✔️ guidance
✔️ fridge or fridge garage of raw substances
✔️ raw material storage fridges
✔️ coaching
✔️ making ready meat
✔️ hen preparation
✔️ preparing fish
✔️ making ready culmination and vegetables
✔️ different items (Dairy, Eggs, …)
✔️ Separate polluted and easy environments at some point of manufacturing
✔️ manufacturing of all styles of meals and meal
✔️ production of Soups and Décchine
✔️ production of Barbecues
✔️ production of corks and brass
✔️ generating salad kinds
uncooked materials are selected consistent with the following ideas:
✔️ production license and standard mark
✔️ Date of manufacture and intake and situations of garage and storage of uncooked substances
✔️ training and training conditions for the very last raw materials and cooking
✔□ phrases of manufacturing, distribution and procurement of sparkling substances
 
❓ What have to mild be in the commercial kitchen?
✔️ the amount of light and its great
✔️ light best
✔️ two-way mild supply
✔️ aspect In and home windows
✔️ Do now not open the home windows
✔️ The regulations of the Ministry of labor and Social security in commercial kitchens:
✔️ Cloakroom and the want to use right paintings garments
✔️ infection due to work garments and personnel dressing
✔️ The variety of services and showers tailor-made to the wide variety of employees
✔️ save you no switch of infiltration into the gathering
layout gadget:
✔️ is suitable with the production direction line
✔️ appropriate for manufacturing capacity
✔️ suitable for production subculture
✔️ Distance from the wall, floor and adjacent device
✔️ clean to use
✔️ warranty and after-sales service
✔️ Alyas device model
✔️ pollutants of equipment and the necessity of precision in it
✔️ A application for laundry and disinfecting machines
 
The fabric used inside the business kitchen, catering and eating places, and … ought to:
✔️ Washing capability
✔️ being impenetrable
✔️ absence of closed angle
✔️ appropriate slope
✔️ Tolerance for equipment set up
✔️ be the shade of the materials.
 
Warehouses:
✔️ raw fabric preparation locations
✔️ Salon producing and Baking uncooked meals education
✔️ Press and distribution salon
 
Wastewater:
✔️ Slab flooring
✔️ camel throat
✔️ Sewage fattening
✔️ putting in a grid for sewage
✔️ creating a network
✔️ lack of network connectivity
✔️ The adequacy of the sewage
✔️ Bugging from the sewage and …
 
warm and cold water pipes, fuel and energy:
✔️ Vertical switch and community advent out of doors the hall
✔️ Forecast of restore instances
✔️ Forecast hints
✔️ Foresee the desires of the devices
✔️ Foresee wishes tailor-made to the development
✔️ Non-transmission with contaminants
✔️ cleanable network functionality
✔️ Hygiene, dressing room, eating room and …
✔️ predict these facilities beside the gathering not inner it
✔️ Forecast for male and female personnel
✔️ different commercial system Kitchen:
✔️ cleaning and disinfection programs for all areas and places, surfaces and equipment and disinfection of boxes ought to be set.
✔️ cleansing and disinfection applications for bloodless shops and sanitary centers
✔️ ordinary collection of rubbish and bin bins and thick waste bags
✔️ Waste switch and collection strategies, waste disposal and disposal
✔️ loss of toxins within the kitchen
✔️ control important factors of threat, acquiring permissions and different gadgets
✔️ Create hearth extinguishing systems
✔️ get away and Alert systems
✔️ entice nutrition professional
✔️ supplying everyday academic offerings
✔️ manipulate the crucial factors inside the series to offer safe and at ease services
✔️ obtaining permission from the certification authorities familiar with the meals and fitness enterprise

دیدگاهتان را بنویسید

نشانی ایمیل شما منتشر نخواهد شد. بخش‌های موردنیاز علامت‌گذاری شده‌اند *