今日小編將介紹廚房工程給排水設(shè)計(jì)的注意事項(xiàng)，希望對我們有所幫助。讓我們看看下面。
廚房設(shè)備廠家用水量很大，所以在商業(yè)廚房設(shè)計(jì)的早期階段，有必要注意給排水的設(shè)計(jì)布局。快速供水和排水也提高了廚房的工作效率。小編結(jié)合了多年的建筑設(shè)計(jì)經(jīng)驗(yàn)，告知您在廚房設(shè)備給排水設(shè)計(jì)中應(yīng)該注意什么，讓我們一起來看看！
Today's small series will introduce the kitchen engineering water supply and drainage design considerations, hope to help us. Let's look below. Central kitchen equipment factory has a large amount of domestic water, so in the early stage of commercial kitchen design, it is necessary to pay attention to the design and layout of water supply and drainage. Fast water supply and drainage also improve the efficiency of the kitchen. Combined with years of architectural design experience, Xiaobian tells you what you should pay attention to in the water supply and drainage design of central kitchen equipment. Let's have a look together!
一、供水部分-廚房供水管道安置：
1、 Water supply part - arrangement of kitchen water supply pipeline:
1.廚房內(nèi)的長水平管道應(yīng)靠墻安置在操作臺下方，廚房內(nèi)的水平管道不該影響設(shè)備的正常運(yùn)轉(zhuǎn)；
1. The long horizontal pipeline in the kitchen should be placed under the operating platform against the wall, and the horizontal pipeline in the kitchen should not affect the normal operation of the equipment;
2.管道自上而下應(yīng)為煤氣管、熱水管、供水管和排水管；
2. The pipes should be gas pipe, hot water pipe, water supply pipe and drainage pipe from top to bottom;
3.供水立管應(yīng)裝備廚房設(shè)備擦洗池，以便集中安置。
3. The water supply riser shall be equipped with central kitchen equipment scrubbing pool for centralized placement.
4.廚房應(yīng)設(shè)有筆直管道區(qū)和水平管道區(qū)，防止管道隨意穿越；
4. The kitchen should be equipped with straight pipeline area and horizontal pipeline area to prevent the pipeline from crossing at will;
二、冷熱水供應(yīng)
2、 Hot and cold water supply
1.在設(shè)計(jì)廚房操作間的供水體系時(shí)，我們應(yīng)該研究廚師的接近性和簡單性。不該該因?yàn)樗刺?，廚師要跑很遠(yuǎn)的路才干找到水池，這不僅會下降工作效率，而且會讓他在忙的時(shí)候很難照料好洗的東西，廚房的衛(wèi)生也很難讓人賞識。
1. When designing the water supply system of the kitchen operation room, we should study the proximity and simplicity of the chef. It should not be because there is too little water. The chef has to travel a long way to find the pool, which will not only reduce the work efficiency, but also make it difficult for him to take good care of the washing things when he is busy, and the sanitation of the kitchen is hard to appreciate.
2.在廚房易于操作的區(qū)域裝備查看門；
2. Equipped with inspection door in the area easy to operate in the kitchen;
3.冷熱水應(yīng)選擇獨(dú)立的支管體系，熱水支管長度超越10m時(shí)，應(yīng)裝備支管循環(huán)體系；
3. Independent branch pipe system should be selected for cold and hot water. When the length of hot water branch pipe exceeds 10m, branch pipe circulation system should be equipped;
4.廚房設(shè)備廠家專用生活熱水貯存加熱器用于向廚房區(qū)域供應(yīng)60℃的熱水。
4. The special domestic hot water storage heater of central kitchen equipment manufacturer is used to supply 60 ℃ hot water to the kitchen area.
Today, I would like to introduce the contents of water supply and drainage design of central kitchen equipment manufacturers, hoping to help us. Please follow our website http://www.dgylss.com Learn more.
