一、合理的廚房布局設計應遵循以下設計原則：
1、 Reasonable kitchen layout design shall follow the following design principles:
1.廚房布局設計應滿足既定菜肴的需要。
1. The kitchen layout design shall meet the needs of established dishes.
2.嚴格掌握生熟分離、潔污分流的原則，確保廚房食品衛(wèi)生。
2. Strictly grasp the principles of separation of raw and cooked food and separation of clean and sewage to ensure food hygiene in the kitchen.
3.生產(chǎn)加工工藝簡單順暢，避免迂回交叉，盡量縮短輸送工藝，使路徑清晰。
3. The production and processing process is simple and smooth, avoid circuitous crossing, shorten the conveying process as far as possible and make the path clear.
4.廚房各功能區(qū)清晰，相互獨立，相互溝通，方便廚師各司其職，分工合作。
4. The functional areas of the kitchen are clear, independent and communicate with each other, which is convenient for chefs to perform their duties and cooperate.
5.有合理的操作人員行走空間，方便廚師操作，視野開闊，管理方便。
5. There is a reasonable space for operators to walk, which is convenient for chefs to operate, with a wide field of vision and convenient management.
6.廚房應設置良好的排煙系統(tǒng)，保證空氣流通，無悶熱感，使廚師有舒適的工作環(huán)境。
6. The kitchen shall be equipped with a good smoke exhaust system to ensure air circulation and no stuffy feeling, so that the chef can have a comfortable working environment.
二、冷菜制作間如何分隔？冷菜間的適宜溫度是多少？
2、 How to separate the cold dish making room? What is the appropriate temperature for the cold room?
冷菜間是冷菜成品切配盆的地方。冷菜的生產(chǎn)遵循專人、專室、專用工具、專用冷藏的五專制度，入口處應設置洗手設施的預進間；冷盆內(nèi)設置獨立空調(diào)設施，保持室內(nèi)空氣清潔；并設置紫外線燈，供水管與銅管相連，供應可生飲用水。為了防止蚊蠅滋生，冷菜室的排水系統(tǒng)不應設置明溝，地面應保持清潔。冷菜室可以用鋁合金玻璃隔斷隔開，蔬菜可以通過窗戶傳遞。冷菜室的適宜溫度應低于24攝氏度。
The cold dish room is the place where cold dishes are cut into pots. The production of cold dishes shall follow the five special systems of special personnel, special room, special tools and special refrigeration. The pre entry room of hand washing and disinfection facilities shall be set at the entrance; Independent air conditioning facilities are set in the cold basin to keep the indoor air clean; An ultraviolet sterilization lamp is set, and the water supply pipe is connected with the copper pipe to supply raw drinking water. In order to prevent the breeding of mosquitoes and flies, the drainage system of the cold dish room shall not be set with open ditches, and the ground shall be kept clean. The cold dish room can be separated by aluminum alloy glass, and vegetables can be transmitted through the window. The suitable temperature of the cold dish room should be lower than 24 ℃.
三、如何確認洗碗位置是否合理？
3、 How to confirm whether the dishwashing position is reasonable?
洗碗間的設置應符合潔污分流的原則，使餐廳或加工間使用的餐具能夠方便地送到洗蝶間進行清洗處理并送回待用。此外，洗碗間的位置設施還應處理垃圾、污染物等垃圾的儲運問題。在洗滌過程中，餐具一方面進入，另一方面送出干凈的餐具。因此其潔凈、污流線分流清晰，無迂回交叉位置合理。相反，這是不合理的。
The setting of the dishwashing room shall comply with the principle of separation of cleaning and sewage, so that the tableware used in the restaurant or processing room can be easily sent to the butterfly washing room for cleaning and return for standby. In addition, the location facilities of the dishwashing room shall also deal with the storage and transportation of garbage, pollutants and other garbage. In the process of washing and disinfection, tableware enters on the one hand, and clean tableware is sent out on the other hand. Therefore, it is clean, the sewage flow line is clear, there is no detour, and the crossing position is reasonable. On the contrary, this is unreasonable.
廚房設備
Central kitchen equipment
四、粗加工間和操作間應如何分開？手術室的適宜溫度是多少？
4、 How should rough machining room and operation room be separated? What is the appropriate temperature in the operating room?
粗加工室是將水果、蔬菜、水產(chǎn)品、家禽、肉類等原料加工成初步半成品的場所。粗加工室的程序應該是從污染到潔污的過程，所以要特別注意潔污分線，避免加工后的潔污回流。工作過程中產(chǎn)生的大量垃圾等垃圾的運輸路線不能與清潔物流線混淆。由于水產(chǎn)品和家禽容易感染細菌，因此可以與蔬菜粗加工分離。即設置葷菜加工間和蔬菜加工間。
The rough processing room is a place where raw materials such as fruits, vegetables, aquatic products, poultry and meat are processed into preliminary semi-finished products. The procedure of the roughing room should be from pollution to cleaning, so special attention should be paid to the cleaning line to avoid the return of cleaning after processing. The transportation route of a large amount of garbage generated in the process of work shall not be confused with the clean logistics line. Because aquatic products and poultry are easy to be infected with bacteria, they can be separated from vegetable rough processing. That is to set up meat and vegetable processing room and vegetable processing room.
手術室根據(jù)菜肴或冷肉的需要，對各種粗加工的副食原料進行稱重、洗滌、切割和配菜，成為待進一步加工的生食半成品，并繼續(xù)送到熱爐間加工成品。
According to the needs of dishes or cold meat, the operating room weighs, washes, cuts and garnishes various rough processed non-staple food raw materials to become raw food semi-finished products to be further processed, and continues to send them to the hot furnace for processing.
粗加工間和操作間的獨立分間設置。從原材料到成品的生產(chǎn)流線應簡潔順暢，無迂回交叉。粗加工間和操作間是排水量大的地方。當采用明溝排水時，便于清洗和疏通。油膩排水應與其他排水系統(tǒng)分別設置，并安裝隔油設施。操作室的適宜溫度應低于26度。
The rough machining room and operation room are set separately. The production flow line from raw materials to finished products shall be simple and smooth without detour and intersection. Rough machining room and operation room are places with large drainage. When open ditch drainage is adopted, it is easy to clean and dredge. Oily drainage shall be set separately from other drainage systems, and oil separation facilities shall be installed. The appropriate temperature in the operating room shall be lower than 26 ℃.
五、廚房在廚房和餐廳之間采取有效的隔音、隔熱措施？
5、 Does the kitchen take effective sound and heat insulation measures between the kitchen and the dining room?
廚房和餐廳之間應該有一定的緩沖空間。一般用備餐室作為過渡空間，可以設置雙彈簧門；烹飪屏風；拐角玄關等方法可以有效解決隔音、隔熱、隔味等問題，避免用餐客人對廚房的透視。合理設計排設計可以及時將廚房爐灶產(chǎn)生的大量熱量吸走到油煙中，保證廚房內(nèi)的空氣流通沒有悶熱的感覺，讓廚師有一個舒適的工作環(huán)境。廚房內(nèi)應有一定的負壓值，使廚房產(chǎn)生的油煙和氣味不會逃到餐廳，從而達到隔熱隔臭的效果。
There should be some buffer space between the kitchen and the restaurant. Generally, the pantry is used as the transition space, and a double spring door can be set; Cooking screen; Corner porch and other methods can effectively solve the problems of sound insulation, heat insulation and taste separation, so as to avoid the perspective of dining guests to the kitchen. The reasonable design of the row design can timely absorb a large amount of heat generated by the kitchen stove into the oil fume, ensure the air circulation in the kitchen without the feeling of muggy, and let the chef have a comfortable working environment. There should be a certain negative pressure value in the kitchen, so that the oil fume and smell generated in the kitchen will not escape to the restaurant, so as to achieve the effect of heat insulation and odor isolation.
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