廚房設(shè)備選型特點：
Features of central kitchen equipment selection:
設(shè)備的工作部件和技術(shù)參數(shù)應(yīng)與加工產(chǎn)品的生物學(xué)特性相適應(yīng)，滿足終產(chǎn)品的加工要求； 嚴(yán)格控制原材料和終產(chǎn)品在加工過程中的損壞和質(zhì)量退化； 對于終產(chǎn)品為食品或食品原料的加工設(shè)備，應(yīng)防止機(jī)械或其他材料對終產(chǎn)品的污染，以確保終產(chǎn)品符合食品衛(wèi)生要求；
The working parts and technical parameters of the equipment shall adapt to the biological characteristics of the processed products and meet the processing requirements of the final products; Strictly control the damage and quality degradation of raw materials and end products during processing; For the processing equipment whose final product is food or food raw materials, the pollution of machinery or other materials to the final product shall be prevented to ensure that the final product meets the food hygiene requirements;
為避免食品加工過程中的排放物（渣、渣、漿、液、氣等）對環(huán)境造成污染，污染排放物應(yīng)配備處理設(shè)備，達(dá)到排放要求； 對于含有活性成分的食品，應(yīng)考慮減少加工設(shè)備對營養(yǎng)成分或藥用成分的損失； 重視副產(chǎn)品和邊角料的綜合開發(fā)，充分利用資源，提高經(jīng)濟(jì)效益。
In order to avoid environmental pollution caused by emissions (slag, slag, slurry, liquid, gas, etc.) during food processing, treatment equipment shall be equipped for polluted emissions to meet the emission requirements; For foods containing active ingredients, consideration should be given to reducing the loss of nutritional or medicinal ingredients by processing equipment; Pay attention to the comprehensive development of by-products and leftover materials, make full use of resources and improve economic benefits.
選擇廚房設(shè)備的主要依據(jù)：
Main basis for selecting central kitchen equipment:
廚房設(shè)備廠家提醒大家，在選擇設(shè)備時，一定要符合相關(guān)產(chǎn)業(yè)政策和標(biāo)準(zhǔn)：優(yōu)先選擇和使用目前鼓勵的食品機(jī)械設(shè)備，選擇和使用 規(guī)模適中，科技含量高，經(jīng)濟(jì)效益好。 設(shè)備資源消耗低、衛(wèi)生、環(huán)境污染少、資源利用效率高；
The central kitchen equipment manufacturer reminds us that when selecting equipment, we must comply with the relevant national industrial policies and standards: give priority to the selection and use of food machinery and equipment currently encouraged by the state, focus on the selection and use of moderate scale, high scientific and technological content and good economic benefits. Low equipment resource consumption, safety and health, less environmental pollution and high resource utilization efficiency;
禁止選用目前限制淘汰的食品機(jī)械設(shè)備，禁止選用違反法律法規(guī)、生產(chǎn)方式落后、產(chǎn)品質(zhì)量差、環(huán)境污染嚴(yán)重的食品機(jī)械設(shè)備 ，原材料和能源消耗高，技術(shù)成熟。 嚴(yán)重危害生產(chǎn)的設(shè)備；
It is prohibited to select food machinery and equipment that are currently restricted by the state to be eliminated. It is mainly prohibited to select food machinery and equipment that violates national laws and regulations, has backward production methods, poor product quality, and serious environmental pollution. The raw materials and energy consumption are high, and the technology is advanced and mature. Equipment seriously endangering production safety;
盡量選擇采用標(biāo)準(zhǔn)的設(shè)備和定型產(chǎn)品，選擇有標(biāo)準(zhǔn)、國外標(biāo)準(zhǔn)和同等標(biāo)準(zhǔn)的設(shè)備，再選擇有標(biāo)準(zhǔn)、行業(yè)標(biāo)準(zhǔn)和企業(yè)標(biāo)準(zhǔn)的設(shè)備，進(jìn)行設(shè)備設(shè)計、制造、安裝、檢驗等 技術(shù)條件可以受現(xiàn)有基礎(chǔ)標(biāo)準(zhǔn)、方法標(biāo)準(zhǔn)和標(biāo)準(zhǔn)的約束，以利于設(shè)備性能和產(chǎn)品質(zhì)量的有效利用。
Try to select the equipment and finalized products with advanced standards, focus on the equipment with standards, foreign advanced standards and equivalent standards, and then select the equipment with national standards, industrial standards and enterprise standards. The technical conditions for equipment design, manufacturing, installation and inspection can be constrained by the existing basic standards, method standards and safety standards, so as to facilitate the effective utilization of equipment performance and product quality.
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