食品加工的目的是保持食品原有的品質(zhì)特性，改善食品的品質(zhì)特性，改變食品的物理性質(zhì)，通過(guò)食品加工或深加工開(kāi)發(fā)新產(chǎn)品，實(shí)現(xiàn)新產(chǎn)品的附加值，從而滿足人們的不同需求，改善食品。使用價(jià)值和經(jīng)濟(jì)價(jià)值。下面來(lái)介紹下廚房設(shè)備特點(diǎn)以及選型符合標(biāo)準(zhǔn)。
The purpose of food processing is to maintain the original quality characteristics of food, improve the quality characteristics of food, change the physical properties of food, develop new products through food processing or deep processing, realize the added value of new products, so as to meet people's different needs and improve food. Use value and economic value. Next, let's introduce the characteristics of the central kitchen equipment and the selection that meets the standards.
廚房設(shè)備特點(diǎn)：
Features of central kitchen equipment:
設(shè)備的工作部件和工藝參數(shù)要適應(yīng)被加工產(chǎn)品的生物學(xué)特性，以滿足產(chǎn)品的加工要求；嚴(yán)格控制加工過(guò)程中原材料和成品的損壞，降低質(zhì)量；原料加工設(shè)備應(yīng)防止產(chǎn)品受到機(jī)械或其他材料的污染，保證產(chǎn)品符合食品衛(wèi)生要求；
The working parts and process parameters of the equipment should adapt to the biological characteristics of the processed products to meet the processing requirements of the products; Strictly control the damage of raw materials and finished products in the processing process to reduce the quality; Raw material processing equipment should prevent products from being polluted by machinery or other materials, and ensure that products meet food hygiene requirements;
避免食品加工造成的環(huán)境污染（渣、渣、漿、液、氣等）。出料時(shí)應(yīng)配備處理設(shè)備，以確保符合出料要求；對(duì)于含有多種營(yíng)養(yǎng)或藥用成分的食品，應(yīng)考慮減少加工設(shè)備中營(yíng)養(yǎng)或藥用成分的損失，綜合開(kāi)發(fā)和優(yōu)化副產(chǎn)品和下腳料資源配置，提高經(jīng)濟(jì)效益。
Avoid environmental pollution caused by food processing (slag, slag, slurry, liquid, gas, etc.). Processing equipment shall be equipped during discharging to ensure that the discharging requirements are met; For foods containing a variety of nutritional or medicinal ingredients, consideration should be given to reducing the loss of nutritional or medicinal ingredients in processing equipment, focusing on the comprehensive development and optimization of by-products and waste material resource allocation, so as to improve economic benefits.
廚房設(shè)備選型符合標(biāo)準(zhǔn)：
The selection of central kitchen equipment meets the standard:
食品機(jī)械設(shè)備優(yōu)先和支持使用的食品機(jī)械設(shè)備，是規(guī)模適中、技術(shù)含量高、經(jīng)濟(jì)效益好、低資源消耗、衛(wèi)生、環(huán)境污染低、資源利用率高、資源利用率高的設(shè)備；
Food machinery and equipment are preferred and supported by the state. The focus is on equipment with moderate scale, high technical content, good economic benefits, low resource consumption, safety and health, low environmental pollution, high resource utilization rate and high resource utilization rate;
禁止使用現(xiàn)行限制淘汰的食品機(jī)械設(shè)備。嚴(yán)禁使用違反法律法規(guī)、生產(chǎn)方法落后、產(chǎn)品質(zhì)量差、環(huán)境污染嚴(yán)重、消耗大量原材料和能源、被成熟技術(shù)替代、對(duì)生產(chǎn)造成嚴(yán)重威脅的設(shè)備。生產(chǎn)。盡量選擇的標(biāo)準(zhǔn)設(shè)備和定型產(chǎn)品。
It is forbidden to use food machinery and equipment that are currently restricted and eliminated by the state. It is strictly prohibited to use equipment that violates national laws and regulations, has backward production methods, poor product quality, serious environmental pollution, consumes a lot of raw materials and energy, is replaced by advanced and mature technology, and poses a serious threat to production. Safe production. Try to choose advanced standard equipment and finalized products.
要選擇具有國(guó)際標(biāo)準(zhǔn)、國(guó)外標(biāo)準(zhǔn)和同等國(guó)際標(biāo)準(zhǔn)的
廚房設(shè)備。其次，要選擇符合標(biāo)準(zhǔn)、行業(yè)標(biāo)準(zhǔn)和企業(yè)標(biāo)準(zhǔn)的設(shè)備。設(shè)備的設(shè)計(jì)、制造、安裝、檢驗(yàn)等技術(shù)條件應(yīng)盡可能符合現(xiàn)行的基本標(biāo)準(zhǔn)。為了提高設(shè)備的運(yùn)行性能和產(chǎn)品質(zhì)量，需要限制方法標(biāo)準(zhǔn)和標(biāo)準(zhǔn)。
Central kitchen equipment with international standards, foreign advanced standards and equivalent international standards should be selected. Secondly, we should choose equipment that meets national standards, industry standards and enterprise standards. The design, manufacture, installation, inspection and other technical conditions of the equipment shall conform to the current basic standards as far as possible. In order to improve the operation performance and product quality of the equipment, it is necessary to limit the method standards and safety standards.
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