廚房設備是配餐配送中心設備，是將原料制作加工成半成品或成品，配送到各連鎖店進行二次烹飪，因此廚房設備配置布局與食堂或餐廳的是不同的，其需要遵守什么要求？
The central kitchen equipment is the equipment of the catering distribution center, which makes and processes raw materials into semi-finished products or finished products, and distributes them to chain stores for secondary cooking. Therefore, the configuration layout of the central kitchen equipment is different from that of the canteen or restaurant. What requirements should it comply with?
廚房設備各區域的面積要合理設計，用于處理生、熟品之間設備不能相互交叉放置及使用；處理污染物和非污染物的設備要進行分割，避免動線交叉，導致設備或食物受到污染；保障大清潔區空氣壓力，防止污染區空氣向清潔區倒流，也就是選擇合適的新風系統，區別廚房空氣的流通；
The area of each area of the central kitchen equipment should be reasonably designed to handle raw and cooked products, and the equipment should not be placed and used cross each other; The equipment dealing with pollutants and non pollutants should be separated to avoid moving lines crossing, resulting in equipment or food contamination; Ensure the air pressure in the large clean area and prevent the air in the polluted area from flowing back to the clean area, that is, select a suitable fresh air system to distinguish the circulation of kitchen air;
廚房設備配置布局應符合產品加工工藝，使人流、物流、氣流、廢棄物流順暢；通道的布局設計要流暢，要方便操作人員的進入和車的通行，包括冷鏈工藝的流程：原物料或凈料驗收→貯存→初/精加工→菜肴烹飪制作→冷卻→分裝→低溫貯存→門店；
The equipment configuration and layout of the central kitchen should conform to the product processing technology, so that the flow of people, logistics, air flow and waste logistics are smooth; The layout design of the channel should be smooth and convenient for the entry of operators and the passage of vehicles, including the process of cold chain process: acceptance of raw materials or net materials → storage → preliminary / fine processing → cooking and preparation of dishes → cooling → sub packaging → low temperature storage → stores;
銷售及熱鏈工藝的流程：原物料或凈料驗收→貯存→初/精加工→菜肴烹飪制作→分裝→保溫→裝車及物流配送→現場服務；按功能配置的廚房設備布局設計要按照操作方便，不交叉感染來設計，操作人員直接到達各自的操作區域，避免清潔區與污染區人員。
Sales and hot chain process flow: raw material or net material acceptance → storage → preliminary / fine processing → cooking and preparation of dishes → sub packaging → thermal insulation → loading and logistics distribution → on-site service; The layout design of the central kitchen equipment configured according to the function should be designed according to the convenience of operation and no cross infection. The operators should directly reach their respective operation areas to avoid the personnel in the clean area and the polluted area.
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