廚房設(shè)備這類伴生企業(yè)也得到了迅猛發(fā)展，隨著廚房設(shè)備廠家的增多，為了幫助更多的餐飲從業(yè)者，接下來就講一下如何選擇高質(zhì)量的廚房設(shè)備，主要從它的特點(diǎn)以及依據(jù)方面來講解。
Accompanying enterprises such as central kitchen equipment have also developed rapidly. With the increase of central kitchen equipment manufacturers, in order to help more catering practitioners, next we will talk about how to choose high-quality central kitchen equipment, mainly from its characteristics and basis.
廚房設(shè)備選型特點(diǎn)
Features of central kitchen equipment selection
設(shè)備工作部件及技術(shù)參數(shù)應(yīng)與加工產(chǎn)品的生物特性相適應(yīng)，并符合終產(chǎn)品的加工要求;嚴(yán)格控制加工過程中造成原料、終產(chǎn)品損傷和品質(zhì)降低;對(duì)終產(chǎn)品是食品或食品原料的加工設(shè)備，應(yīng)防止機(jī)械或其他物料對(duì)終產(chǎn)品的污染，以保證終產(chǎn)品符合食品衛(wèi)生要求;要避免食品加工過程中排放物(渣、糟、漿、液、氣等)對(duì)環(huán)境的污染，對(duì)有污染的排放物應(yīng)配備處理設(shè)備，使其達(dá)到排放要求;對(duì)含有多種營養(yǎng)成分或藥效成分的食品，應(yīng)考慮減少加工設(shè)備對(duì)營養(yǎng)或藥效成分的損失;要重視副產(chǎn)品和下腳料的綜合開發(fā)，充分利用資源，提高經(jīng)濟(jì)效益。
The working parts and technical parameters of the equipment shall be compatible with the biological characteristics of the processed products and meet the processing requirements of the final products; Strictly control the damage and quality reduction of raw materials and end products during processing; For the processing equipment whose end products are food or food raw materials, the pollution of machinery or other materials to the end products shall be prevented to ensure that the end products meet the requirements of food hygiene; To avoid environmental pollution caused by emissions (slag, lees, slurry, liquid, gas, etc.) during food processing, treatment equipment should be equipped for contaminated emissions to meet the emission requirements; For foods containing multiple nutrients or pharmacodynamic ingredients, consideration should be given to reducing the loss of nutrients or pharmacodynamic ingredients by processing equipment; We should pay attention to the comprehensive development of by-products and leftovers, make full use of resources and improve economic benefits.
設(shè)備選型主要依據(jù)：
Main basis for equipment selection:
符合有關(guān)產(chǎn)業(yè)政策和標(biāo)準(zhǔn)要求：優(yōu)先選擇和采用當(dāng)前鼓勵(lì)發(fā)展的食品機(jī)械設(shè)備，選擇和采用具有適度規(guī)模、科技含量高、經(jīng)濟(jì)效益好、資源消耗低、衛(wèi)生、環(huán)境污染少、資源利用效率高的設(shè)備。
Meet the requirements of relevant national industrial policies and standards: give priority to the selection and use of food machinery and equipment that are currently encouraged by the state, and focus on the selection and use of equipment with appropriate scale, high scientific and technological content, good economic benefits, low resource consumption, safety and health, less environmental pollution, and high resource utilization efficiency.
禁止選擇和采用當(dāng)前明令限制和淘汰的食品機(jī)械設(shè)備，禁止選擇和采用違反法律法規(guī)、生產(chǎn)方式落后、產(chǎn)品質(zhì)量低劣、環(huán)境污染嚴(yán)重、原材料和能源消耗高、已有成熟技術(shù)替代、嚴(yán)重危及生產(chǎn)的設(shè)備。
It is prohibited to select and adopt food machinery and equipment that are currently restricted and eliminated by the state, and it is mainly prohibited to select and adopt equipment that violates national laws and regulations, backward production methods, poor product quality, serious environmental pollution, high raw materials and energy consumption, has been replaced by advanced and mature technologies, and seriously endangers production safety.
盡量選擇和采用具有標(biāo)準(zhǔn)的設(shè)備和定型產(chǎn)品，選擇具有國際標(biāo)準(zhǔn)、國外標(biāo)準(zhǔn)和等效國際標(biāo)準(zhǔn)的設(shè)備，其次再選擇具有標(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，好能受到現(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)備的使用性能和產(chǎn)品質(zhì)量的有效發(fā)揮。
Try to select and adopt equipment and finalized products with advanced standards. First, focus on equipment with international standards, foreign advanced standards and equivalent international standards, and then select equipment with national standards, industrial standards and enterprise standards. The technical conditions of equipment design, manufacturing, installation, inspection and so on can be well constrained by the existing basic standards, method standards and safety standards, In order to facilitate the effective performance of the equipment and product quality.
滿足產(chǎn)品方案要求。產(chǎn)品方案是指擬建食品加工項(xiàng)目的主導(dǎo)產(chǎn)品、輔助產(chǎn)品和副產(chǎn)品等，主要包括產(chǎn)品品種、產(chǎn)量、規(guī)格、質(zhì)量標(biāo)準(zhǔn)、技術(shù)含量要求等，適應(yīng)產(chǎn)品市場(chǎng)需求和競(jìng)爭(zhēng)形勢(shì)的變化;滿足生產(chǎn)規(guī)模要求。生產(chǎn)規(guī)模是指擬建食品加工項(xiàng)目設(shè)定的正常生產(chǎn)運(yùn)營年份可能達(dá)到的生產(chǎn)能力或服務(wù)能力，主要考慮對(duì)項(xiàng)目生產(chǎn)規(guī)模的適應(yīng)性、匹配性，既要滿足不同加工物料的性能要求，又要滿足生產(chǎn)能力配套的合理性;滿足生產(chǎn)工藝參數(shù)。
Meet the requirements of the product scheme. Product plan refers to the leading products, auxiliary products and by-products of the proposed food processing project, mainly including product varieties, output, specifications, quality standards, technical content requirements, etc., to adapt to the changes of product market demand and competition situation; Meet the requirements of production scale. Production scale refers to the production capacity or service capacity that may be achieved in the normal production and operation year set by the proposed food processing project, mainly considering the adaptability and matching of the production scale of the project, which should not only meet the performance requirements of different processing materials, but also meet the rationality of production capacity matching; Meet the production process parameters.
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