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Anonymous users2024-01-24Of course you need to, help me draw the water and electricity pictures on hand, haha.
1. Attention to hydropower.
2. Rational use of space in the layout of the kitchen. >>>More
The canteen is more miscellaneous, and the restaurant is neater and more complete than the hotel.
Safety, the design of commercial kitchen equipment is the first and foremost safety principle, and life safety and social safety are the top priorities. In order to ensure the quality assurance of the designed products, the design of commercial kitchen equipment should consider that it conforms to the principle of human safety during use, avoid too many sharp designs, and ensure the safety of people in the process of use. >>>More
1. All drainage, smoke exhaust, ventilation, air conditioning, fire and fire prevention, strong charge, grease trap, cold storage, waterproof, moisture-proof, use functional area division (stir-frying?) Baking? Processing room? Dishwasher? Refrigeratory? Find an expert, it's too many.
Safety, the design of commercial kitchen equipment is the first and foremost safety principle, and life safety and social safety are the top priorities. In order to ensure the quality assurance of the designed products, the design of commercial kitchen equipment should consider that it conforms to the principle of human safety in the process of use, avoid excessive sharp design, and ensure the safety of people in the process of use. >>>More