Strictly abide by the Chinese food and western food and kitchen design specification requirements, to ensure the flow of traffic logistics, avoid cross operation and cross contamination.

• 嚴(yán)格遵守中西餐廚房設(shè)計(jì)規(guī)范的要求，確保人流物流的流向分明，避免交叉作業(yè)及交叉污染。
• 嚴(yán)格遵守國家衛(wèi)生防疫法規(guī)，做到生熟分離、冷熱分離、臟凈分離。
• 遵守國家消防安全及國家環(huán)保法規(guī)，確保設(shè)備使用性能和安全運(yùn)營。

System of cultivating standard and the overall project at and above the industry quality standards, living longer 1/3 than the same industry

• 系統(tǒng)培植與整體工程標(biāo)準(zhǔn)
• 設(shè)備配置具有時代氣息，并把握廚房行業(yè)設(shè)備脈搏，調(diào)整廚房設(shè)備配置。
• 設(shè)計(jì)中考慮到運(yùn)營后調(diào)換及維修的方便性

According to the operating characteristics of dining-room, the function of the prepared in the kitchen area.
According to the needs of the functional areas, configure the required

• 根據(jù)餐廳的經(jīng)營特點(diǎn)，進(jìn)行調(diào)配廚房的功能區(qū)域。
• 根據(jù)功能區(qū)域的需要，配置所需的設(shè)備。
• 合理的調(diào)配區(qū)域面積，安排流程，方便實(shí)用，節(jié)省時間和員工的勞動

According to the operating characteristics of dining-room, the function of the prepared in the kitchen area.
According to the needs of the functional areas, configure the required

• 選用少而精，功能全，能耗低的設(shè)備，減少安全隱患。
• 增大操作面積，減少設(shè)備面積，便于廚房操作。
• 設(shè)計(jì)施工中充分考慮設(shè)備的安全性能，確保設(shè)備安全運(yùn)行。