The vegetable cleaning processing equipment of the central kitchen is a complete aseptic vegetable cleaning production line, it provides equipment for cutting, cleaning, sterilizing, and keeping fresh, which not only ensures the safety of vegetable cleaning, but also saves a lot of manpower, material resources and energy.
Central kitchen design features
- There are many upper and lower water points
Each workshop must have corresponding supporting facilities, and the design principle is to configure according to the operation actions of kitchen personnel and equipment needs. According to the operation action design of the kitchen staff, it should be easy to use and improve the efficiency of use. There are a lot of equipment in the kitchen that needs water and water, the key is to set it up conveniently and properly.
- Use more times and use more
Large-scale central kitchens have large water consumption and high frequency of use, and there are many reasons for failures, especially the sewer pipes, which are most likely to be blocked or leaked.
- There are special specification requirements
Kitchen water has different categories such as tap water, standby water, hot water, and boiling water. Larger canteens and restaurants must be equipped with spare pools, which must meet health and quarantine standards as drinking water sources. There are also clear hygiene standards for the design and installation of water and sewage facilities. There are also clear technical specifications for wastewater treatment. Kitchen wastewater cannot be used together with domestic water, and must be treated in a grease trap before entering the sewer network.
- Special design requirements
There are special technical requirements for the design of kitchen up and down water facilities, which must meet the requirements of kitchen technology, equipment connection and installation, and actual operation characteristics. Corresponding interface, to facilitate installation and maintenance. In order to facilitate sanitation and cleaning work, open trenches and spray water outlets should be set up. On-site users will also summarize new requirements in practical applications, which requires design according to different requirements.
- High standard hygiene requirements
Large central kitchens are different from other general water designs and have higher hygiene standards. Kitchen water has strict hygienic standards, and it is necessary to ensure that drinking water is safe and environmentally friendly. The design of the kitchen sewage should take into account the problems of odor release, rodent prevention and insect prevention, and the inconvenience of water supply and sewage. It is not smooth, it is inconvenient to clean and clean, and it will also produce mildew and pollute food.
- Hidden engineering is difficult to change
Almost all the upper and lower water pipelines are concealed projects, and once the construction is completed, it is difficult to change them. Although it can be done without affecting traffic. The position where the equipment is installed uses a small amount of exposed pipes, but the exposed pipes do not have as much freedom as the wires. Therefore, it is difficult to add and change pipelines for water and sewage facilities, and strive to achieve an optimized effect by completing one design and construction.