1、的原則 商用廚房設(shè)備的設(shè)計(jì)首要就是原則，人生、社會(huì)為重中之重。要確保設(shè)計(jì)產(chǎn)品的質(zhì)量保證，商用廚房設(shè)備在設(shè)計(jì)上應(yīng)考慮其在使用過程中符合人體原則，避免過多的尖銳設(shè)計(jì)，保障人在使用過程中的
1. The principle of safety is the primary safety principle in the design of commercial kitchen equipment, with life safety and social safety as the top priority. To ensure the quality assurance of designed products, commercial kitchen equipment should be designed to comply with the principle of human safety in the process of use, avoid too many sharp designs and ensure the safety of people in the process of use
2、人性化的原則 廚房內(nèi)的操作要有一個(gè)合理的流程，在廚房設(shè)備的設(shè)計(jì)上，能按正確的流程設(shè)計(jì)各部位的排列，對(duì)日后使用方便十分重要。再就是灶臺(tái)的高度、吊柜的位置等，都直接影響到使用的方便程度，要選擇符合人體工程原理和廚房操作程序的酒店廚房設(shè)備。
2. In the principle of humanization, the operation in the kitchen should have a reasonable process. In the design of kitchen equipment, the arrangement of various parts can be designed according to the correct process, which is very important for convenient use in the future. Then, the height of the stove and the position of the hanging cabinet directly affect the convenience of use. We should choose hotel kitchen equipment that conforms to the principles of ergonomics and kitchen operation procedures.
3、衛(wèi)生的原則 商用廚房設(shè)備要有抗御污染的能力，特別是要有防止蟑螂、老鼠、螞蟻等污染食品的功能，才能保證整個(gè)廚房設(shè)備的內(nèi)在質(zhì)量。
3. In the principle of hygiene, commercial kitchen equipment should have the ability to resist pollution, especially the function of preventing cockroaches, mice, ants and other contaminated food, so as to ensure the internal quality of the whole kitchen equipment.
4、防火的原則 商用廚房設(shè)備表層應(yīng)具有防火能力，正規(guī)廚房設(shè)備生產(chǎn)廠家生產(chǎn)的廚房設(shè)備面層材料全部使用不燃、阻燃的材料制成。
4. The principle of fire prevention: the surface of commercial kitchen equipment shall have fire prevention capacity. The surface materials of kitchen equipment produced by regular kitchen equipment manufacturers shall be made of non combustible and flame retardant materials.
5、美觀的原則 商用廚房設(shè)備不僅要求造型、色彩賞心悅目，而且要有持久性，因此要求有較易的防污染、好清潔的性能。
5. The principle of aesthetics commercial kitchen equipment requires not only pleasing shape and color, but also durability. Therefore, it is required to have easy pollution prevention and good cleaning performance.
6、的原則 商用廚房設(shè)備的燃料原多用煤，現(xiàn)普通是采用燃油，燃汽，更。此外，廚房設(shè)備本身的產(chǎn)品，比如酒店廚房設(shè)備廠家生產(chǎn)的灶，多數(shù)能達(dá)到30%-60%以上。
6. The principle of energy conservation and environmental protection is that the fuel of commercial kitchen equipment is mostly coal. Now it generally adopts fuel oil and steam, which is more environmentally friendly. In addition, the products of kitchen equipment itself, such as energy-saving stoves produced by professional hotel kitchen equipment manufacturers, can save energy by more than 30% - 60%.
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