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1、厨房概念综述KITCHENPROCEDURE厨房流程Storage:贮藏:1)Gointothekitchen→putthefoodsonthecountertop→storeintherefrigerator→storeindrystorage走进厨房→将食物放置在台面上→贮藏进冰箱→贮藏进干燥的贮藏库Cooking:烹饪:1)Foodwashing→Preparationdoneonthecountertopsuchaschopping→putallthethingsontheothersidecountertopafterfinishedcooking食物洗
2、涤→在台面上将准备工作做好,例如切菜→烹饪完毕后,将所有的物品放置在台面的另一侧.Cleaning:清洁:1)Allthethingsputonthecountertopbeforewashing→Putallthethingsontheothersidecountertopafterwashing/Putallthethingsintothedishwasheraftercleaning在清洁之前将所有物品放在台面上→清洗完毕后将所有的物品放置在台面另一侧/在清洁工作完成后,将所有物品放进洗碗机中.KITCHENPHILOSOPHY厨房基本构造原理1)Enoug
3、hcountertopforallkitchentypes.足够的台面面积Countertoprequests(ifpossible):台面要求(如果有需要)a.bothsidesofbowl水盆两侧b.bothsidesofelectrichob电磁炉两侧c.pantrycountertopnearelectrichob(ifpossible)备餐区靠近电磁炉(如果有需要)2)Efficiencyforenoughstoragespace.贮藏空间的充分利用a.Rackbehindtheelectrichob电磁炉底架b.Hangingcabinet&drawe
4、rsfordryfoodandstorage(forChineseandJapanese)用于贮藏干货类食物的吊柜及抽屉(仅限于中国和日本)5a.Cutlerytraydrawerforspoon,chopsticks,fork&knife,etcneartheentrance放置汤匙,筷子,刀叉等物品的刀叉盆,位于厨房入口b.Cutlerytraydrawerneartheelectrichob,easytogetthecookingequipmentforcooking.电磁炉附近的刀叉盆,烹饪时可以轻易拿到烹饪用的工具c.Lowcabinet&heavydu
5、tydrawerforplate,bowlandcans(loading:100kgs)用于放置盘子,碗和罐头的地柜及大抽屉.(容量:100kgs)d.Lowcabinetunderbowl’sforcleaningaccessories位于水盆下方的地柜,放置一些清洁用具1)Accessoriesforappliances小件器具1.1.Therefrigeratorshallbeentirelysuitableforoperationinambienttemperaturesupto40oCand95%relativehumidity.Thenormaltes
6、tconditionforacceptancewillbe35oCand85%R.H.andunderallspecifiedconditionsthecondensingunitmustbeofadequatecapacitytomaintaintheconditionsshownbelow.Thereshallbenocondensationpresentonthecabinetexteriorunderthetestcondition.周围实际环境最高温度达40oC,相关湿度为95%时,冰箱为了运转将与环境完全匹配.目前得到认同的标准的检验条件是,当周围温度
7、35oC,相应湿度为85%,在所有指定的条件下,冷凝个体的数量必须达到一定数量才能影响周围环境.在该检验条件下,橱柜表面不会有冷凝物出现.1.2.MainFoodSection主食部分Therefrigerationsystemshallbedesignedtomaintainthetemperatureof4oCto8oCaverageorbelowwithinthecabinetunderalloperatingconditionsinambientairtemperaturesbetween18oCand40oC,withthecabinetdooropen
8、edfor
