廚房設(shè)備選型一般都是參考設(shè)計(jì)，但是設(shè)備選型落后，設(shè)備不足，這就限制了一些集中式廚房的建設(shè)。有什么方法可以？
Central kitchen equipment selection is generally reference design, but the equipment selection is backward, insufficient equipment, which limits the construction of some centralized kitchens. What method can sterilize?
1.，廚房的設(shè)施基本上都具備物理作用，通過高溫、蒸煮、紫外線等物理方式進(jìn)行，而干燥則是常用的。這種方式主要用于家庭餐具、大型的餐具、洗碗機(jī)等。
1. First, the facilities of the central kitchen basically have physical sterilization effect, through high temperature, cooking, ultraviolet radiation and other physical sterilization, while drying sterilization is commonly used. This sterilization method is mainly used for family tableware, large tableware, dishwasher and so on.
2.有了物理，就有了化學(xué)，一般都是用84液來。盡管這樣做效果更好，但是要注意清潔和使用劑，不然的話，劑的殘留量也會對人體造成不良的危害。
2. With physical sterilization, there is chemical sterilization, generally 84 disinfectant to sterilization. Although this is more effective, care should be taken to clean and use disinfectants, otherwise, the residual amount of disinfectants can cause harm to the human body.
3.一般情況下，集中式的廚房設(shè)施是物理，有些大型的餐具裝置會采用物理和化學(xué)。通常是通過物理和化學(xué)，確認(rèn)是否有殘余的細(xì)菌和雜質(zhì)。經(jīng)過化學(xué)后，會進(jìn)行一次檢驗(yàn)，以保證不會有任何污物或化學(xué)劑的殘留物。
3. In general, centralized kitchen facilities are physical sterilization, and some large tableware sterilization devices will adopt physical sterilization and chemical sterilization. Usually through physical sterilization and chemical sterilization, to confirm the presence of residual bacteria and impurities. After chemical sterilization, a test is carried out to ensure that there is no residue of any dirt or chemical disinfectant.
廚房設(shè)備
Central kitchen equipment
上述是集
廚房設(shè)備的方法，可供用戶參考。目前生產(chǎn)此類儀器的廠商數(shù)量增多，采購時(shí)可以多對照，以免買到劣質(zhì)的商品。
The above is the sterilization method of central kitchen equipment for users' reference. At present, the number of manufacturers producing such instruments increases, and the purchase can be more than a comparison, so as not to buy inferior goods.
