今日小编将介绍厨房工程给排水设计的注意事项，希望对我们有所帮助。让我们看看下面。
厨房设备厂家用水量很大，所以在商业厨房设计的早期阶段，有必要注意给排水的设计布局。快速供水和排水也提高了厨房的工作效率。小编结合了多年的建筑设计经验，告知您在厨房设备给排水设计中应该注意什么，让我们一起来看看！
Today's small series will introduce the kitchen engineering water supply and drainage design considerations, hope to help us. Let's look below. Central kitchen equipment factory has a large amount of domestic water, so in the early stage of commercial kitchen design, it is necessary to pay attention to the design and layout of water supply and drainage. Fast water supply and drainage also improve the efficiency of the kitchen. Combined with years of architectural design experience, Xiaobian tells you what you should pay attention to in the water supply and drainage design of central kitchen equipment. Let's have a look together!
一、供水部分-厨房供水管道安置：
1、 Water supply part - arrangement of kitchen water supply pipeline:
1.厨房内的长水平管道应靠墙安置在操作台下方，厨房内的水平管道不该影响设备的正常运转；
1. The long horizontal pipeline in the kitchen should be placed under the operating platform against the wall, and the horizontal pipeline in the kitchen should not affect the normal operation of the equipment;
2.管道自上而下应为煤气管、热水管、供水管和排水管；
2. The pipes should be gas pipe, hot water pipe, water supply pipe and drainage pipe from top to bottom;
3.供水立管应装备厨房设备擦洗池，以便集中安置。
3. The water supply riser shall be equipped with central kitchen equipment scrubbing pool for centralized placement.
4.厨房应设有笔直管道区和水平管道区，防止管道随意穿越；
4. The kitchen should be equipped with straight pipeline area and horizontal pipeline area to prevent the pipeline from crossing at will;
二、冷热水供应
2、 Hot and cold water supply
1.在设计厨房操作间的供水体系时，我们应该研究厨师的接近性和简单性。不该该因为水源太少，厨师要跑很远的路才干找到水池，这不仅会下降工作效率，而且会让他在忙的时候很难照料好洗的东西，厨房的卫生也很难让人赏识。
1. When designing the water supply system of the kitchen operation room, we should study the proximity and simplicity of the chef. It should not be because there is too little water. The chef has to travel a long way to find the pool, which will not only reduce the work efficiency, but also make it difficult for him to take good care of the washing things when he is busy, and the sanitation of the kitchen is hard to appreciate.
2.在厨房易于操作的区域装备查看门；
2. Equipped with inspection door in the area easy to operate in the kitchen;
3.冷热水应选择独立的支管体系，热水支管长度超越10m时，应装备支管循环体系；
3. Independent branch pipe system should be selected for cold and hot water. When the length of hot water branch pipe exceeds 10m, branch pipe circulation system should be equipped;
4.厨房设备厂家专用生活热水贮存加热器用于向厨房区域供应60℃的热水。
4. The special domestic hot water storage heater of central kitchen equipment manufacturer is used to supply 60 ℃ hot water to the kitchen area.
Today, I would like to introduce the contents of water supply and drainage design of central kitchen equipment manufacturers, hoping to help us. Please follow our website https://www.sfxjxbj.com Learn more.
