厨房设备这类伴生企业也得到了迅猛发展，随着厨房设备厂家的增多，为了帮助更多的餐饮从业者，接下来就讲一下如何选择高质量的厨房设备，主要从它的特点以及依据方面来讲解。
Accompanying enterprises such as central kitchen equipment have also developed rapidly. With the increase of central kitchen equipment manufacturers, in order to help more catering practitioners, next we will talk about how to choose high-quality central kitchen equipment, mainly from its characteristics and basis.
厨房设备选型特点
Features of central kitchen equipment selection
设备工作部件及技术参数应与加工产品的生物特性相适应，并符合终产品的加工要求;严格控制加工过程中造成原料、终产品损伤和品质降低;对终产品是食品或食品原料的加工设备，应防止机械或其他物料对终产品的污染，以保证终产品符合食品卫生要求;要避免食品加工过程中排放物(渣、糟、浆、液、气等)对环境的污染，对有污染的排放物应配备处理设备，使其达到排放要求;对含有多种营养成分或药效成分的食品，应考虑减少加工设备对营养或药效成分的损失;要重视副产品和下脚料的综合开发，充分利用资源，提高经济效益。
The working parts and technical parameters of the equipment shall be compatible with the biological characteristics of the processed products and meet the processing requirements of the final products; Strictly control the damage and quality reduction of raw materials and end products during processing; For the processing equipment whose end products are food or food raw materials, the pollution of machinery or other materials to the end products shall be prevented to ensure that the end products meet the requirements of food hygiene; To avoid environmental pollution caused by emissions (slag, lees, slurry, liquid, gas, etc.) during food processing, treatment equipment should be equipped for contaminated emissions to meet the emission requirements; For foods containing multiple nutrients or pharmacodynamic ingredients, consideration should be given to reducing the loss of nutrients or pharmacodynamic ingredients by processing equipment; We should pay attention to the comprehensive development of by-products and leftovers, make full use of resources and improve economic benefits.
设备选型主要依据：
Main basis for equipment selection:
符合有关产业政策和标准要求：优先选择和采用当前鼓励发展的食品机械设备，选择和采用具有适度规模、科技含量高、经济效益好、资源消耗低、卫生、环境污染少、资源利用效率高的设备。
Meet the requirements of relevant national industrial policies and standards: give priority to the selection and use of food machinery and equipment that are currently encouraged by the state, and focus on the selection and use of equipment with appropriate scale, high scientific and technological content, good economic benefits, low resource consumption, safety and health, less environmental pollution, and high resource utilization efficiency.
禁止选择和采用当前明令限制和淘汰的食品机械设备，禁止选择和采用违反法律法规、生产方式落后、产品质量低劣、环境污染严重、原材料和能源消耗高、已有成熟技术替代、严重危及生产的设备。
It is prohibited to select and adopt food machinery and equipment that are currently restricted and eliminated by the state, and it is mainly prohibited to select and adopt equipment that violates national laws and regulations, backward production methods, poor product quality, serious environmental pollution, high raw materials and energy consumption, has been replaced by advanced and mature technologies, and seriously endangers production safety.
尽量选择和采用具有标准的设备和定型产品，选择具有国际标准、国外标准和等效国际标准的设备，其次再选择具有标准、行业标准和企业标准的设备，设备的设计、制造、安装、检验等技术条件，好能受到现有基础标准、方法标准和标准的约束，以利于设备的使用性能和产品质量的有效发挥。
Try to select and adopt equipment and finalized products with advanced standards. First, focus on equipment with international standards, foreign advanced standards and equivalent international standards, and then select equipment with national standards, industrial standards and enterprise standards. The technical conditions of equipment design, manufacturing, installation, inspection and so on can be well constrained by the existing basic standards, method standards and safety standards, In order to facilitate the effective performance of the equipment and product quality.
满足产品方案要求。产品方案是指拟建食品加工项目的主导产品、辅助产品和副产品等，主要包括产品品种、产量、规格、质量标准、技术含量要求等，适应产品市场需求和竞争形势的变化;满足生产规模要求。生产规模是指拟建食品加工项目设定的正常生产运营年份可能达到的生产能力或服务能力，主要考虑对项目生产规模的适应性、匹配性，既要满足不同加工物料的性能要求，又要满足生产能力配套的合理性;满足生产工艺参数。
Meet the requirements of the product scheme. Product plan refers to the leading products, auxiliary products and by-products of the proposed food processing project, mainly including product varieties, output, specifications, quality standards, technical content requirements, etc., to adapt to the changes of product market demand and competition situation; Meet the requirements of production scale. Production scale refers to the production capacity or service capacity that may be achieved in the normal production and operation year set by the proposed food processing project, mainly considering the adaptability and matching of the production scale of the project, which should not only meet the performance requirements of different processing materials, but also meet the rationality of production capacity matching; Meet the production process parameters.
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