食品加工的目的是保持食品原有的品质特性，改善食品的品质特性，改变食品的物理性质，通过食品加工或深加工开发新产品，实现新产品的附加值，从而满足人们的不同需求，改善食品。使用价值和经济价值。下面来介绍下厨房设备特点以及选型符合标准。
The purpose of food processing is to maintain the original quality characteristics of food, improve the quality characteristics of food, change the physical properties of food, develop new products through food processing or deep processing, realize the added value of new products, so as to meet people's different needs and improve food. Use value and economic value. Next, let's introduce the characteristics of the central kitchen equipment and the selection that meets the standards.
厨房设备特点：
Features of central kitchen equipment:
设备的工作部件和工艺参数要适应被加工产品的生物学特性，以满足产品的加工要求；严格控制加工过程中原材料和成品的损坏，降低质量；原料加工设备应防止产品受到机械或其他材料的污染，保证产品符合食品卫生要求；
The working parts and process parameters of the equipment should adapt to the biological characteristics of the processed products to meet the processing requirements of the products; Strictly control the damage of raw materials and finished products in the processing process to reduce the quality; Raw material processing equipment should prevent products from being polluted by machinery or other materials, and ensure that products meet food hygiene requirements;
避免食品加工造成的环境污染（渣、渣、浆、液、气等）。出料时应配备处理设备，以确保符合出料要求；对于含有多种营养或药用成分的食品，应考虑减少加工设备中营养或药用成分的损失，综合开发和优化副产品和下脚料资源配置，提高经济效益。
Avoid environmental pollution caused by food processing (slag, slag, slurry, liquid, gas, etc.). Processing equipment shall be equipped during discharging to ensure that the discharging requirements are met; For foods containing a variety of nutritional or medicinal ingredients, consideration should be given to reducing the loss of nutritional or medicinal ingredients in processing equipment, focusing on the comprehensive development and optimization of by-products and waste material resource allocation, so as to improve economic benefits.
厨房设备选型符合标准：
The selection of central kitchen equipment meets the standard:
食品机械设备优先和支持使用的食品机械设备，是规模适中、技术含量高、经济效益好、低资源消耗、卫生、环境污染低、资源利用率高、资源利用率高的设备；
Food machinery and equipment are preferred and supported by the state. The focus is on equipment with moderate scale, high technical content, good economic benefits, low resource consumption, safety and health, low environmental pollution, high resource utilization rate and high resource utilization rate;
禁止使用现行限制淘汰的食品机械设备。严禁使用违反法律法规、生产方法落后、产品质量差、环境污染严重、消耗大量原材料和能源、被成熟技术替代、对生产造成严重威胁的设备。生产。尽量选择的标准设备和定型产品。
It is forbidden to use food machinery and equipment that are currently restricted and eliminated by the state. It is strictly prohibited to use equipment that violates national laws and regulations, has backward production methods, poor product quality, serious environmental pollution, consumes a lot of raw materials and energy, is replaced by advanced and mature technology, and poses a serious threat to production. Safe production. Try to choose advanced standard equipment and finalized products.
要选择具有国际标准、国外标准和同等国际标准的
厨房设备。其次，要选择符合标准、行业标准和企业标准的设备。设备的设计、制造、安装、检验等技术条件应尽可能符合现行的基本标准。为了提高设备的运行性能和产品质量，需要限制方法标准和标准。
Central kitchen equipment with international standards, foreign advanced standards and equivalent international standards should be selected. Secondly, we should choose equipment that meets national standards, industry standards and enterprise standards. The design, manufacture, installation, inspection and other technical conditions of the equipment shall conform to the current basic standards as far as possible. In order to improve the operation performance and product quality of the equipment, it is necessary to limit the method standards and safety standards.
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