- 發布時間：2019-12-20 14:54
- 發布時間：2019-12-20 14:54
Due to the special technical requirements and actual conditions of commercial kitchens, it is necessary to design and construct in strict accordance with relevant specifications, and to adapt the design in accordance with actual environmental conditions. The design must ensure reliable, safe, efficient and practical indicators. The design of commercial kitchen water and sewage facilities should follow the following guidelines:
1. Technical connection
技術 The construction and reconstruction of commercial kitchens must be well connected. The flow and point of water in a commercial kitchen must be designed according to the layout of the kitchen equipment. Kitchen planners and users should put forward design requirements as early as possible, and complete the kitchen layout design as early as possible, so that designers can start designing according to the equipment layout. The design should be made in one step to minimize secondary design and secondary construction. Before the kitchen equipment layout plan has been determined, the architectural design department is not clear about the specific points, quantities, and water consumption, and can only make fuzzy designs based on the technical parameters of the game, such as the number of people dining, area size, and approximate number of equipment. Generally, small and medium-sized restaurants use existing houses for renovation. Existing facilities can not meet the needs of catering operations, so capacity expansion and reconstruction are needed. Only with the equipment layout plan and technical requirements can the water and sewage facilities be designed and constructed in a targeted manner. Therefore, the design and construction can be well connected only if technical requirements are proposed as early as possible and the equipment layout plan is clear.
2. Professional design
For general small and medium-sized catering business establishments, most of them use existing houses for reconstruction, and most of the reconstruction projects have problems with incomplete infrastructure. For slightly larger kitchens, if there is only construction based on experience, there will be omissions. The main problems are the flow of up and down water and the layout of pipelines. The same is true for new projects. Professional kitchen design and layout should be designed as early as possible, and drawings should be identified by the kitchen supervisor to provide an effective design basis for the architectural design department.
3. Refined design
上下 The design of water supply and drainage facilities in commercial kitchens should consider the specific point coordination with the equipment and other pipeline spatial relationships, and try to improve the precision of refinement as much as possible, and follow the relevant national and local specifications for detailed design. Every point of design is required, and specific technical requirements are marked. It can be said that construction brings a lot of convenience. For example, the slope of the sewer pipe, the depth of the oil trap and the height of the water inlet and outlet must be calculated in detail according to the height of the sewer pipe and the indoor height of the municipal committee, and the sewer pipe path must be arranged.
4. Practical reliability
In order to ensure the reliability of the supporting facilities, in designing, in addition to strictly designing in accordance with the relevant specifications, the particularities of specific application points must also be considered, and the design standard material standards should be appropriately raised. Control construction costs, without benchmarking the reliability of the facility. For example, the drain pipe of a general pool is a DN50 plastic pipe. However, in a commercial kitchen, the drain pipe containing grease and more sediment in the sewage must consider the problem of pipeline blockage caused by oil condensation, vegetable leaves, and sediment. DN75 tube. Sewage pipes that drain hot water or need to use hot water to condense grease in the pipes should use thick-skin, temperature-resistant plastic pipes.
5. Reserved design principles
That is, the relevant data calculated according to the specifications leave a certain margin for practical applications. After the general building facilities are determined, if the flow of the water and sewage facilities increases, it will be difficult to change the pipeline. It is necessary to take into account the needs of market operation and the changes in kitchen technology and equipment requirements, as well as the contradiction of water competition in the surrounding area to increase water consumption. In the design, leave room for some flow and water points. As a washing water outlet.
6. Easy maintenance
設計 The design of water supply and drainage facilities in commercial kitchens, especially the water supply, must be considered to facilitate regular inspection and maintenance. For the parts that are inconvenient for inspection and maintenance, there must be reliable inspection and maintenance technical measures during design to minimize the difficulty of inspection and maintenance. For example, if the sewer pipe crosses the building or is underneath, it is necessary to try to set up an inspection opening in a commercial kitchen and an oil trap at the exit to shorten the length of the horizontal pipe as much as possible and reduce the difficulty of maintenance.
7. Humanized design
Designers must thoroughly understand the operation and operation process of commercial kitchens, and implement humanized design. Provide as much convenience as possible for the kitchen staff. Consider the specific operation and set up a pool nearby. Thoughtful design thinking brings long-term convenience to the kitchen.
8. Perfect function
The special water supply and drainage facilities that commercial kitchens should have, such as open drains, grease traps, deodorant floor drains, and insect and rodent prevention functions of pipes, must be considered together without leaking items. It is difficult to make up for the lack of functions after construction.
9. Comply with local regulations
The state and local government have issued some corresponding regulations for commercial kitchens. Building quality inspection and acceptance departments, environmental protection and sanitary quarantine departments, and some property departments also put forward some special requirements. The design should be carried out in accordance with relevant laws and regulations, and the design plan should be submitted earlier to facilitate the review and approval of the plan and inspection and acceptance.