The economic benefits of superior planning in commercial kitchens cannot be ignored. However, the kitchen planning profession in China lags far behind the international level in terms of function and value, and its shortcomings are obvious.

The current situation

With the development of China's hotel catering industry, the integration and development of food culture, the design of the kitchen is becoming more and more humanized and modernized, but the high temperature, high noise, smoke-filled working environment of the kitchen still needs to be improved.

How to carry out ventilation and smoke exhaust, cooling and noise reduction, to ensure that the chef operator fresh air, safe and comfortable working environment, is the key issue.

Energy conservation, plans to reduce kitchen energy consumption

Energy conservation and reduction planning should be carried out in all aspects of kitchen layout planning, equipment selection and auxiliary system planning. Through the analysis of the actual kitchen operation, it is found that there are a number of problems of insufficient power in smoke exhaust, ventilation, and residual heat from the stove. If you can consider energy saving everywhere, you can receive considerable results.

Reduce energy consumption equals increased revenue

Power costs in the kitchen operating costs account for a large proportion of the choice of energy-saving techniques to reduce energy consumption, cut power costs is to increase the hard earnings, and can be attacked for a long time to stabilize the benefits.

Serving the country is better than serving the people

Operators are very concerned about reducing energy consumption, and many of them hide many of the details when they develop their business plans. Savings are necessary, but it is better to save energy than to save time and energy. In planning, more attention is paid to energy saving planning and equipment energy saving.

Kitchen energy conservation planner to control energy consumption from the source

Kitchen energy saving planning is in the planning of each system, the use of energy saving techniques and equipment, the use of the number of equipment and power consumption, energy recycling and reuse and other methods to achieve energy saving and consumption reduction. So kitchen energy saving planning and remodeling planning to reach the energy saving role of cost-effective ratio, high reliability, is the fundamental way to reduce costs.

Consider kitchen energy saving and consumption reduction planning from a long-term perspective

System planning stage, the need for investigation records, careful comparison, accounting, analysis, and then find the problem. The role played by the plan is both good and bad for the long term. Energy conservation, low energy system operation, can greatly reduce operating costs. Conversely, if the air conditioning and smoke extraction systems are incorrectly accounted for, they will consume more electricity in operation. Even in the event of a breakdown, the replacement equipment will be the same as the original, and recalculation planning is rarely carried out, so the hidden excess energy has a long-term impact.

The planning kitchen stage is a good time to save energy and reduce consumption

As the first step in energy efficiency planning, the starting point for planning the kitchen is a good time. Missing this step is a good time, and it leaves hidden problems when it's done. Therefore, in the kitchen planning, planning, construction should be energy-saving and consumption reduction concept throughout, make full use of energy-saving technology and energy-saving equipment, from the source of the root, in order to play a multiplier effect.

Kitchen and bathroom energy-saving kitchen has multiple benefits

Energy conservation is a major event for the benefit of the country and its people, saving energy can not only save a dollar cost, reduce energy consumption can also reduce the waste heat of the kitchen exhaust, reduce noise, improve the kitchen environment, extend the service life of the equipment.