What issues should be noted in the design of commercial kitchen engineering

● Article 1:

When selecting system kitchen equipment using reliable and efficient energy-saving technologies, the energy 

consumption indicators should be considered first, while meeting the functional requirements We cannot choose outdated pr

oducts with high energy consumption and low efficiency Equipment with good reliability and low energy consumption may be more expensive, but the annual electricity 

savings can make up for the price difference So it is necessary to conduct strict inspections and technical calculations, select commercial kitchen equipment with mature

 technology, high efficiency, and low energy consumption, and ensure that energy-saving investment yields benefits

Commercial kitchen equipment

● Article 2:

Engineering construction is the final stage of implementing energy-saving technology in commercial kitchens, and it is also the

 key to testing the perfect effectiveness of energy-saving technology in commercial kitchens If the construction changes the design and the 

process cannot meet the technical requirements, it will reduce the energy-saving effect of energy-saving technology and equipment in comme

rcial kitchen design. Therefore, commercial kitchen design should consider the construction process For example, if the production and application of ventilation 

ducts and fittings are not reasonable, it will greatly reduce the ventilation effect

Article 3:

The best time for energy conservation is in the early stages of commercial kitchen design. The design of commercial kitchen systems should incorporate 

energy-saving concepts, accurately calculate the design, and minimize energy consumption while ensuring functionality and development needs In the design 

of commercial kitchen systems, energy-saving application technologies and selection technologies are applied to the system to maximize energy

 efficiency, enabling the design to be completed in one step and reducing concerns

Article 4:

Hotel kitchen equipment

The energy-saving design of commercial kitchens is a part of the commercial kitchen system engineering. The various systems in the kitchen 

are interrelated and affect each other, and energy consumption is also interdependent or even additive The energy-saving design of commercial kitchens 

must be considered from the perspective of commercial kitchen system engineering. The energy-saving design of commercial kitchens should start from 

the planning and design stage of the project until the completion and acceptance of the project

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