1、的原則 商用廚房設備的設計首要就是原則，人生、社會為重中之重。要確保設計產品的質量保證，商用廚房設備在設計上應考慮其在使用過程中符合人體原則，避免過多的尖銳設計，保障人在使用過程中的
1. The principle of safety is the primary safety principle in the design of commercial kitchen equipment, with life safety and social safety as the top priority. To ensure the quality assurance of designed products, commercial kitchen equipment should be designed to comply with the principle of human safety in the process of use, avoid too many sharp designs and ensure the safety of people in the process of use
2、人性化的原則 廚房內的操作要有一個合理的流程，在廚房設備的設計上，能按正確的流程設計各部位的排列，對日后使用方便十分重要。再就是灶臺的高度、吊柜的位置等，都直接影響到使用的方便程度，要選擇符合人體工程原理和廚房操作程序的酒店廚房設備。
2. In the principle of humanization, the operation in the kitchen should have a reasonable process. In the design of kitchen equipment, the arrangement of various parts can be designed according to the correct process, which is very important for convenient use in the future. Then, the height of the stove and the position of the hanging cabinet directly affect the convenience of use. We should choose hotel kitchen equipment that conforms to the principles of ergonomics and kitchen operation procedures.
3、衛生的原則 商用廚房設備要有抗御污染的能力，特別是要有防止蟑螂、老鼠、螞蟻等污染食品的功能，才能保證整個廚房設備的內在質量。
3. In the principle of hygiene, commercial kitchen equipment should have the ability to resist pollution, especially the function of preventing cockroaches, mice, ants and other contaminated food, so as to ensure the internal quality of the whole kitchen equipment.
4、防火的原則 商用廚房設備表層應具有防火能力，正規廚房設備生產廠家生產的廚房設備面層材料全部使用不燃、阻燃的材料制成。
4. The principle of fire prevention: the surface of commercial kitchen equipment shall have fire prevention capacity. The surface materials of kitchen equipment produced by regular kitchen equipment manufacturers shall be made of non combustible and flame retardant materials.
5、美觀的原則 商用廚房設備不僅要求造型、色彩賞心悅目，而且要有持久性，因此要求有較易的防污染、好清潔的性能。
5. The principle of aesthetics commercial kitchen equipment requires not only pleasing shape and color, but also durability. Therefore, it is required to have easy pollution prevention and good cleaning performance.
6、的原則 商用廚房設備的燃料原多用煤，現普通是采用燃油，燃汽，更。此外，廚房設備本身的產品，比如酒店廚房設備廠家生產的灶，多數能達到30%-60%以上。
6. The principle of energy conservation and environmental protection is that the fuel of commercial kitchen equipment is mostly coal. Now it generally adopts fuel oil and steam, which is more environmentally friendly. In addition, the products of kitchen equipment itself, such as energy-saving stoves produced by professional hotel kitchen equipment manufacturers, can save energy by more than 30% - 60%.
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