廚房設備這類伴生企業也得到了迅猛發展，隨著廚房設備廠家的增多，為了幫助更多的餐飲從業者，接下來就講一下如何選擇高質量的廚房設備，主要從它的特點以及依據方面來講解。
Accompanying enterprises such as central kitchen equipment have also developed rapidly. With the increase of central kitchen equipment manufacturers, in order to help more catering practitioners, next we will talk about how to choose high-quality central kitchen equipment, mainly from its characteristics and basis.
廚房設備選型特點
Features of central kitchen equipment selection
設備工作部件及技術參數應與加工產品的生物特性相適應，并符合終產品的加工要求;嚴格控制加工過程中造成原料、終產品損傷和品質降低;對終產品是食品或食品原料的加工設備，應防止機械或其他物料對終產品的污染，以保證終產品符合食品衛生要求;要避免食品加工過程中排放物(渣、糟、漿、液、氣等)對環境的污染，對有污染的排放物應配備處理設備，使其達到排放要求;對含有多種營養成分或藥效成分的食品，應考慮減少加工設備對營養或藥效成分的損失;要重視副產品和下腳料的綜合開發，充分利用資源，提高經濟效益。
The working parts and technical parameters of the equipment shall be compatible with the biological characteristics of the processed products and meet the processing requirements of the final products; Strictly control the damage and quality reduction of raw materials and end products during processing; For the processing equipment whose end products are food or food raw materials, the pollution of machinery or other materials to the end products shall be prevented to ensure that the end products meet the requirements of food hygiene; To avoid environmental pollution caused by emissions (slag, lees, slurry, liquid, gas, etc.) during food processing, treatment equipment should be equipped for contaminated emissions to meet the emission requirements; For foods containing multiple nutrients or pharmacodynamic ingredients, consideration should be given to reducing the loss of nutrients or pharmacodynamic ingredients by processing equipment; We should pay attention to the comprehensive development of by-products and leftovers, make full use of resources and improve economic benefits.
設備選型主要依據：
Main basis for equipment selection:
符合有關產業政策和標準要求：優先選擇和采用當前鼓勵發展的食品機械設備，選擇和采用具有適度規模、科技含量高、經濟效益好、資源消耗低、衛生、環境污染少、資源利用效率高的設備。
Meet the requirements of relevant national industrial policies and standards: give priority to the selection and use of food machinery and equipment that are currently encouraged by the state, and focus on the selection and use of equipment with appropriate scale, high scientific and technological content, good economic benefits, low resource consumption, safety and health, less environmental pollution, and high resource utilization efficiency.
禁止選擇和采用當前明令限制和淘汰的食品機械設備，禁止選擇和采用違反法律法規、生產方式落后、產品質量低劣、環境污染嚴重、原材料和能源消耗高、已有成熟技術替代、嚴重危及生產的設備。
It is prohibited to select and adopt food machinery and equipment that are currently restricted and eliminated by the state, and it is mainly prohibited to select and adopt equipment that violates national laws and regulations, backward production methods, poor product quality, serious environmental pollution, high raw materials and energy consumption, has been replaced by advanced and mature technologies, and seriously endangers production safety.
盡量選擇和采用具有標準的設備和定型產品，選擇具有國際標準、國外標準和等效國際標準的設備，其次再選擇具有標準、行業標準和企業標準的設備，設備的設計、制造、安裝、檢驗等技術條件，好能受到現有基礎標準、方法標準和標準的約束，以利于設備的使用性能和產品質量的有效發揮。
Try to select and adopt equipment and finalized products with advanced standards. First, focus on equipment with international standards, foreign advanced standards and equivalent international standards, and then select equipment with national standards, industrial standards and enterprise standards. The technical conditions of equipment design, manufacturing, installation, inspection and so on can be well constrained by the existing basic standards, method standards and safety standards, In order to facilitate the effective performance of the equipment and product quality.
滿足產品方案要求。產品方案是指擬建食品加工項目的主導產品、輔助產品和副產品等，主要包括產品品種、產量、規格、質量標準、技術含量要求等，適應產品市場需求和競爭形勢的變化;滿足生產規模要求。生產規模是指擬建食品加工項目設定的正常生產運營年份可能達到的生產能力或服務能力，主要考慮對項目生產規模的適應性、匹配性，既要滿足不同加工物料的性能要求，又要滿足生產能力配套的合理性;滿足生產工藝參數。
Meet the requirements of the product scheme. Product plan refers to the leading products, auxiliary products and by-products of the proposed food processing project, mainly including product varieties, output, specifications, quality standards, technical content requirements, etc., to adapt to the changes of product market demand and competition situation; Meet the requirements of production scale. Production scale refers to the production capacity or service capacity that may be achieved in the normal production and operation year set by the proposed food processing project, mainly considering the adaptability and matching of the production scale of the project, which should not only meet the performance requirements of different processing materials, but also meet the rationality of production capacity matching; Meet the production process parameters.
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