亞洲概念餐廳的概念指南-資料下載頁(yè)
2025-08-22 08:13本頁(yè)面
【正文】 evices: 感應(yīng)裝置要求特殊的面板/炊具。應(yīng)按照此網(wǎng)址查詢關(guān)于感應(yīng)裝置更多的資料。As mentioned previously, equipment should be integrated into the counter and consist in one single range cooking device per workstation. It is obviously difficult for two cooks to work on a double range device.如先前提及，每個(gè)服務(wù)站的設(shè)備必須歸并到柜臺(tái)并且組成一套獨(dú)立的烹飪裝置。Wok炒鍋Minimum requirement 最低要求: 4 x single wok device4個(gè)單獨(dú)炒鍋裝置For the same fast cooking reasons, it is strongly remended to use efficient equipment. Induction woks are remended.基于同樣快迅烹飪的原因，強(qiáng)力推薦采用高效率的感應(yīng)式炒鍋。 The best performing devices reach 5 kilowatts, which is a fortable power level to cook in a show kitchen. As well as hotplate, only pliant cooking ware should be used with induction devices.最佳炊具裝置的電力達(dá)到5千瓦?？颈P(pán)也是，感應(yīng)裝置的炊具應(yīng)該是最適合的。Counter griddle柜式烤臺(tái)Minimum requirement最低要求 : 1 griddle 1個(gè)烤臺(tái)Broiler烤盤(pán)Minimum requirement 最低要求: 1 broiler烤盤(pán)Exhaust排風(fēng)裝置The exhaust/extraction system is of utmost importance as a “show” kitchen placed in the dining room is bound to generate smoke and odor. The whole success of this concept can be jeopardized if bringing the kitchen in the dining room bees a nuisance.為控制煙和氣味，排風(fēng)/抽風(fēng)設(shè)備在餐廳內(nèi)最為重要。由于廚房設(shè)置在餐廳內(nèi)，污煙瘴氣會(huì)對(duì)此概念的餐廳成功造成危害。Basic minimum requirements基本要求:173。 Exhaust hood is properly sized for capacity for all hot kitchen equipment適合排風(fēng)量的排風(fēng)機(jī)罩173。 Exhaust system features ‘double shell’ system inductoventing.* 100% Extraction抽風(fēng)* 75% Supply Air補(bǔ)充空氣173。 Exhaust system should not be noisy須為低噪音排風(fēng)系統(tǒng)Buffet ware自助餐炊具As far as possible, buffet ware (dishes, ramekin, etc.) should match table chinaware design.For hot display, the Asian Fusion may require flexible and nice looking ceramic dishes with thermostatic heating system. The whole device is harmoniously integrated into the counter.Ceramic dishes ply with G/N norms. Dishes are available 1/1, 189。, 1/3, and 1/6 。 lids can cover dishes (side 189。, 1/3 and 1/6).自助餐炊具（盤(pán)子等）須與餐桌的瓷具設(shè)計(jì)相配。亞洲概念餐廳需要方便，美觀的瓷具且?guī)乜氐募訜嵯到y(tǒng)。整個(gè)裝置內(nèi)嵌在柜臺(tái)內(nèi)，‘hot glass tiles’ can replace ceramic dishes and transform the device in warm display plaque.This system should replace outdated chafing dishes when hot storage/display is necessary (vegetables, rice, etc.).耐高溫玻璃器皿可取代傳統(tǒng)的瓷盤(pán)來(lái)完成裝飾效果。此系統(tǒng)可取代傳統(tǒng)的自助餐器皿擺設(shè)。Undercounter heating system G/N 189。 dishes G/N 1/3 dishes Cold Section冷凍部分The cold section presents itself more traditional with readymade items, preferably in refrigerated displays with sneeze The Cold Section as follows冷凍部分如下。173。 As full work station(s) 全套工作服務(wù)站(counter and equipment柜臺(tái)及設(shè)備)173。 As ‘buffet station’ where no heavy however live preparation should be foreseen (salad, warm salad where exhaust devices are present).不需要現(xiàn)場(chǎng)制作。 Similar to the cold section, the minimum requirements for the sweets section is rather traditional, with buffet style displays andor vitrines. It is imperative to foresee placement and cooling for ice cream as well as necessary water rinse for the scoop ladles (see workstation equipment)甜品擺設(shè)臺(tái)與冷菜擺設(shè)一樣，須帶有制冷設(shè)備。All counters shall incorporate plate lowerators as well as have undertable storage cabinets and water drains, wherever necessary.全部的柜臺(tái)必須配有加熱設(shè)備 ，臺(tái)下貯藏柜及排水溝。One of the signature items of this new concept is “Creperie”, which of course features a range of sweet variations next to some salty specialities, and should be strategically placed, in order to attract afternoon business.此概念的其中一個(gè)主題為混合體，把甜品擺設(shè)在帶咸的品種旁，以適應(yīng)下午茶的客人。Wine Corner酒類角落With the everincreasing popularity of wine in the Asian region, a special cooled wine wall in glass is remended for visual attraction and should be accessible to the guests.在亞洲地區(qū)隨著洋酒的普及，特殊冰鎮(zhèn)的酒受到客人的青睞。Health Corner健康角落Preferably integrated into the dessert section or attached to a bar or beverage counter, a selection of fresh fruits are displayed, to be sold in form of freshly squeezed or blended juices.最好歸并到甜點(diǎn)部分或跟附一個(gè)酒吧或飲料臺(tái)，陳列新鮮水果，出售鮮榨果汁。Ref.:2003/HongKong/CityGate/ Page 18
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