Combined with the characteristics of the kitchen power supply facilities, the design principles are explained.
1. Technical connection principle
Kitchen decision-makers should put forward the layout of kitchen equipment and technical requirements as early as possible. For example, the location, rated power, voltage, and operating characteristics of the equipment, so that the design department has a one-step design in place to minimize repeated design and construction. Technical convergence is extremely important for engineering design and is a key link to improve the efficiency of design and construction. After the kitchen equipment layout design and supporting system plan is determined, it is the best design cut-in timing for the kitchen power supply facilities.
2, professional design principles
There are many types of kitchen electrical equipment, and the power consumption is relatively large. It is necessary to be familiar with the relevant technical parameters and working characteristics of the selected electrical equipment. The kitchen design and power system must be designed by professionals to lay a good foundation, which is conducive to a design in place, construction in place, and no future problems.
3. Refine the design principles
The design of the kitchen power supply system must comply with the relevant regulations, take into account the actual needs of the chef's operation, the connection with the equipment, and the spatial relationship with other system pipelines. The design should be carried out to maximize the refinement accuracy and design to each point. Bit. For example, the position of the socket and the switch box should be away from the location where water splashing is easy, away from the heat source, and avoid the structure of the device, ensuring safety and convenient operation and maintenance.
4. Safety and reliability principles
The power distribution system of the kitchen power supply system directly connects with the terminal equipment, and the electrical equipment is directly in contact with people. The reliability of the power supply is reliability on the one hand, and the reliability of personal safety on the other hand. The reliability of power supply is determined by the power supply, power supply mode and power supply line. The kitchen environment is humid and there are many 380V electrical equipment. In order to ensure the reliability of the supporting facilities, in the design, in order to ensure strict design according to the relevant specifications, we must also consider the specificity of the specific application points to appropriately improve the design standards. . Because there are many equipments for water in the kitchen, most of the ground and wall cleaning are washed with water. In order to prevent water from flowing in and splashing into the circuit and causing short circuit, it is necessary to consider the power socket to be tightly protected from moisture, to improve the installation height, and to have a certain distance from the splashing equipment.
5, reserved design principles
The kitchen distribution line should strive to be simple in wiring, have certain flexibility, and leave a margin for increased electrical load. The distribution box has a certain number of spare circuits to prepare for equipment additions and changes.
6, easy to overhaul principles
Due to the large number of kitchen equipment, compact display and small space, the design of the kitchen power supply facilities should be convenient for regular inspection and maintenance, so as to reduce the difficulty of maintenance. The main distribution box and distribution box should not be designed in the kitchen workshop, and should not be away from the load center for easy operation and maintenance.
7. Humanized design principles
At the peak of eating, the kitchen staff is highly stressed and the frequency of equipment is very high. Designers must thoroughly understand the operation and operation characteristics of the kitchen, implement humanized design, and make the specific operation of equipment switching and maintenance simple and reasonable.
8. Principles of energy saving and consumption reduction
The kitchen consumes a lot of electricity, so energy saving is one of the main design principles. There are many electric appliances in the kitchen. On the one hand, energy consumption is reduced from the design point of view, on the other hand, energy-saving equipment is selected and energy-saving technology is applied. When planning and planning, you can greatly reduce operating costs.
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