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廚衛/電器行業簡介

安全廚房的八大指標

1、廚(chu)(chu)房(fang)中門(men)的(de)設計也很講究，因(yin)為廚(chu)(chu)房(fang)空間面積(ji)有限，要避免(mian)廚(chu)(chu)房(fang)的(de)門(men)向(xiang)內(nei)開啟，如果突然要向(xiang)內(nei)開門(men)可能會撞到在廚(chu)(chu)房(fang)里的(de)人，所以最好改(gai)用推(tui)拉門(men)或是向(xiang)外開的(de)門(men)。

2、要注意(yi)灶具與電器與櫥(chu)柜不要離得太近。

3、放置冰箱時要遠離(li)清洗區，避免造(zao)成因濺(jian)出來的水導致冰箱漏電的現象(xiang)。

4、如果灶臺(tai)邊有立管，在(zai)包管時一定(ding)要選(xuan)用防(fang)火性能(neng)好的材料(liao)，塑料(liao)等易(yi)燃材料(liao)千萬不能(neng)使用。

5、在(zai)包管(guan)時，尤其是天然氣(qi)管(guan)線時要記(ji)得留出檢查口(kou)，出現問題方(fang)便檢查，避免產生(sheng)安全隱患。

6、在做吊柜時要清楚(chu)地了解到廚房內哪面墻(qiang)是輕體墻(qiang)，因為吊柜不能做在輕體墻(qiang)上(shang)。

7、有的(de)底(di)柜、吊柜采(cai)用玻璃做裝飾(shi)面，在使用中一定要(yao)小(xiao)心避免用尖(jian)物或利器碰撞到玻璃發生(sheng)危險。

8、要做(zuo)(zuo)到勤給(gei)廚房(fang)做(zuo)(zuo)通風。

廚房電器主要包括：

1、食(shi)物(wu)準備類：包括(kuo)洗(xi)菜機、和面機、切片機、開罐器、食(shi)物(wu)加工機、打蛋(dan)器、攪(jiao)拌器、絞肉機、果(guo)菜去皮(pi)機、咖啡磨、食(shi)物(wu)混合器、電切刀等；

2、食物制備類：包括擠汁(zhi)器、酸(suan)奶(nai)生成器、爆米花器、刨冰器（雪花器）等；

3、食(shi)物烹(peng)飪類：包括電(dian)(dian)(dian)(dian)(dian)灶、集成(cheng)環(huan)保灶、微(wei)波爐(lu)、愛(ai)家伴蒸汽(qi)爐(lu)、微(wei)晶(jing)灶、電(dian)(dian)(dian)(dian)(dian)磁灶、電(dian)(dian)(dian)(dian)(dian)飯(fan)鍋、電(dian)(dian)(dian)(dian)(dian)烤箱、烤面包片(pian)器（多士爐(lu)）、電(dian)(dian)(dian)(dian)(dian)蒸鍋、電(dian)(dian)(dian)(dian)(dian)炸鍋、電(dian)(dian)(dian)(dian)(dian)火鍋、電(dian)(dian)(dian)(dian)(dian)熱鍋、電(dian)(dian)(dian)(dian)(dian)飯(fan)盒(he)、電(dian)(dian)(dian)(dian)(dian)高壓鍋、三明治烤爐(lu)、電(dian)(dian)(dian)(dian)(dian)餅(bing)鐺、電(dian)(dian)(dian)(dian)(dian)炒(chao)鍋、蒸蛋器、烤肉器、電(dian)(dian)(dian)(dian)(dian)咖啡器、電(dian)(dian)(dian)(dian)(dian)烤柵等；

4、廚(chu)房衛生(sheng)類：包括洗碟(die)機(洗碗機)、電(dian)熱水器(qi)(qi)(qi)、餐具干燥箱、垃圾壓緊器(qi)(qi)(qi)、食(shi)物(wu)殘渣(zha)處(chu)理器(qi)(qi)(qi)、吸(xi)油(you)煙器(qi)(qi)(qi)、燃氣灶、消毒(du)柜、電(dian)開(kai)水器(qi)(qi)(qi)、凈水器(qi)(qi)(qi)、磁水器(qi)(qi)(qi)、電(dian)水壺(hu)、紫外(wai)線消毒(du)器(qi)(qi)(qi)等。