1、 Analysis of Cooling Capacity in Catering Decoration Design
(1) The basic standard for cooling capacity configuration is generally between 120W-150W per square meter. For example, for a 100 square meter restaurant, the required cooling capacity is between 12000-15000W. In the southern region, due to the high summer temperatures, it is recommended that the required cooling capacity per square meter of the restaurant be between 150W-180W
(2) The special consideration for restaurant types is that there are specific requirements for temperature control in the kitchen area, generally maintained at 28 ° C-29 ° C. The temperature requirements for the preparation and meal preparation areas are left to the kitchen consultant to propose. The kitchen consultant will also propose ventilation, temperature control, and purification treatment requirements for areas such as the cooking area and dishwashing room. The air conditioning profession will design the exhaust according to these requirements
(3) The design of the air conditioning system is based on 85% -90% of the exhaust air supply. In order to achieve temperature control requirements of 28-29 degrees, generally 1/3-1/2 of the supply air needs to be processed by PAU and sent to the positions of kitchen workers through post supply. For areas with high temperature requirements (22-23 degrees) such as food preparation, meal preparation, and wine storage, FCUs or split machines should be installed. In order to prevent the spread of flavors in some vegetable storage areas, regular comprehensive ventilation is generally carried out in the corresponding areas, considering a ventilation rate of 10 times
(4) The cold and heat design standards for kitchens under special circumstances are H150 and C300W/m ², while the cold and heat design standards for dining areas are H300 and C450W/m ². In special circumstances, such as facing west or directly to the outside, it is necessary to appropriately increase the local cooling and heating capacity. In summary, the design standards for the cooling capacity configuration of restaurant air conditioning not only involve the calculation of basic cooling capacity requirements, but also need to consider the specific type, geographical location, and special needs of the restaurant to ensure comfort and energy efficiency inside the restaurant.
2、 Catering decoration design and power distribution system
1. Cashier system
The catering cash register system is a new wireless handheld terminal cash register recognition method that integrates wireless, network, embedded technology, artificial intelligence and other technologies. It includes facial recognition payment, fingerprint recognition payment, password payment, card swiping payment, and QR code payment
2. Monitoring system
The basic principle of a monitoring system is to convert the image analog signal of the monitored area into an electrical signal through a camera, and transmit it to a video recorder or controller. The electrical signal is stored and recorded in the form of a video file or output to a display
3. Fire protection system
Fire safety system facilities: automatic sprinkler/foam/automatic spray/fire extinguisher/fire alarm/emergency evacuation exit/fire safety precautions: safe use of gas, safe use of range hood, correct use of fire extinguisher, preventive measures to prevent fire and emergency treatment after fire, etc
4. Wireless WiFi coverage
The basic principle of wireless Wi Fi coverage: Wireless Wi Fi coverage adopts the front-end layout of AP signal transmission points, the placement of AC managers in the data center, and the unified management of AP signal names, passwords, and channel assignments. After connecting to Wi Fi signals in the office area, seamless roaming can be achieved, and signal switching is uninterrupted
5. Sound surround construction
A sound system refers to the use of a microphone to convert the sound wave signal of the primary sound field into an electrical signal, and then process the electrical signal through some electronic devices according to certain requirements. Finally, a speaker is used to convert the electrical signal back into a sound wave signal for playback. The entire structure from the microphone to the speaker is the sound system.
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