中央厨房规划设计要点研究

摘要

The central kitchen is a new type of food processing facility growing popular in recent years and is a combination of food processing and cold chain logistics. With empirical examples, the paper studies the key factors in the design and planning of such facilities and concludes on the core design points.%中央厨房是近些年来涌现出的新型食品加工建筑类型,是食品加工与冷链物流的有机结合.对此领域工程设计研究尚属于摸索阶段,结合工程实例对该类建筑设计中的关键因素进行了初步研究,总结出核心设计要点.