| 中央厨房规划设计要点研究 |
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| 引用本文： | 马晓明.中央厨房规划设计要点研究[J].物流技术,2011(17):88-90. |
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| 作者姓名： | 马晓明 |
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| 作者单位： | 中国航空规划建设发展有限公司; |
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| 摘 要： | 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。
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| 关 键 词： | 中央厨房 冷链物流 规划设计 |
Key Issues in the Design and Planning of Central Kitchens |
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| MA Xiao-ming.Key Issues in the Design and Planning of Central Kitchens[J].Logistics Technology,2011(17):88-90. |
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| Authors: | MA Xiao-ming |
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| Institution: | MA Xiao-ming (China Aviation Planning & Construction Development Co.,Ltd.,Beijing 100120,China) |
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| Abstract: | 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. |
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| Keywords: | central kitchen cold chain logistics design and planning |
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