亚洲概念餐厅的概念指南

CONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANT亚洲概念餐厅的概念指南TableofContents名目IntroductionandConcept简介及概念GeneralInteriorDesignCriteria常规室内设计标准Concepts展现厨房及自助餐概念ShowKitchen/WorkstationsEquipmentGuidelinesSpecifications展现厨房/工作效劳站设备指南及详述WineandHealthCorner酒类及安康角落

1-22-56-78-1718TechnicalServices-AsiaSeptember2003HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTINTRODUCTION导言Basedonpresenttrendsandcustomerdemand,theall-outpriorityistomoveawayfromthetraditionalCoffeeShop/AllDayDiningandtomoveintonewdirectionsthataremoreflexibleintheAsianmarket.Creatingalively,contemporaryoutletthatoffersnotonlyfoodandbeverages,butalsoatrueexperience.基于目前的趋势及客人的需求，在亚洲市场，抛离传统咖啡厅的模式而转换的更敏捷的趋势是具有优势的。制造一个生动，现代化的餐厅不仅只是供给食物及饮料，还能给你一个真实的体验。TheAsianFusionwillbethe‗main‘restaurantoftheHotel,servinggood,freshandsimplefood.Inshort,TheAsianFusionshouldbethelatestandunprecedentedinnovativeanswertotheguests‘needsforaneasygoingrestauranttheHotel.简而言之，亚洲概念餐厅将成为酒店最时髦及创以满足客人简洁需要的餐厅。Foodisnolongersimmeringforhoursinchafingdishes,butistoamaximumfreshlypreparedinfrontoftheguest,takingsointoconsiderationindividualtastesandpreferences.Aconsiderablevarietyofdishesisonoffer,withthevarietybeingincreasedthroughdifferentdailyspecialities,returningonaregularcycle,butofferingareturningguestanewexperienceateachvisit,allbyofferingthemthesamebasicsandenvironment.食物不需要在自助餐盘中摆设数小时，而是尽可能的在客人面前当场烹饪，因此更留意个人的口味及选择。菜式品种繁多，通过每天不同的特别推举，有规律的循环，不仅能每次为回头客供给一种的体验，更为他们供给同样的品质及环境。Therestauranttobesubdividedintodifferentthemedzoneswithsimplebutstylishmaterialsandcolors.(MajorpartbeingAsianfocusedandsmallerpartbeingWesternorientatedtocreatetheambienceofInternational‖status.)餐厅需分成不同主题区域，装修简洁而现代，颜色清楚。〔主要局部作为亚洲焦点而较小的局部为西式菜系以制造‘国际’地位的气氛〕Thesoftware,staffinteractionwithguests,playsanimportantroletothesuccessofthenewconcept.Stafftrainingaswellasleadershipbymanagementwillbeimperative.效劳，员工与客人的互动，为概念的成功扮演着重要的角色。员工培训以及治理者的领导力量将是迫切的。Ref.:2003/HongKong/CityGate/35679499.doc 1HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTTHEASIANFUSION:MAJORPARTOF24-HOURSF&BOFFEREDINTHEHOTEL亚洲概念：酒店24小时餐饮效劳的重要局部TheAsianFusion/AllDayDiningshouldbeaconvenientplacetohaveamealduringtheday,whetheritisbuffetatbreakfast/lunch/dinnertimeor‗alacarte‘.不管是自助早餐/中餐/晚餐或是散点，全天候餐厅应供给最正确的便利。TheAsianFusionisa24-hoursF&Bofferthataimstodelivermealsanddrinksroundtheclock.However,TheAsianFusionisnotintendedtobea24hourrestaurantopenallnightlong:thisrestaurantisrelayedduringnighttimebyRoomservice.Thatiswhatactuallyconstitutesthe24hoursF&BOffer.RoomservicemenuisthenbasedontheAsianFusion‗alacarte‘menu.亚洲概念餐厅的目的是能24小时为客人供给餐饮效劳。这个餐厅是在晚间接替送餐效劳的。是真正的24小时供给餐饮效劳。送餐效劳的菜单是基于亚洲概念散点菜单根底上的。CONCEPT概念Modernandtrendy,livelybutcomfortablemulti-userestaurant,includingseveralservingpointswiththefoodproductioncentretoamaximumaround‗liveandcommunicative‘cookingstations.现代与潮，生动但舒适的多功能餐厅，包括由食品生产中心到‘现场及沟通’烹饪效劳站的几个效劳点。Utilizationofdifferentloosefurnituresettings,despitehavingindividualtouchesaccordingtotheirsub-zone,canbecombined,whichisinparticularthecaseforthetables,whichshouldhaveatleastonesideof850mmlengthifrectangular. Ideallytablesusedcouldbemixedwithroundtablesof4to6seatsandsquaretablesof900mmside-length.BasedonanAsianFusionconcept,thedécoristoshowablendofAsianinfluences,allowingtheexpressionofaunifiedAsiaaswellasrespectingtheculturalheritagesoftheregion.利用不同的可移动的桌位设置，依据其分区的独立功能，在特别桌子需求的状况下，需有边长850MM的矩形桌子。抱负桌位布局通常是与4到6900MM边长的四方桌混合。基于亚洲概念的观念，装修的风格应呈现出亚洲因素的融合，允许亚洲统一的表达方式以及敬重各地区的传统文化。INTERIORDESIGNCRITERIA室内设计标准Ref.:2003/HongKong/CityGate/35679499.doc 2HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTGeneralDesign总体设计As mentionedabove,severaldifferentzonesare featured,expressingthedifferentculturalinfluencesofAsia.Allbypayingtributetotheserathertraditionalfactors,apurelycontemporarydesignapproachshouldbeused,withclear,cleanandsimplelines,contrastingcolorsandmaterialsrangingfromdarkwoods,glass,stainlesssteelanddarkgranitetowarmandlightwood.如上所述，几个不同的地区是具有特色的，表达不同的亚洲文化影响。运用完全现代的设计，清楚，干净及简洁，颜色差异及选材从深色木，玻璃，不锈钢及深色调的花岗岩到暖色调及光明的木材。Lightingisamajorfactortobetakenintoconsideration,asitsetsthemoodandgivestheoutletit‘sdistincttouchandcharacter,especiallywhen.ningisinvolve灯具是一个必需考虑到的要素，由于灯光能调整心情并能使餐厅具有独特的风格及共性。Ref.:2003/HongKong/CityGate/35679499.doc 3HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTAccessandEntrancetotheAsianFusionAllDayDining亚洲概念咖啡厅的出口及入口OneofthefoundingprinciplesoftheAsianFusionConceptistoincreasepatronizingfromoutsideguestsbyofferinginnovativeconceptsinanappealingpremise.Thisobjectivehastobesupportedbyappropriateaccessandefficientsignage.其中一个创办亚洲概念餐厅的原则是通过供给创概念来增加外界客人的光临。这个目标必需是在适当的方法及高效率的工作支持下才得以到达的。Ref.:2003/HongKong/CityGate/35679499.doc 4HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTGeneralOverview综合概观Theguestseatingareashouldbedividedintwosections.Bothsectionsshouldhaveeasyaccessfromentrance.客人座位区域须分为两个局部。两局部都必需便于出入。Leadingprinciples主要原则:Adiningroomadaptedtocosyandslightlyupmarketdinnersaswellastolightandlivelylunchesandaheavybreakfastsetup餐厅适合于舒适且档次稍高的晚餐到份量少且生动的午餐及丰富的早餐摆设Restaurantzoningshouldtakeadvantageofnaturallightandtoconsiderdarkerareasofthebuilding.餐厅区域须利用自然光的优势并考虑到建筑物的阴暗区域。Specificelementstoeachsection每个区域的细节原理:Basicwoodcolorwhereveritisused(floor,furniture,wall地面，家具，墙壁)Furniturecolor家具色调Lightingscheme灯具配置Donotforgetsmoking(ifany)andnon–smokingareas(layoutandexhaustsystem).不要遗忘吸烟及不吸烟区〔布局及排气装置系统〕Smokingsection(ifany)shouldnotbeadisadvantagedarea.吸烟区不应设置在不佳的区域Multi-levelshouldbeenvisagedwithreasonableconcernforcustomerstomoveeasilyaroundwithfoodordrinks(oneortwostepstowalkupshouldbeadequate).应重视多层台阶，要关注到客人拿取食物时便于移动的空间〔走上一，两层台阶是较适当的〕ThereisnoabsolutedesignstandardbutsomeguidelinestobeintegratedbytheInteriordesigner.没有确定的设计标准但一些指南必需由室内设计师统一协调。Generalguidelinesonfurniture家具总指南2-seatsquaretablesshouldbefavourtoensureflexibilityespeciallyatbreakfast. Thisfeaturecouldaccountupto50%-60%oftotalseatingcapacity,therestmixedwithroundtables.为确保敏捷性，尤其是早餐时间，长方桌的座位是首选。它要占到总座位数的50%-60%，其它的为圆桌。Fixedfurnitureshouldenableproper4-seattablescombination.固定的家具必需能与4个座位的桌子合并。4to6-seatroundtablesinspecifiedlayout.46个座位的圆桌在指定的区域内摆设。Ref.:2003/HongKong/CityGate/35679499.doc 5HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTLighting灯具Shouldbenefitfromattractivelightingfixturestosustainabrightatmosphereintheevenings(shouldbedimmercontrolled).应安装秀丽的灯具有利于确保晚间足够光明的气氛〔应为可调整的开关〕Itisrecommendedforanexperiencedlightingconsultanttobeengaged.Couldbecombinedwithinteriordesigner.建议雇用富有阅历的灯具参谋。可与室内设计结合。CosyWesternSection舒适的西式局部OnesmallersectionorzoneshouldstronglyreflecttheWesternspirit,keptinacontemporarylookwithlightwooddominating.一个较小局部或区域必需猛烈反映出西方的精神，用浅色调的木保持现代风格。TheinteriordesignshouldbeaccordingtoWesterntheme.Neverthelessitshouldreflectmoderntimeswithcleanlines.室内设计必需是以西方为主题。不过它必需是用清楚的线条来反映现代。Ref.:2003/HongKong/CityGate/35679499.doc 6HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTSHOWKITCHENANDBUFFET展现厨房及自助餐ShowKitchen展现厨房Thisisthemostimportantpieceofhardware,likelytobringsuccesstothenewrestaurant.TheShowKitchenisthepillaroftheconceptandshouldbe;这是硬件中最重要的一块，很可能为此餐厅带来成功。展现厨房是这个概念的精华且必需：Carefullyconceivedandequippedtofitalltheneeds慎重地构思并设置适合需求的装备Conceivedasagatheringofindependentworkstationsforrationalequipmentlayoutandcookingprocess把不同功能的工作站集中在一起来安排布局Designedandequippedwithfullinvolvementofaleadingchef(ideally,thechefappointedtoruntherestaurant设计及设备涉及到主厨的意见〔)Showkitchenshouldbeprominentlylocatedasthefocalpointwithinthediningroom.展现厨房作为餐厅的焦点必需设置在惹眼的位置。BackKitchenandShowKitchenOrganization厨房后勤及展现厨房的架构Withthe‗live‘cooking/‗alaminute‘finishingapproach,theentirefocusmovesoutoftheproductionkitchentorightinfrontofthecustomer.Thisobviouslyrequiresacompleterethinkingoffoodpreparation,storageanduseofspace.现场烹饪/，将厨房作品的全部呈现在客人的面前。这明显要求对食品的预备，贮藏及使用空间进展反思。Traditionalkitchenspaceattheback-of-the-housecanbereducedandshouldbeusedforpreparation,e.g.cleaning,pre-cutting,‗blanchir‘,orpre-cookingpurposes.传统后勤厨房可以简化及用为预备工作，如清洁，备切等用途。Ref.:2003/HongKong/CityGate/35679499.doc 7HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTWorkStationsConcept工作效劳站概念The‗workstation‘conceptshouldhelpinconceivinganefficient―show‖kitchen.Itaimstoreachthefollowingobjective:‘工作效劳站’概念可以帮助构思一个有效率的“展现“厨房。它是为了到达以下目的：Independenceofcookingwork:basically,the‗alaminute‘cookingresultsinaoneguest/onecook/onedishoperation.Cookshouldbeateasetocookonaclearlyindependentpieceofequipment./一个厨师/一道菜的操作为结果。Oneguest–onedish:forobviousorganizationalreasons,itisnotpossibletoenvisageoneguestaskingforthreedishestobemade‗alaminute‘atthesametime….Bythreecooks.The―show‖kitchenlayoutistoprovideindependentworkstations.一个客人–一道菜：明显由于架构上的缘由，不能想象面对一个客人在同一时间点三道菜来‘即时烹饪’…因此要由三位厨师来烹饪。“展现”厨房的设计供给了独立的工作效劳站。“Show”KitchenLaot示”厨房设计Option选择1:―Workstations‖shouldbeconceivedasfreestandingunitsthatcansupplythemselvesfromtheselfstoragefacilities(under-counterfridge,cooleddisplay)withproductsforanentiremealperiod.“工作效劳站”应设计成自由站立式空间以便厨师可以在整个烹饪食品期间从贮藏设备拿取食品〔在柜台下的冰箱，冷冻陈设室〕Advantage优势s:

Option1Thislayoutmakesthecustomersflownottobeconcentratedononeuniquecounter.Customerchoiceismadestationbystation,dishbydish.这个设计可以使客人流淌而不是集中在一个柜台。客人可选择各自的效劳站，与各自的菜系。Thislayoutismorelively这个设计更生动.Ref.:2003/HongKong/CityGate/35679499.doc 8HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTDrawback缺点s:Technicallinksaresometimesmandatorybetweenisolatedstationsand―show‖kitchen(exhaustsystem,waterdrain,electricitysupply,etc.).技术上的因素有时会限制独立的效劳站与展现厨房之间的独立〔排风系统，排水，供电等〕Raworpre-cookedsupplymaybedifficultduringpeakhours.在顶峰期，造成生与熟的食品供给困难Option2:―Show‖kitchenmayconsistinonecounter.However,clearlayoutinworkstationshouldbevisibleandefficientincookingorganization.展现厨房可以组成一个柜台，但是，工作效劳站内清楚的设计在烹饪架构上必需是明显及高效率的。Advantages优势:

Option2Linktobackkitchenforallstations工作台厨房与后勤相联接.Commonsourceandsupplywillbesharebyallstations.全部工作效劳站可共享及使用全部的原材料Drawback缺点:Sometimesdifficulttogatherallstationsinthesamearea.Sometimesdifficulttomakeindependentstationsonasamecounter. Guestsmaybeledtoordermanydishesatthesametimesincemanycooksandstationsareavailableinfrontofthem.既然有很多厨师和工作效劳站，客人可能会在同一时间点几样菜。有时在一个柜台上安排独立的工作效劳站比较困难。Werecommend“Option1我们推举“选择”.Ref.:2003/HongKong/CityGate/35679499.doc 9HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTWorkStationLayout工作效劳站设计Aworkstationdefinestheworkingplaceofonecookwithallnecessaryequipmentandspacetofinishhisassignedproducts(duringlowperiodsoutofmainmealhours,severalstationsmaybecoveredbyonecook,buttheyarestillphysicallysetupasindividualstations).一个工作效劳站规定一个厨师利用全部必需的设备及空间去完成给他指派的工作〔除主餐以外的低峰期，几个工作效劳站可由一个厨师来操作，但仍旧被设置为单独的工作效劳站〕Therefore,atypicalworkstationwillbesetforonecook,andshallcontainasaminimumrequirement因此，为一个厨师设置一个工作效劳站，此为最低要求：Colddisplayspaceforunfinishedproduce(visibletotheguest)冷菜摆设〔客人可以看得见的〕Under-counterrefrigerator(dependingonquantitiesofproducerequiredforonemealperiodfortheparticularstationconcerned)柜台下冰箱〔视乎有关特别工作效劳站一餐期间所需的食品数量〕Worksurface(spacewherethechefworkstheproductandplatesitfortheguest)工作台面〔厨房操作食品的地方及客人放盘子的地方〕Forthehotsections,eachindividualworkstationshallfurthercontainthefollowig:Specificcookingequipment指定的烹饪设备(e.g.stoveorgriddleorwok,etc如炉或浅锅或锅.),‗mise-en-place‘)Foodwarmer在效劳台上的保温器(ideallyinduction感应式)atServiceCounter(forfinishedplatestobedisplayedtemporaryforpick-upbycustomer清洁的盘子应放置在保温器上由客人自由拿取)Allkitchenequipmentispreferablyintegratedincounter全部厨房设备最好与柜子组合。Counterwidthshouldbereducedtoamaximum1.20meterstoenableguestsandcookstocommunicateeasily柜台的宽度必需最宽不能超过1.2.Ref.:2003/HongKong/CityGate/35679499.doc 10HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTWorkStationEquipment工作效劳站设备Asmentionedabove,themainfocuspointsoftheAsianFusionAllDayDiningisthehotsection/kitchen.TheminimumrequirementsshallincludeafullAsiancooking/wokssectionaswellaWesternopen-rangesection./厨房。最低要求应包括全部亚洲烹饪/炒锅局部以及一个开放式西餐局部。Minimumcookingequipmentfora300-seatoutletis300个座位的餐厅最低的烹饪设备:2x1open-range/hotplates开放式/扁平烤盘1griddlegrill烤台2flatgrillTeppanyakistyle铁板烧1x1wok锅4x2doorunder-tablefridge两门台下冰箱3sinks水槽1sandwichunit三文治Iceorrefrigeratedfooddisplaysforeachworkstation每个工作效劳站的制冰及放置冷冻食品的冰箱Foodwarmers(ideallyinduction)atServiceCounterforeachworkstation每个工作效劳站的效劳台上的食品保温器〔感应式〕Platewarmer(ideallylowerator,forplatesmise—en-place‘)温盘设备Ref.:2003/HongKong/CityGate/35679499.doc 11HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTExhaust&glassscreen排风装置及玻璃屏风Theaboveareminimumrequirements.Allhotfoodshallbeproduced―alaminute‖.以上是最低的要求。全部热菜必需‘临点’烹饪Additional,thefollowinghotstationsshallalsobefeaturedasaminimumrequirementintherestaurant:Freshnoodlescookingstationandsoup汤及颖面条烹饪效劳站.Sataygrill沙爹烤台Hotdessertstation热甜点效劳站(LaCreperie–suggest2levelsmulti-usehot-ironstove建议两层多功能热烤炉)Note留意: Thesestationsshouldbefree-standing. Theyshallfeatureasa separatestationandnotbecombinedwiththeotherfacilities,inordertoguaranteefocusandcorrectguestservice.这些工作效劳站必需是独立式的，其必需是分开的工作效劳站而不能与其它设施组合，以便保证集中及订正客人。WerecommendnottouseChafin‘dishesorBain-marieforuseinthetraditionalsenseofbuffetservice,butpreferablyceramicdishesinsertedincounter.建议在传统的自助效劳上不要在台面上摆放自助餐器皿或加热器，而最好将瓷器皿嵌入柜台里边Furtherallbuffetcounters/stationsshallhaveincorporatedplateloweratorsaswellashaveunder-tablestoragecabinetsandwaterdrains,wherevernecessary.此外无论是否需要，全部自助餐台/效劳站须设有混合红紫外线温盘设备，台下贮藏橱柜及排水沟。WorkstationEquipmentSpecification工作效劳站设备详述Live‗alaminute‘cookingwillcreatetheanimationfortheproposedconcept.Howevernewandattractiveasitmaybe,thisconceptisboundtomeetthesamedemandandexpectationsaspreviousold-fashionedbuffet.Foodshouldbeavailablequickly.Therefore,cooksshouldbenefitfromthefastestcookingequipmentavailable.现场‘临点’烹饪给所建议的概念带来了生气。但是由于它且吸引人，这个概念超越了以前老式咖啡厅所能到达的同样要求及期望。为了能快速供给食物，因此，厨师可以从所供给的高效率烹饪设备中受益。Ref.:2003/HongKong/CityGate/35679499.doc

12HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTGiventheimportanceoflivecooking,anybreakdownofequipmentcanhavedramaticconsequences.Wethereforerecommendtobeprovidedwithhighqualityproductsfeaturingapropermaintenancenetwork(withminimumtimeofsparepartsdelivery)由于现场烹饪的重要，任何设备的损坏都会造成不良的结果。因此我们推举的设备必需是高品质的及有修理网络的公司所供给。〔配件可以在最短时间内送抵〕Openrange/Hotplate开放式扁平烤台Minimumrequirement:2xsinglehotplate2个独立式烤盘Asfastcookingisabasicbutrewardingrequirementoftheconcept,westronglyrecommendinduction-heatingsystemregardinghotplates.Maximumpowerrecommended.正如快速烹饪是概念的必要根底，我们强力推举承受最大功率感-加热系统烤盘。Importantnotice留意:Inductiondevicesrequirespecialpans/cookwaretoworkwith(ironcored).Furthermoremayvaryfromonecookingwaretoanother. Formoreinformationoninductiondevices:“://inducedenergy/“://inducedenergy感应装置要求特别的面板/炊具。应依据此网址查询关于感应装置更多的资料。Asmentionedpreviously,equipmentshouldbeintegratedintothecounterandconsistinonesinglerangecookingdeviceperworkstation.Itisobviouslydifficultfortwocookstoworkonadoublerangedevice.如从前提及，每个效劳站的设备必需归并到柜台并且组成一套独立的烹饪装置。Ref.:2003/HongKong/CityGate/35679499.doc 13HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTWok炒锅Minimumrequirement最低要求:4xsinglewokdevice4个单独炒锅装置Forthesamefastcookingreasons,itisstronglyrecommendedtouseefficientequipment.Inductionwoksarerecommended.基于同样快迅烹饪的缘由，强力推举承受高效率的感应式炒锅。Thebestperformingdevicesreach5kilowatts,whichisacomfortablepowerleveltocookinashowkitchen.Aswellashotplate,onlycompliantcookingwareshouldbeusedwithinductiondevices.最正确炊具装置的电力到达5千瓦。烤盘也是，感应装置的炊具应当是最适合的。Countergriddle柜式烤台Minimumrequirement:1griddle-1个烤台Ref.:2003/HongKong/CityGate/35679499.doc 14HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTBroiler烤盘Minimumrequirement最低要求:1broiler烤盘Exhaust排风装置Theexhaust/extractionsystemisofutmostimportanceasa―show‖kitchenplacedinthediningroomisboundtogeneratesmokeandodor.Thewholesuccessofthisconceptcanbejeopardizedifbringingthekitcheninthediningroombecomesanuisance.为掌握烟和气味，排风/抽风设备在餐厅内最为重要。由于厨房设置在餐厅内，污烟瘴气会对此概念的餐厅成功造成危害。Basicminimumrequirements根本要求:Exhausthoodisproperlysizedforcapacityforallhotkitchenequipment适合排风量的排风机罩Exhaustsystemfeatures‗doubleshell‘systeminductoventing.100%Extraction抽风75%SupplyAir补充空气Exhaustsystemshouldnotbenoisy须为低噪音排风系统Ref.:2003/HongKong/CityGate/35679499.doc 15HOTELTechnicalServicesAsiaCONCEPTUALGUIDELINESFORANASIANFUSIONALLDAYDININGRESTAURANTBuffetware自助餐炊具Asfaraspossible,buffetware(dishes,ramekin,etc.)shouldmatchtablechinawaredesign.Forhotdisplay,theAsianFusionmayrequireflexibleandnicelookingceramicdisheswiththermostaticheatingsystem.Thewholedeviceisharmoniouslyintegratedintothecounter.CeramicdishescomplywithG/Nnorms.Dishesareavailable1/1,½,1/3,and1/6;lidscancoverdishes(side½,1/3and1/6).自助餐炊具〔盘子等〕须与餐桌的瓷具设计相配。亚洲概念餐厅需要便利，美观的瓷具且带温控的加热系统。整个装置内嵌在柜台内，hotglasstiles‘canreplaceceramicdishe