T/BJSCYHYXH 004-2020 Active Group standards

T/BJSCYHYXH 004-2020 Dining institution kitchen equipment maintenance and management system technical specifications

Publish Date: 2020-05-29 Implement Date: 2020-05-29 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/BJSCYHYXH 004-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Broadcasting and television equipment

ICS Name: Food industry plants and equipment

Publish Date: 2020-05-29

Implement Date: 2020-05-29

Scope

Main Technical Content: 4. Definitions and Terminology The following definitions and industry terms apply to this standard: (1) **Kitchen Equipment Maintenance and Control System** (hereinafter referred to as the "Maintenance and Control System") The Maintenance and Control System is designed for catering outlets, integrating the entire business process, including: equipment asset management, work order management, repair process management, spare parts supply management, cost quotation and settlement, and multi-dimensional statistical analysis. (2) **Equipment Asset Management System** Equipment asset management refers to integrating equipment data from catering institutions, including information on equipment suppliers, functional specifications, repair records, and spare parts procurement channels. This is an essential foundation for repair work. (3) **Work Order Management System** Work order management connects people, parts, and standardized technical process management systems, strictly adhering to standardized requirements at each stage to prevent errors during the entire repair process. It also plays a crucial role in controlling efficiency, productivity, and quality, making it an indispensable component of repair management. (4) **Spare Parts Management System** The Spare Parts Management System manages spare parts through functions such as procurement planning, process control, supplier channel management, and quality control, ensuring timely repair efficiency. 5. **Kitchen Equipment Maintenance and Control System** By managing and controlling through the system, the Maintenance and Control System helps store operators focus on business without worries, while also assisting managers with budgeting. (1) **Equipment Asset Operation Management** The system provides real-time information on each store's equipment status (including depreciation prices and repair records) and enables monthly repair plans based on equipment condi