School canteen kitchen equipment engineering design and configuration strategy

The engineering design of school canteen kitchen equipment should be based on actual needs and characteristics, and kitchen utensils should be reasonably configured to meet the dining needs and health and safety requirements of students. In the design process, factors such as the scale of the canteen, the expected number of diners, the types and varieties of food need to be considered. First of all, stove equipment needs to be configured to meet the needs of cooking various dishes. Different types of stoves can be selected according to the scale of the canteen and the types of food, such as gas stoves, induction cookers or electric stoves. At the same time, large stew pots, woks, frying pans, steamers and other pots with different purposes need to be equipped to ensure that dishes can be boiled, fried, stewed, roasted and other cooking methods. Secondly, refrigeration equipment needs to be configured to meet the storage needs of ingredients. Large refrigerators or freezers can be selected to store ingredients such as meat, vegetables, and juice. At the same time, refrigerated display cabinets are required to display supplies such as cooked food, beverages and cakes. Third, steaming equipment needs to be configured to provide nutritious steamed foods. Large steamers or steamers can be selected to steam rice, pasta, vegetables and other dishes. At the same time, steaming utensils such as steamers and steaming racks need to be equipped to ensure that food can be steamed evenly. Fourth, oven equipment is needed to provide baked foods. You can choose an electric oven or a charcoal oven to bake bread, meat, cakes and other foods. At the same time, you need to equip baking utensils such as baking trays and baking nets to ensure that the baked foods can be evenly heated. Fifth, frying equipment is needed to provide fried foods. You can choose an electric fryer or an air fryer to fry French fries, chicken wings, spring rolls and other foods. At the same time, you need to equip frying utensils such as oil filters and oil drain baskets to ensure that the oil and water of fried foods are separated. Sixth, dishwashing equipment is needed to keep the kitchen clean and hygienic. You can choose a large dishwasher or a manual dishwasher to wash tableware and kitchen utensils. At the same time, a tableware disinfection cabinet is needed to ensure the hygiene and safety of tableware. In addition to the above main equipment, some auxiliary equipment should also be configured, such as a vegetable cutter, juicer, noodle machine, soy milk machine, meat mincer, etc., to improve work efficiency and food quality. When configuring kitchen utensils, the following points should also be noted: 1. Reasonable layout: According to the layout and design requirements of the kitchen, place the kitchen utensils in a suitable position to ensure the streamlined operation of personnel and the convenience of work. 2. Safety: Select kitchen utensils and equipment that meet national standards and safety requirements to ensure safe use and convenient operation, and prevent the occurrence of safety accidents. 3. Durability: Select kitchen utensils and equipment with durability and stability, which are durable and can meet the needs of long-term work, reduce equipment damage and maintenance costs. 4. Hygiene: Select kitchen utensils and equipment that are easy to clean and have moisture-proof and anti-corrosion capabilities to facilitate kitchen cleaning and sanitation. 5. Environmental protection: Select energy-saving, low-noise and environmentally friendly kitchen utensils and equipment to reduce environmental pollution and energy waste. In short, the engineering design of school canteen kitchen equipment needs to reasonably configure kitchen utensils according to actual needs to improve the quality and sanitation and safety level of food. Balance economic benefits and actual use needs, select suitable kitchen utensils and equipment, and make reasonable layout and organization to ensure the normal operation and supply quality of the canteen.