School canteen kitchen design principles and equipment configuration specifications

The design principles of kitchen equipment in canteens of enterprises, schools and units are consistent. Guangzhou kitchen equipment can be summarized into the following aspects: 1. The principle of conforming to the workflow, convenience and speed. The functional areas are set up in the order of storage, rough processing, hot processing, staple food room, cold dish room, laboratory, and garbage room. The workflow is smooth and backflow is avoided. The equipment is placed in accordance with the general process of employee operation, and the equipment is convenient and easy to operate. It conforms to the principles of ergonomics, is comfortable and environmentally friendly, easy to clean, and improves the working environment and efficiency. 2. The hygienic and safety principles of the design of the kitchen in the enterprise canteen 1. The kitchen sewage flow direction is preferably from the high clean area to the low clean area. There should be no intersection between hot and cold, raw and cooked, clean and polluted areas, and no open ditch should be set in the clean area. 2. Set up an inspection room or inspection instruments and sample storage equipment to ensure the safety of the source of food. 3. The stove and kitchen door should be made of fireproof materials. The floor is non-slip, anti-corrosive, and non-absorbent. The walls are smooth and the tiles are attached to the ceiling. They are easy to clean and descale. Keep the kitchen clean and clean the equipment and floor in time. 4. Choose safe equipment, with guaranteed quality, with safety protection measures, and not easy to hurt people. It is best to set up a special person to take care of it, pay attention to safety and regular maintenance. In the kitchen using gas, pay attention to regularly check whether the valve is leaking. Once a leak is found, sufficient ventilation is required, open flames are strictly prohibited, and professional personnel are asked to repair it. Electrical equipment should be regularly checked for aging, cracking, and short circuits. The power should be turned off when cleaning, and it cannot be directly rinsed with water. Once all equipment fails, it must be checked and repaired in time, and it can only be used after the fault is completely eliminated. 3. The principle of environmental protection and energy saving The smoke exhaust equipment and purification equipment should be carefully selected, and it should not cause pollution to the environment. It must comply with relevant national standards and requirements; the sewage outlet should be equipped with oil separators and rat-proof nets, and pay attention to safety; it is best to use energy-saving equipment to reduce costs. At the same time, the equipment should be silencing and dehumidification when installed. 4. Reasonable configuration, economical and practical principles Each functional room should be set up as needed, not too large or too small, too much or too little. The quality of the equipment should not be too bad. It is best to choose the right model and high-quality equipment to meet the budget. It must be durable, firm and reliable.