Canteen kitchen engineering design and equipment configuration optimization strategy

1. Canteen kitchen engineering design According to the processing flow of food materials, the layout design of kitchen engineering should follow the following processes: storage, rough processing, side dish processing, staple food processing, cold dish processing, meal selling room, dishwashing and disinfection room, etc. The kitchenware layout should be compact in structure, reduce the operating distance, meet the needs of equipment sharing or centralized garbage processing, and have high efficiency. The order of each job position should also be followed to prevent the intersection of personnel work processes, and the entrances and exits for personnel and materials, garbage, etc. should be set separately. 2. Canteen kitchen equipment configuration Arrange kitchen equipment according to the operating procedures to avoid cross-work conflicts and improve work efficiency. At the same time, attention should be paid to the characteristics of the equipment, such as the placement environment of electrical equipment should not be too humid or corrosive; the stove should not be set near the door or window to prevent the fire from being blown out by the wind and causing danger; gas equipment should pay attention to leakage problems, etc. In addition, heating equipment and refrigeration equipment should be placed separately and centrally as much as possible to avoid energy waste. After heating the equipment that is prone to produce oil fume vapor, it is best to exhaust it together to facilitate centralized smoke exhaust and reduce energy consumption. 3. Canteen kitchen utensils placement The kitchen utensils used in various positions, such as tableware and knives, should be placed according to the chef's operating habits and placed in a fixed order every day for easy access. Kitchen utensils should be cleaned in time, a drain rack should be placed next to the sink, and a drain rack should be set up in places where they are often used. The best practice is to hang and place them, which not only saves countertop space, but also facilitates the natural drying of kitchen utensils and keeps them hygienic. 4. The floor and wall of the canteen kitchen The most important safety and sanitation aspects of the canteen kitchen also require the coordination of the floor and the wall. The floor needs to use non-slip tiles, anti-corrosion, and easy to clean; the wall uses smooth white tiles or other light-colored tiles, which are coordinated with the indoor light and easy to clean. The canteen kitchen generally has fast food seats, and supporting facilities include: supermarkets, fruit shops, beverage shops, etc. These supporting facilities are concentrated next to the dining room for people's consumption. The above are the relevant matters that we have sorted out about the large-scale canteen kitchen projects that need to be paid attention to, and I hope it will be helpful to everyone. Keywords: Energy-saving steam cabinet_kitchen workbench_dishwashing sink_handwashing sink cabinet_kitchen freezer_smoke exhaust system_oil fume purifier_disinfection cabinet_kitchen dishwasher.