What are the design specifications for catering kitchens?

Norms and Methods of Kitchen Design Kitchen is an important production place for hotels, restaurants and canteens. If the scheme design is ideal, it can not only improve the product efficiency of the chef, but also provide a strong guarantee for the hygiene of the kitchen and the quality of the dishes. The design of the kitchen meets the standards of the following relevant departments. 1. Health department: The ratio of kitchen to dining room is required to be 1: 1, with a minimum of 4: 6. Washing, cutting, storage and thermal processing equipment must use stainless steel panels, raw and cooked separately, and clean and unprocessed products must not cross. Ensure food hygiene. 2. Environmental protection department: Oil separation device is required for sewage discharge, and the discharged flue gas must meet relevant testing standards, and the discharged outlet noise must meet relevant standards. 3. Fire Department: The fire protection rating of the kitchen is Grade II. 4. Gas company: There should be a minimum distance of 30 cm between cookers to contact the gas pipeline. 5. Owner: Requirements for kitchen functions, such as the positioning of cuisines (generally including home cooking, Cantonese cuisine, Sichuan cuisine, Hunan cuisine, Northeast cuisine, Huaiyang cuisine, Shanghai cuisine, Shandong cuisine, staff canteen, snack bar, food stall, etc.). And the number of people eating). Based on the above data, we take an internal canteen with 200 people as an example. The required equipment is designed in the list. Because general canteens have simple reception functions, we also consider them in the design. First of all, according to the function, we can make a workflow design. The workflow of the canteen follows the general rules: rough processing of dishes → fine processing (cutting and matching) → hot processing (frying, stewing, steaming, boiling, etc. ) → Prepare dishes (prepare meals, or put them into an insulated rice rack for delivery) → Collect bowls (collect leftovers) → Wash dishes → Disinfect bowls and utensils → Use. The special room for pastry staple food, cold meat room and warehouse are listed separately. 1, roughing room: roughing: including cleaning, peeling, deboning and meat cutting; Scraping scales, cutting whiskers, breaking stomachs and washing fish and shrimp; Plucking, eviscerating and cleaning poultry; Hair, soaking, selection and washing of Haibao; Processing places for picking and cleaning vegetables. Meat, poultry and aquatic products should be equipped with a workbench and a cleaning pool respectively, and the raw materials after rough machining should be sent to the rough machining (cutting and matching) room to avoid backflow. The remaining waste should be disposed of properly. Equipment selection is generally located at the entrance of the kitchen, and the space accounts for about 10% of the kitchen. You can put it here. Sanxingchi: 1, used for washing vegetables. There is a 1 double-star pool with drainage board, which is used for processing and cleaning meat and fish food. Simple workbench: 2, used to cooperate with the hands-on operation of vegetable and meat processing. Shelves: 2 for temporary storage of vegetables and meat. 2. Cutting and matching is generally placed in the functional room with thermal processing, collectively referred to as the main operation room, which is generally the center of the kitchen, with a solid wall on one side to facilitate the hoisting of the range hood and the installation of various pipes, and the space dimension accounts for 40-50% of the kitchen. Cut-and-match refers to the processing place where rough non-staple foods are cleaned, cut, weighed and mixed into semi-finished dishes according to the requirements of dishes, and hot processing refers to the hot processing place where finely processed semi-finished dishes are fried, fried, boiled, fried, steamed, braised and cooked with seasonings. The equipment includes: two double-open conditioning cabinets, two fresh-keeping tables for chefs to store sundries, four-door refrigerator for sorting and cutting, 1 refrigerator for cutting and storing, 1 refrigerator for cutting and storing, two simple tables for cutting and cooking, and changing hands to low-soup stove and earth boiler. Shelves: 2 sets. Hot processing of stored materials includes: 3 cauldrons (for two purposes and one for standby), 3-eye blast furnaces for hot processing of main dishes: 1 set, 2 low-soup furnaces for processing main dishes or reception dishes: 1 set, and 4 earth boilers for stewing soup: 1 set of multifunctional seafood steaming boilers (for reception): 1 set. The exhaust air volume is 10*2000. A luxury hood with air supply should be used to ensure convection. 3. Delivery room, where the finished products of staple food and non-staple food are sorted, distributed and temporarily placed (including meal preparation). Located between the kitchen and the dining room, the space is about 10% of the kitchen. The equipment includes: 2 insulated rice vending tables, 2 hot food distribution tables 1 table, 2 cold food distribution tables, cabinets for changing hands after rice vending tables 1 table, and water heaters for tableware storage 1 table. The equipment includes 1 mobile leftovers cart, 1 leftovers bowl cart, bowls 6, and dishwashing room, which are mainly used for tableware cleaning, including disinfection and storage. The location is higher than that between the dining room and the kitchen, and the space is about 10% of the kitchen. Equipment includes: 1 leftovers table, and leftovers are recycled for the second time. Samsung pool: 2 sets, tableware washing (required by the health department for one washing, two washing and three disinfection) workbench: 2 sets, after tableware washing, change hands to dishwasher: 1 set (if conditions permit) dishwashing table: 1 set, which is used in conjunction with dishwasher. If used, you can remove a workbench. Dirty dish table: 1, used with dishwasher. High pressure shower: 1, used with dishwasher. Exhaust hood: 1 m, used in conjunction with dishwasher: 2 disinfection cabinets, 2 tableware disinfection cupboards, 2 tableware storage shelves, 7 tableware storage, and instrument in pastry room (staple food room). The equipment includes: double-star pool: 65,438+0, flour mixer for washing and mixing rice noodles: 65,438+0, flour kneader: 65,438+0, electric baking pan for pressing powder: 65,438+0, electric oven for baking cakes: 65,438+0, and rice steamer for baking cakes. Cold meat mixing place refers to the processing place where raw and cold food and cooked food are cut into pieces, weighed and mixed into cold dishes according to different requirements. It should be located next to the rice delivery room, occupying about 65,438+00% of the space. The equipment includes: single-star hand-washing pool: 1, ultraviolet mosquito killer: 1 for secondary washing in cold meat room, and four-door freezer: 1 for killing mosquitoes and flies. Knife-washing and tableware preservation workbench: 1 set, chef's vegetable-cutting operation side dish rack: 1 set, cutting and matching 9 sets, staple food warehouse: rice noodle rack: 10 set, non-staple food warehouse: non-staple food seasoning storage, equipment including: four-storey shelf: several four-door refrigerators: several sets.