The dining hall kitchen equipment design which need to pay attention to what?

Dining room to the kitchen can be from two aspects to illustrate the points of design, one is the layout, the other one is equipment. Dining room to kitchen design, must, in accordance with state and local building design, health, such as fire prevention standards to do. The following two aspects: layout and equipment, the design key points of the canteen kitchen made a brief explanation. - a, canteens kitchen design Layout shows that if we have finished the communication with party a, we can according to the plan map hydrograph, potential diagram, gas, smoke, figure, etc. Arrangement has the following characteristics: 1, the layout conforms to the procurement, storage, rough machining, precision machining, hot kitchen, food sales, washing processing and transportation process, to avoid work return, avoid raw cooked cross contamination, dirty net cross contamination. 2, the workspace, the distance between the kitchen and dining-room not too far, facilitate everybody work, saves the traffic time, improve the labor efficiency. 3, the area of each workshop is appropriate. In general, rough machining room generally accounted for about 10% of the kitchen space, cutting and hot working in general a function room, the main operating room, accounting for 40% of the kitchen space, food, 10% of the space, 10% of the dishwasher, 10% of the freezer, etc. Kitchen area with restaurants area ratio is 3 to 7. Second, the dining room to kitchen design - Equipment specification 1, equipment should be practical, power is enough, can not only satisfy the use requirement, and can save the manpower; Equipment should also be placed in a reasonable position, facilitate employees to share in the assignments section, meet the employee's general operating habits, in order to avoid cross work, shorten the working time, improve work efficiency. 2, the authorities now advocate bright kitchen stove, facilitate everybody through video or window to monitor the equipment placed should not beautiful as much as possible impact on the basis of easy to use, utensils and equipment should be made clear, easy to monitor and observation. 3, the layout of equipment, the best is the cluster, the heating equipment together as far as possible, facilitate smoke or heat, concentration of smoke exhaust and smoke exhaust steam; Refrigeration equipment best together, make the energy loss is too big, weaken the efficiency of the equipment. Part of the graphic source network, if there is any infringement please contact deleted!