1. Principles of health and safety:

The first principle of school canteens is health and safety. Not only in the process of food procurement, staffing, food processing and production, but also in the selection of kitchen equipment, we should pay attention to safety, energy saving, firmness, practicality, easy operation, hygiene and beauty. The actual operation of the pattern and the regulations of the relevant state departments divide the functional areas of the kitchen, and each link from feeding storage, classified placement, cleaning and processing, cutting and blending, cooking and frying, dining to cleaning and disinfection is correctly laid out in the order of "taking-washing-cutting-burning", while avoiding the intersection of hot and cold food; Non-slip floor tiles should be used on the ground, and special attention should be paid to small joints in order to reduce the accumulation of dirt; Drainage ditches need to be designed between various areas of the kitchen to facilitate the cleaning of the whole kitchen.

The setting of the school kitchen

area should meet the use requirements and meet the requirements of health and safety. Attention should also be paid to the economical and practical configuration of kitchen equipment and other kitchen utensils to ensure the quality of the equipment, and the sanitary management, safety and aesthetic requirements of the equipment should be considered. It is preferable to use equipment and appliances made of high-quality stainless steel. At the same time, pay attention to clear identification, avoid interspersed pollution, and facilitate employees to identify and distinguish safety supervision.

Second, the principle of order safety:

Order safety is divided into installation safety and kitchen equipment selection safety. Installation safety requires designers to accurately measure data in combination with spatial layout, and installers and producers ensure that the measured and manufactured dimensions are correct. The whole smoke exhaust system should also have corresponding safety precautions and protection measures, and installing fire dampers in the pipeline can effectively prevent fire hazards caused by excessive fire in the stove. Secondly, it is to ensure that the hardware (hinge, handle, guide rail) of the concealed kitchen equipment is installed firmly, and the hanging kitchen is installed firmly; The third point is to consider the most basic characteristics of kitchen equipment-environmental adaptability: the safe product selection of kitchen equipment requires products with wear resistance, acid and alkali resistance, fire prevention, anti-bacteria, anti-corruption, and anti-static.

school kitchen

3. Principle of rate safety:

Rate safety means rate is effective. School life is characterized by intensive and compact dining. The service provided by the school canteen for teachers and students should be strictly based on the schedule of teachers and students, and on the premise that the kitchen equipment layout is safe, tidy and standard. The principle of timeliness should be considered in the reasonable placement of tables and chairs and the scientific planning of space size in restaurants.

Fourth, the principle of economic security:

Economic security means economic benefits, stability and durability. The school is a place for teaching and educating people. Its design should be economical, safe and practical, and should not be extravagant, grandiose and flashy. The most important thing is that the equipment should be durable and have the installation and design of the main control cabinet.

Five, the principle of appearance safety:

The appearance safety of the school cafeteria

means the appearance is comfortable and beautiful. The vast majority of school canteens are open canteens, and the comfortable appearance of kitchen equipment is not only conducive to the physical and mental pleasure of teachers and students when eating, but also helps students understand the development and application of new technologies.