With the improvement of people's living standards, food culture has been paid more and more attention. As a place where people gather to eat, the kitchen engineering design of canteen is particularly important. This paper will introduce the related knowledge of canteen kitchen engineering design from two aspects: design points and matters needing attention.

Key points of design

1. Kitchen layout

The kitchen layout should be reasonable and save space as much as possible. In order to facilitate the operation, the kitchen should be divided into different areas, including preparation area, cooking area, cleaning area and so on. There should be a clear dividing line between different areas to avoid cross-infection. At the same time, the kitchen should be equipped with sufficient ventilation equipment and exhaust equipment to keep the kitchen air circulating and prevent the accumulation of lampblack.

2. Equipment procurement

The choice of kitchen equipment should be based on the scale and use of the canteen. Generally speaking, kitchen equipment includes stoves, steamers, ovens, fryers, rice cookers and so on. When purchasing equipment, factors such as power, efficiency, safety and maintenance cost should be considered.

3. Pipeline design

The pipeline design of the kitchen should meet the hygiene standards to avoid cross-infection of sewage and dirt. At the same time, the pipeline layout should be reasonable to facilitate cleaning and maintenance.

4. Hygienic standards

Hygienic standard of canteen kitchen is very important, which should comply with relevant national laws, regulations and hygiene standards. Kitchen equipment, utensils and tableware should be cleaned and disinfected frequently to ensure food safety.

Matters needing attention

1. Smoking is forbidden in the kitchen.

Smoke and hot air in the kitchen can easily cause fires, so smoking is strictly prohibited in the kitchen. At the same time, do not store flammable items in the kitchen to avoid fire.

The kitchen should be kept dry.

The humidity in the kitchen is high, which is easy to breed bacteria and mold. The kitchen should be kept dry. During the operation, the water stains in the kitchen should be cleaned in time to keep the ground dry.

The kitchen should be kept clean and tidy.

The kitchen should be kept clean and tidy, and sundries should not be piled up. At the same time, kitchen equipment and utensils should be cleaned and disinfected frequently to ensure food safety.

4. The kitchen should be equipped with fire fighting equipment.

The kitchen should be equipped with fire fighting equipment to deal with sudden fire. Fire fighting equipment should be inspected and maintained regularly to ensure its normal use.