Tableware washing room: equipped with at least three pools and thermal disinfection cabinets (Kunshan related departments stipulate that all large enterprise restaurants should use thermal disinfection. Practice has proved that steam disinfection is the best) and cleaning cabinets. The specific operation is carried out according to the procedures of scraping, washing, cleaning, disinfection and cleaning.
Roughing room: there are at least three cleaning pools and three working tables, which are respectively used for meat, poultry, aquatic products and vegetables, a covered dirt bucket, several vegetable storage racks, a six-door freezer and a meat grinder.
Cooking room: at least one large double-hole furnace (calculated by less than 500 people), preferably a high-power gas furnace without blower (the oil furnace is seriously polluted, the fuel cost is high, and the gas furnace with blower can't be used when the power is cut off, and the heat energy utilization rate is not high), two corresponding double-layer stations and one high-power exhaust.
Steaming area: one 24-grid double-door rice steamer (less than 500 people), one automatic rice washer and one workbench with sink.
Pastry room: at least one automatic constant-temperature electric oven, a special wooden workbench, several pools, a blender and a dough mixer (a small number of people can choose) should be equipped. The whole room should be well ventilated and equipped with ultraviolet external sterilization lamp. www.yazhixian.com
Vegetable preparation and beating room: there should be several warm tables for beating and pounding vegetables, preferably equipped with air-conditioning cooling facilities and ultraviolet disinfection lamps.
Warehouse: it should be relatively independent, with storage racks, several staple food storage tables, inspection scales, etc. At the same time, there should be rodent and insect prevention facilities, and the whole room should be well ventilated.
Dressing room and office: