The layout design of the school canteen kitchen needs to conform to the processing flow of ingredients: storage, rough machining, non-staple food processing room, staple food processing room, cold dish room, rice selling room, dish washing and disinfection room, etc. The kitchen layout should be compact, reduce the operating distance, meet the requirements of equipment enjoyment or centralized garbage disposal, and have higher efficiency. It is also necessary to conform to the order of each type of work, so as to prevent the staff working processes from overlapping, and the personnel entrances and exits are set separately from the materials and garbage entrances and exits.

Second, the school canteen kitchen equipment settings

The kitchen equipment is placed according to the operation process, which can avoid cross-fighting and improve work efficiency. At the same time, we should pay attention to the characteristics of equipment, such as the environment where electrical equipment is placed should not be too wet or corrosive; Stoves should not be set at doors and windows to avoid fire being blown by the wind and causing danger; Pay attention to leakage when using gas equipment. Also, heating equipment and refrigeration equipment should be put together as far as possible to avoid energy waste. It is best to discharge the equipment that is easy to generate oil smoke and steam when heating together, which is convenient for centralized smoke exhaust and reduces energy consumption.

The kitchen needs to be equipped with enough pools and necessary fire-fighting facilities.

The operation method of the equipment is best to be simple and easy to learn, the users of the equipment should be trained, and it is best to have someone to look after them. The use of the equipment can be reasonably allocated without delaying the work process.

Third, the setting and placement of kitchen utensils in school canteens.

Kitchen utensils used in each post, such as utensils and knives, should be placed according to the chef's operating habits, and placed in a fixed order every day for easy access.

Kitchen utensils should be cleaned in time, the drain rack should be placed next to the pool, and the cooker rack should be set in the place where it is often used. It is best to hang it, which not only saves the space on the countertop, but also facilitates the natural drying of kitchen utensils and maintains hygiene.

Fourth, the school canteen kitchen floor and wall.

The most important safety and hygiene aspect of the kitchen also needs the cooperation between the ground and the wall. Floor, need to use non-slip tiles, anti-corrosion, easy to clean; The walls are covered with smooth white tiles or other elegant tiles to match the indoor light and facilitate cleaning. Usually, there are also fast food seats in the school canteen, and the supporting facilities are: supermarkets, fruit shops, beverage shops and so on. These supporting facilities are concentrated next to the restaurant, which is convenient for people to consume. Restaurant kitchens are usually not suitable for setting decorations because of oil smoke, electricity and fire. Designers can try their best to make the shape and placement of various devices look beautiful when designing.