norms and methods of kitchen design The kitchen is an important production place for hotels, restaurants and canteens. If the scheme design is ideal, it will not only improve the chef's production efficiency, but also provide a strong guarantee for the kitchen's hygiene and food quality. The design of the kitchen meets the following standards of relevant departments. 1. Health department: The ratio of kitchen to dining room is required to be 1: 1, with a minimum of 4: 6. Washing, cutting, storage and thermal processing equipment must use stainless steel panels, and raw and cooked products should be separated, and clean and unprocessed products should not cross. Ensure food hygiene. 2. Environmental protection department: It is required to install an oil separation device for sewage discharge, and the discharged flue gas must meet relevant testing standards, and the discharged outlet noise must meet relevant standards. 3. Fire Department: The fire protection rating of the kitchen is Grade II. 4. Gas company: A minimum distance of 31 cm should be reserved between stoves to contact the gas pipeline. 5. Owner: Requirements for kitchen functions, such as the orientation of cuisines (generally including home cooking, Cantonese cuisine, Sichuan cuisine, Hunan cuisine, Northeast cuisine, Huaiyang cuisine, Shanghai cuisine, Shandong cuisine, staff canteen, snack bar, stalls, etc., and the number of diners). Based on the above data, we take an internal canteen for 211 people as an example. The required equipment is designed in a list. Because general canteens have simple reception functions, we also consider them in the design. First of all, according to the function, we can make a workflow design. The workflow of the canteen follows the general rules: rough processing of dishes → fine processing (cutting and matching) → hot processing (frying, stewing, steaming, cooking, etc.) → dish preparation (preparing meals, or loading them into an insulated rice stand for sending meals) → collecting bowls (collecting leftover food) → washing dishes → disinfecting bowls and utensils → using. Special rooms for pastry and staple food, cold meat rooms and warehouses are listed separately. 1. Rough machining room: rough machining: including washing, peeling, deboning and cutting meat; Scrape scales, cut whiskers, break belly and wash fish and shrimp; Plucking, eviscerating and cleaning poultry; Hair, soaking, selection and washing of sea treasures; A processing place for picking and washing vegetables, etc. It is advisable to set up a workbench and a cleaning pool for meat, poultry and aquatic products separately, and send the raw materials after rough machining to the rough machining (cutting and matching) room to avoid backflow. The remaining wastes should be properly disposed of. Equipment selection, generally set at the entrance of the kitchen, the space accounts for about 11% of the kitchen. It can be placed here. Samsung pool: 1, used for cleaning vegetables. Double-star pool with drain board: 1, used for processing and cleaning meat and fish food. Simple workbench: 2, which is used to cooperate with the hands-on operation of vegetable and meat processing. Shelves: 2 for temporary storage of vegetables and meat. 2. Cutting and matching are generally placed in a function room with hot processing, collectively referred to as the main operation room, which is generally the center of the kitchen, with a solid wall on one side, which is convenient for the hoisting of the hood and the installation of various pipelines, and the space dimension accounts for 41-51% of the kitchen. Cut-and-match refers to the processing place where the roughly processed non-staple food is washed, cut, weighed and matched into semi-finished dishes according to the requirements of dishes, and hot processing refers to the hot processing place where the finely processed semi-finished dishes are fried, fried, cooked, fried, steamed, braised and boiled with seasoning. The equipment includes: two double-opening conditioning cabinets, two fresh-keeping tables for the chef to store miscellaneous items, four-door refrigerators for finishing, zero refrigerators for cutting and storing, zero refrigerators for cutting and storing, two simple tables for cutting and cooking and storing, and low-soup stoves and clay pots for changing hands. Shelves: 2 sets. Material storage and thermal processing include: cauldron stoves: 3 sets (dual-purpose and one standby), three-eye blast stoves for main course thermal processing: 1 sets, two-headed low-soup stoves for leading or receiving dishes: 1 sets, four-headed clay pot stoves for stewing soup: 1 sets (reception) multifunctional seafood steamer stoves: 1 sets. According to the above data, the total length of smoke exhaust hood should be 11 meters. The exhaust air volume is 11*2111. Luxury hood with air supply should be used to ensure convection. 3. Meal delivery room, where the finished products of main and non-staple foods are sorted, distributed and temporarily placed (including meal preparation). It is located between the kitchen and the dining room, and the space is about 11% of the kitchen. The equipment includes: 2 thermal insulation rice vending tables, 1 hot dishes distribution tables, 2 cold dishes distribution tables, 1 cupboards for changing hands after the rice vending tables and storing staple foods, 1 water heaters for tableware storage, 1 ice makers, 1 (optional) double-star pools, 4 bowls for washing hands of tableware or employees, and collecting bowls. The equipment includes 1 mobile leftover food trucks, 1 leftover food bowl trucks, 6 bowls, and a dishwashing room, which are mainly used for cleaning tableware, including disinfection and storage. The location should be higher than that between the dining room and the kitchen, and the space is about 11% of the kitchen. The equipment includes: 1 leftover food tables, and the leftover food is recycled twice. Samsung pool: 2 sets, tableware washing (one washing, two washing and three disinfection are required by the health department) workbench: 2 sets, dishwasher after tableware washing: 1 sets (conditional addition) dishwashing table: 1 sets, which can be used in conjunction with the dishwasher. If used, one workbench can be removed. Dirty dish table: 1, for use with dishwasher; high-pressure shower: 1, for use with dishwasher; exhaust hood: 1 m; disinfection cabinet: 2, cupboard for tableware disinfection: 2, shelf for tableware storage: 7, pastry room (staple food room) refers to steaming, boiling, baking and miscellaneous grains of rice, flour, beans. 1 dough kneading machines, 1 electric baking pans for dough kneading, 1 electric baking ovens for pancakes, 2 steamed rice carts for baking pastry, 2 m 8 exhaust hoods for steamed rice and steamed bread, and cold meat room (cold dish room); Cold meat mixing place refers to the processing place where raw cold and cooked food are cut into pieces, weighed and mixed into cold dishes according to different requirements. The location should be close to the rice delivery room, and the space is about 11%. The equipment includes: single-star hand-washing pool: 1, ultraviolet mosquito killer for washing hands twice in the cold meat room: 1, four-door freezer for killing mosquitoes and flies: 1, Samsung pool for storing cold food materials: 1, and fresh-keeping workbench for washing knives and tableware: 1. 9. staple food warehouse: used for storing staple foods such as rice flour, and the equipment includes: rice flour rack: several 11, non-staple food warehouse: used for storing non-staple food seasonings, and the equipment includes: four shelves: several four-door refrigerators: several.