The first principle of school canteens is hygiene 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 model and the regulations of the relevant state departments divide the functional areas of the kitchen, and all links from feeding and storage, classified placement, cleaning and processing, cutting and blending, cooking and frying, dining to cleaning and disinfection are correctly arranged in the order of "taking-washing-cutting-burning", and at the same time, the intersection of hot and cold food is avoided; Non-slip floor tiles should be used on the ground, paying special attention to small joints to reduce the accumulation of dirt; Drains need to be designed between various areas of the kitchen to facilitate the cleaning of the whole kitchen.

School kitchen

The setting of the area should meet the use requirements and meet the health and safety requirements. We should also pay attention to the economical and practical configuration of kitchen equipment and other kitchen utensils to ensure the quality of the equipment, and consider the requirements of sanitary management, safety and beauty of the equipment. It is best 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 and security:

Order safety is divided into installation safety and kitchen equipment selection safety. Installation safety requires designers to combine accurate measurement data 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 protective measures. Installing fire dampers in the pipeline can effectively prevent fire hazards caused by excessive fire in the furnace. Secondly, it is to ensure that the hardware (hinges, handles, guide rails) of concealed kitchen equipment are firmly installed, and the wall-mounted kitchen is firmly installed; The third point is to consider the most basic characteristics of kitchen equipment-environmental adaptability: the safety product selection of kitchen equipment requires products to be wear-resistant, acid and alkali-resistant, fireproof, antibacterial, anticorrosive and antistatic.

School kitchen

Third, the principle of rate safety:

Exchange rate security means exchange rate efficiency. School life is characterized by dense and compact meals. The service provided by the school canteen for teachers and students should be strictly based on the schedule of teachers and students, and the premise is that the kitchen equipment layout is safe, clean and standardized. The principle of timeliness should be considered in the rational 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, durability and durability. A school is a place for teaching and educating people. Its design should be economical, safe and practical, and should not be extravagant and flashy. The most important thing is that the equipment should be durable and the main control cabinet should be installed and designed.

Five, appearance safety principle:

School restaurant

Appearance safety refers to comfortable and beautiful appearance. The vast majority of school canteens are open canteens. 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.