Kindergarten kitchen area regulations，The area of the food handling area in the kindergarten canteen is strictly regulated (the food handling area refers to the initial processing, cutting and cooking area).，180 diners (including faculty)，The food handling area must be greater than or equal to 43㎡，The area of the catering room must be greater than or equal to 15㎡，Dining capacity: 270 people (including faculty)，The food handling area must be greater than or equal to 52㎡，The area of the catering room must be greater than or equal to 15㎡，Dining capacity 360 people (including faculty)，Food handling area should be greater than or equal to 60㎡，The area of the catering room must be greater than or equal to 15㎡。Under the premise of ensuring the total area, the area of warehouses, changing rooms, tableware cleaning and disinfection, cleaning and conservation places is configured according to demand。      Kitchen design and equipment layout requirements: the functional areas of the kindergarten kitchen must be clearly divided，According to the kitchen processing method and product category, the kitchen should be divided into: primary processing (all semi-finished products may not be set)，Cutting and cooking, pastry making, tableware cleaning and disinfection, meal preparation, storage, changing room and cleaning tools storage places，Catering for more than 300 people，Each area should be separated independently，The preparation room should be reserved，No other functions and operations。Equipment according to the operation management has the following categories: 1, the main operation area equipment are: two eyes big cooker, two main and one pay stir-fry stove, seasoning platform, one-eye dwarf stove, electric soup porridge bucket, electric two-door rice steamer。2, roughing area equipment: large single star pool, three star pool, drain table, double workbench, four shelves。3, the equipment of the cutting area is: large single star pool, double star pool, drain table, double workbench, cutter, six door freezer。4, water disinfection area equipment: water boiler with support, disinfection cabinet double door, double workbench, towel disinfection cabinet。5, the food preparation area equipment: double star pool, four door cupboard, single through workbench, microwave oven, double workbench, single oven。6, staple food storage equipment: rice noodle rack, flat cart, non-staple food storage, four layers of shelves, four layers of plate rack。7. The smoke exhaust system equipment includes: stainless steel smoke hood, stainless steel smoke hood, stainless steel smoke collection pipe, stainless steel outer smoke pipe, stainless steel elbow, stainless steel size head, smoke exhaust hood, oil fume purifier, hood start protection period, hood, purifier base, etc。 

Check the outside of the dishwasher: 1, wipe the dishwasher dispenser is normal use。2, check the use of liquid medicine, pay attention to replacement。3. Check the data recorded on the dishwasher control panel。Although the canteen commercial dishwasher has good cleaning effect and fast cleaning speed, only the machine in good condition can ensure the cleaning effect and cleaning speed。Daily work to do the maintenance of the dishwasher。Maintain the inside of the dishwasher: 1, periodic water change to ensure good cleaning effect 2, be sure to treat the internal scale。Scale damage to the dishwasher parts will also affect the cleaning effect, so in order to maintain a good cleaning effect and improve the service life of the dishwasher, it is necessary to do a good job of scaling maintenance。3. The dishwasher may have garbage left behind when cleaning dishes after working。If not cleaned in time, the dishwasher nozzle is blocked will directly affect the cleaning effect of tableware;Foreign body obstruction in the washing arm will cause damage to the washing arm, resulting in increased maintenance costs。

In order to extend the service life of the equipment and ensure the safety of the equipment and personal safety, special development: steam equipment (including gas steam, electric steam) 1, in order to ensure safety, must be dedicated, without approval of others may not use。All users must understand the performance of the equipment, rated air pressure and operating procedures。The responsible person should do a good job of equipment maintenance, scrub frequently, keep the equipment clean and food hygiene。。When problems are found in the work, the intake valve should be closed first, and then the high pressure valve should be opened, and then the maintenance should be carried out after the air is discharged。Fill food or articles, not more than the specified amount, to prevent air blockage accidents。1, in order to ensure the use and safety of equipment, all kinds of equipment should be assigned to special use, the use of equipment personnel, are not allowed to wear gloves to operate the machine, lesbian must be long hair into the work cap, do not wear accessories to work。Do not reach into the machine until it has stopped。Before starting the machine, dry your hands and then press the switch.Avoid electric shock accident。When using the machine should be checked first, not overload operation, so as not to damage the machine and equipment。After the work is finished, clean it in time and cover the dust cover to avoid rust and pollution of the equipment。When leaving the post, the tool should be put back in place, cut off the power before leaving。Cold storage equipment (freezer, refrigerator, etc.) 1, by the custodian or assigned to use, management and maintenance。Check and clean frequently to keep the equipment clean and prevent rust。Clean the refrigerator once a month to prevent odors。Reasonable use of equipment, so that regular storage, access, not arbitrarily switched。

1, washing equipment, washing equipment includes hot and cold water supply equipment, sewage equipment, sink equipment, dirty clothes trough equipment, etc., and the garbage generated by the general kitchen should be placed in a specific sanitary bucket。Some hotels are also specially equipped with disinfection equipment, whether it is school cafeteria or off-campus dining, disinfection equipment is indispensable, it is a barrier for us to resist germs;2, cooking equipment, cooking equipment mainly includes cooking stoves, stoves and cooking is needed to use the tool box utensils。Cooking stove main treasure electric rice stove, induction cooker, microwave oven, oven, etc.3, storage equipment, storage equipment is divided into refrigerated storage and non-refrigerated storage;Refrigerated storage equipment includes refrigerators and freezers for the preservation of raw materials, freezers are often used, with 4 doors and 6 doors being more common。If the demand is greater, you need to use the cold storage, cold storage refrigeration effect is better, long storage time, good quality, inhibit mold, extend shelf life;There is refrigeration equipment, correspondingly, there is high temperature equipment, in order to maintain the temperature of food, thermal insulation selling table, thermal insulation bucket is also essential。Non-refrigerated storage equipment treasure floor cabinets, hanging cabinets, etc.;4, cooking machinery，The main use here is some small mechanical equipment，The more commonly used products are microtome，agitator，Dough mixer，Dough press，Soy milk machine and other products，There are many brands of these machines，How many features there are，Different prices，It is generally equipped according to the grade needs of the canteen。Including the preparation equipment, the preparation equipment is the general cooking table and the arrangement of ingredients, sauces or tools used in cutting vegetables utensils。

    Kitchen equipment maintenance is the repair work performed on all equipment in the kitchen in the event of a problem。 It can be divided into the maintenance of household kitchen equipment and the maintenance of commercial kitchen equipment。 These repair services are technical in nature and most require specialists。 Below, I will explain the two categories of household and commercial kitchen equipment products。      The maintenance of household kitchen equipment mainly includes gas equipment, induction cooker, range hood, cabinet, exhaust pipe, pool, soybean milk machine, juicer, rice cooker and other equipment maintenance。 As a home use, gas equipment is mainly the maintenance of gas stoves, most of which are purchased from the market, and there are many brands。 These products are mainly for repair of the furnace core。 If there is a problem, cut off the air source first。 If there is a manual, please follow the instructions above to replace it, otherwise you must call a professional to repair it。       Induction cooker equipment after the problem, must first cut off the power, call professional after-sales maintenance personnel, do not take apart their own maintenance。 The overall maintenance principle is that in the case of their own do not understand, can not disassemble, make it happen and cause unnecessary losses。 Do not disassemble the equipment that has not passed the warranty period, regardless of whether you understand it or not, you can find after-sales service personnel in time。 The maintenance of commercial kitchen equipment is complex, mainly because it involves a wide variety of products and there are many disadvantages when it comes to maintenance。 涉及产品包括灶具灶具系列； 工作台，泳池等调节设备系列； 面团机，切片机等烹饪机械系列； 烟灶，油烟净化器和其他排气系统； 冰柜，消毒柜，热水器等制冷保温系列。 Commercial kitchen equipment usually has a total kitchen equipment engineering。 Therefore, it is necessary to consider the overall safety, coordination and aesthetics of maintenance。 Therefore, such repairs must be carried out by professionals。 These products are usually suitable for the catering industry, in order not to affect the normal business during the day, night construction is required。 When there is a problem, it is necessary to find the after-sales personnel in time to explain the problem and the construction time。        Calculation of kitchen equipment maintenance costs。 One is a specialized kitchen equipment repair company that is responsible for these tasks 24 hours a day。 Costs include parts, labor, transportation and profit。 Costs vary widely by region。 The other is the manufacturer of these devices, and there are special after-sales service personnel。 这样的维护成本比以前低，并且在保修期内免费维护； 保修期过后，只收取零件，人工，运输等费用，零件和部件的价格也很低。 Therefore, the latter should be preferred during maintenance。      In addition to the limitations of service life, the maintenance of kitchen equipment is mainly caused by people's improper operation or lack of maintenance。 Usually after use, it is necessary to clean the garbage in time to keep it dry and clean。 For stainless steel products, please avoid contact with strong acids and alkali substances。 For some mechanical equipment, in addition to cleaning, please cut off the power when not in use。 The smoke exhaust system should be cleaned regularly and the oil mesh should be replaced。 As long as we pay attention to its maintenance, the maintenance frequency of kitchen equipment will be greatly reduced。

When brown rust spots (spots) appear on the surface of the purchased stainless steel kitchen equipment, the customer is surprised: "Stainless steel is not rusty, rust is not stainless steel, there may be a problem with the steel."。In fact, this is a one-sided wrong view of the lack of understanding of stainless steel。Stainless steel under certain conditions will also rust stainless steel has the ability to resist atmospheric oxidation - that is, rust, but also has the ability to corrosion in the medium containing acid, alkali, salt - that is, corrosion resistance。However, the size of its corrosion resistance is changed with the chemical composition of the steel itself, the mixing state, the use conditions and the type of environmental media。Such as 304 steel pipe, in a dry and clean atmosphere, has absolutely excellent corrosion resistance, but it is moved to the seaside area, in the sea fog containing a lot of salt, it will soon rust;The 316 steel pipe performed well。Therefore, not any kind of stainless steel, in any environment can resist corrosion, does not rust。The general reasons for the rust of stainless steel kitchenware are as follows: stainless steel relies on an extremely thin and solid stable chromium-rich oxide film (protective film) formed on its surface to prevent the continued infiltration of oxygen atoms and continue to oxidize, and obtain the ability to resist corrosion。Once for some reason, this film is constantly destroyed, the oxygen atoms in the air or liquid will continue to penetrate or the iron atoms in the metal will continue to be resolved out, forming loose iron oxide, and the metal surface will be constantly corroded。There are many forms of damage to this surface film, which are commonly seen in daily life as follows: 1, stainless steel surface adhesion containing acid, alkali, salt substances (such as alkaline water and lime water splashing on the decoration wall), causing local corrosion。2, stainless steel surface deposit containing other metal elements of dust or exotic metal particles of the attachment, in the humid air, the attachment and stainless steel condensate between the two into a microbattery, triggered an electrochemical reaction, the protective film is damaged, called electrochemical corrosion。3, in the polluted air (such as containing a large number of sulfide, carbon oxide, nitrogen oxide atmosphere), in the case of condensate, the formation of sulfuric acid, nitric acid, acetic acid liquid point, causing chemical corrosion。4, stainless steel surface adhesion organic juice (such as melons and vegetables, noodle soup, sputum, etc.), in the case of water oxygen, constitute organic acid, long-term organic acid corrosion on the metal surface。

   With the improvement of consumers' attention to drinking water quality, water purifiers are becoming more and more popular as a green and healthy consumer product。A few days ago, the Shanghai Municipal Consumption Commission announced the results of the comparison test of water purifiers, many water purifiers have excessive amounts of heavy metal precipitation, poor water purification effect and other problems。    It was found that the precipitation of heavy metals in two samples, including "Lisheng" and "Jiuyang", exceeded the limit value。Water purifier is the secondary processing of tap water, if the quality of the parts and materials in contact with water is poor, it may bring secondary pollution, affecting the water quality safety and health of the water purifier。The oxygen consumption increment of 4 samples including "Unilever" exceeded the limit value。Oxygen consumption is associated with organic pollutants in water, and high oxygen consumption may increase microbial risk in drinking water。In addition, the removal rate of chlorine-containing disinfectant in Chigo samples was poor。The removal rate of volatile phenol was low in 3 samples such as "Rongsheng"。     So, how to buy a good water purifier for your heart？Chongqing kitchen equipment company to introduce you: First, do not blindly believe in publicity and promotion, to buy goods with health license number。After installing the water purifier, the merchant will use the TDS pen to test the TDS value of the water quality。However, the TDS value is the total amount of conductive substances in the water, and can not reflect the quality of the water quality。     Second, to choose different kinds of water purifiers rationally。Reverse osmosis water purifier compared with the general water purifier, more effective filtration of heavy metals and organic matter, and the filtered water can be directly drunk, but in the purification process will also remove minerals, in the later use and maintenance, there is still a low utilization rate of tap water, the cost of replacing the filter element is higher。It is recommended that consumers make choices according to their own consumption ability and consumption habits。    Third, consumers should be fully cleaned before use。The water purifier will breed bacteria when it is idle, and when it is used again after 2-3 days of idle, it should be washed for 3-5 minutes until the water storage in the water purifier is exhausted。In daily use, pay attention to the service life of each filter element of the water purifier, and replace the filter element within the specified time。Under normal circumstances, the recommended replacement cycle of PP cotton filter is 4-6 months;The pre-activated carbon filter is 8-12 months;After the activated carbon filter is 12-18 months;Ultrafiltration membrane filter element is 18-24 months;The reverse osmosis filter is 18-24 months。

Hotel catering management and cooking which important issues have the following three points of view: One point of view: What we lack is not management talent，It's senior, creative, technical people，With good scientific and technological achievements can produce a business，Many managers，But when the technology dries up or can't keep up with The Times，The business closes.，Managers are laid off.Technology is the core，Is the basis of...，Management is only the superstructure。Another view is that there is no good management，Even the most advanced technology produces garbage!Good management can provide the soil for technology to blossom and bear fruit!For modern catering enterprises，More important is the market，Do a good job in the market，Sell well，Then a high level of management must be introduced first，Because if you can manage people and people's mentality well，Good management begets good technology，Then it will be a new birth for the enterprise，But also in the same industry，Enterprises of the same size run first。So management is the most important thing。A comprehensive view of kitchen equipment: When an enterprise is in the early stage of entrepreneurship，Technology is more important than management，But as the company continues to grow，Management becomes more and more important，And better than technology.，Because as companies get bigger, all kinds of problems arise，There is no use without good management techniques，Technology is ultimately what people do，The cohesion of the technical staff is fragmented，It doesn't reflect the power of technology，Technology is for management。Management and technology No matter who leaves the company will not survive。Technology is the premise of enterprise survival, and management is the guarantee of enterprise survival。Both are important, and after technology rises to a certain stage, only management can improve technology。

1, Chongqing kitchen equipment products energy-saving and environmental protection research and development awareness from the catering industry development speed;From the enterprise's own situation，There are not many kitchen equipment companies with large production scale, technology and development investment，Basically stay in the imitation stage，The ability of self-development is weak，Research funding accounts for only 1% of sales，And more than 10% in foreign countries。2, the main problem of the delayed development of western kitchen equipment in China is the scattered situation of product structure, from the perspective of product structure, the product variety is single, far from meeting market demand。3, lack of professional and technical personnel，Due to the domestic market share of western food equipment is not high，Low final profit，It is difficult to attract good technical talent，As a result, the talent pool is uneven，Because there is no technical reserve，The introduction of technology, digestion and absorption work is weak, independent product development and innovation ability is weak，Even the ability to digest and absorb similar foreign products is very weak，Resulting in many years of product system。4, Chongqing kitchen equipment product quality gap in product performance stability and reliability is poor，The appearance is not beautiful，Rough surface，Many devices have poor quality, short life and low reliability，The quality of the whole product is affected;5. In general，In addition to the product price advantage，Domestic kitchenware equipment in product development, performance, quality, reliability, service and other aspects of the competition are at a disadvantage。

According to the statistics visited by the reporter, more than 70% of kitchen equipment enterprises are highly concerned about e-commerce, more than 50% of manufacturing enterprises are planning and implementing, about 20% have been deeply involved, and only a few percent of enterprises have achieved good economic benefits。It can be seen that although the industry e-commerce is hot, it is not easy to really develop。What's the problem？After a visit and investigation, it was found that because the product is a large weight, the logistics and transportation cost is high, and the after-sales protection of the product is relatively difficult, resulting in a hot kitchen equipment e-commerce market in Chongqing, but it is difficult to carry out。　　With the popularity of e-commerce today, online shopping has become one of the main choices for people to consume。Low price is a highlight of online shopping, online sales because there is no traditional marketing model of layers of exploitation, low sales cost, the price of natural relative decline a lot。　　The more important point is that online shopping is more convenient, breaking the limitation of time and space, 24-hour shopping mode and the shopping environment of China Unicom enable consumers to buy their favorite items anytime and anywhere。At the same time, online shopping also greatly saves the time of consumers, as long as you open the web page gently to consume quickly, the speed of browsing the web is much faster than the speed of shopping。Moreover, consumers can shop at home, eliminating the trouble of travel and saving travel time。　　Because of the advantages of online shopping, consumers are becoming more and more enthusiastic about online shopping, and businesses in all walks of life keep up with the pace and test the water of online marketing。The e-commerce model of the furniture industry has been open for some time, but the actual network sales profits are far from expectations, and logistics is one of the major hindrance factors。The kitchen equipment industry to take the road of e-commerce, the key is also in logistics。　　As we all know, the more difficult problem of network sales is logistics, and the logistics link has undoubtedly become the throat of the entire network sales channel。As a large item, electricity suppliers have exceptionally high requirements for logistics, and ordinary express cannot provide transportation services。Although the logistics market can meet the requirements of transportation, there are more large objects transport vehicles, but due to non-standard management, the transportation of large items has a long-term "lack of system", "chaotic management", "high charges" and "difficult access", which greatly restricts the healthy growth of the industry and also affects the robust development of kitchen equipment e-commerce。　　Kitchen equipment e-commerce in logistics and transportation there is still a problem of door-to-door delivery, general small items choose express transportation, door-to-door delivery is undoubtedly, but can be delivered to the door？Transportation is mainly self-picking, and when the equipment reaches the city where the consumer is located, consumers often need to go to the logistics market or the designated place for logistics extraction。This leaves consumers with another problem - how to bring the device home, from which there will be a certain transportation cost。Consumers are likely to use the money saved by online shopping for logistics, so the advantages of online shopping are greatly reduced。　　If the logistics defects cannot be eradicated, the e-commerce model of the kitchen equipment industry can only be strangled in the cradle。The time for the industry to enter the electricity supplier is still shallow, but the problems exposed during the process are extremely deadly, and the logistics problems need to be solved by the electricity supplier。

With the rapid growth of our economic level。It has a great driving effect on the development of related industries, including kitchenware industry。At the same time, the vast rural market to be developed, coupled with the needs of rural residents to replace, the demand for kitchenware will maintain a steady growth momentum。　　At this stage, the competition in the kitchen equipment market in Chongqing has been a white-hot development trend, in the face of an increasingly fierce market, small and medium-sized enterprises can be said to be under particular pressure。For small and medium-sized enterprises, how to survive in such fierce market competition and maintain the trend of striving for the top is relatively rare. First of all, the dealer channels of small and medium-sized enterprises are not mature, and they need to support each other with dealers on the way to growth。　　Dealers are the only pillar for the survival and development of enterprise products in the market, enterprises choose dealers, to know that good may not be appropriate, and the appropriate channel partners, is the most important。Due to the lack of economic ability of smes, they can not take the initiative in the overall promotion or negotiating chips with channel dealers, so it is particularly important for smes to choose the right dealers and cooperate with them。Large and strong dealers are bound to have high requirements, and because such dealers often cooperate with big brand companies, they are often arrogant, and small businesses in general are often difficult to control them。　　To strengthen the management of dealers choose such dealers to join, you can allow dealers to operate the entire market in accordance with the development strategy of the enterprise, and will also promote the stable development of the entire channel network。However, such dealers also have weaknesses, that is, the financial strength and the ability to operate the market are limited, enterprises must remain highly vigilant, build a strong marketing management team, and timely guide and cooperate with dealers' deviations。Only in this way can small and medium-sized enterprises and distributors grow together。　　Cultivate loyal partners When enterprises choose dealers to cooperate with, those who have just started to do the market, economic strength and market operation ability than the general dealers are more nurturing。Because of these factors，Such dealers are in great need of corporate support，At the same time, this kind of dealer has a relatively high loyalty to the cooperation enterprise，而且，They don't want anything like the big dealers do，If the sales policy of the enterprise is perfect，Give them a picture of the future of the business，Basically attracts them，Small and medium-sized enterprises can also be managed more easily。　　The whole industry is in the stage of reshuffling。However, most enterprises are small in scale, and the market competition will be more fierce in the future。Be in a difficult situation。The rich profits have made some large home appliance enterprises also begin to seize the beach kitchen and bathroom market, so that the competition has rapidly upgraded across the country。In particular, many multinational companies with technology, brand, marketing advantages to come back, so that domestic kitchenware competition more intense。The housing demand of urban residents has undergone significant changes with the rapid and steady growth of China's national economy。It has greatly promoted the development of related industries, including kitchenware industry。At the same time, the vast rural market to be developed, coupled with the needs of rural residents to replace, the demand for kitchenware will maintain a steady growth momentum。

With the continuous development of the commercial kitchen equipment market in Chongqing, the competition will only become more and more fierce。At this stage, because the market of commercial kitchen equipment has not yet been fully quality-oriented, "homogenized" products still have a market, but with the development and maturity of market enterprises, enterprises that blindly rely on "homogenized" products will eventually be eliminated。Lack of innovation into commercial kitchen equipment enterprises "homogenization" the main reason, the degree of innovation is low, can not keep up with the speed of market development。If you want to develop more long-term, only adhere to innovation and improve quality。The classification of kitchen equipment in Chongqing is more complex, Chinese kitchen equipment, machinery, electrical appliances and cooking tools and utensils are very many, and the varieties and models of foreign catering equipment and utensils are also very complex and difficult to enumerate。Commercial kitchen equipment classification lines are not easy to define, there is also a device with two functions at the same time。For example, the fresh-keeping operating system can be used as conditioning equipment, can also be used as refrigeration equipment, and can also be divided into kitchen electrical equipment。So how to choose the right commercial kitchen equipment？What are the requirements?？Together with Chongqing Shengyuan kitchen Equipment Co., Ltd. to learn more about!First, safety and health must be ensured that commercial kitchen equipment should be considered in terms of safety, must ensure the safety of the operator in the process of use, and have maintenance devices to prevent various accidents, such as automatic power failure, automatic shutdown, automatic alarm and ground wire。In terms of hygiene, kitchen machinery should be made of safe and healthy materials, the inner wall should be made of stainless steel plate, and it is strictly prohibited to use galvanized sheet or paint on the inner wall of the equipment。Second, good energy saving effect low energy consumption Due to the relevant policies on emissions and other regulation efforts, energy saving safety has become a mainstream, good energy saving commercial kitchen equipment, high thermal efficiency, high power utilization rate, making energy consumption low。In the use of modern restaurant equipment, the use of computer control operating system is imperative, so in the purchase of kitchen equipment, should fully consider whether there is a computer control interface, in order to avoid future equipment operation problems。In summary, the selection of kitchen equipment in the kitchen project can be said to be a very important link, customers should pay attention to the selection of good performance, cost-effective kitchen equipment, improve the operation skills of the staff, promote the efficiency of the kitchen task, so as to improve the user experience, greatly increase the turnover。