Canteen kitchen equipment engineering is a project involving the design, manufacture, installation, maintenance and collaboration with other related parties of canteen kitchen equipment。Therefore, the supporting equipment corresponding to the kitchen project should be purchased in the preparatory stage of the kitchen project, adhering to the corresponding civil and hydropower projects, and the kitchen miscellaneous supplies purchased after the completion of the kitchen。       Canteen kitchen project - Equipment configuration includes:Flour truck, wood noodle, awake box, flour press machine, noodle mixer, stuffing machine, dumpling machine, steaming box, oven, electric baking pan, etc., vegetable washing machine, vegetable cutter, slicer, stir-fry stove, big pot stove, noodle cooker, steaming stove, pot boy stove, low soup stove, potato peeling machine, meat grinder, bone sawing machine, soybean milk machine, oil mesh smoke hood, oil fume purifier, smoke exhaust fan, soft connection, fire valve, etc.Refrigerator, cold storage, water purifier, water boiler, conditioning cabinet, shelf, workbench, pool, washing faucet, dish cabinet, dishwasher, disinfection cabinet, UV disinfection lamp, fly lamp, etc。       Canteen kitchen engineering - civil construction is the related construction of the partition wall, hole, floor and ditch in the kitchen, such as the holes required for the installation of ditches, grease traps, sewage lifting equipment and smoke exhaust pipes, etc., the relevant specifications and location should be arranged according to the kitchen design。       Canteen kitchen project - hydropower refers to the kitchen water and electricity facilities such as lights and water pipes, faucet installation。Usually includes cables, distribution boxes, air conditioners, lamps, pipelines, valves and other equipment。Canteen kitchen engineering - Kitchen miscellaneous refers to other kitchen supplies other than kitchen equipment, such as electronic scales, spoons, forks, floor scales, microwave ovens, knives, utensils small equipment or tableware and so on。

       When it comes to catering kitchen equipment how to choose higher prices, this is also the most worried issue for many investors, because there are more types of kitchen equipment, the quality is different, and the price gap between them is also very large. Today, Xiaobian will simply share with you how to choose catering kitchen equipment。           The first thing we need to understand is this，Kitchen equipment is used more frequently，High frequency devices are often used，Great loss，The problem will slowly appear，So when we were putting together the kitchen equipment，These devices must be of good quality，For example, some gas stoves，If something goes wrong，Manufacturers also have no way to timely door-to-door maintenance，It will seriously affect the sales of the store，Therefore, when choosing cookware products, we must choose good quality，serviceable，Reduce equipment failure rate。       Secondly, there are some food processing types, such as flour milling machines, flour presses, meat mincers, vegetable cutters and other mechanical equipment, to choose some brands, which can also ensure the quality of the products, and then the extraction facilities, when choosing these products, we must ensure that they can meet the requirements of local environmental protection。       Secondly, the air volume matching should be reasonable, not too large, not too small, a good kitchen environment can directly affect the quality of the chef's production。       Finally, some white steel products, because these products belong to the supporting class, can reduce the cost of input, according to their own long-term specifications, to choose different quality and quality of white steel products。

1, every day before the market close to inform the security department to do pre-closing fire safety inspection。2. Responsible for managing the dangerous goods warehouse according to the hotel's safety management regulations。3. If no responsible accident occurs within one year, the hotel will give awards according to the actual situation。4, the operator should close all the gas and fuel valves in time, cut off the gas source, fire source before leaving。5. If the chef is the person responsible for fire safety in this department, the person responsible for fire prevention in this department shall be responsible for any accident。6. The walls next to the kitchen stove, the lampblack hood and other easily polluted places should be cleaned every day, and the lampblack pipe should be cleaned at least once every six months。7, the kitchen should be equipped with fire blanket, used to put out all kinds of oil pan fire。In addition, the kitchen should also be equipped with a certain amount of ABC dry powder fire extinguisher facilities, and should be placed in the obvious place for emergency needs。8. The gas and fuel pipelines and valves in the kitchen must be checked regularly to prevent leaks。If gas and oil leakage is found, first of all, the valve should be closed, timely ventilation, and it is strictly prohibited to use any open flame and start the power switch。9, all kinds of cookware used in the kitchen, should be selected by the national quality inspection department 7 qualified products, do not covet cheap and choose unqualified appliances。At the same time, these appliances should also be operated in strict accordance with regulations to prevent accidents。10, when frying food, the oil in the pan should not exceed two-thirds of the oil pan, and pay attention to prevent water droplets and debris falling into the oil pan, resulting in oil overflow and fire。At the same time, the oil pan should be heated with warm fire to prevent the fire from being too fierce and the oil temperature from being too high。11, the gas cylinder in the kitchen should be centralized management, and there should be enough spacing from the high temperature surface such as the lamp or the open flame to prevent the high temperature baking of the gas cylinder, causing flammable gas leakage and causing a fire。The stove in the kitchen should be installed on the non-combustible material, and there is enough spacing with the flammable material to prevent the burning of the flammable material。12. Strictly abide by the fire safety management rules of Live Fat Hotel。Kitchen staff should follow the operating procedures to operate the stove and other equipment。If fire, disability and other safety accidents occur in the department, oral warning, written warning, final warning, dismissal according to the seriousness of the circumstances, in the event of a vicious accident, the accident parties and relevant responsible persons, the hotel reserves the right to pursue criminal responsibility。13, the electrical facilities in the kitchen should be laid in strict accordance with the national technical specifications, and the phenomenon of replacing copper with aluminum is strictly prohibited。Kitchen electrical wiring should be laid with insulated wire through hard PVC plastic pipe or steel pipe for open and dark laying, pipe mouth and between pipes, pipes and other accessories, should take appropriate fire prevention measures, or use porcelain bottle open wire laying and lead wire, plastic sheathed line open。The electrical switches, sockets and other electrical equipment used in the kitchen should be closed to prevent water from infiltrating from the outside, and should be installed away from the gas and liquefied gas stove, so as to avoid the spark caused by the leakage of gas and liquefied gas combustion when opened。The various mechanical equipment running in the kitchen shall not be overloaded with electricity, and should always pay attention to prevent electrical equipment and lines from being damp during use。

Now more and more people, put their eyes into the kitchen design and decoration, kitchen design and decoration is more important is the purchase of kitchen equipment, then in the kitchen equipment purchase we should pay attention to what that?The following is a guide to the selection of kitchen equipment。Kitchen equipment is generally divided into: 1, conditioning equipment: mainly conditioning countertops, finishing, cutting vegetables, ingredients, modulation tools and utensils。      2, cooking equipment: mainly include stoves, cookware and cooking related tools and utensils。With the process of kitchen revolution, rice cookers, high-frequency electromagnetic cooktops, microwave ovens, microwave ovens, etc., have also begun to enter the family in large numbers。      3, washing equipment: including hot and cold water supply system, drainage equipment, washing basin, washing cabinet, etc., after washing in the kitchen operation of the garbage, should be set up garbage bins or sanitary buckets, etc., modern family kitchens should also be equipped with disinfection cabinets, food waste crusher and other equipment。      4, storage equipment: it is divided into food storage and utensils storage two parts。Food storage is divided into cold storage and non-cold storage, cold storage is through the kitchen refrigerator, freezer and other equipment to achieve。Storage equipment refers to various bottom cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc。The purchase principle of kitchen equipment has the following points: 1, the principle of beauty kitchen equipment not only requires shape, color pleasing to the eye, but also durable, so it requires easier anti-pollution, good cleaning performance。      2, the principle of fire prevention kitchen equipment surface should have fire prevention ability, regular kitchen equipment manufacturers to produce kitchen equipment surface layer materials are all made of non-combustible, flame retardant materials。      3, the principle of hygiene kitchen equipment should have the ability to resist pollution, especially to prevent cockroaches, mice, ants and other contaminated food function, in order to ensure the internal quality of the entire kitchen equipment。      4, the principle of convenience The operation in the kitchen should have a reasonable process, in the design of kitchen equipment, can be designed according to the correct process of the arrangement of various parts, is very important for the future use of convenience。Then the height of the stove, the position of the cabinet, etc., all directly affect the convenience of use, to choose in line with the principles of human engineering and kitchen operating procedures of the kitchen equipment。

Kitchen equipment and utensils management system 1, kitchen utensils to replace the old, and need to go through the relevant procedures。　　2, all kitchen utensils, tableware (including parts) are not allowed to take out without permission。　　3. All kitchen utensils and tableware should be handled gently to avoid man-made damage。　　4, for all kitchen equipment, maintenance measures, everyone abide by。　　5. All personal utensils in the kitchen shall be properly kept, used and maintained by me。　　6, all kitchen equipment, facilities, appliances to implement civilized operation, according to the standard operation and management。　　7, the kitchen shared appliances, put back to the prescribed position after use, may not be changed without authorization, while strengthening maintenance and normal use。　　8, all the special tools in the kitchen, such as carving, nozzle and other tools, by special storage, borrowing records, return to count and check the quality。　　9. Prepare for regular inspection and maintenance。If the equipment is damaged, it must be inspected by maintenance personnel. If it can be repaired, it should be repaired. If it cannot be repaired and needs to be replaced, it should be reported to the general manager for review and approval。　　10, kitchen utensils, the user has the responsibility for its maintenance, maintenance, due to non-compliance with the operating rules and kitchen discipline caused by equipment and tools damage, lost, according to the price compensation。

  1. Assign special personnel to clean and disinfect inside and outside the canteen every day to ensure that the canteen is clean and tidy。        2, seriously improve the environmental hygiene of the canteen, so as to hold a health certificate, strictly control the food purchase, and prohibit the purchase of spoiled food。        3. Canteen employees with cough, diarrhea, fever, vomiting and other diseases are not allowed to work, and can be returned to work after being cured。        4, the canteen staff should clean the work clothes every day, and the cooked food is not allowed to grab by hand。Utensils should be disinfected with each meal or disposable utensils should be used。        5. Obey the management of the school, cooperate with the supervisors, and control the profits within the prescribed scope。If the supervisor fails to meet the standard of living, 500 yuan will be deducted。        6, the food processing process should meet the health standards, the deterioration of food caused by poisoning, all economic responsibility by the party responsible, other responsibilities by the relevant departments adjudication。        7. Canteen employees must dress in uniform, and are not allowed to wear jewelry, keep long nails, smoke, etc., to ensure the personal hygiene of employees。One person will be deducted 50 yuan for each of the above violations。        8, food storage classification, on the shelf, timely treatment of spoiled or beyond the shelf life of food, it is strictly prohibited to sell spoiled, harmful and expired food (meat should have a quarantine certificate, other food should have a certificate of conformity, etc.)。        9, the canteen contractor should do a good job of unity, mutual help, mutual disclosure, use a unified menu for each meal every day, before each meal between the chef to discuss the menu (quality, quantity, technology), may not change at will。If there is a quarrel between the canteen contractors, 200 yuan will be deducted, and 400 yuan will be deducted for the cause of the accident。        10, the supervisor of the canteen monitoring, strict food import, quality, profit。Ensure no health and safety accidents。

The infrastructure construction and operation equipment of the canteen should be strictly designed, constructed and purchased in accordance with the relevant provisions of food safety and hygiene, so as to achieve scientific planning and reasonable layout, which must be compatible with the variety, quantity and characteristics of the food produced and operated, and provide a strong guarantee for food safety work。　　1. Employees have special changing rooms，有专用洗手消毒池；　　2、食品加工经营用水应当符合国家规定的生活饮用水卫生标准；　　3、食堂餐厅整洁明亮，Wall tiled to window sill，地面铺地板砖或打水磨石；　　4、食品原料储存场所应分别设有主食品、副食品和调味品等置放区域，各区域须相对独立；　　5、厨房操作间和食堂仓库建防鼠、防蝇、防蟑、防害虫、防尘设施，仓库物品一律离地、离墙上架分类存放；　　6、配置蔬菜类食品、禽畜肉类食品、水产品类食品专用清洗池和餐用具专用洗涤池，并配蒸汽消毒柜或电消毒柜消毒餐、用具；　　7、备餐间应配备紫外线灭菌灯等空气消毒设施，Pre-entry room with hand washing, disinfection and changing facilities。食品传递窗口应能灵活开闭；密闭性能优良；　　8、食堂厨具全部使用不锈钢产品，蒸饭柜、工作台柜、餐具保洁柜、货架、清洗池、菜盆、餐具、售卖用具等应全部不锈钢化；各功能区配置密闭的容器盛放废弃物；配置生、熟食品泠藏柜分开泠藏食品；　　9、厨房操作间必须设置蔬菜粗加工区、禽畜肉粗加工区、水产品粗加工区、烹饪区、蒸饭区、凉菜（熟食）间、餐具洗涤区、面点制作间等，To separate the cold and hot operating stations，Achieve complete functional area, independent, eye-catching logo。The functional areas have good lighting, and the walls should be 1.Wall skirts made of tiles or other waterproof, moisture-proof and washable materials of more than 5 meters;The ground is paved with anti-slip floor tile or terrazzo, the sewer is smooth, there are lampblack, air supply facilities, fire alarm, fire extinguisher and so on。

   Now more and more people, put their eyes into the kitchen design and decoration, kitchen design and decoration is more important is the purchase of kitchen equipment, then in the kitchen equipment purchase we should pay attention to what that?The following is a guide to the selection of kitchen equipment。Kitchen equipment is generally divided into: 1, conditioning equipment, mainly conditioning countertops, finishing, cutting vegetables, ingredients, modulation tools and utensils。        2, cooking equipment, mainly include stoves, cookware and cooking related tools and utensils。With the process of kitchen revolution, rice cookers, high-frequency electromagnetic cooktops, microwave ovens, microwave ovens, etc., have also begun to enter the family in large numbers。        3, washing equipment, including hot and cold water supply system, drainage equipment, washing basin, washing cabinet, etc., after washing in the kitchen operation of the garbage, should be set up garbage bins or sanitary buckets, etc., modern family kitchens should also be equipped with disinfection cabinets, food waste crusher and other equipment。        4, storage equipment, which is divided into food storage and utensils storage two parts。Food storage is divided into cold storage and non-cold storage, cold storage is through the kitchen refrigerator, freezer and other equipment to achieve。Storage equipment refers to various bottom cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc。The purchase principle of kitchen equipment has the following points: 1, the principle of beauty kitchen equipment not only requires shape, color pleasing to the eye, but also durable, so it requires easier anti-pollution, good cleaning performance。        2, the principle of fire prevention kitchen equipment surface should have fire prevention ability, regular kitchen equipment manufacturers to produce kitchen equipment surface layer materials are all made of non-combustible, flame retardant materials。        3, the principle of hygiene kitchen equipment should have the ability to resist pollution, especially to prevent cockroaches, mice, ants and other contaminated food function, in order to ensure the internal quality of the entire kitchen equipment。        4, the principle of convenience The operation in the kitchen should have a reasonable process, in the design of kitchen equipment, can be designed according to the correct process of the arrangement of various parts, is very important for the future use of convenience。Then the height of the stove, the position of the cabinet, etc., all directly affect the convenience of use, to choose in line with the principles of human engineering and kitchen operating procedures of the kitchen equipment。

   1. Responsible for managing the dangerous goods warehouse according to the hotel's safety management regulations。      2, every day before the market close to inform the security department to do pre-closing fire safety inspection。      3. If no responsible accident occurs within one year, the hotel will give rewards according to the actual situation。      4, the operator should close all the gas and fuel valves in time, cut off the gas source, fire source before leaving。      5. If the chef is the person responsible for fire safety in this department, the person responsible for fire prevention in this department shall be responsible for any accident。      6. The walls next to the kitchen stove, the lampblack hood and other easily polluted places should be cleaned every day, and the lampblack pipe should be cleaned at least once every six months。      7, the kitchen should be equipped with fire blanket, used to put out all kinds of oil pan fire。In addition, the kitchen should also be equipped with a certain amount of ABC dry powder fire extinguisher facilities, and should be placed in the obvious place for emergency needs。      8. The gas and fuel pipelines and valves in the kitchen must be checked regularly to prevent leaks。If gas and oil leakage is found, first of all, the valve should be closed, timely ventilation, and it is strictly prohibited to use any open flame and start the power switch。      9, all kinds of cookware used in the kitchen, should be selected by the national quality testing department] inspection of qualified products, do not covet cheap and choose unqualified appliances。At the same time, these appliances should also be operated in strict accordance with regulations to prevent accidents。      10, when frying food, the oil in the pan should not exceed two-thirds of the oil pan, and pay attention to prevent water droplets and debris falling into the oil pan, resulting in oil overflow and fire。At the same time, the oil pan should be heated with warm fire to prevent the fire from being too fierce and the oil temperature from being too high。      11, the gas cylinder in the kitchen should be centralized management, and there should be enough spacing from the high temperature surface such as the lamp or the open flame to prevent the high temperature baking of the gas cylinder, causing flammable gas leakage and causing a fire。The stove in the kitchen should be installed on the non-combustible material, and there is enough spacing with the flammable material to prevent the burning of the flammable material。      12. Strictly abide by the fire safety management rules of Live Fat Hotel。Kitchen staff should follow the operating procedures to operate the stove and other equipment。If fire, disability and other safety accidents occur in the department, oral warning, written warning, final warning, dismissal according to the seriousness of the circumstances, in the event of a vicious accident, the accident parties and relevant responsible persons, the hotel reserves the right to pursue criminal responsibility。      13, the electrical facilities in the kitchen should be laid in strict accordance with the national technical specifications, and the phenomenon of "replacing copper with aluminum" is strictly prohibited。Kitchen electrical wiring should be laid with insulated wire through hard PVC plastic pipe or steel pipe for open and dark laying, pipe mouth and between pipes, pipes and other accessories, should take appropriate fire prevention measures, or use porcelain bottle open wire laying and lead wire, plastic sheathed line open。The electrical switches, sockets and other electrical equipment used in the kitchen should be closed to prevent water from infiltrating from the outside, and should be installed away from the gas and liquefied gas stove, so as to avoid the spark caused by the leakage of gas and liquefied gas combustion when opened。The operation of various mechanical equipment in the kitchen shall not be overloaded with electricity, and should always pay attention to prevent electrical equipment and lines from being damp during use。

1, the kitchen floor should use non-slip, easy to clean ceramic block floor。2. The height of the kitchen gas stove should be about 800mm from the ground。3, the kitchen decoration design should not affect the lighting, ventilation, lighting and other effects of the kitchen。4, the kitchen design of the factory canteen should be considered to reduce the labor intensity of the chef and facilitate use。5, the decoration materials of the kitchen design of the factory canteen should be plain and elegant, the surface is smooth and easy to clean。6, the kitchen is a place to cook, hard work。In order to reduce the labor intensity of chefs, it is necessary to use the principle of human body and rational layout。7. The top surface and wall of the kitchen should be fireproof, heat-resistant and easy to clean materials, such as glazed tile walls, aluminum ceiling, etc。8, it is strictly prohibited to move the gas meter, the gas pipe shall not be made hidden pipe, the design method of the factory canteen kitchen, and the convenience of meter reading should be considered。9, the kitchen design should be reasonable arrangement of stove, exhaust hood, water heater and other equipment, factory canteen kitchen design company, must fully consider the installation, maintenance and use of these equipment safety。10, the pool or stove from the wall to retain at least 40 cm side distance, the pool is recommended to place the dishwasher and trash can, and the oven is placed under the stove。This combination will bring users more convenience。11, the kitchen countertop design of the factory canteen kitchen should be designed as high as possible according to different work areas。And some countertops lower position will be better, factory canteen kitchen design drawings, if the user likes to do pastry, then the operation table commonly used to make pastry can reduce the height of 10 centimeters。

 1, choose the necessary kitchen equipment, not commonly used kitchen equipment to know how to settle for the second best, according to the need to buy。Dishes with high quality requirements, fine dishes, and relatively large passenger flow, try to choose large brand equipment。      2, the purchase of kitchen equipment should be combined with the size of the kitchen space to buy, such as the size of the selected equipment is too large, the power is too high, giving people the feeling of "killing chicken with cow knife"。The selected equipment is too small, the function is too little, can not meet the demand, affect the operating efficiency。The size does not match the decoration more affect the use of the kitchen space and the beauty of the kitchen。      3, restaurant kitchen equipment purchase is currently using stainless steel equipment, because stainless steel kitchen equipment is easy to clean and durable。There are two types of stainless steel materials commonly used: 201 and 304。201 stainless steel has a certain corrosion resistance, the processability is relatively poor, suitable for heavy load and corrosion resistance requirements are not too high on the equipment and components。      4, often used must choose a big brand durable, such as the frequent use of taps, meat and vegetable slicer, bone sawing machine, pool, grease trap and other recommended to choose quality assurance brand products, in order to prevent frequent failures。Lighting kitchen equipment use practical and durable lamps。If the quality of the selected equipment is too poor, even if the purchase cost is low, the subsequent maintenance premium is relatively higher, which is not worth the cost。

The dining room design should pay attention to the following aspects: 1. The dining room should be in the transition zone between the dining room and the kitchen。It is easy to clip and put food clips, to notify the cashier, and to facilitate information communication such as starting and stopping food。      2, the dining room should have enough space and equipment to design and equip the dishwashing room, in the catering business, can effectively reduce the damage of tableware, to ensure the quality of tableware washing and hygiene。     3. There are two doors and two paths between the kitchen and the dining room。Between the kitchen and the dining room really play the role of oil smoke, noise and temperature insulation is the setting of two doors。The overlapping setting of the two doors in the same direction not only plays the role of three partitions, but also blocks the guest's direct view of the kitchen, which effectively solves the problem of several hotel display screens。 In the design should deal with the following aspects of the problem: 1, the dishwashing room should be close to the restaurant, the kitchen, and strive to be in the same plane with the restaurant。The location of the dishwashing room should be close to the dining room and kitchen to facilitate the transfer of dirty cutlery and kitchen utensils。The dishwashing room is kept on the same level as the dining room, mainly to reduce the labor intensity of the staff who transfer the dishes。Of course, after a large catering event, the dining cart pushes tableware, which is also a prerequisite。      2, dishwashing room should have reliable disinfection facilities。The dishwashing room is not only responsible for cleaning tableware and kitchen utensils, but also for disinfecting all washing tableware。The dishroom that washes dishes by hand must be equipped with special disinfection facilities after washing according to the specific conditions of the hotel such as energy and site conditions。After disinfection, dry the tableware with a clean cloth for use in the dining room and kitchen。      3. The dishwashing room has good ventilation and exhaust effect。Whether it is set up and installed with advanced washing, disinfection in one dishwasher washing room, or manual washing, using steam disinfection washing room, during the washing operation, water vapor, hot gas, steam will be generated。These gases, if not pumped in time, will not only affect the operation of the dishwasher, but also make the clean and even dry tableware appear water vapor again, but also flow back to the restaurant and the kitchen, polluting the environment in the nearby area。Therefore, it is necessary to adopt effective design to effectively solve the problem of ventilation and exhaust air in the dishwashing room and create a good environment。