Requirements for cafeteria kitchen equipment and school cafeteria kitchen design specifications

The configuration and design standards of the same kitchen equipment are different, for example, the kitchen 

designs of hotel kitchens and school canteens are very different. One is for consumers who come to stay and eat, and the other is for

 a large number of students. Therefore, the price calculation method and design specifications of canteen kitchen equipment also 

need to be based on the actual situation. Let's take a detailed look together below

Standardized canteen

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1、 Price calculation method for cafeteria kitchen equipment

(1) From the perspective of general kitchen utensils, for example, some hotel kitchen designs, open kitchens for cafeteria stalls, and snack restau

rants have increased service offerings and scale of kitchens The prices naturally vary depending on the service items At present, the kitchenware

 equipment market is in a period of rapid development, with a sharp increase in brands. It is very common for one kitchenware company to act 

as an agent for multiple brands. A powerful kitchenware manufacturer does not need multiple agents, reducing costs and offering relatively favorable prices

(2) The structure of a building determines the area of the kitchen, which is often seen in the design of actual hotel kitchens It cannot be divided 

into several areas based on the size of the basement or the framework of the building Especially for hotels with higher or higher requirements for

 hotel grade, efforts should be made to scientifically and reasonably design the hotel kitchen, equipment, and proportion of supporting areas. The 

area determines the amount of materials used

(3) We won't say much about the equipment, the more complete the equipment, the higher the efficiency of the kitchen Equipment is also one of t

he costs of engineering investment Hongfan would like to remind everyone that equipment can help the kitchen save manpower and material resources. 

We should not give up investing in equipment just because we invested too much in the early stage, as this is not conducive to the management and development of the kitchen in the later stage

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2、 Design Specification for School Canteen

1. Main food processing room

Subsidiary food processing room - including coarse processing room, fine processing room, cooking hot processing room, cold meat processing room, and special processing room of flavor restaurants;

Meal preparation room - including main meal preparation, side meal preparation, cold meat blending, and convenience store, etc;

Tableware washing and disinfection room and tableware storage room The tableware washing and disinfection room should be separately set up;

2. Fire room

Cold food processing room - including raw material preparation, hot processing, cold food production, other production and refrigeration rooms, etc;

Beverage (cold, hot) processing room - including rooms for raw material grinding and preparation, beverage cooking, cooling, and storage;

Tableware washing and disinfection room and tableware storage room The tableware washing and disinfection room should be separately set up

3. Coarse processing room for non-staple food

Strictly separate raw materials from finished products, and separate raw and cooked food for processing and storage

It is advisable to set up separate workbenches and cleaning tanks for meat, poultry, and aquatic products in the coarse processing of side dishes.

 The raw materials after coarse processing should be sent to the fine processing room to avoid backflow The remaining waste should be properly disposed of;

Cold meat products should be mixed in a single room, and a front room with hand washing facilities should be provided at the entrance;

The entrance of the cold food preparation room should be equipped with a through type disinfection facility

4. Ventilation and exhaust

Each processing room should be properly ventilated and ventilated, and measures should be taken to prevent kitchen fumes and odors from contaminating the restaurant;

Mechanical ventilation should be used in the hot processing room, and effective natural ventilation measures such as exhaust shafts on the roof or skylights with wind deflectors can also be installed;

The upper part of the equipment that generates oil fumes should be equipped with an exhaust device with mechanical exhaust and oil fume filters, and the filters should be easy to clean and replace;

The fire resistance rating of the heat processing room in the kitchen and food preparation room should not be lower than level two

The above content is compiled by the editor of Zhongyi Kitchenware, hoping that our professional knowledge can help everyone

Shaanxi Zhongyi Kitchen Equipment Co., Ltd. is a professional commercial canteen equipment service enterprise that integrates commercial k

itchen design, design consulting, kitchen equipment, environmental protection equipment, food machinery, production and installation, and after-sales maintenance

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