1. Layout of kitchen equipment engineering in unit canteens

According to the food processing process, the kitchen engineering layout design should follow the following processes: storage, rough processing, non-staple food processing, staple food processing, cold vegetable processing, meal sales room, dishwashing and disinfection room, etc. The arrangement of kitchen utensils should be compact, reduce the operating distance, and be able to meet equipment sharing or centralized garbage disposal with high efficiency. The order of each job post should also be observed to prevent personnel work processes from intersecting, and personnel entrances and exits for materials and garbage should be set separately.

2. Equipment setting of unit canteen kitchen

The kitchen equipment is arranged in accordance with the operation process to avoid cross conflicts of work and improve work efficiency. At the same time, pay attention to the characteristics of the equipment. For example, the electrical equipment should not be placed in a humid or corrosive environment; the stove should not be placed beside the door or window to prevent the fire from being blown out by the wind and causing danger; the use of gas equipment should pay attention to leakage problems . In addition, heating equipment and refrigeration equipment should be placed separately and centrally as far as possible to avoid waste of energy. After heating the equipment that easily produces oil fume and vapor, it is best to exhaust them together to facilitate centralized exhaust fume and reduce energy consumption.

3. The setting and placement of kitchen utensils in the unit canteen

The kitchen utensils used in each post, such as tableware, knives, etc., should be placed according to the chef’s operating habits, and placed in a fixed order every day for easy access. Kitchen utensils should be cleaned in time. Drain racks should be placed next to the sink, and drain racks should be placed in frequently used places. The best practice is to hang and place it, which saves space on the countertop, and facilitates the natural drying of kitchen utensils to maintain hygiene.