1. The functional area of the canteen can be divided into five parts: food receiving, storage and processing area; cooking operation area; meal preparation and washing area; dining room; other administrative work rooms. Generally speaking, the area ratio of the front hall and the back kitchen of the canteen is 1.1~1.2. The area ratio parameters of each working area in the canteen are shown in the table.
2. The characteristics and design requirements of each working area:
Dining room: The dining room should have sufficient headroom and should be spacious, bright, ventilated and clean. The dining room should face the dominant direction of the concentrated flow of people, the space in front of the door is open, and the lobby is unobstructed, which is convenient for the concentration and evacuation of the flow of people. Meal preparation room, deli room. It is the main place for the preparation, distribution and supply of cooked food products. It should be fully enclosed and separated from the dining room by a glass wall.
3. Thermal processing room: The thermal processing room for main and non-staple foods is the main place for cooking, and various stoves and baking and roasting equipment are concentrated. A strip-shaped thermal processing room is more suitable, and the width of the thermal processing room is 8 meters.
Main and non-staple food processing room: The main and non-staple foods should be processed separately. Staple food is mainly rough processing and forming of pasta and rice; non-staple food processing is mainly dismantling and washing, cutting and matching. The processing site should be spacious. Generally, the suitable surface width of the long-line non-staple food processing room is about 10m; the suitable surface width of the staple food processing room is 8m.
