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How to divide the kitchen area in the school cafeteria？

25 10 月
How to divide the kitchen area in the school cafeteria？

The division of school canteen kitchen areas must be strictly implemented in accordance with standards to ensure the smooth operation of the canteen kitchen. So, how to divide the kitchen area in the school cafeteria?

School canteen kitcahen area division standards

1.Key points for dividing school cafeteria kitchen areas

It is necessary to first conduct a detailed floor plan design for the canteen kitchen based on the business direction and kitchen design specification requirements, clarify the size of the kitchen area, building structure, door and window positions, restaurant location, as well as existing flues, water and electricity facilities, kitchen peripheral environment, etc.; area The division is to be large first and then small. First divide large work areas such as non-food processing areas, food processing areas, and cleaning operation areas, and then divide non-food processing work rooms such as locker rooms and warehouses in detail; then consider the issue of smooth traffic. The regional division is based on the location and direction of the main passage, which runs through the kitchen and connects to other workrooms. Its location and direction are determined according to the process sequence.

How to design canteen for school?The design guide for institution canteen.

2.School canteen kitchen area module design method

After understanding the rules of operation of various functional spaces and work processes, kitchen design can be carried out according to the modular method of kitchen design according to technical requirements. Various functional spaces in the kitchen include workspaces, workrooms, work passages, functional areas, and workstations. Functional parts can be regarded as functional modules of different sizes. Selecting functional modules according to technical needs is a good way to conceptualize the overall kitchen.

3. Canteen kitchen configuration design method

(1)  The principle of flexible kitchen size: For a smaller kitchen, it is impossible to arrange all work areas and workshops. Regardless of the size of the kitchen, the order of the process flow and the order of division remain unchanged, but partitions cannot be drawn. Clear work areas and workshops need to be replaced by functional modules such as functional areas and work stations.

(2) The principle that the order of the kitchen design process remains unchanged: for smaller kitchens, first use the modular design method to make an overall concept, and then configure the kitchen workspace and kitchen equipment.

The design process sequence remains unchanged, and the design steps are also the same:
①Use the module design method to make an overall concept, determine the direction of the working channel, and select the location of the entrance and exit of the channel.
② Start the design in reverse order according to the process flow, first primary and then secondary. Arrange the main workrooms first, then the secondary workrooms. The non-staple food processing room, staple food processing room, dishwashing room, and meal preparation room are designed in sequence. Each workroom is designed with minimum configuration and equipment selected according to functional requirements, and the design of each workroom is completed one by one.