Canteen kitchen design is based on the smooth flow of production processes as the premise, the production process is:

Receiving Storage → Roughing → Cut Processing → Hot Working (Cooking) → Pie (Selling) → Purge. Optimize the production process of the kitchen Continuous improvement of people, machines, materials, information, etc., to create a fast, coherent, smooth ** line, must be conducive to improving the kitchen production quality and labor efficiency.

Layout and sanitation facilities to be in line with the catering industry and the collective meal delivery unit health norms, in accordance with the catering industry to determine the layout of the quantitative **; must ensure that the process is not cross-contamination, and reasonable equipped with the necessary facilities and equipment.

1, need to set up the staff locker room (place), wardrobe, with hand sanitizer facilities.

2, raw material warehouse: a acceptance system, sub-main, non-staple food warehouse settings, not with toxic and hazardous materials with the library storage, raw materials stored in isolated ground shelf, from the wall 10-20cm away from the mechanical ventilation facilities. There are anti-flies, dust, rodent control, moisture (mildew) facilities. You need to obtain a certificate of inspection or laboratory tests.

3, rough processing area: should be divided into meat raw materials, aquatic products and vegetable raw materials, sink, meat, aquatic products and vegetables console, utensils and containers must be used separately. This area produces a large proportion of waste gas, leaving the waste should be properly handled.

4, hot processing area focused on the production of food production of the main work, focused on the kitchen of the main technical strength and production equipment, in the kitchen production process occupies a very important position. Cutting and heat processing on a general function, collectively referred to as the main operating room. Requirements pumping fumes, steam effect is better, in order to maintain a good working environment

Responsible for processing and molding of noodle, stuffing, steaming, frying, frying, baking, roasting and so on. It is responsible for making and cooking of rice and porridge. The region will generally be relatively separated from the *** stage, the space between the smaller points, you can focus on design students, cooked with the operating room.