The main design processing room should pay attention to the following design points:
1, clear meal characteristics
The difference between the canteen, the centralized meal, the West Point, and the zero-point restaurant's staple processing room is quite large. The characteristics of the meals in the staple processing room determine the type, model and quantity of equipment required. There are many types and models of equipment in the staple food processing room, and the functions are specific and cannot be used interchangeably. Therefore, the design of the staple food processing room should clearly define the operating characteristics, the variety and quantity of the main meals, the equipment required, the processing procedures and the process characteristics, in order to design and optimize the design.
2. The production area is separated from the cooked area
Generally, two large areas are designed in a main processing area, that is, the raw area and the cooked area, which are arranged according to the processing flow and are not blended with each other. The dough mixer, the noodle machine, the noodle case, and the wake-up machine in the raw area are arranged according to the flow process. Cooked equipment is arranged to facilitate smoke evacuation and exhaust. Larger restaurants have specialty foods such as West Point, etc., and separate processing rooms should be set up to meet the environmental control indicators such as low temperature and dryness in the production area, which is conducive to the preservation of fillings.
3, the main equipment and supporting equipment to meet the needs of meals
The type, model and quantity of the equipment should meet the needs of the meal. The main equipment should be fully equipped according to the actual needs. The auxiliary equipment such as fresh-keeping workbench, pool, refrigerator, flour cart, shelf and cupboard should also be fully equipped. Try to do the work of accessing raw materials, washing and washing, and taking dishes without leaving the position. In particular, the main food processing room in the cafeteria and the catering center has a large amount of food, and there is enough food delivery frame for the raw products and cooked products, and the transportation passage is left. For example, the dumplings in the raw products, the snacks should be put on the tray for use, and the car-type taro racks and scaffolding racks are required.
4, the device layout process is smooth
The staple food transportation volume is large, especially in canteens and fast food restaurants. Thirdly, a large amount of staple food and soup porridge must be transported, and sometimes it needs to be transported by cart, so it is necessary to leave a wide passage, and the layout of the equipment and the passage of the passage should be very simple and smooth. The larger staple food processing room should have a special import and export for the raw and cooked food, or separate the running route with the dining outlet to ensure smooth and convenient processing and delivery.
5, sufficient energy guarantee
Most of the staple food processing equipment consumes a lot of energy and has a long fire time. The power equipment, such as steam cabinets and ovens, has a power of more than ten kilowatts or more, so oil, steam and electricity are required to have sufficient guarantee capacity.
6. Environmental protection measures
The cooking equipment in the staple processing room will generate a large amount of steam, hot gas, soot, especially steam. If it is not discharged in time, it will form a mist in the kitchen in the winter, affecting the line of sight, and the object will also condense into water droplets, making all supplies And the wall is damp and scientifically discharges steam and soot, and the fresh air is added to help improve the working environment and keep the raw materials fresh.
7, storage space
The raw materials used in the processing of staple foods, such as the rice noodles in the canteen, are relatively large. The storage, storage space, trays, dumplings, snacks, fillings and frozen and refrigerated refrigeration equipment, raw materials, and raw materials should be set up according to actual needs. Materials, seasoning utensils, cabinets of utensils must have suitable storage space.
8, timely and reliable information transmission
Due to the long processing time of staple food processing, in addition to rice, steamed buns, steamed buns, and snacks, it can be cooked in advance. There are also some foods that must be processed at any time according to the needs of the guests and served on time. If the information is not timely, it will be a mistake.
Aloe Oil,Jojoba Oil,Olive Oil,Cosmetics Essential Oil
Ji'An ZhongXiang Natural Plants Co.,Ltd. , https://www.jxzxessentialoils.com