Canteen for 50 seats

Contents

. Technical and economic indicators

2. Climate data

3. General Data

4. Process Part

4.1 Regulatory and guidance documents

4.2 Basis of design and composition of premises

4.3 Main Process Solutions

4.4 Space Planning and Engineering

of food companies

4.5 Decoration of the dining room

5. Master Plan

6. Architectural and construction solutions

7. Design Solutions

8. Water supply and sewerage

8.1 Drinking water supply

8.2 Hot Water Supply and Circulation Water Supply

8.3 Sewerage

9. Heating and ventilation

9.1 Heating supply of heating units

9.2 Heating system

9.3 Ventilation

9.4 Design Solutions

9.5 Conditioning

9.6 Smoke ventilation

9.7 Measures to ensure fire safety of heating, ventilation and air conditioning systems

10. Fire alarm

10.1 General data

10.2 Fire alarm

11. Specification of dining room equipment for 50 seats

Basis of design and composition of rooms.

This process part was developed for the new construction of the dining room building on the basis of the task for the design of the process part of the design and estimate documentation .

The dining room will be located on the first floor, in the basement there is a warehouse, an electric panel and a heat station.

Main technological solutions.

The dining room is equipped with high-efficiency and high-performance equipment of domestic and imported production made of stainless steel. All equipment works on electricity, meets world quality standards, meets safety standards, is certified.

The technology of the dining room allows you to work on raw materials and semi-finished products (meat - semi-meat, poultry - semi-finished product, fish - semi-finished product, raw vegetables, bottled and packaged drinks, milk, fermented milk and fat products packaged in the factory package, raw egg, dry and bulk products packaged, partially in bags, etc.). All products go to the dining room packed in a single-use irretrievable container of the supplier.

The composition of the technological equipment provides for the preparation of the necessary assortment of dishes for implementation in the banquet hall of the 1st floor with the service of visitors by waiters and the preparation of two complex lunches for implementation in the dining hall of the 2nd floor through the distribution line with self-service .

Supply and supply ventilation systems are provided in all production shops. Above the equipment with infrared radiation, local ventilation suction is installed, which allows to provide the necessary air inflow and exhaust.

Cold and hot water supply is provided in all production shops.

The sewage system in the production and service rooms shall be independent with separate releases to the external sewage system.

Space Planning and Engineering

Food companies.

The space-planning solution of the dining room provides for the flow of the technological process, and also eliminates the possibility of crossing the paths of visitors and personnel.

The planning solution of the dining room provides for the availability of all necessary production, for the reception and storage of products, office and household premises, as well as premises for visitors provided for by the rules and regulations .

The products will be downloaded from the service entrance, and distributed to the necessary premises. Next, raw materials and semi-finished products will be prepared, processed, and then transferred for further heat treatment and lunches. Prepared semi-finished products are delivered in functional containers closed by covers.

On the ground floor there are the following rooms:

• The staff room has a shower and toilet. For the convenience of the dining room employees, wardrobes are provided for clothes with separate storage of upper and sanitary clothes .

• The confectionery is equipped with 4 desks, 2 refrigerating volumes, a sink for washing hands, dough, an electric oven and a gas stove for 4 bursts.

• In the finished product room there are 2 racks for short-term baking storage.

• The dining room is equipped with 13 tables and 52 chairs.

• Vegetable shop, equipped with a sink for washing hands, two tables, a washing bath, a rack and a refrigerating chamber.

Vegetables and root vegetables are washed in a washing bath, then cleaned by hand, then cut, stacked in functional containers, closed with covers and transferred to hot and cold shops for further treatment.

Peeled potatoes, root vegetables and other vegetables are stored in cold water for no more than 2 hours to avoid darkening and drying.

Raw vegetables and greens intended for cold snacks preparation without thermal treatment are maintained in 10% culinary salt solution during 10 min with subsequent rinsing with running water

• The meat shop is equipped with 2 refrigerating cabinets for 1300 liters, work tables, shelves for boards, knife holders, a meat grinder, a cutting deck, a rack for hanging half a foot. The chilled meat semi-ducts are hung on hooks so that they do not contact each other, with the walls and floor of the room and defrost in the air, then they are carefully cleaned before collapse, stigma is cut, blood clots are removed and washed with running water using a brush.

In the meat shop, a small piece, portion and chopped semi-product is prepared, which in closed functional containers is delivered to the hot shop for subsequent heat treatment.

• The dish washer is equipped with a sink for washing hands, two washing baths, a rack, a table with a hole for collecting leftovers, drying shelves.

Used tableware enters the washing compartment on a table with a waste collection hole. The food residues are cleaned into a waste collection tank located directly below the opening in the table.

Then the purified dishes are put into baths, after which the rest of the food is washed away. Then the dishes are laid out on racks and shelves for drying.

When the hot water supply is disconnected, there is a flow water heater.

Food waste will be collected in hermetically sealed plastic bags and placed in a special marked container (tanks or buckets with covers) designed to collect the rest of the food, during technical breaks be disposed of in containers specially allocated for this purpose installed in the territory adjacent to the building. The waste will be taken to specially designed transport for this purpose.

• Hot shop, equipped with a sink for washing hands, four-junction electric stove, oven, two racks, two marmites, three tables, freezers and refrigerators, production tables.

Depending on the technology of preparing the product and dishes, the received semi-products undergo the necessary heat treatment, roasting, stewing, cooking, casserole, allowance, etc., observing the required temperature conditions.

The first dishes, in plate dishes, are installed on a marmite of 1 dishes equipped with burners and poured portionwise into table dishes immediately before delivery at a temperature of at least 75 ° C.

• Kitchen utensils are equipped with a sink for washing hands, a flowing water heater, two washing baths, a table with a hole for collecting leftover food. Kitchen utensils are washed in the following order: mechanical cleaning of food residues, washing with brushes in water with a temperature of 40 ° C with the addition of detergents, rinsing with running water with a temperature of at least 65 ° C, drying on racks in an overturned form.

• The cold shop is equipped with a sink for washing hands, one medium-temperature refrigerating cabinet for 650 liters, production tables, wall shelves, a shelf for boards, a rack. Products received from vegetable and hot shops, depending on the cooking technology, are cut, chinked, rub, etc. Salads are refilled just before distribution itself.

If necessary, all production and storage facilities shall be equipped with weighing equipment.

Domestic rooms (toilet, shower, staff room) must be equipped with independent exhaust ventilation systems, so that the microclimate of all rooms will meet hygienic requirements.

In all industrial, auxiliary and sanitary rooms, cold and hot water supply and heating are provided, and natural lighting will be used as much as possible.

Handwashing shells are installed in all production rooms of the dining room.

The sewage system shall comply with the requirements of the applicable building codes. The internal sewage system of industrial and domestic wastewater shall be separate with independent releases to the on-site sewage network.

For production and storage rooms, fluorescent lighting is provided with installation of lighting fixtures in moisture-pollinating design.

Lamps will be placed evenly throughout the entire area of ​ ​ the room. Lamps will not be placed above process equipment and production tables. Illumination indicators for production premises shall comply with the established standards.

Decoration of the dining room.

The walls of the production premises are finished with facing tiles at a height of at least 1.7 meters from the floor level or other materials that withstand wet cleaning and disinfection. Above the walls, as well as ceilings, are painted with moisture-resistant colors of light tones.

Walls and ceilings of storage rooms are painted or finished with moisture resistant materials.

Floors are made of moisture-resistant materials of increased mechanical strength. Floors along the loading routes of raw materials and food products in storage and production rooms should not have thresholds.

The finishing materials of the dining room shall be resistant to sanitary treatment and disinfection.

For the interior decoration of all dining rooms, including the dining room, it is mandatory to use materials authorized by the bodies and institutions of the State Pension Service in the prescribed manner.

The dining room is provided with fire-fighting water supply systems, heating, power supply and telephone network.

Master Plan

The dining room is located between 2 sections, the street and the economic passage. The building has a rectangular shape with a plan size of 24x24 m. The main facade of the dining room overlooks Sovetskaya Street. There is a parking lot for visitors. Orientation of the main facade to the northeast. From the side of the economic passage there are garbage cans, and waste is removed.

Areas free of hard coating are sown with lawn grass. Dining room fencing is not provided.

Architectural and construction solutions

The construction site is located in

Purpose of the building: "Dining room for 50 seats." Orientation of the main facade to the northeast.

The main principle of the architectural and structural solution of the building and the color solution of the facades is the optimal correspondence of the existing surrounding and designed buildings.

In connection with the purpose of the building, this project proposes:

1. Perform necessary improvement measures

with surface engineering preparation, with atmospheric diversion

runoff.

2. Sow areas free of hard coating with lawn grass.

3. Waste removal shall be carried out in containers located on

adjacent to the building.

4. In the evening, artificial lighting is provided

adjacent to the dining room.

A rectangular design object.

The dining room has 1 floor and a basement in axes 12, B-D

The main rooms required for the process are located on the 1st floor.

Exterior decoration of the building

Facade - facing with silicate brick;

Doors - plastic;

Windows - plastic bags;

Interior decoration of the building

Walls - walls of administrative and technical premises in

brick design plastered for painting,

toilet walls - glazed tiles,

stairwell walls - plastered brick

for painting

Floors - in process rooms, stairways

cages ceramic tiles, in administrative -linoleum

Ceilings - all rooms use suspended ceiling

Armstrong.

Stairs - plaster for painting.

Design Solutions

In the form of a task for calculation, the Customer issued floor plans of the building, sections and facades, individual types of loads for equipment not specified by SNiP 2.01.0785, as well as data from the engineering and geological study of the soils of the construction site .

The frame of the building is made of shell blocks with subsequent brick-lining. The height of the first floor is 3.0 m, the basement is 2.6 m. The width of the building is 24 m, the length is 24 m.

The foundation of the building for the columns is made in the form of cast-in-situ reinforced concrete slabs made of concrete of class B25, W16 with subsequent installation of prefabricated glass-type foundations on them. Under the slab concrete preparation of class B 7.5 concrete, 100 mm thick is performed. The building foundation for brick walls is made of tape slabs according to GOST 1359085 with subsequent installation of concrete blocks along them (GOST 1357978).

Vertical elements - columns, section 640x640mm. External walls 510 mm thick and internal - 120 mm made of solid silicate brick:

Stone mark - 100

Mortar - conventional cement with mineral plasticizers

Solution grade - 50

Masonry volumetric weight 1.8 T/m3

Separate brick columns are reinforced with mesh and framed with an angle of 63x5 (see sheet "Section 33, 4-4").

Ordinary partitions are made of brick.

Horizontal elements - I-beams No. 24, GOST 824089, floor slabs according to the 1.1411 series.

The roof is flat and not operated.

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