Reconstruction project of the dining room Tula region., Yasnogorsk district, with. Telyakovo, st. Mira, d. 5D

Contents

Explanatory Note

Drawings:

Basement plan with process equipment arrangement

Floor Plan 1 with Process Equipment Layout

Floor 2 Plan with Process Equipment Layout

Process Equipment Specification

Process Equipment Specification

Process Equipment Specification

Process Equipment Specification

Explanatory Note

The technological part of the project for the reconstruction of the dining room building located at the address: Tula Region, Yasnogorsky Ron, s. Telyakovo, st. Mira, d. 5D was developed in accordance with SanPiN (SP) 2.3.6.107901 "Sanitary and epidemiological requirements for public catering organizations, manufacture and turnover of food products and food raw materials in them," 2.3.6.

The building has designed a dining room with a bar, a poster room, a mini-hotel for three double rooms.

Dining room

The canteen-billet performs the production and sale of ready-made dishes in the hall of the enterprise for 40 seats and the production of semi-finished products for the supply of table-ready dishes in 40 seats. The total productivity of the enterprise is 2600 dishes per day.

The catering unit works on raw materials. The products are delivered through a separate loading pit in the basement. Near the loading room there is a storage room for dry products and a room for refrigeration equipment for perishable products in which raw materials are stored. Vegetables are stored in a separate vegetable storage. From the pantries in the workshop, products are lifted on a cargo lift (in axes 12/VG). In vegetable and meat-fish workshops, semi-finished products are harvested. Part of the semi-finished products intended for the supply of tabletop products goes to the order formation room for a further expedition through the entrance in axes 23/DG. Another part of the semi-finished products, intended for the sale of ready-made dishes in the hall, undergoes further preparation and enters the hot workshop for heat treatment and the cold workshop for the preparation of cold dishes.

On the 2nd floor there is a bar with 50 seats. Drinks are sold in the bar. The bar beverage pantry is located on the 1st floor, for communication with which there is a technological staircase in axes 3/14/B-B.

Entrance to the building for the staff of the catering unit is provided on the 1st floor in axes 12/G. Staff wardrobes are located in the basement. Communication between the 1st floor and the basement for personnel is carried out by stairs in axes 12/VG.

Vertical communication between 1 and 2 floors for visitors is carried out on the elevator located in the lobby (in axes 12/AB) and on the stairs located in axes 34/BV.

The food unit has the necessary set of rooms, which are located taking into account technological flows.

In the basement there are:

• Loading - 13.5 m ² - equipped with goods;

• Dry food pantry - 5.6 m ² - equipped with racks;

• Refrigerating equipment room - 7.5 m ² - equipped with refrigerating cabinets for storing perishable food products: combined two-chamber (0... + 6/15... 20 ° C) and universal medium-temperature with a controlled temperature range (6... + 6 ° C) for meat and fish products; two gastronomy cabinets (0... + 6 ° C), a milk and fat cabinet (0... + 6 ° C);

• Wardrobes for railway personnel with showers - 9.6/7.2 m ² - equipped with two-section cabinets for storing clothes, washbasins, tables;

• Room of harvesting equipment - 2.4 m ² - equipped with technical tray, washbasin, towel dryer, cabinet for harvesting equipment;

On the ground floor there are:

• Dining room at 40 p.m. with dispensary - 56.3 + 18.0 m ².

The distribution line includes: instrument rack, cooled counter, neutral shelves, marmite I dishes, marmite II dishes, cash counter.

• The hot workshop - 42.6 m2 - is equipped with electric slabs, an electric pan, a frying surface, an electric fryer, a convection oven, above which MBO are installed, production tables, an electric boiler, a refrigerator, a sink, production baths, a meat grinder, vegetable cutters for boiled vegetables, scales;

• Cold shop - 12.3 m2 - equipped with sink, production bath, production tables, table cooled, vegetable cutter, slicer, scales, refrigerator, bactericidal irradiator. On the area of ​ ​ the workshop there is a section for cutting bread equipped with bread cutting, a cabinet for storing bread;

• Meat and fish shop - 10.2 m2 - equipped with a sink, two production baths, production tables, a blowout table, meat grinders for raw meat and fish, scales, a refrigerator, a rack;

• Vegetable shop - 10.2 m2 - equipped with a sink, production bath, production tables, vegetable cuttings for raw vegetables, potato cleaners, refrigerating cabinet, barn for vegetables;

• Dish washing - 14.1 m2 - equipped with sink, five washing baths, dishwasher, water heater, dish drying shelves, dish storage cabinet, food waste collection table;

• Kitchen utensils - 9.4 m2 - equipped with a sink, three washing baths, water heater, production table, racks for storing kitchen utensils and equipment.

• Washing and storage room of recycled containers - 6.0 m2 - equipped with sink, three washing baths, water heater and rack for container storage;

• Room for temporary storage of food waste - 3.0 m2 - is equipped with a sink, a technical tray for washing tanks, a refrigerating medium-temperature cabinet for temporary storage of waste;

• Order forming room - 11.9 m ² - equipped with sink, refrigerating cabinets, production tables, scales, cabinet for packaging material;

• Drinks pantry - 6.5 m ² - equipped with cabinets refrigerating medium temperature, refrigerating cabinet for wine, table;

• Linen - 13.7 m ² - equipped with a barn for dirty linen, cabinets for clean linen, a table;

• Office - 8.8 m ² - equipped with desk and chair workers, cabinet for papers;

• Personnel bathroom - 2.2 m ² - the toilet is equipped with a pedal descent, an elbow mixer is installed on the washbasin;

• Bathrooms for visitors - 5.6/7.7 m ²;

• Bathroom for disabled people - 2.9 m ².

Washbasins are installed in the hall near the dining room. In the lobby of the building there is a wardrobe for visitors to the dining room.

On the second floor there are:

• The hall of the bar with a dance floor and a billiard room with a total area of ​ ​ 233.5 m ² by 42 p.m, on the area of ​ ​ which there is a bar rack equipped with: a sink, a built-in wash, a bedding machine, an ice generator, a bedding, a beer dispensing kit, a juicer, a coffee machine, a refrigerating cabinet with a glass beverage door,. The bar hall is equipped with soft furniture, tables, billiard tables, game tables, an attraction "Bull," music equipment for discos;

• Billiard room on 8 p.m. - 69.8 m ² - equipped with a billiard table, soft furniture, tables;

• Bathroom for visitors - 3.3 m ²;

Floor hangers for clothing in the bar hall are provided for visitors to the bar.

The separate vegetable storage consists of three rooms with an area of ​ ​ 11.0/11.5/11.0 m ² and is equipped with cooling cabinets with medium-temperature and vegetable stalls.

Dining room schedule: 921 h. Bar schedule: 24 hours. The staff work in two shifts. In the shift 10 + 2 (in the bar) a person.

Laundry place

Vicious works to serve a catering unit and a mini-hotel. Linen range - straight, shaped. The void rooms are located in the basement and consist of:

• flawed with entrance through the vestibule - 7.9 m ² - equipped with a sink, a bath, a barn for dirty laundry, washing machines with a drying function, a production table with a rack for storing detergents;

• ironing - 6.4 m ² - equipped with a sink, ironing board with iron, production table, cabinet for storing clean linen.

Entrances for the delivery of dirty linen and the production of clean linen are organized separately.

Productivity vicious: up to 40 kg per shift. Work schedule: from 8.00 to 16.00 h. The load of each washing machine is 5 kg, the drying cycle is 1 hour 40 minutes, hence the capacity of one machine is 3 kg. Vicious works 8 hours a day, therefore, per shift, the productivity of one machine is 24 kg. To ensure a capacity of 40 kg per shift, we install 2 washing machines.

Clean ironed linen is temporarily stored in an ironing cabinet, from where it is posted in the linen of the catering unit and in the room of the hotel staff on duty.

The staff work in two shifts. There are 1 person in the shift.

Mini Hotel

The hotel is located on the 2nd floor of the building. In its composition has:

• three double rooms each of 10.1 m ² with bathrooms and hallways. In the hallways there are built-in cabinets for outerwear;

• 10.1 m ² staff room equipped with staff rest area, work area, clean linen cabinet;

• Hotel cleaning equipment room equipped with sink, towel dryer, technical tray, hotel cleaning equipment cabinet.

• bathroom for staff on duty;

The recipe is located on the 1st floor in the lobby.