Section TX canteen for 80 seats

Dining room

The process part of the working design of the dining room is made taking into account the requirements of SP 2.3.6.95900. "Sanitary and epidemiological requirements for catering organizations, the manufacture and turnover of food raw materials and food products in them ."

According to the project, a dining room for 80 seats with a banquet hall for 20 seats is provided in the production and warehouse building to provide food cannery staff. By its type, the designed dining room belongs to a catering enterprise working on raw materials and semi-finished products.

The operating mode of the dining room is round the clock, which is due to the operating mode of the enterprise.

The design of the dining room provides a set of rooms corresponding to the composition and area of ​ ​ the premises of canteen industrial enterprises for an estimated number of 5,0100 seats. The dining room is located on two floors.

- on the ground floor there are provided - storage rooms for raw materials, storage room for waste and rooms for washing and storing inventory containers;

- on the second floor - production, auxiliary, household premises, a dining room, a buffet, a banquet room with a serving room, a room of the production manager.

Delivery of raw materials and semi-finished products, waste disposal is provided by road. For the supply of raw materials and semi-finished products from storage stores to the production part, a cargo elevator with a lifting capacity of 0.5 tons is provided, and for the removal of food waste from the dining room to the waste store there is a lifting capacity of 100 kg (pos.109).

The space planning solutions adopted for the dining room and the layout of the equipment make it possible to create the flow of technological processes, both in cooking and in directing the flows of people in compliance with safety and industrial sanitation requirements.

The production rooms of the dining room are equipped with standard universal equipment .

- refrigerating chambers (pos.101 and 102) and refrigerating cabinets (pos.115), cooled table (pos.126) are provided for storage of perishable raw materials and semi-finished products of various degrees of readiness;

- The following equipment was used for raw material preparation: root plant cleaning machine (pos.111), vegetable cutting and straining (pos.112), electric meat grinder (pos.116), slicers for cutting (pos.121 and 124);

- for heat treatment of food there are provided: heat line ABAT700 (pos.125), electric boiler (pos.122), cooking boiler for 60 liters (pos.123);

- ASTA line equipment is used in food distribution line (pos.120).

- for washing kitchen utensils there is a two-section bath (pos.118), and for washing the dining room two single-section baths (pos.118) and two-section baths (pos.119) and a dishwasher of the Project T120 type (pos.117). Drying of utensils - on racks, storage - in cabinets (pos.127).

Quality control of raw materials and semi-finished products entering the table for cooking, as well as quality of prepared dishes is carried out by employees of the technological laboratory of the enterprise, which checks compliance of raw materials quality with the standards established by the current regulatory documentation

The collection of food waste in the dining room is provided in inventory tanks with covers and, as they accumulate, are preserved until the end of the shift in the waste storage room. For the transfer of food waste from storage places to the storage room of food waste, a cargo lift is provided (pos.109). At the end of each shift, food waste is removed for transfer to cattle.

The design of the dining room was carried out in accordance with the rules of safety and industrial sanitation at catering enterprises.

Separate entrances are provided to provide sanitation rules for the separation of raw material flows and the return of containers and waste disposal under the project. The entrance of the staff to the dining room is provided through a pedestrian gallery from the administrative-laboratory building.

In order to create favorable working conditions for the staff of the dining room and to find visitors, supply ventilation and local suction from equipment with heat and moisture extraction processes are provided.

To ensure the requirements of personal hygiene of staff, the design of the dining room provides for household rooms for locker rooms, bathrooms, showers, and a room for women's personal hygiene.

In order to ensure safe operation of the installed equipment - machines with a potential dynamic load, a cooking boiler with a stirrer are attached to the floor with anchor bolts to avoid displacement and overturning; to protect against the danger of shock, all current-conducting installations and motor bodies are grounded.

The composition of the canteen staff by number and qualification is determined based on the requirements of the standards for catering enterprises of this type .

The total number of canteen staff in the most loaded shift is provided in the amount of -12 people,

including: - men 7 people;

- women of 5 people.

ТХ столовой на 80 пм.dwg