In previous article, we presented work of accepting kitchen of room in hardcover. Let's go back to our professional field and see how to check and accept a restaurant back kitchen design project with a larger area and increased requirements for layout of room?
Accidents in catering industry are also frequent, so it is necessary for restaurants and restaurants to do a good job of ensuring safety. Since open fire, gas, etc. are often used in kitchen, finishing materials for kitchen should be selected with refractory grades. The circuit design and gas installation should be scientific and standardized. It is best to use hidden pipes for circuit. If hidden pipes cannot be used due to special circumstances, they must be fixed with insulating and flame retardant pipe hard suit;
For a gas installation, in addition to using hoses at joint, rigid pipes should be used to connect gas source and furnace.
The walls of the back kitchen should be made of light-coloured, non-toxic, odorless, impervious, smooth materials that do not accumulate dirt. It is recommended that there be a certain curvature between walls, between wall and floor, and between wall and ceiling (more than 3 cm radius of curvature) to prevent pollution and facilitate cleaning.
Areas that need to be washed frequently and areas subject to high humidity should have a wall skirt made of smooth, non-absorbent, light-colored, durable and easy-to-clean materials (such as ceramic tiles, alloy materials, etc.) over 1 .5 m. Laying up to top of wall.
The restaurant's back kitchen ceiling must rise more than 2.5 m above ground. If ceiling is uneven or has pipes running through it, it can be considered a level and easy to clean ceiling. finishing materials are non-toxic, odorless, non-absorbent, surface is smooth, corrosion-resistant, heat-resistant, light material coating or decoration, and ceiling in places with a lot of water vapor can be properly sloped to reduce condensation dripping.
Ventilation and exhaust must be properly handled in each production area so that kitchen fumes do not pollute restaurant. There are many types of exhaust equipment, and restaurants should choose according to their actual situation. Among them are exhaust hoods, exhaust fans, exhaust fans, exhaust ovens, automatic air conditioners, etc.
The exhaust gases must meet relevant test standards, and exhaust noise must meet relevant standards. With natural light in technological room, area of the window opening should be at least 1/6 of area of the earth; with natural ventilation, area of the ventilation opening should be at least 1/6 of area. 10 land.
The stove must have a source of water, and a faucet must be installed for easy operation and cleaning. Faucets, for example, for cleaning pools, should be as intelligent as possible, with foot, elbow or induction drive, etc., to supply cold and warm water.
Due to high temperature, humidity and fire in kitchen, it is best to use hidden pipes for circuit. rigid pipe kits.
Fourth, drainage reception
Back kitchen drain pipes should not be cluttered and there should not be an open ditch in cleaning area. If an open ditch is used for drainage, a grate must be added. The inner corner of ditch is made in form of an arc, there are water seals and anti-rat devices. When removing fat, oil barrier structures should be installed. The drainage ditch must have a slope, and joint between side and bottom must have a certain radian (radius of curvature of at least 3 cm), and a removable lining must also be provided.
If land is drained by an open channel, direction of drainage flow must be designed in such a way as to prevent backflow of sewage.
The heat treatment room in back kitchen must have a fire rating of at least Class II, and there must be fire fighting equipment such as fire extinguishers and fire blankets. To use gas as a fuel, in addition to using hoses at joint, rigid pipes should be used to connect gas source and stove, gas source must be fire and explosion proof.