(1) Meal reservation system

Large canteens have a large number of diners. The number of diners, types of meals, quantity and standard are pre ordered, and the main and non-staple food items are all pre set with tricks. Even if the canteen has private rooms, the types of meals are also reserved. The required equipment has different characteristics from the restaurant. The model and quantity of equipment can be selected based on the operator's skill requirements and the capacity calculation.

(2) Large capacity and many equipment

Because we need more people to eat and more production capacity, we need more equipment than ordinary restaurants. Raw processing machinery and equipment include vegetable cutting machine, potato peeling machine, flour mixing machine, flour pressing machine, steamed bread machine, steamed bun machine, noodle machine, vegetable filling machine, mixer, rice washing machine, pulp machine, bean curd machine, etc. Cooking equipment includes rice steaming cabinet, big pot stove, oven, sandwich pot, electric cake seller, electric frying pan, etc.

(3) Large kitchen area required

The model and quantity of equipment shall be determined according to the number of diners, and the size of the main non-staple food processing room shall be determined according to the number of equipment. Because the canteen and fast food distribution center need to ensure a large number of people to eat, and all kinds of food materials and food products need to be transported by vehicles, the reserved channel should be as wide as possible according to the actual situation. Generally, the kitchen area is relatively large.

(4) Key points of food protection

Because the canteen has a large production volume, it takes a long time to purchase the ingredients, and it takes a long time to select and wash the ingredients until they are cooked. Especially in summer, the ingredients after the knife is changed will be cut early to match the pickled fillings. If the freshness is not good, it will simply deteriorate. The food protection problem is even more outstanding. The canteen is the place where the number of diners gather. According to local data, the incidence rate of food poisoning in the canteen is high. Therefore, the kitchen of the group canteen is the focus of food protection. The main non-staple food processing room should be equipped with refrigeration equipment, and fresh-keeping equipment should be equipped according to the production time and distance to ensure that food nutrition does not lose and food protection.

Article source: Kitchen Engineering Design Company www.gdmhsy.com