Farmers' market design for the field of different regional business facilities are equipped with very different, and because of the modern farmers' market according to market demand into the field of a richer variety of types of business, so that the farmers' market for each business counter business facilities equipped with the difficulty of a great deal more.
So the modern farmers market for the field of different modes of operation facilities planning and design need to pay attention to what? Which need to meet the requirements? Next please see Hangzhou Bai Ying share. Market business facilities should meet the market business requirements, but also to meet the market health, fire evacuation needs.
1. Stalls should be used standard sales platform. Vegetables, fruits each stall table surface of not less than 1.5 square meters, plane size length 1.5-2 meters, width 0.9-1.2 meters, height 0.7-0.8 meters. Meat each stall countertop of not less than 2 square meters, plane size length should be used 2-3 meters, width should be used 1.0-1.2 meters, height should be 0.8-0.9 meters.
Pickled brine each stall of not less than 2 square meters; cooked food each stall of not less than 3 square meters; aquatic products each stall of not less than 5 square meters, of which the pond fish pool of not less than 1.5 square meters; chilled seafood each stall of not less than 4 square meters; dry miscellaneous each stall of not less than 5 square meters; the Third Ring Road, cold and fresh poultry each stall of not less than 15 square meters, each market set 1-3 Each market has 1-3 stalls.
2. Fresh meat stalls in the front or back of the fresh meat sales counter should be set up in 50 mm diameter stainless steel frame, easy to operate.
Cooked food stalls should be dust-proof, fly-proof, rodent-proof, cockroach-proof facilities, the business area should not be less than 3 square meters. Sales of cooked food business should be operated in a closed business room, and should be tiled to the top, an area of not less than 8 square meters. To have a special glass or plexiglass cabinets with sliding doors, equipped with heating or refrigeration facilities, not exposed to sell, such as no special room, not for cooked food cutting.
3. Pickled brine storefront must be set up in the pre-entry and sales room; must be equipped with hand-washing, disinfection equipment, foot-operated or automatic sensor and other non-contact faucets; sales room must be configured with refrigeration, air-conditioning, ultraviolet germicidal lamps, anti-fly, fly, rodent, cockroach, dust and ventilation and exhaust and other facilities, set up a two-door cabinet sales window, two-way spring door, decorative lamps should be installed outside of the sales room. Decorative lights should be installed outside the selling room. Semi-finished products (meat and vegetable products, frozen food after pickling, modulation and processing) stores should be equipped with airtight or preservation facilities.
4. Aquatic products, chilled food each stall must be set up for the operation of the table, and equipped with sewage tanks, fixed dirt bucket (placed on the bottom of the table); aquatic stalls should be equipped with a cooler to preserve freshness.
Dry miscellaneous stalls should be set up centrally, and can be set according to the actual situation of the roller shutter. Vending platform shall be neat and beautiful, available stainless steel, glazed tiles or other neat, easy-to-clean veneer (meat stalls can be paved with polypropylene plastic sheet); vending platform by the channel on the outside edge of the edge of the water blocking edge, the ordinary vending platform water blocking edge height of not less than 10 centimeters, fish, chilled, poultry vending platform water blocking edge of not less than 20 centimeters; the ground should be used for waterproofing, non-slip, easy-to-clean materials; the height of the inner wall tile veneer should not be less than 2.0 meters.
Trading halls, sheds should have good washing, drainage facilities. Sewage exclusion should be in line with the current national norms and technical regulations.