Three-story cafeteria first floor operation room is mandatory to set up vertical transportation of food ladders, can have specifications

First of all should not be less than 3 meters, taking into account the later installation of central air-conditioning and other facilities, preferably between 5-5.5 meters, personal opinion, just for reference, I hope to help you give a data, reference: Catering Building Design Code Article 1.0.1 In order to ensure the quality of the design of the catering building, catering buildings in line with the application of the basic requirements of safety, health, etc., the development of the Code. Article 1.0.2 This specification applies to the town of new construction, alteration or expansion of the following three types of food and beverage building design (including single and joint construction): a business restaurant (referred to as restaurants); two, business cold, hot food and beverage stores (referred to as food and beverage establishments); non-business canteens (referred to as canteens). Article 1.0.3 Restaurant buildings are divided into three levels. A first-class restaurants, for the reception of banquets and snacks of high-grade restaurants, dining room seating layout, comfortable environment, facilities and equipment; two, two restaurants, for the reception of banquets and snacks of intermediate restaurants, dining room seating layout is more comfortable, facilities and equipment is more complete; three, three restaurants, snacks of the main general restaurant. Article 1.0.4 Catering buildings are divided into two levels. A first-class catering establishments, for a smooth, comfortable environment of high-grade catering establishments, facilities and equipment of a higher standard; two, two catering establishments, for general catering establishments. Article 1.0.5 canteen building is divided into two levels. A first-class cafeteria, dining room seating arrangement is more comfortable; two, second-class cafeteria, dining room seating arrangement to meet the basic requirements. Article 1.0.6 In addition to the implementation of this specification, the design of food and beverage buildings should also comply with the current "General Principles of Civil Building Design" (JGJ37-87), as well as national or professional departments issued by the relevant design standards, norms and regulations. Article 2.0.1 The construction of catering buildings must conform to the requirements of local urban planning and food hygiene supervision organizations, and choose the lots which are convenient for the public to use, well-ventilated, and have water supply and drainage conditions and power supply. Article 2.0.2 Catering buildings are strictly prohibited to build in the production of harmful, toxic substances in the protection of industrial enterprises within the lot; and public **** health pollution sources should be kept at a certain distance, and must comply with the provisions of the local food hygiene supervision agencies. Article 2.0.3 the base of the catering building entrances and exits should be set up in accordance with the flow of people, goods flow, proper handling of flammable, explosive substances and waste, such as the transportation and storage routes and yards. Article 2.0.4 In the general layout, the impact of the kitchen (or food preparation room) on the neighboring buildings should be prevented from fumes, odors, noise and waste. Article 2.0.5 The first and second level of restaurants and first level of catering buildings should have appropriate parking space. Chapter 3 Building Design Section 1 General Provisions Article 3.1.1 A restaurant, eating place or canteen consists of a dining room or eating hall, a common part, a kitchen or an eating room and an auxiliary part. Article 3.1.2 The minimum usable area per seat of restaurants and catering halls of restaurants, catering establishments and canteens shall be in accordance with the provisions of Table 3.1.2: Category Grade Minimum usable area per seat of restaurants and catering halls (㎡/seat) Restaurant Restaurant Catering Establishment Restaurant Canteen Cafeteria I 1.30 1.30 1.10 II 1.10 1.10 0.85 III 1.00 - - 1.00 --Article 3.1.3 The area ratio of dining room to kitchen (including auxiliary parts) in restaurants and cafeterias with 100 seats and more than 100 seats (referred to as dining-kitchen ratio) shall conform to the following provisions: i. The dining-kitchen ratio of restaurants shall be 1:1.1; the dining-kitchen ratio of cafeterias shall be 1:1; ii. The dining-kitchen ratio may be According to the level, scale, business varieties, raw material storage, processing methods, fuel and the characteristics of different regions and other appropriate adjustments. Article 3.1.4 is located in the three and more than three floors of the first level of restaurants and food establishments and four and more than four floors of other levels of restaurants and food establishments are appropriate to set up passenger elevators. Article 3.1.5 Catering buildings which are convenient for the disabled shall conform to the provisions of the relevant norms in terms of floor plan design and facilities. Article 3.1.6 Measures shall be taken to prevent flies, rats, insects, birds, dust and moisture in the relevant rooms of catering buildings. Article 3.1.7 in appropriate parts of the food and beverage buildings should be equipped with mop sinks and cleaning tools storage, it is advisable to set up a separate room. Section II restaurants, catering halls and common parts of Article 3.2.1 restaurant or catering hall of the net height of the room should be consistent with the following provisions: First, small restaurants and small catering hall should not be less than 2.60m; air-conditioned should not be less than 2.40m; second, large restaurants and large catering hall should not be less than 3.00m; third, shaped roof of the restaurant and catering hall should not be less than 2.40m at the lowest place. Dining room and catering hall tables are arranged in a positive direction, the clear distance from the table edge to the table edge (or wall) should be in accordance with the following provisions: i. When only the diner passes through, the clear distance from the table edge to the table edge should not be less than 1.35m; the clear distance from the table edge to the inner wall should not be less than 0.90m; ii. When there is a waiter passes through, the clear distance from the table edge to the table edge should not be less than 1.80m; the clear distance from the table edge to the inner wall should not be less than 1.35m; iii, When there is a cart, the net distance from the table edge to the table edge should not be less than 2.10m; four, the table using other types and arrangements, can refer to the provisions of the preceding paragraph and according to the actual need to determine. Article 3.2.3 dining room and food hall lighting, ventilation should be good. Natural lighting, window openings should not be less than 1/6 of the floor area of the hall. Natural ventilation, ventilation openings should not be less than 1/16 of the floor area of the hall. 3.2.4 Article 3.2.4 dining room and catering hall of the interior of the various surfaces should be selected not easy to accumulate dust, easy to clean the material, walls and canopy corners should be made into curved. Article 3.2.5 the number of canteen restaurant food outlet can be set up according to the number of every 50 people, food outlet spacing should not be less than 1.10m, the width of the countertop should not be less than 0.50m, and should be used smooth, impermeable and easy to clean the material, and can not be left with grooves. Article 3.2.6 the common parts of the diners, including foyer, hall, rest room, restrooms, toilets, cashier, meal ticket sales, snacks and take-out window, etc., in addition to the provisions of Article 3.2.7 set up, the rest are set up according to the actual needs. Article 3.2.7 Hand-washing facilities and toilets for the exclusive use of diners shall be in accordance with the following provisions: Restrooms and toilets shall be provided in first-, first- and second-class restaurants and first-class eating and drinking establishments, and special toilets shall be provided in third-class restaurants, and toilets shall be provided for men and women separately. Three restaurants should be equipped with hand-washing sinks in the dining room and food halls of the second-level restaurants; one or two canteens should be equipped with hand-washing sinks and dishwashing sinks in the dining room; second, the number of sanitary appliances should be set in accordance with the provisions of Table 3.2.7: the number of sanitary appliances set in the restroom wash basins, hand-washing faucets, dishwashing faucets, toilets in the urinals restaurants, one or two ≤ 50 seats, 〉 50 seats when every 100 seats to add 1 ≤ 100 seats When set up male toilet 1, urinal 1, female toilet 1; 〉100座时每100座增设男大或小便器1个,女大便器1个三 ≤50座设1个,〉50座时每100座增设1个食食店一 ≤50座设1个,〉50座时每100座增设1个二 ≤50座设1个,〉50座时每100座增设1个食堂一 ≤50座设1个,〉50座时每100座增设1个食堂 一 ≤50座设1个,〉50座时每100座增设1个 All faucets should not be manually switched. Article 3.2.8 takeaway counters or windows set up on the street, should not interfere with the passage of diners, from the sidewalk should be an appropriate distance, and should have rain, dust, fly and other facilities. Take-away counter or window in the hall set up, should not interfere with the passage of diners. Section III kitchen and food production room Article 3.3.1 The kitchen of restaurants and canteens can choose to set up the following parts according to the nature of business, collaborative relationship and other practical needs: First, staple food processing room - including staple food production room and staple food hot processing room; Second, food processing room - including roughing room, fine processing room; Second, food processing room - including roughing room, fine processing room. -Including roughing room, fine processing room, cooking hot processing room, cold meat processing room and special processing room of the flavor restaurant; three, food preparation room - including staple food preparation, side food preparation, cold meat mixing and commissary. Cold meat preparation room and commissary should be set up separately; Fourth, food utensils washing and sterilization room and storage of food utensils. The washing and sterilizing room of food utensils shall be separately installed; v. Fire room. Article 3.3.2 The food and beverage production room of a catering establishment may choose to set up the following parts according to the nature of business: I. Cold food processing room - including raw material mixing, hot processing, cold food production, other production and refrigeration rooms, etc.; II. Beverage (cold and hot) processing room - including raw material grinding and preparation, beverage production and refrigeration rooms, etc.; III. -Including rooms for raw material grinding and preparation, beverage boiling, cooling and storage, etc.; III. The contents of rooms for the production of dim sum, snacks, cold meat, etc. shall be referred to the relevant parts stipulated in Article 3.3.1; IV. Room for washing and sterilizing of eating utensils and room for storage of eating utensils. The room for washing and sterilizing food utensils shall be set up separately. Article 3.3.3 kitchen and food production room should be according to the processing of raw materials, staple food processing, food processing, meal preparation, utensils, washing and storage and other processes reasonably arranged, strictly to achieve the separation of raw materials and finished products, raw food and cooked food segregation processing and storage, and should be in line with the following provisions: a rough processing of food should be divided into meat, poultry and aquatic products of the workbench and cleaning pool, rough processing of raw materials into the fine processing room to avoid reflux. Waste left behind should be properly disposed of; two, cold meat finished products should be assembled in a single room, at the entrance of which should be provided with hand-washing facilities in the anteroom; three, the entrance to the cold food production room should be provided with pass-through disinfecting facilities; four, vertical transportation of food ladders should be raw and cooked separately. Article 3.3.4 The indoor net height of the kitchen and food production room should not be less than 3.00m. Article 3.3.5 The clear distance between the workbench side (or equipment side) of the processing room: single-sided operation, no one passes through should not be less than 0.70m, no one passes through should not be less than 1.20m; double-sided operation, no one passes through should not be less than 1.20m, no one passes through should be less than 1.50m. Article 3.3.6 The processing room should be equipped with a front room of hand-washing facilities; third, the entrance to the cold food production room should be equipped with pass-through disinfection facilities; fourth, the vertical transportation of food ladder should be raw and cooked separately. 3.3.6 natural lighting processing room, the window opening area should not be less than 1/6 of the ground area; natural ventilation, ventilation opening area should not be less than 1/10 of the ground area. 3.3.7 Ventilation should be in accordance with the following provisions: First, the processing room should be dealt with ventilation and exhaust and should be prevented from contaminating the dining room of the kitchen fumes and odors; Second, the hot processing room should be used to mechanically exhaust, but also can be set up out of the roof Mechanical exhaust should be used in the hot processing room, can also be set up out of the roof of the exhaust shaft or skylight with windbreaks and other effective natural ventilation measures; Third, the upper part of the equipment to produce fumes, should be added with mechanical exhaust and fume filter exhaust devices, filters should be easy to clean and replace; Fourth, the equipment to produce a large amount of steam in addition to mechanical exhaust should be added, it is appropriate to be separated into a small room, to prevent condensation and do a good job in the drainage of condensation water. Article 3.3.8 kitchen and food production room heat processing room fire-resistant grade should not be less than two. Article 3.3.9 The processing room indoor structure should be consistent with the following provisions: First, the ground should be used wear-resistant, impermeable, corrosion-resistant, non-slip easy-to-clean materials, and should deal with the ground drainage; Second, the walls, partitions and benches, sinks and other facilities should be used non-toxic, smooth and easy-to-clean materials, the corners of the shade should be made into a curved shape; Third, the window sill is appropriate to be made into not easy to place the form of goods. Article 3.3.10 coal, firewood as fuel for hot processing of staple food room should be set up burning room, burning room should be located on the downwind side, and deal with the problem of coal, ash. In cold and frigid areas, it is preferable to adopt closed fire room. Article 3.3.11 thermal processing room on the upper floor of the restaurant or other rooms, the opening of its external walls should be provided above the width of not less than 1m fire eaves. Section 4: Auxiliary part Article 3.4.1 The auxiliary part mainly consists of various kinds of storage rooms, office rooms, staff changing, toilets and showers, etc., which shall be set up according to the actual needs of different levels of catering buildings. Article 3.4.2 Catering buildings shall be equipped with cold storage facilities. Set up cold storage should be consistent with the current "cold storage design specification" (GBJ72-84) provisions. Article 3.4.3 All kinds of warehouses shall comply with the provisions of Article 3.1.6. Natural lighting, window openings should not be less than 1/10 of the ground area. Natural ventilation, ventilation openings should not be less than 1/20 of the ground area. 3.4.4 Article 3.4 The need to set up a laboratory, the area should not be less than 12 square meters, and its ceiling, walls and floors should be easy to clean and have water supply and drainage facilities. Article 3.4.5 Changing place should be set up according to all staff men and women, each person a locker, the size of 0.50 × 0.50 × 0.50m3. Article 3.4.6 Showering should be set up according to the maximum number of cooks and service personnel, every 25 people set up a shower, set up two and more than two showers should be set up for men and women separately, each shower should be set up a wash basin. Article 3.4.7 Toilets shall be provided for all staff according to the maximum number of persons in a shift, one for less than 30 persons, and separate toilets for men and women for more than 30 persons, all of which shall be flush toilets. There shall be one toilet and one urinal for every 50 persons in the men's toilet and one toilet for every 25 persons in the women's toilet. There shall be one wash basin in the front room of each of the men's and women's toilets, and the door of the front room of the toilets shall not face towards the processing rooms and the dining room. Chapter IV building equipment Section I water supply and drainage Article 4.1.1 Catering buildings should be equipped with water supply and drainage system, its water consumption standards and water supply and drainage pipe design, should be in line with the current "Building Water Supply and Drainage Design Code" (GBJ15-88) provisions, including hot water for showers (40 ℃) can be taken to 40l / person. Article 4.1.2 shower hot water heating equipment, when using gas heaters, shall not be set in the shower room, and set up reliable ventilation and exhaust equipment. Article 4.1.3 restaurants, food establishments and canteens with refrigeration or air-conditioning equipment, its cooling water should be used to circulate cooling water system. Article 4.1.4 Boiling water supply points shall be provided in restaurants, catering establishments and canteens. Article 4.1.5 kitchen and food production room drainage pipe should be smooth, and easy to clean and dredging, when the use of open ditch drainage, should be covered with a grate. The corners of the ditch should be made into arcs, and there should be water seals and rodent-proof devices. With greasy drainage, should be set up separately with other drainage systems, and install grease traps. Section II heating, air conditioning and ventilation Article 4.2.1 Heating I. All types of rooms in winter heating indoor design temperature should be in line with the provisions of Table 4.2.1: room name design temperature ℃ restaurant, catering hall 18 ~ 20 kitchen and catering production room (cold processing room) 16 kitchen and catering production room (hot processing room) 10 dry vegetable storehouse, beverage storehouse 8 ~ 10 Vegetable storehouse 5 washing room 16 ~ 20 II. Radiators that are corrosion-resistant and easy to clean shall be used in food and beverage preparation rooms. Article 4.2.2 Air-conditioning i. Air-conditioning shall be provided in the dining rooms of first-class restaurants, the catering halls of first-class catering establishments and the dining rooms of second-class restaurants in hot areas, and the design parameters of air-conditioning shall be in accordance with the provisions of Table 4.2.2; Room name Design temperature ℃ Relative humidity % Noise standard db Fresh air volume m3/h. people Working zone air velocity first-class restaurants and catering halls 24~26 〈65 NC40 25 〈0.25.25 second-class Dining hall 25~28 〈65 NC50 20 〈0.3二、The centralized air-conditioning system is preferable for Grade I restaurants, while local air-conditioning system can be adopted for Grade I eating and drinking places and Grade II restaurants. Article 4.2.3 Ventilation i. The air change volume of mechanical ventilation for hot processing rooms in kitchen and food production rooms should be calculated according to heat balance, 65% of the calculated air change volume should be discharged to the outdoor through the exhaust hood and 35% should be discharged by the comprehensive air change of the room; ii. The suction velocity at the mouth of the exhaust hood should not be less than 0.5m/s in general, and the velocity in the exhaust duct should not be less than 10m/s; iii. The complementary air volume should be about 70% of the exhaust air volume, the negative pressure value of the room should not be greater than 5Pa. Article 4.2.4 Steamer as well as the use of steam washing and disinfection facilities, the steam supply pipe gauge pressure should be 0.2MPa. Article 4.2.5 Kitchen exhaust system should be set up in accordance with the fire prevention unit should not be through the firewall. Kitchen level exhaust ducts through the room outside the kitchen, the kitchen wall should be set up fire dampers. Section III electrical Article 4.3.1 first-class restaurant banquet halls and the kitchen for the service of the lighting part of the power should be two loads. Article 4.3.2 The power supply of the kitchen and the food preparation room shall have a certain margin. A certain number of spare circuits and sockets shall be left in the distribution box. Electrical equipment, lamps and pipelines shall be protected against moisture. Article 4.3.3 the main rooms and parts of the average illuminance recommended value should be consistent with the provisions of Table 4.3.3. Article 4.3.4 kitchen, food production room and other wet environment of the site, should be used leakage protector. Article 4.3.5 restaurants, food establishments should be set up to the city through the phone, a first-class restaurants and food establishments should be set up to the public phone. Article 4.3.6 The restaurants of first-class restaurants and the food halls of first-class catering establishments shall be equipped with sound equipment for playing background music. Appendix I Terminology 1. restaurant: where the reception of casual meals, or banquets guests business Chinese and Western restaurants, including restaurants, restaurants, hotels, restaurants, restaurants, restaurants, restaurants, hotels, restaurants, restaurants, restaurants, fast food and cafeterias, etc., collectively referred to as restaurants. 2. Food and beverage outlets: with a guest business cold, hot food and beverage outlets, including cafes, tea garden, tea halls, simply sell alcohol cold plate taverns, bars and various types of snack bars, etc., collectively referred to as food and beverage outlets. 3. Cafeteria: set up in institutions, schools, factories, mines and other enterprises and institutions, for the supply of its internal staff, students and other non-profit places to eat, collectively referred to as the cafeteria. 4. Pollution sources: generally refers to infectious hospitals, easy to breed mosquitoes, flies, cesspools, sewage ponds, livestock sheds, garbage dumps and other places. 5. Dining room: restaurants, cafeterias in the dining part of the collectively referred to as the dining room. 40 seats and 40 seats below the small dining room, more than 40 seats for the large dining room. 6. Dining hall: food and drink establishments with seats to receive diners in the part collectively referred to as the dining hall. 40 seats and 40 seats below for the small dining hall, 40 seats above for the large dining hall. 7. Diners: restaurants, food store customers and cafeteria diners are collectively referred to as diners. 8. Staple food production room: refers to rice, noodles, beans and grains and other semi-finished products processing place. 9. Staple food heat processing room: refers to the staple food semi-finished products for steaming, boiling, baking, branding, frying, deep-frying and other processing places. 10. Rough processing room for side dishes: including meat washing, skinning, boning and chunking; fish and shrimp, such as scraping, scaling, whiskers, abdominal, washing; poultry plucking, rifling, washing; sea treasures of the hair, soaking, choosing, washing; vegetables, such as choosing, washing and other processing places. 11 side dishes processing room: the rough processing of foodstuffs in accordance with the requirements of the dish washed, cut, weighed, assembled for the dish semi-finished products of the processing office. 12. Cooking heat processing room: refers to the fine processing of semi-finished dishes, and seasoning for frying, stir-frying, cooking, deep-frying, steaming, simmering, boiling and other heat processing. 13. Cold meat processing room: including cold meat production and assembly of two parts, also known as sauces, marinade room. This specification is collectively referred to as cold meat processing room. Cold meat production refers to the coarse and fine processing of side dishes after cooking, brining, smoking, stewing, deep-frying, frying, etc. so that it becomes cooked food processing; cold meat and cooked food according to different requirements of the cold and cooked food refers to cut blocks, weighing and mixing processed into a cold plate processing office. 14. Special processing room of flavor restaurant: such as oven room (including roast duck, goose, etc.) or other processing room, etc., according to the need to set up its thermal processing room should be dealt with in accordance with the requirements of this specification. 15. Meal preparation room: the main, side dishes finished products of the organization, distribution and temporary placement of the place. 16. Payment: the main, side dishes, snacks, hot and cold beverages, etc. to the restaurant or catering hall of the delivery of the place. 17. Commissary: refers to the sale of cigarettes, sugar, alcohol and incidental food. 18. Laboratory: mainly refers to the self-processed food inspection. 19. Storehouse: including staple food storage, cold storage, dry vegetable storage, seasoning storage, vegetable storage, beverage storage, miscellaneous storage and health pool