Some standard content:
Engineering Construction Standard Full Text Information System
Industry Standard of the People's Republic of China
Design Code for Catering Buildings
JGJ64-89
1989 Beijing
Engineering Construction Standard Full Text Information System
. Engineering Construction Standard Full Text Information System
Industry Standard of the People's Republic of China
Design Code for Catering Buildings
JGJ64—89
Seventh Edition
Liaoning Provincial Food Hygiene Supervision and Inspection Institute
Approving Department: Ministry of Construction of the People's Republic of China Ministry of Commerce of the People's Republic of China
Ministry of Health of the People's Republic of China| |tt||Trial date: January 1, 1990
Engineering Construction Standards Full Text Information System
Engineering Construction Standards Full Text Information System
Notice on the Release of the Industry Standard
"Design Specifications for Catering Buildings"
(89) Jianbiaozi No. 498
According to the requirements of the former Ministry of Urban and Rural Construction and Environmental Protection, Ministry of Commerce, and Ministry of Health (86) Chengkezi No. 263, the "Design Specifications for Catering Buildings" compiled by China Construction Northeast Design Institute and Liaoning Provincial Food Hygiene Supervision and Inspection Institute has been reviewed and approved as an industry standard with the number JGJ64-89, which will be implemented from January 1, 1990. If you have any questions or comments during the implementation process, please inform China Construction Northeast Design Institute in writing. Ministry of Construction of the People's Republic of China
Ministry of Commerce of the People's Republic of China
Ministry of Health of the People's Republic of China
October 18, 1989
Engineering Construction Standard Full-text Information System
bzsosO.cOm Engineering Construction Standard Full-text Information System
Chapter 1
Chapter 3
Section 4
Chapter 4
Section 1
Site and General Plan
Architectural Design
General Provisions
Restaurants, Dining Halls and Public Parts
Kitchens and Food Preparation Rooms
Auxiliary Parts:
Building Equipment
Water Supply and Drainage
Air Conditioning Hetong
Heating,
Term explanation
Terms used in this specification
Additional explanation
List of the editorial unit and main drafters of this specification Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
Chapter I General
Article 1.0.1 In order to ensure the quality of catering building design and make catering buildings meet the basic requirements of applicability, safety, and hygiene, this specification is specially formulated. Article 1.0.2 This specification applies to the following three types of catering building designs (including single and joint buildings) newly built, rebuilt or expanded in towns: 1. Commercial restaurants (referred to as restaurants); 2. Commercial cold and hot catering stores (referred to as catering stores); 3. Non-commercial canteens (referred to as canteens). Article 1.0.3 Restaurant buildings are divided into three levels.
First-class restaurants are high-end restaurants for banquets and snacks, with spacious seating, comfortable environment, and complete facilities and equipment; second-class restaurants are mid-range restaurants for banquets and snacks, with relatively comfortable seating, relatively complete facilities and equipment; third-class restaurants are general restaurants that mainly serve snacks. Article 1.0.4 Restaurant buildings are divided into two levels. First-class restaurants are high-end restaurants with spacious and comfortable environments, and high standards of facilities and equipment;
factory and second-class restaurants are joint-stock restaurants. Article 1.0.5 Canteen buildings are divided into two levels.
First-level canteens, the restaurant seating arrangement is relatively comfortable; first-level canteens, the restaurant seating arrangement meets the basic requirements Article 1.0.6 In addition to implementing this code, the design of catering buildings shall also comply with the current "General Code for Design of Civil Buildings" (JGJ37-87 and relevant design standards, specifications and regulations promulgated by the state or professional departments. Engineering Construction Standards Full-text Information System
bzsosO, com Engineering Construction Standards Full-text Information System
Chapter 2 Site and General Plan
Article 2.0.1 The construction of catering buildings must comply with the requirements of local urban planning and food hygiene supervision agencies, and select areas that 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 from being built in areas that produce harmful and toxic substances It should be located in the protection area of industrial enterprises; it should maintain a certain distance from pollution sources that are harmful to public health, and must comply with the regulations of local food hygiene supervision agencies. Article 2.0.3 The entrances and exits of catering buildings should be set up according to the flow of people and goods, and the transportation and storage routes and yards of flammable, explosive items and waste should be properly handled. Article 2.0.4 In the overall layout, the fumes, odors, noise and waste from the kitchen (or catering preparation room) should be prevented from affecting the adjacent buildings. Article 2.0.5
Parking space.
Second-level restaurants and first-level catering stores should have appropriate parking spaces. Engineering Construction Standard Full Text Information System
.bzsoso.Com Engineering Construction Standard Full Text Information System
Chapter III Architectural Design
Section 1 General Provisions||tt| |Article 3.1.1 Restaurants, restaurants and canteens are composed of dining rooms or dining halls, public areas
kitchens or food preparation rooms and auxiliary areas. Article 3.1.2 The minimum usable area of each seat in the dining room and dining hall of restaurants, restaurants and canteens shall comply with the provisions of Table 3.1.2: Minimum usable area of each seat in the dining room and dining hall Category
Restaurant dining room
(m2/seat)
Eating house dining room
(m2/seat density)
Canteen dining room
(m2/seat)
Article 3.1.3 The area ratio of the dining room to the kitchen (including auxiliary areas) in restaurants and canteens with 100 seats or more (referred to as the dining-kitchen ratio) shall comply with the following provisions: The dining-kitchen ratio of restaurants should be 11.1, and the dining-kitchen ratio of canteens should be 11; The ratio can be appropriately adjusted according to the different conditions of the catering building, such as the level, scale, business variety, raw material storage, processing method, fuel and regional characteristics. Article 3.1.4 First-class restaurants and catering shops located on the third floor and above and restaurants and catering shops of other levels on the fourth floor and above should be equipped with passenger elevators. Article 3.1.5 Catering buildings that are convenient for disabled people should comply with the provisions of relevant specifications in terms of plane design and facilities.
Article 3.1.6 Measures should be taken to prevent flies, rats, insects, birds, dust and moisture in the relevant rooms of catering buildings.
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
Article 3.1.7 Catering buildings should have mop pools and cleaning tool storage areas in appropriate locations, and separate rooms should be set up if conditions permit. Section 2 Restaurants, Dining Halls and Public Areas Article 3.2.1 The indoor clear height of restaurants or dining halls shall comply with the following provisions: 1. Small restaurants and small dining halls shall not be less than 2.60m, and those equipped with air conditioners shall not be less than 2.40m. 2. Large restaurants and large dining halls shall not be less than 3.00m; 3. The lowest point of large restaurants and dining halls with special-shaped ceilings shall not be less than 2.40m. Article 3.2.2 When the dining tables of the restaurant and the dining hall are arranged in a forward direction, the clear distance from the table edge to the table edge (or wall) shall comply with the following provisions: 1. When only diners pass through, the clear distance from the table edge to the table edge shall not be less than 1.35m, and the clear distance from the table edge to the inner wall shall not be less than 0.90m; 2. When waiters pass through, the clear distance from the table edge to the table edge shall not be less than 1.80m, and the clear distance from the table edge to the inner wall shall not be less than 1.35m; 3. When a car passes through, the clear distance from the table edge to the table edge shall not be less than 2.10m; 4. When the dining tables adopt other types and arrangements, they can refer to the provisions of the preceding paragraph and be determined according to actual needs.
Article 3.2.3 The lighting and ventilation of the restaurant and the dining hall should be good. When natural lighting is used, the window opening area should not be less than 1/6 of the floor area of the hall. When natural ventilation is used, the ventilation opening area should not be less than 1/16 of the floor area of the hall. Article 3.2.4 The surface layers of all parts of the interior of restaurants and dining halls should be made of materials that are not easy to accumulate dust and are easy to clean. The inner corners of walls and ceilings should be made into arcs. Article 3.2.5 The number of food counters in canteens and restaurants can be one for every 50 people. The distance between food counters should not be less than 110m, and the width of the countertop should not be less than 0.50m. They should be made of smooth, impermeable and easy-to-clean materials, and no grooves should be left. Article 3.2.6 The public areas for diners include the lobby, hall, lounge, washroom, toilet, cashier, meal ticket sales counter, canteen and take-out window, etc. Except for those set up in accordance with Article 3.2.7, the rest should be set up according to actual needs. Article 3.2.Article 7 Washing facilities and toilets for diners shall comply with the following regulations Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
Level 1 and 2 restaurants and Level 1 restaurants shall be equipped with restrooms and toilets, and Level 3 restaurants shall be equipped with special toilets, and toilets shall be separated for men and women. Level 3 restaurants and Level 2 restaurants shall have hand-washing basins in their dining rooms; Level 1 and 2 canteens shall have hand-washing basins and dish-washing basins, and the number of sanitary appliances shall comply with the provisions of Table 3.2.7: Number of sanitary appliances
Wash basins in restrooms
1 for every 100 seats when there are less than 50 seats
> 50 seats
1 for every 100 seats when there are more than 50 seats
Level 2 restaurants
1 for every 50 seats
t||>50 seats, add 1 for every 100
seats
Engineering Construction Standard Full Text Information System
Handwashing faucet
<50 seats, set 1
>50 seats, add 1 for every 100
seats
≤50 seats
>50 seats, add 1 for every 100
seats
<50 seats, set 1
Dishwashing faucet
<50 seats, set 1
>50 seats per 100>50 seats per 100
seats add 1
seats add 1
<50 seats set 1
K<50 seats set 1
Toilet large and large,
urinal
<100 seats
set male toilet
urinal 1
female toilet
>100 seats
per 100 1 male toilet or 1 urinal for every 100 seats>50 seats, 1 additional toilet for every 100 seats>50 seats, 1 additional toilet for every 100 seats, 1 additional toilet for every 100 seats, 1 additional toilet for every 100 seats. 3. The toilet should be hidden, and its front room entrance should not be close to or opposite to the restaurant; 4. The toilet should be flush. All faucets should not be manually switched. Article 3.2.8 When the takeaway counter or window is set up facing the street, it should not interfere with the passage of diners, and should be at an appropriate distance from the sidewalk, and should have rain shelter, dust prevention, fly prevention and other facilities. When the takeaway counter or window is set up in the hall, it should not hinder the passage of diners. Section 3 Kitchen and Food Preparation Room
Article 3.3.1 The kitchens of restaurants and canteens can choose to set up the following parts according to the actual needs of the business nature, cooperative combination relationship, etc.: 1. Staple food processing room - including staple food preparation room and staple food hot processing room; 2. Side dish processing room - including rough processing room, fine processing room, cooking hot processing room, cold meat processing room and special processing room for flavor restaurants; 3. Food preparation room - including staple food preparation, side dish preparation, cold meat combination and canteen, etc. The cold meat combination room and canteen should be set up separately; 4. Tableware washing and disinfection room and tableware storage room. The tableware washing and disinfection room should be set up separately;
5. Firework room.
Article 3.3.2 The food preparation room of a restaurant can be set up in the following parts according to the nature of the business:
, cold food processing room
, other preparation and cold reduction rooms, etc.;
Including raw material preparation, hot processing, cold food preparation, and beverage (cold and hot) processing room - including raw material grinding and preparation, beverage cooking, cooling and storage rooms, etc.;
The content of the room for making main dishes, snacks, cold food, etc. refers to the relevant parts stipulated in Article 3.3.1:
Fourth, tableware washing and disinfection room and tableware storage room. The tableware washing and disinfection room should be set up separately.
Article 3.3.3 The kitchen and food preparation room should be reasonably arranged according to the process flow of raw material processing, staple food processing, non-staple food processing, meal preparation, tableware washing and storage, etc., and strictly follow the engineering construction standard full text information system
bzSos.COm engineering construction standard full text information system
Raw materials and finished products should be separated, and raw and cooked food should be processed and stored separately, and the following regulations should be met:
, the rough processing of non-staple food should be separated by meat, poultry, and aquatic workbenches and cleaning pools, and the raw materials after rough processing should be sent to the fine processing room to avoid backflow. The remaining waste should be properly handled; 2. Cold meat products should be assembled in a single room, and a front room with hand washing facilities should be set up at its entrance:
The entrance of the cold food preparation room should be equipped with pass-through disinfection facilities; 4. The vertical food ladder should be separated for raw and cooked food. Article 3.3.4 The indoor net height of the kitchen and food preparation room should not be less than 3m. Article 3.3.5 The clear distance between the working table edges (or equipment edges) in the processing room: single-sided operation, when no one passes, should not be less than 0.70m, when someone passes, should not be less than 1.20m; double-sided operation, when no one passes, should not be less than 1.20m, when someone passes, should not be less than 1.50m.
Article 3.3.6 When the processing room is naturally lit, the window opening area should not be less than 1/6 of the floor area; when naturally ventilated, the ventilation opening area should not be less than 1/10 of the floor area.
Article 3.3.7 Ventilation and exhaust should comply with the following provisions: 1. Each processing room should handle ventilation and exhaust, and prevent kitchen fumes from polluting the restaurant;
2. Hot processing rooms should use mechanical exhaust, and effective natural ventilation measures such as exhaust shafts on the roof or skylights with wind shields can also be set up; 3. An exhaust device with mechanical exhaust and fume filter should be installed on the upper part of the equipment that produces fume, and the filter should be easy to clean and replace; 4. In addition to adding mechanical exhaust, equipment that produces a large amount of steam should also be divided into small rooms to prevent condensation and do a good job of condensation. 5. The fire resistance level of hot processing rooms in kitchens and food preparation rooms should not be lower than Level 2.
Article 3.3.9 The indoor structure of each processing room shall comply with the following provisions: 1. The floor shall be made of wear-resistant, impermeable, corrosion-resistant, non-slip and easy-to-clean materials, and the floor drainage shall be handled properly;
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
2. Walls, partitions, workbenches, pools and other facilities shall be made of non-toxic, smooth and easy-to-clean materials, and each inner corner should be made into an arc; 3. The window sill should be made in a form that is not easy to place objects. Article 3.3.10 The hot processing room for staple food using coal and firewood as fuel should be equipped with a burning room. The burning room should be located on the leeward side and the problem of coal entry and ash discharge should be handled properly. Closed burning rooms should be used in severe cold and cold areas.
Article 3.311 When there is a restaurant or other rooms on the upper floor of the hot processing room, a fire-proof cantilever with a width of not less than 1m should be set above the opening of the outer wall. Section 4 Auxiliary Parts
Article 3.4.1 The auxiliary parts are mainly composed of various warehouses, office rooms, staff changing rooms, toilets and shower rooms, etc., and should be selected and set according to the actual needs of different levels of catering buildings.
Article 3.4.2 Catering buildings should be equipped with refrigeration facilities. When setting up cold storage, the provisions of the current "Cold Storage Design Code" (GBJ72-84) should be met. Article 3.4.3 All types of warehouses should comply with the provisions of Article 3.1.6. When natural lighting is used, the area of the window hole should not be less than 1/10 of the ground area. When natural ventilation is used, the area of the ventilation opening should not be less than 1/20 of the ground area.
Article 3.4.4 When a laboratory is required, the area should not be less than 12m, and its ceiling, walls and floor should be easy to clean and equipped with water supply and drainage facilities. Article 3.4.5 The dressing room should be divided into male and female lockers according to the total number of staff members, with each person having a locker compartment, and its size is 0.50×0.50×0.50m. Article 3.4.6 The shower room should be set according to the maximum number of people in the cooking and service staff. There should be one shower for every 25 people. When there are two or more showers, men and women should be separated. There should be one hand washing area for each shower. Article 3.4.7 The toilet should be set according to the maximum number of people in the total number of staff members. There can be one toilet for less than 30 people, and there should be separate toilets for men and women for more than 30 people, and all of them should be flush toilets. There is a toilet and a urinal for every 50 people in the men's toilet, and a toilet for every 25 people in the women's toilet. There is a hand washing area in the front room of the men's and women's toilets, and the door of the front room of the toilet should not face the processing room and the restaurant.
Engineering Construction Standard Full Text Information System
bzsos.com7: The number of sanitary appliances
Wash basins in restrooms
<1 for every 50 seats
>1 for every 100 seats
Second-level seats
<1 for every 50 seats
Eating houses
>1 for every 100 seats
Engineering Construction Standards Full Text Information System
Wash basins Hand faucet
<1 for 50 seats
>1 for every 100
for 50 seats
≤1 for 50 seats
>1 for every 100
for 50 seats
<1 for 50 seats
Dishwashing faucet
<1 for 50 seats
>1 for every 100 for 50 seats>1 for every 100 for 50 seats
1 additional urinal for every 50 seats
1 additional urinal for every 100 seats
1 additional urinal for every 100 seats
2 additional urinals for every 100 seats
3 additional urinals for every 100 seats
4 additional urinals for every 100 seats
5 additional urinals for every 100 seats
6 additional urinals for every 100 seats
7 additional urinals for every 100 seats
8 additional urinals for every 100 seats
9 additional urinals for every 100 seats
1 additional urinal for every 100 seats
1 additional urinal for every 100 seats |tt||or 1 urinal
1 female urinal
>50 seats per 100>50 seats per 100
1 additional seat
bzsos.com Engineering Construction Standard Full Text Information System
3. The toilet should be hidden, and its front room entrance should not be close to or opposite to the restaurant;
4. The toilet should be flush. All faucets should not be manually switched. Article 3.2.8 When the takeaway counter or window is set up facing the street, it should not interfere with the passage of diners, and should be at an appropriate distance from the sidewalk, and should have rain shelter, dust prevention, fly prevention and other facilities. When the takeaway counter or window is set up in the hall, it should not hinder the passage of diners. Section 3 Kitchen and Food Preparation Room
Article 3.3.1 The kitchens of restaurants and canteens can choose to set up the following parts according to the actual needs of the business nature, cooperative combination relationship, etc.: 1. Staple food processing room - including staple food preparation room and staple food hot processing room; 2. Side dish processing room - including rough processing room, fine processing room, cooking hot processing room, cold meat processing room and special processing room for flavor restaurants; 3. Food preparation room - including staple food preparation, side dish preparation, cold meat combination and canteen, etc. The cold meat combination room and canteen should be set up separately; 4. Tableware washing and disinfection room and tableware storage room. The tableware washing and disinfection room should be set up separately;
5. Firework room.
Article 3.3.2 The food preparation room of a restaurant can be set up in the following parts according to the nature of the business:
, cold food processing room
, other preparation and cold reduction rooms, etc.;
Including raw material preparation, hot processing, cold food preparation, and beverage (cold and hot) processing room - including raw material grinding and preparation, beverage cooking, cooling and storage rooms, etc.;
The content of the room for making main dishes, snacks, cold food, etc. refers to the relevant parts stipulated in Article 3.3.1:
Fourth, tableware washing and disinfection room and tableware storage room. The tableware washing and disinfection room should be set up separately.
Article 3.3.3 The kitchen and food preparation room should be reasonably arranged according to the process flow of raw material processing, staple food processing, non-staple food processing, meal preparation, tableware washing and storage, etc., and strictly follow the engineering construction standard full text information system
bzSos.COm engineering construction standard full text information system
Raw materials and finished products should be separated, and raw and cooked food should be processed and stored separately, and the following regulations should be met:
, the rough processing of non-staple food should be separated by meat, poultry, and aquatic workbenches and cleaning pools, and the raw materials after rough processing should be sent to the fine processing room to avoid backflow. The remaining waste should be properly handled; 2. Cold meat products should be assembled in a single room, and a front room with hand washing facilities should be set up at its entrance:
The entrance of the cold food preparation room should be equipped with pass-through disinfection facilities; 4. The vertical food ladder should be separated for raw and cooked food. Article 3.3.4 The indoor net height of the kitchen and food preparation room should not be less than 3m. Article 3.3.5 The clear distance between the working table edges (or equipment edges) in the processing room: single-sided operation, when no one passes, should not be less than 0.70m, when someone passes, should not be less than 1.20m; double-sided operation, when no one passes, should not be less than 1.20m, when someone passes, should not be less than 1.50m.
Article 3.3.6 When the processing room is naturally lit, the window opening area should not be less than 1/6 of the floor area; when naturally ventilated, the ventilation opening area should not be less than 1/10 of the floor area.
Article 3.3.7 Ventilation and exhaust should comply with the following provisions: 1. Each processing room should handle ventilation and exhaust, and prevent kitchen fumes from polluting the restaurant;
2. Hot processing rooms should use mechanical exhaust, and effective natural ventilation measures such as exhaust shafts on the roof or skylights with wind shields can also be set up; 3. An exhaust device with mechanical exhaust and fume filter should be installed on the upper part of the equipment that produces fume, and the filter should be easy to clean and replace; 4. In addition to adding mechanical exhaust, equipment that produces a large amount of steam should also be divided into small rooms to prevent condensation and do a good job of condensation. 5. The fire resistance level of hot processing rooms in kitchens and food preparation rooms should not be lower than Level 2.
Article 3.3.9 The indoor structure of each processing room shall comply with the following provisions: 1. The floor shall be made of wear-resistant, impermeable, corrosion-resistant, non-slip and easy-to-clean materials, and the floor drainage shall be handled properly;
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
2. Walls, partitions, workbenches, pools and other facilities shall be made of non-toxic, smooth and easy-to-clean materials, and each inner corner should be made into an arc; 3. The window sill should be made in a form that is not easy to place objects. Article 3.3.10 The hot processing room for staple food using coal and firewood as fuel should be equipped with a burning room. The burning room should be located on the leeward side and the problem of coal entry and ash discharge should be handled properly. Closed burning rooms should be used in severe cold and cold areas.
Article 3.311 When there is a restaurant or other rooms on the upper floor of the hot processing room, a fire-proof cantilever with a width of not less than 1m should be set above the opening of the outer wall. Section 4 Auxiliary Parts
Article 3.4.1 The auxiliary parts are mainly composed of various warehouses, office rooms, staff changing rooms, toilets and shower rooms, etc., and should be selected and set according to the actual needs of different levels of catering buildings.
Article 3.4.2 Catering buildings should be equipped with refrigeration facilities. When setting up cold storage, the provisions of the current "Cold Storage Design Code" (GBJ72-84) should be met. Article 3.4.3 All types of warehouses should comply with the provisions of Article 3.1.6. When natural lighting is used, the area of the window hole should not be less than 1/10 of the ground area. When natural ventilation is used, the area of the ventilation opening should not be less than 1/20 of the ground area.
Article 3.4.4 When a laboratory is required, the area should not be less than 12m, and its ceiling, walls and floor should be easy to clean and equipped with water supply and drainage facilities. Article 3.4.5 The dressing room should be divided into male and female lockers according to the total number of staff members, with each person having a locker compartment, and its size is 0.50×0.50×0.50m. Article 3.4.6 The shower room should be set according to the maximum number of people in the cooking and service staff. There should be one shower for every 25 people. When there are two or more showers, men and women should be separated. There should be one hand washing area for each shower. Article 3.4.7 The toilet should be set according to the maximum number of people in the total number of staff members. There can be one toilet for less than 30 people, and there should be separate toilets for men and women for more than 30 people, and all of them should be flush toilets. There is a toilet and a urinal for every 50 people in the men's toilet, and a toilet for every 25 people in the women's toilet. There is a hand washing area in the front room of the men's and women's toilets, and the door of the front room of the toilet should not face the processing room and the restaurant.
Engineering Construction Standard Full Text Information System
bzsos.com7: The number of sanitary appliances
Wash basins in restrooms
<1 for every 50 seats
>1 for every 100 seats
Second-level seats
<1 for every 50 seats
Eating houses
>1 for every 100 seats
Engineering Construction Standards Full Text Information SystemWww.bzxZ.net
Wash basins Hand faucet
<1 for 50 seats
>1 for every 100
for 50 seats
≤1 for 50 seats
>1 for every 100
for 50 seats
<1 for 50 seats
Dishwashing faucet
<1 for 50 seats
>1 for every 100 for 50 seats>1 for every 100 for 50 seats
1 additional urinal for every 50 seats
1 additional urinal for every 100 seats
1 additional urinal for every 100 seats
2 additional urinals for every 100 seats
3 additional urinals for every 100 seats
4 additional urinals for every 100 seats
5 additional urinals for every 100 seats
6 additional urinals for every 100 seats
7 additional urinals for every 100 seats
8 additional urinals for every 100 seats
9 additional urinals for every 100 seats
1 additional urinal for every 100 seats
1 additional urinal for every 100 seats |tt||or 1 urinal
1 female urinal
>50 seats per 100>50 seats per 100
1 additional seat
bzsos.com Engineering Construction Standard Full Text Information System
3. The toilet should be hidden, and its front room entrance should not be close to or opposite to the restaurant;
4. The toilet should be flush. All faucets should not be manually switched. Article 3.2.8 When the takeaway counter or window is set up facing the street, it should not interfere with the passage of diners, and should be at an appropriate distance from the sidewalk, and should have rain shelter, dust prevention, fly prevention and other facilities. When the takeaway counter or window is set up in the hall, it should not hinder the passage of diners. Section 3 Kitchen and Food Preparation Room
Article 3.3.1 The kitchens of restaurants and canteens can choose to set up the following parts according to the actual needs of the business nature, cooperative combination relationship, etc.: 1. Staple food processing room - including staple food preparation room and staple food hot processing room; 2. Side dish processing room - including rough processing room, fine processing room, cooking hot processing room, cold meat processing room and special processing room for flavor restaurants; 3. Food preparation room - including staple food preparation, side dish preparation, cold meat combination and canteen, etc. The cold meat combination room and canteen should be set up separately; 4. Tableware washing and disinfection room and tableware storage room. The tableware washing and disinfection room should be set up separately;
5. Firework room.
Article 3.3.2 The food preparation room of a restaurant can be set up in the following parts according to the nature of the business:
, cold food processing room
, other preparation and cold reduction rooms, etc.;
Including raw material preparation, hot processing, cold food preparation, and beverage (cold and hot) processing room - including raw material grinding and preparation, beverage cooking, cooling and storage rooms, etc.;
The content of the room for making main dishes, snacks, cold food, etc. refers to the relevant parts stipulated in Article 3.3.1:
Fourth, tableware washing and disinfection room and tableware storage room. The tableware washing and disinfection room should be set up separately.
Article 3.3.3 The kitchen and food preparation room should be reasonably arranged according to the process flow of raw material processing, staple food processing, non-staple food processing, meal preparation, tableware washing and storage, etc., and strictly follow the engineering construction standard full text information system
bzSos.COm engineering construction standard full text information system
Raw materials and finished products should be separated, and raw and cooked food should be processed and stored separately, and the following regulations should be met:
, the rough processing of non-staple food should be separated by meat, poultry, and aquatic workbenches and cleaning pools, and the raw materials after rough processing should be sent to the fine processing room to avoid backflow. The remaining waste should be properly handled; 2. Cold meat products should be assembled in a single room, and a front room with hand washing facilities should be set up at its entrance:
The entrance of the cold food preparation room should be equipped with pass-through disinfection facilities; 4. The vertical food ladder should be separated for raw and cooked food. Article 3.3.4 The indoor net height of the kitchen and food preparation room should not be less than 3m. Article 3.3.5 The clear distance between the working table edges (or equipment edges) in the processing room: single-sided operation, when no one passes, should not be less than 0.70m, when someone passes, should not be less than 1.20m; double-sided operation, when no one passes, should not be less than 1.20m, when someone passes, should not be less than 1.50m.
Article 3.3.6 When the processing room is naturally lit, the window opening area should not be less than 1/6 of the floor area; when naturally ventilated, the ventilation opening area should not be less than 1/10 of the floor area.
Article 3.3.7 Ventilation and exhaust should comply with the following provisions: 1. Each processing room should handle ventilation and exhaust, and prevent kitchen fumes from polluting the restaurant;
2. Hot processing rooms should use mechanical exhaust, and effective natural ventilation measures such as exhaust shafts on the roof or skylights with wind shields can also be set up; 3. An exhaust device with mechanical exhaust and fume filter should be installed on the upper part of the equipment that produces fume, and the filter should be easy to clean and replace; 4. In addition to adding mechanical exhaust, equipment that produces a large amount of steam should also be divided into small rooms to prevent condensation and do a good job of condensation. 5. The fire resistance level of hot processing rooms in kitchens and food preparation rooms should not be lower than Level 2.
Article 3.3.9 The indoor structure of each processing room shall comply with the following provisions: 1. The floor shall be made of wear-resistant, impermeable, corrosion-resistant, non-slip and easy-to-clean materials, and the floor drainage shall be handled properly;
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
2. Walls, partitions, workbenches, pools and other facilities shall be made of non-toxic, smooth and easy-to-clean materials, and each inner corner should be made into an arc; 3. The window sill should be made in a form that is not easy to place objects. Article 3.3.10 The hot processing room for staple food using coal and firewood as fuel should be equipped with a burning room. The burning room should be located on the leeward side and the problem of coal entry and ash discharge should be handled properly. Closed burning rooms should be used in severe cold and cold areas.
Article 3.311 When there is a restaurant or other rooms on the upper floor of the hot processing room, a fire-proof cantilever with a width of not less than 1m should be set above the opening of the outer wall. Section 4 Auxiliary Parts
Article 3.4.1 The auxiliary parts are mainly composed of various warehouses, office rooms, staff changing rooms, toilets and shower rooms, etc., and should be selected and set according to the actual needs of different levels of catering buildings.
Article 3.4.2 Catering buildings should be equipped with refrigeration facilities. When setting up cold storage, the provisions of the current "Cold Storage Design Code" (GBJ72-84) should be met. Article 3.4.3 All types of warehouses should comply with the provisions of Article 3.1.6. When natural lighting is used, the area of the window hole should not be less than 1/10 of the ground area. When natural ventilation is used, the area of the ventilation opening should not be less than 1/20 of the ground area.
Article 3.4.4 When a laboratory is required, the area should not be less than 12m, and its ceiling, walls and floor should be easy to clean and equipped with water supply and drainage facilities. Article 3.4.5 The dressing room should be divided into male and female lockers according to the total number of staff members, with each person having a locker compartment, and its size is 0.50×0.50×0.50m. Article 3.4.6 The shower room should be set according to the maximum number of people in the cooking and service staff. There should be one shower for every 25 people. When there are two or more showers, men and women should be separated. There should be one hand washing area for each shower. Article 3.4.7 The toilet should be set according to the maximum number of people in the total number of staff members. There can be one toilet for less than 30 people, and there should be separate toilets for men and women for more than 30 people, and all of them should be flush toilets. There is a toilet and a urinal for every 50 people in the men's toilet, and a toilet for every 25 people in the women's toilet. There is a hand washing area in the front room of the men's and women's toilets, and the door of the front room of the toilet should not face the processing room and the restaurant.
Engineering Construction Standard Full Text Information System
bzsos.comcomcomArticle 2 The food preparation room of a restaurant can choose to set up the following parts according to the nature of its business:
, cold food processing room
, other preparation and cold reduction rooms, etc.;
including raw material preparation, hot processing, cold food preparation, and its beverage (cold and hot) processing room - including raw material grinding and preparation, beverage cooking, cooling and storage rooms, etc.;
The content of the room for preparing main dishes, snacks, cold food, etc. refers to the relevant parts stipulated in Article 3.3.1:
4. Tableware washing and disinfection room and tableware storage room. Tableware washing and disinfection room should be set up separately.
Article 3.3.3 The kitchen and food preparation room should be reasonably arranged according to the process flow of raw material processing, staple food processing, non-staple food processing, meal preparation, tableware washing and storage, etc., and strictly follow the engineering construction standard full text information system
bzSos.COm engineering construction standard full text information system
Raw materials and finished products should be separated, and raw and cooked food should be processed and stored separately, and the following regulations should be met:
, the rough processing of non-staple food should be separated by meat, poultry, and aquatic workbenches and cleaning pools, and the raw materials after rough processing should be sent to the fine processing room to avoid backflow. The remaining waste should be properly handled; 2. Cold meat products should be assembled in a single room, and a front room with hand washing facilities should be set up at its entrance:
The entrance of the cold food preparation room should be equipped with pass-through disinfection facilities; 4. The vertical food ladder should be separated for raw and cooked food. Article 3.3.4 The indoor net height of the kitchen and food preparation room should not be less than 3m. Article 3.3.5 The clear distance between the working table edges (or equipment edges) in the processing room: single-sided operation, when no one passes, should not be less than 0.70m, when someone passes, should not be less than 1.20m; double-sided operation, when no one passes, should not be less than 1.20m, when someone passes, should not be less than 1.50m.
Article 3.3.6 When the processing room is naturally lit, the window opening area should not be less than 1/6 of the floor area; when naturally ventilated, the ventilation opening area should not be less than 1/10 of the floor area.
Article 3.3.7 Ventilation and exhaust should comply with the following provisions: 1. Each processing room should handle ventilation and exhaust, and prevent kitchen fumes from polluting the restaurant;
2. Hot processing rooms should use mechanical exhaust, and effective natural ventilation measures such as exhaust shafts on the roof or skylights with wind shields can also be set up; 3. An exhaust device with mechanical exhaust and fume filter should be installed on the upper part of the equipment that produces fume, and the filter should be easy to clean and replace; 4. In addition to adding mechanical exhaust, equipment that produces a large amount of steam should also be divided into small rooms to prevent condensation and do a good job of condensation. 5. The fire resistance level of hot processing rooms in kitchens and food preparation rooms should not be lower than Level 2.
Article 3.3.9 The indoor structure of each processing room shall comply with the following provisions: 1. The floor shall be made of wear-resistant, impermeable, corrosion-resistant, non-slip and easy-to-clean materials, and the floor drainage shall be handled properly;
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
2. Walls, partitions, workbenches, pools and other facilities shall be made of non-toxic, smooth and easy-to-clean materials, and each inner corner should be made into an arc; 3. The window sill should be made in a form that is not easy to place objects. Article 3.3.10 The hot processing room for staple food using coal and firewood as fuel should be equipped with a burning room. The burning room should be located on the leeward side and the problem of coal entry and ash discharge should be handled properly. Closed burning rooms should be used in severe cold and cold areas.
Article 3.311 When there is a restaurant or other rooms on the upper floor of the hot processing room, a fire-proof cantilever with a width of not less than 1m should be set above the opening of the outer wall. Section 4 Auxiliary Parts
Article 3.4.1 The auxiliary parts are mainly composed of various warehouses, office rooms, staff changing rooms, toilets and shower rooms, etc., and should be selected and set according to the actual needs of different levels of catering buildings.
Article 3.4.2 Catering buildings should be equipped with refrigeration facilities. When setting up cold storage, the provisions of the current "Cold Storage Design Code" (GBJ72-84) should be met. Article 3.4.3 All types of warehouses should comply with the provisions of Article 3.1.6. When natural lighting is used, the area of the window hole should not be less than 1/10 of the ground area. When natural ventilation is used, the area of the ventilation opening should not be less than 1/20 of the ground area.
Article 3.4.4 When a laboratory is required, the area should not be less than 12m, and its ceiling, walls and floor should be easy to clean and equipped with water supply and drainage facilities. Article 3.4.5 The dressing room should be divided into male and female lockers according to the total number of staff members, with each person having a locker compartment, and its size is 0.50×0.50×0.50m. Article 3.4.6 The shower room should be set according to the maximum number of people in the cooking and service staff. There should be one shower for every 25 people. When there are two or more showers, men and women should be separated. There should be one hand washing area for each shower. Article 3.4.7 The toilet should be set according to the maximum number of people in the total number of staff members. There can be one toilet for less than 30 people, and there should be separate toilets for men and women for more than 30 people, and all of them should be flush toilets. There is a toilet and a urinal for every 50 people in the men's toilet, and a toilet for every 25 people in the women's toilet. There is a hand washing area in the front room of the men's and women's toilets, and the door of the front room of the toilet should not face the processing room and the restaurant.
Engineering Construction Standard Full Text Information System
bzsos.comArticle 2 The food preparation room of a restaurant can choose to set up the following parts according to the nature of its business:
, cold food processing room
, other preparation and cold reduction rooms, etc.;
including raw material preparation, hot processing, cold food preparation, and its beverage (cold and hot) processing room - including raw material grinding and preparation, beverage cooking, cooling and storage rooms, etc.;
The content of the room for preparing main dishes, snacks, cold food, etc. refers to the relevant parts stipulated in Article 3.3.1:
4. Tableware washing and disinfection room and tableware storage room. Tableware washing and disinfection room should be set up separately.
Article 3.3.3 The kitchen and food preparation room should be reasonably arranged according to the process flow of raw material processing, staple food processing, non-staple food processing, meal preparation, tableware washing and storage, etc., and strictly follow the engineering construction standard full text information system
bzSos.COm engineering construction standard full text information system
Raw materials and finished products should be separated, and raw and cooked food should be processed and stored separately, and the following regulations should be met:
, the rough processing of non-staple food should be separated by meat, poultry, and aquatic workbenches and cleaning pools, and the raw materials after rough processing should be sent to the fine processing room to avoid backflow. The remaining waste should be properly handled; 2. Cold meat products should be assembled in a single room, and a front room with hand washing facilities should be set up at its entrance:
The entrance of the cold food preparation room should be equipped with pass-through disinfection facilities; 4. The vertical food ladder should be separated for raw and cooked food. Article 3.3.4 The indoor net height of the kitchen and food preparation room should not be less than 3m. Article 3.3.5 The clear distance between the working table edges (or equipment edges) in the processing room: single-sided operation, when no one passes, should not be less than 0.70m, when someone passes, should not be less than 1.20m; double-sided operation, when no one passes, should not be less than 1.20m, when someone passes, should not be less than 1.50m.
Article 3.3.6 When the processing room is naturally lit, the window opening area should not be less than 1/6 of the floor area; when naturally ventilated, the ventilation opening area should not be less than 1/10 of the floor area.
Article 3.3.7 Ventilation and exhaust should comply with the following provisions: 1. Each processing room should handle ventilation and exhaust, and prevent kitchen fumes from polluting the restaurant;
2. Hot processing rooms should use mechanical exhaust, and effective natural ventilation measures such as exhaust shafts on the roof or skylights with wind shields can also be set up; 3. An exhaust device with mechanical exhaust and fume filter should be installed on the upper part of the equipment that produces fume, and the filter should be easy to clean and replace; 4. In addition to adding mechanical exhaust, equipment that produces a large amount of steam should also be divided into small rooms to prevent condensation and do a good job of condensation. 5. The fire resistance level of hot processing rooms in kitchens and food preparation rooms should not be lower than Level 2.
Article 3.3.9 The indoor structure of each processing room shall comply with the following provisions: 1. The floor shall be made of wear-resistant, impermeable, corrosion-resistant, non-slip and easy-to-clean materials, and the floor drainage shall be handled properly;
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
2. Walls, partitions, workbenches, pools and other facilities shall be made of non-toxic, smooth and easy-to-clean materials, and each inner corner should be made into an arc; 3. The window sill should be made in a form that is not easy to place objects. Article 3.3.10 The hot processing room for staple food using coal and firewood as fuel should be equipped with a burning room. The burning room should be located on the leeward side and the problem of coal entry and ash discharge should be handled properly. Closed burning rooms should be used in severe cold and cold areas.
Article 3.311 When there is a restaurant or other rooms on the upper floor of the hot processing room, a fire-proof cantilever with a width of not less than 1m should be set above the opening of the outer wall. Section 4 Auxiliary Parts
Article 3.4.1 The auxiliary parts are mainly composed of various warehouses, office rooms, staff changing rooms, toilets and shower rooms, etc., and should be selected and set according to the actual needs of different levels of catering buildings.
Article 3.4.2 Catering buildings should be equipped with refrigeration facilities. When setting up cold storage, the provisions of the current "Cold Storage Design Code" (GBJ72-84) should be met. Article 3.4.3 All types of warehouses should comply with the provisions of Article 3.1.6. When natural lighting is used, the area of the window hole should not be less than 1/10 of the ground area. When natural ventilation is used, the area of the ventilation opening should not be less than 1/20 of the ground area.
Article 3.4.4 When a laboratory is required, the area should not be less than 12m, and its ceiling, walls and floor should be easy to clean and equipped with water supply and drainage facilities. Article 3.4.5 The dressing room should be divided into male and female lockers according to the total number of staff members, with each person having a locker compartment, and its size is 0.50×0.50×0.50m. Article 3.4.6 The shower room should be set according to the maximum number of people in the cooking and service staff. There should be one shower for every 25 people. When there are two or more showers, men and women should be separated. There should be one hand washing area for each shower. Article 3.4.7 The toilet should be set according to the maximum number of people in the total number of staff members. There can be one toilet for less than 30 people, and there should be separate toilets for men and women for more than 30 people, and all of them should be flush toilets. There is a toilet and a urinal for every 50 people in the men's toilet, and a toilet for every 25 people in the women's toilet. There is a hand washing area in the front room of the men's and women's toilets, and the door of the front room of the toilet should not face the processing room and the restaurant.
Engineering Construction Standard Full Text Information System
bzsos.com6 regulations. When natural lighting is used, the area of the window hole should not be less than 1/10 of the floor area. When natural ventilation is used, the area of the ventilation opening should not be less than 1/20 of the floor area.
Article 3.4.4 When a laboratory is required, the area should not be less than 12m2, and its ceiling, walls and floor should be easy to clean and equipped with water supply and drainage facilities. Article 3.4.5 The dressing room should be divided into male and female for all staff members, with one locker for each person, and its size is 0.50×0.50×0.50m. Article 3.4.6 Showers should be set up according to the maximum number of people in the cooking and service shifts, with one shower for every 25 people. When two or more showers are set up, men and women should be set up separately, and each shower should have a hand washing area.
Article 3.4.7 Toilets should be set up according to the maximum number of people in the shifts of all staff members. One shower can be set up for less than 30 people, and men and women should be set up for more than 30 people, and all of them should be flush toilets. There is one toilet and one urinal for every 50 people in the men's toilet, and one toilet for every 25 people in the women's toilet. There is a hand-washing station in the front room of the men's and women's toilets, and the front room door of the toilet should not face the processing room or the restaurant.
Engineering Construction Standard Full Text Information System
bzsos.com6 regulations. When natural lighting is used, the area of the window hole should not be less than 1/10 of the floor area. When natural ventilation is used, the area of the ventilation opening should not be less than 1/20 of the floor area.
Article 3.4.4 When a laboratory is required, the area should not be less than 12m2, and its ceiling, walls and floor should be easy to clean and equipped with water supply and drainage facilities. Article 3.4.5 The dressing room should be divided into male and female for all staff members, with one locker for each person, and its size is 0.50×0.50×0.50m. Article 3.4.6 Showers should be set up according to the maximum number of people in the cooking and service shifts, with one shower for every 25 people. When two or more showers are set up, men and women should be set up separately, and each shower should have a hand washing area.
Article 3.4.7 Toilets should be set up according to the maximum number of people in the shifts of all staff members. One shower can be set up for less than 30 people, and men and women should be set up for more than 30 people, and all of them should be flush toilets. There is one toilet and one urinal for every 50 people in the men's toilet, and one toilet for every 25 people in the women's toilet. There is a hand-washing station in the front room of the men's and women's toilets, and the front room door of the toilet should not face the processing room or the restaurant.
Engineering Construction Standard Full Text Information System
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