Project Tx technological solutions for restaurant and hotel

Our Our design company performed psd section technological solutions TX restaurant and hotel.

restaurant design

 

DESIGN OF TECHNOLOGICAL SOLUTIONS

The canteen includes:

  • canteen with a dining hall of 250 p.m. for office staff, located on the second floor;

  • restaurant with a dining hall on 100 p.m. with a bar for city residents on the first floor;

  • restaurant with a 40 p.m. dining room for residents of the mini-hotel on the 2nd floor.

    Loading of all food is provided at the level of underground parking in the box, designed for 2 m / a separate loading place in the area of underground parking. Delivery of products is provided by small trucks, such as Gazelle, Bychok, etc.

    The vertical movement of products by 2 freight elevators r / n 1000 kg each.

    The canteen is a single enterprise with a common pantry, pre-production shops, office and domestic premises

    The pantry works on n / a (meat a large piece, fish without the head, poultry in factory packing), raw vegetables, conditionally washed.

    The method of canteen service - self-service, restaurants - by waiters, the bar - over the bar with reusable utensils.

    The range of canteen - the first, second courses, snacks, salads, confectionery, hot and cold drinks, tea, coffee.

    The range of restaurants - traditional: portioned first and second courses to order, snacks, salads, confectionery, alcoholic and non-alcoholic drinks, tea, coffee, fruit.

     On the first floor of the catering unit there are storerooms, cold rooms, bakery shops, auxiliary rooms, and staff amenities.

  • On the second floor the prepared foodstuffs with a high degree of readiness are fed by 2 passenger and freight elevators to the area of hot shops of the food processing plant. On the second floor is designed flour shop, working on the prepared dough pieces, two hot shops, two cold shops for restaurant and canteen. Capacity of the flour shop is up to 100 kg of finished products. The range of flour shop: rolls, croissants, buns, creamless cakes. The flour shop includes: washing equipment.

    Two hot shops located on the second floor, one of which is designed for cooking ready-made meals for the dining room, the second for restaurants located on the first and second floors of the building. In the area of each hot shop is designed to wash kitchen utensils. The head of production on the second floor of the building.

    A supply of finished goods for the restaurant on the first floor is provided by a separate cargo elevator with a capacity of 100 kg to the serving room. Each dining room provides a washing room for tableware. For the collection of food waste is provided by a single waste room, located on the first floor, where a refrigerated cabinet, water supply for washing tanks.

    Separate entrances from the street, checkrooms with showers for the cooks on each floor, checkrooms for waiters, a recreation room, bathrooms, cleaning equipment on each floor are provided for the staff of 60 people.

    Dining room operation mode - 8 hours.

    The restaurants will be open for 12 hours.

    The equipment in this project is made electrical Russian and imported production and set according to the norms of equipment for the enterprises of this type. The arrangement of the equipment ensures its convenient operation; the fencing of all current-carrying parts of the equipment, grounding; closed wiring pipes exclude moisture accumulation in them.

    Enterprises are equipped with cold and hot water from existing networks. Quality of water used for technological and household purposes is in accordance with GOST 2874-82 "Drinking water. Hygienic requirements and rules of choice". Water supply to washing tubs and sinks is made through a faucet.

    Separate industrial and domestic sewage system. Production rooms shall be equipped with drains with sloping floor surface to them. Washing tubs are connected to the sewer system with a gap of at least 20 mm. from the level of the receiving hopper.

    The ventilation system of enterprises provides technical solutions to ensure clean air in the production facilities, sales areas and dining halls

    The ventilation system shall be carried out as a separate project. Over the thermal equipment in the catering enterprises there are ventilation fans with grease filters.

    All rooms are provided with water heating in accordance with the requirements of SNiP 2.04.05-86. Heating devices have a smooth surface, and free access to them for periodic cleaning from dust and dirt.

    Lighting natural and artificial. Lighting is artificial, taking into account the rules of illumination, according to SNiP 23.05-95 "Natural and artificial lighting". Electrical lighting equipment should be wiped as dirty, but at least once a month. Finishing of the premises shall be made of materials that are easy to clean and sanitized:

 

Dining rooms: floor - porcelain stoneware, walls and ceiling by architect TX

  • storerooms: floor - non-slip ceramic tiles, walls - oil paint, ceiling - VEP;

  • industrial premises: floor - non-slip ceramic tiles, walls - glazed tiles, ceiling - water emulsion paint;

  • service and utility rooms: floor - linoleum, walls - oil paint, ceiling - VEP;

  • bathrooms, washing rooms, showers, rooms for cleaning equipment: floor - slip-resistant ceramic tiles, walls - glazed tiles, ceiling - HEP.

    Calculation of the amount of solid waste.

    According to the Moscow Government regulation No.1213-RP of November 3, 1998 "On approving the norms of accumulation of solid waste from organizations and enterprises" the average annual norm of solid waste accumulation is

  • from catering enterprises - 0,25 kg per 1 sq.m;

  • From office premises - 0,36 kg per 1 employee;

  • from mini-hotel - 0,52 kg per 1 resident.

    Total number of seats 390 x 0.25 = 97.5 kg.

    Total number of employees in the offices 1,500 x 0.36 = 540 kg

    The capacity of the mini-hotel 40 people. Calculation of garbage for the mini-hotel: 

    40x0,52=20,8 kg

    Total amount of garbage: 658,3 kg.

    The capacity of one container is 380 kg. Thus, the estimated number of garbage containers 658.3 kg: 380 kg = 1.7 container, ie, 2 containers.

    The project provides a room for garbage collection in the hotel, for the storage of food waste is made waste cell in the catering unit.

    Waste is removed under the contract and schedule by specialized service vehicles.

    Food waste from catering facilities is collected in polyethylene single-use bags and temporarily stored in the food waste chamber. Removal of food waste is also carried out according to the contract and schedule by a specialized service.

Sanitary regime


According to SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, production and turnover of food products and food raw materials in them", as well as the acting GOSTs, norms and regulations of public catering enterprises the sanitary regime at all sites of enterprises should be provided by the following measures

  • The products and ready meals coming to the enterprise have proper certification documents;

  • The room finishing materials comply with the List of materials approved by the Russian Ministry of Health for use in catering facilities;

  • technological equipment has a washable, moisture-resistant coating;

  • Cleaning equipment rooms are provided for washing and cleaning of enterprises;

  • extraction devices are provided to eliminate excessive heat emissions above the heating equipment;

  • service cleaning carts were designed for manual cleaning;

  • the necessary personnel amenities, showers, toilets, equipped with pedal sinks and electric hand dryers have been designed;

  • Washing tubs are provided for washing dishes;

  • the set of rooms and their areas correspond to the given capacity of the enterprises;

  • The employees are provided with sanitary and corporate clothing. Sanitary clothing issued to employees is stored in dressing rooms with two-section lockers. Clean clothing sets are stored in disposable bags in lockers. At the beginning of the work day, the employee receives a set of clothes, and at the end of the work day he/she returns them. Used clothing is collected in special disposable bags, stored until handing over to the laundry in the laundry room. Sanitary clothes are delivered to the laundry under contract;

  • Employees are hired only if they have a personal medical booklet of standard pattern, with the marks of passing all the necessary tests. Periodic examinations are carried out in accordance with the established schedule. Daily examinations of workshop workers before the start of work are carried out;

  • To protect against penetration of rodents slots in the floor, holes around the technical inputs are sealed with bricks, cement or sheet iron, ventilation holes and channels are closed with metal nets with mesh no larger than 0.20x0.20 cm, also on the projected facility provides electromechanical protection systems building against rodents.

  • In addition, the sanitary regime in all areas of the technological process is carried out by observing the rules of the enterprise, which should be familiar to all employees of the food company. The administration of the catering facility is responsible for compliance with the norms of sanitary regime.


    Cleaning of the premises is carried out:

  • basic cleaning - daily at the end of the working day;

  • routine cleaning - during the day.

  • Garbage removal is carried out by a specialized service under the contract with the company.

 

Health and Safety Fundamentals

  • In accordance with the Rules of labor protection in public catering POТ РМ-011-2000, the requirements of the Manual Р.2.2.755.99, sanitary rules and norms of technological designing as well as the acting departmental instructions for the specialized

  • occupational safety and health is ensured by the following measures:

  • for compensation of physical factors:
    the use of certified equipment; for the movement of goods and containers, means of small-scale mechanization are used; intrashop transport: carts are used;

  • measures to prevent electric shock were taken in accordance with the existing regulations; the whole equipment was grounded; lowered voltage was used for local lighting;

  • specialized tools are used for work, facilitating the technological process; professional selection and training of workers is carried out;

  • The thermal equipment is equipped with a light alarm system that indicates the violation of its operation;

  • working environment air dustiness, temperature, humidity and air mobility are taken into account in accordance with the standards and are taken into account in the design of ventilation; appropriate engineering systems are designed to maintain a standard state of the microclimate in the premises;

  • In accordance with the standards natural and artificial lighting is provided;

  • 2. to compensate for chemical factors:

  • 2.1. workplaces with excessive heat and moisture are equipped with local exhaust ventilation.

  • 3. to compensate psycho-physiological factors:

  • 3.1. the project personnel's work and recreation regime complies with the current legislation;

  •  3.2. they were provided with appropriate sanitary and living quarters according to the applicable standards and personnel numbers.

  • Additional measures in the process of operation include:

  • displaying of warning posters, work regulations, safety instructions for all categories of workers, phone numbers of emergency, fire departments and medical facilities;

  • passing of safety briefings by the production personnel;

  • Technical repair and maintenance of the equipment used is provided for by specialized organizations;

  • distances between equipment and passageways provide easy accessibility during work and maintenance;

  • free protective clothing is provided.

  • According to R.2.2.755-99 labour conditions with regard to intensity and severity of work process are referred to permissible (2nd class).

  • Favorable working conditions at the site are also provided by the device:

  • heating and ventilation, carried out in accordance with current standards;

  • color design of interiors;

  • application of finishing and construction materials, taking into account technology and working conditions;

  • provision of communication and alarm systems;

  • rational layout of the main and auxiliary premises.

  • To ensure fire safety, the project developed evacuation routes, fire warning system. The enterprises shall be equipped with primary fire extinguishing means.

Environmental protection environmental protection

  •  The environmental protection measures in the project are elaborated according to the requirements of SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for catering organizations, manufacturing and circulation of food products and food raw materials in them", SNiP 3106-2009 "Public buildings and constructions", SNiP 2.04.01-85 "Buildings internal water supply and sewage system", Manual for development of the section "Environment protection".

  • The project involves the use of Russian and imported equipment having certificates of the established standard. To prevent emissions of combustion products and grease into aerosols, an exhaust unit equipped with filters has been installed over the heating equipment.

  • Other additional measures to prevent emissions at this capacity of the enterprise according to the current regulatory documents are not required.