Canteen Technological Solutions Project Portfolio

We have developed a tender project section for technological solutions for a canteen in a public building.

Tender project for canteen technical solutions

TENDER PROJECT FOR CANTEEN TECHNOLOGICAL SOLUTIONS

Technological Solutions Section

Characteristics of the Adopted Technological Scheme

The designed canteen is located on the basement and first floors of an existing multi-story office building. The canteen represents a catering establishment with an expanded assortment of hot and cold dishes and snacks, soft drinks, intended for serving employees of the public building where 500 employees work.

The composition of the tender project for technological equipment provides for preparation of the necessary assortment of dishes for sale in the dining hall and VIP hall. Customer service in the first floor dining hall is provided through a self-service serving line.

VIP hall service is provided by waiters. The dining hall on the 1st floor is designed for 100 seats, VIP hall for 20 seats, cafeteria for 40 seats.

  • Canteen staff: 20 people.
  • Operating mode: 1 shift.

According to the tender project, the canteen is equipped with high-efficiency and high-performance equipment made of stainless steel. The canteen technology allows working with raw materials and semi-finished products.

All products arrive at the canteen packaged in disposable supplier packaging. According to participation in trade and technological process operations, all enterprise premises are divided into trading and non-trading:

  • Trading premises include dining halls for 50 and 60 seats, cafeteria for 20 seats.
  • Non-trading premises include according to the tender project: receiving premises, storage premises, production workshops.

Auxiliary Premises

Production and storage premises of the canteen are located in the basement, first and second floors. Room dimensions correspond to requirements for technological equipment placement and workplace organization. The space-planning solution adopted in the tender project provides technological process flow, excludes counter flows of used and clean dishes, and excludes intersection of visitor and staff movement.

Technological solutions portfolio

Composition and areas of all room groups are designed based on regulatory documentation requirements considering technological, sanitary requirements, ensuring technological process sequence from product acceptance to its placement and processing, considering implementation of new customer service types and improvement of service personnel working conditions. Visitor entrances, staff service entrances and product loading are separate.

Product assortment:

  1. Cold appetizers and salads - 7-8 items;
  2. Hot appetizers - 4-5 items;
  3. First courses - 3 items;
  4. Hot dishes - 5-6 items;
  5. Hot drinks (tea, coffee) - 6-8 items;
  6. Cold drinks (juices, fruit and berry drinks) - 6-8 items;
  7. Desserts - 5-7 items, supplied portioned in factory packaging;
  8. Juices - 2-3 items.

The canteen includes a serving line and bar counter in the cafeteria. The cafeteria sells drinks and desserts, for which the counter is equipped with a coffee machine. The trade and technological equipment included in this tender project is certified for use in Russia. Adopted sizes and forms of trading halls ensure rational placement of serving areas and comfortable seating for visitors.

Equipment placement follows requirements for maintaining width and area of main evacuation passages. Unloading of delivered products is performed in the loading room in the basement. Loading is carried out from the building courtyard. To maintain technological process flow during movement of raw materials, semi-finished products, related goods and finished products, goods will arrive according to an approved delivery schedule.

The technological chain begins with product unloading. Product unloading is performed at basement level by light commercial vehicles in morning hours before canteen opening. Food product deliveries are made regularly in volumes necessary for 1-2 daily norms, not exceeding storage periods.

Products arriving at the canteen are freed from external packaging in the "Loading Room" and go to "Storage Rooms" and "Refrigeration Chambers". The "Loading Room" is intended for freeing products arriving at the canteen from external disposable packaging and distributing products to storage premises. "Bulk Product Storage" and "Vegetable Storage" are equipped with scales and shelving. "Dairy Product Storage", "Ready Meat Product Storage", "Egg Storage", "Frozen Product Storage" are equipped with refrigeration cabinets.

The "Meat and Fish Refrigeration Chamber" is intended for storing daily raw material supply with specific temperature-humidity regimes according to sanitary requirements for product proximity, temperature-humidity regime and storage periods considered in the tender project. Products arriving at storage premises are stored on shelving. From storage premises, products, high-readiness semi-finished products go to production workshops for final dish preparation and their sale.

Workshops

Main production premises include the following workshops located on the first and second floors:

  • "Cold Workshop";
  • "Hot Workshop";
  • "Meat-Fish Workshop"
  • "Vegetable Workshop"
  • "Confectionery Workshop"

Vegetable workshop, equipped with hand washing sink, two tables, washing tub, shelving, vegetable cutter and potato peeler. Vegetables and root crops are washed in washing tub, then peeled manually, then cut, placed in functional containers, covered with lids and transferred to hot and cold workshops for further processing.

Raw vegetables and greens intended for preparing cold appetizers without thermal treatment are kept in 10% table salt solution for 10 minutes with subsequent rinsing with running water.

Meat-Fish Workshop

Meat-fish workshop is equipped with 2 refrigeration cabinets, production tables, electric meat grinder, meat tenderizer.

In meat-fish workshop, small-piece, portioned and minced semi-finished products are prepared, which in closed functional containers are delivered to hot workshop for subsequent thermal treatment.

Hot Workshop

Hot workshop, equipped with electric stoves, roasting oven, electric frying pan, food boilers, deep fryer, production tables, mixer, hand washing sink.

Confectionery

Confectionery is equipped with production tables, proofing cabinet, combi steamer, shelving, hand washing sinks, dough mixer, baking ovens, washing tubs for kitchenware washing. Products are processed and prepared according to dish preparation technology. Depending on product and dish preparation technology, received products undergo necessary thermal treatment:

  • frying
  • stewing
  • boiling
  • baking
  • poaching etc.,

observing required temperature regimes.

Washing Room

Inventory washing is performed in kitchenware washing room. Tableware is collected on trays in dining hall by canteen workers and transferred to "Tableware Washing Room".

Used tableware arrives at washing department on table with hole for food waste collection and shelving. Food residues are scraped into waste collection tank located directly under table. Then tableware is placed in cassette and food residues are washed off from tableware with water jet. Then cassette goes to dishwasher where washing cycle occurs at temperature T=65°C with sterilization at T=92°C. Then tableware is placed on tables, shelving for tableware drying.

Clean tableware according to tender project is transferred to kitchen through door. In case of dishwasher failure, three-compartment washing tub is available. When hot water supply is disconnected, instantaneous water heater is available.

Tableware washing by manual method is performed in following order:

  • mechanical removal of food residues;
  • washing in water with detergent addition in first tub section;
  • washing in second tub section in water with temperature not lower than 40°C with detergent addition in quantity two times less than in first tub section;
  • rinsing tableware in metal mesh with handles in third tub section with hot running water with temperature not lower than 65°C using flexible hose with shower head;
  • drying tableware on rack shelves, shelving.

Clean tableware is stored on shelving. Food waste is collected in polyethylene bags and stored in "Waste Refrigeration Chamber" in basement until end of work. Waste delivery to basement is performed using small freight elevator.

"Tableware Washing Room" is equipped with following equipment: hand wash basin, work table with hole for food waste and washing tub with shower. All equipment is certified, operates on electricity, corresponds to world standards, meets safety norms, corresponds to certification standards. The canteen excludes counter flows of raw materials and finished products, as product supply occurs according to schedule considering time intervals.

Additionally, in the tender project for canteen, building premises include communication premises corridors, stairwells, halls, vestibules and technical premises necessary for ensuring operation of building engineering systems equipment.

Project solutions preserve existing waste collection system adopted for building service - into waste containers installed on open utility area with hard surface. Building waste cleaning system is coordinated with cleaning system adopted in surrounding development, in which building is located, according to building standards requirements. Solid household waste removal from building is provided to be performed by building service personnel using transportation of sealed waste collection containers on elevators, without garbage chute device. Solid household waste collection inside building for temporary storage is supposed to be performed in closable containers with inserted disposable bags, installed in cleaning inventory storage rooms on each operated building floor. At end of shift, waste bags are delivered by service personnel on freight-passenger elevators to solid household waste containers installed on territory on area with hard surface.

Vertical connections for movement of employees and visitors of multi-story public building are provided by means of vertical transport: elevators located in existing elevator shafts of newly arranged elevators, placed in attached building shafts according to tender project.

Elevators in existing shafts connect floors from basement to upper. Newly designed elevators connect floors between themselves. Elevator connects floors and is intended only for company employees according to tender project. Designed elevators are adopted with elevator car movement speed - 1.0 m/s, without machine room. Number of elevators and their parameters are designed according to current regulatory documents, considering number of served passengers and building area.

Selection and Project Justification of Main Technological Equipment

Selection of main technological equipment placement is made considering tender project solutions:

  • fulfillment of technological process requirements;
  • equipping workplaces with necessary equipment set;
  • ensuring long service life and equipment maintenance convenience;
  • fire safety requirements;
  • ecological and sanitary-hygienic requirements.

All equipment and furniture are existing, transportation is performed by contractor. For technical maintenance and preventive inspection of technological equipment, specialized city service services should be used. To ensure sanitary and living conditions for personnel work, building is equipped with water supply, sewerage, heating and supply and exhaust ventilation. For access control to building and prevention of terrorist acts, multi-zone stationary metal detectors are installed at main visitor entrances.

Labor Protection and Safety During Canteen Equipment Operation

To create normal conditions for labor protection and safety, the tender project provides:

  • rational zoning of room groups;
  • placement of technological equipment considering working technological process flows, operation and repair convenience;
  • conducting planned preventive equipment repair;
  • protective grounding of electric power technological equipment;
  • commissioning of serviceable equipment;
  • implementation of electrical safety measures;
  • necessary clearances during technological equipment installation;
  • wall finishing:
  • service premises - from dust-proof materials;
  • cleaning inventory storage, toilet - considering wet cleaning;
  • floor coverings of premises from non-slip moisture-resistant materials;
  • heating and ventilation of premises;
  • illumination of working surfaces at workplaces according to natural and artificial lighting standards.

To ensure safe work conduct, instruction on the following is necessary:

  • safety techniques;
  • labor protection;
  • industrial sanitation;
  • fire protection;
  • labor hygiene;
  • object protection.

Service personnel should be provided with sets of changeable clothing, gloves, changeable shoes, cleaning and disinfection means. Medical examinations of workers should be performed for comprehensive examination and disease prevention.

Organizational and Technical Measures for Ensuring Canteen Object Fire Safety

To ensure trouble-free and safe functioning of building and premises during canteen operation, the following organizational and regime measures adopted in the technological project should be fulfilled:

  • instruction developed and procedure determined for admission to conducting fire and fire-dangerous works in canteen;
  • procedure determined for premises inspection before their closing;
  • instruction on fire safety measures of canteen developed;
  • regulation on fire protection training of management staff developed;
  • regulation on fire safety commission developed;
  • regulation on accounting, maintenance and testing of fire protection installations, internal fire hydrants and primary fire extinguishing means developed;
  • persons responsible for fire safety in departments appointed;
  • procedure and terms for fire safety instruction determined;
  • smoking areas established;
  • safe use of electrical appliances ensured;
  • procedure for evacuation of people and material values developed;
  • contract with specialized organization for technical maintenance of fire protection installations concluded;
  • action plan in departments for liquidation of accidents and fires developed with its practice in departments not less than once per year.
  • Responsible persons for observance of object fire safety regime are established by management.