Requirements to industrial premises
Industrial premises of restaurant should have height not less than 3-3,5 m. For colouring of walls apply glutinous colouring of light tones. Panels revet with a light ceramic tile on 1,7 m which easily are exposed to sanitary processing. Ceilings should be whitewashed.
For a covering of floors use metlahskuju a tile, relin, fenolit and other water-proof materials convenient for washing.
The Important role in the organisation of workplaces is played by illumination. At natural illumination workplaces can be removed from windows no more than on 8 m. At artificial illumination uniform distribution of a light stream for workplace illumination is necessary.
For creation of necessary working conditions of workers air temperature in industrial premises which should not exceed 16-18 ° With in zagotovochnyh premises, and in hot shop 22-25 ° S has important value
Industrial premises should be provided by a powerful forced-air and exhaust ventilation. Especially should be ventilated kitchen, washing, cold shop. So, on kitchen the ventilating extracts which are taking away heat and evaporations in a preparation time, should be located over heat source - plates, zharochnymi cases and stationary electrofrying pans.
Industrial premises are provided with cold and hot water, the water drain. Water is brought to baths, bowls, and also to plates, coppers and other equipment.
The Workplace of the worker represents a part of the area of shop to which are concentrated the equipment, stock, the tools necessary for performance by the worker of these or those operations of technological process.
Workplaces take places according to sequence of performance of technological process of cooking, possibility of installation of cars and mechanisms without ruptures is thus considered. It reduces expenses of time for performance of technological operations as cooks should not do superfluous movements that reduces fatigue of workers, provides economy of floor spaces.
On a workplace of the worker the tool, stock and the various adaptations necessary for performance of technological operations, should settle down ' near at hand ', and those tools which the worker uses seldom to take places in some distance.
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