What equipment does the kindergarten canteen have？

 Kindergarten kitchen area regulations，The area of the food handling area in the kindergarten canteen is strictly regulated (the food handling area refers to the initial processing, cutting and cooking area).，180 diners (including faculty)，The food handling area must be greater than or equal to 43㎡，The area of the catering room must be greater than or equal to 15㎡，Dining capacity: 270 people (including faculty)，The food handling area must be greater than or equal to 52㎡，The area of the catering room must be greater than or equal to 15㎡，Dining capacity 360 people (including faculty)，Food handling area should be greater than or equal to 60㎡，The area of the catering room must be greater than or equal to 15㎡。Under the premise of ensuring the total area, the area of warehouses, changing rooms, tableware cleaning and disinfection, cleaning and conservation places is configured according to demand。

      Kitchen design and equipment layout requirements: the functional areas of the kindergarten kitchen must be clearly divided，According to the kitchen processing method and product category, the kitchen should be divided into: primary processing (all semi-finished products may not be set)，Cutting and cooking, pastry making, tableware cleaning and disinfection, meal preparation, storage, changing room and cleaning tools storage places，Catering for more than 300 people，Each area should be separated independently，The preparation room should be reserved，No other functions and operations。

Equipment management by operation has the following categories:

1, the main operation area equipment: two eyes big cooker, two main one pay stir-fry stove, condiment table, one-eye dwarf stove, electric soup porridge bucket, electric two-door rice steamer。

2, roughing area equipment: large single star pool, three star pool, drain table, double workbench, four shelves。

3, the equipment of the cutting area is: large single star pool, double star pool, drain table, double workbench, cutter, six door freezer。

4, water disinfection area equipment: water boiler with support, disinfection cabinet double door, double workbench, towel disinfection cabinet。

5, the food preparation area equipment: double star pool, four door cupboard, single through workbench, microwave oven, double workbench, single oven。

6, staple food storage equipment: rice noodle rack, flat cart, non-staple food storage, four layers of shelves, four layers of plate rack。

7. The smoke exhaust system equipment includes: stainless steel smoke hood, stainless steel smoke hood, stainless steel smoke collection pipe, stainless steel outer smoke pipe, stainless steel elbow, stainless steel size head, smoke exhaust hood, oil fume purifier, hood start protection period, hood, purifier base, etc。