Main characteristics of the building

Level of responsibility of the building - Normal (FZ-384); The degree of fire resistance of the building - II; Class of constructive fire hazard of the building - CO; Functional fire hazard class - F3.2. Estimated temperature of internal air: +20°С. For a relative mark of 0.000, the level of the finished floor of the 1st floor was taken, which corresponds to the absolute mark of 262,50 according to the general plan. The canteen building is a two-story building with an unheated attic, a basement and a technical underground. The building is rectangular in shape with dimensions in the axes 18,37x33,80m. Roof - 2-pitched with an unheated attic, wooden with a coating of steel corrugated board S-44x1000 GOST 24045-2010, with an organized external drain. The height of the premises ranges from 2,8m to 4,5m. Characteristics of the main structures: Longitudinal and transverse walls of the base - from foundation blocks. The thermal insulation of the outer walls could be performed with foamed polystyrene extrusion plates "PENOPLZKS F" (AA = 0,031 W / m2 CO), 100 mm thick according to TC5767-016-56925804-20 11. The basement walls shall be waterproofed with Technoelast ZPP material (ТЧ5774-041-17925162-2006). Above the planning level of the ground, the basement part of the wall is finished with grid plaster. Exterior walls made of brick KR-p-no 250x120x65/1NF/Yu0/2,0/50/GOST 530-2012 on pacmdope M75, reinforced with mesh 4 in diameter with 50x50 mm cells, every 5 rows of masonry, 380 mm thick, TECHNOVENT thermal insulation STANDARD" (АА=0,038 W/m2 СО), 110 mm thick according to ТЧ5762-010-74182181-2012 with hinged ventilated facade VF MP SK-14x226 (steel siding "ship board"). Internal walls and partitions - made of brick KR-r-po 250x120x65 / 1NF / Yu0 / 2,0 / 50 / EOST 530-2012 on mortar M75, reinforced with a mesh with a diameter of 4 with cells 50x50 mm, every 5 rows of masonry, 380 mm thick and 120 mm respectively. The walls of technical premises in the attic space are made of wall blocks made of autoclaved cellular concrete "SIBIT", 200 mm thick. Ceilings - prefabricated reinforced concrete. hollow core slabs 220 mm thick. Attic floor - from prefabricated reinforced concrete multi-hollow and ribbed slabs. Thermal insulation of the attic floor - mineral wool slabs "TECHNO RFF NZO" (Aa \u0,040d 100 W / m - ° C; p \u130d 5762-010 kg / m74182181; PM 2012-100-60-0,041) 165 mm thick and mineral wool slabs "TECHNO RFF V195 "(Aa \u5762d 010 W / m - ° C, p \u74182181d 2012-50 kg / m5774; PM 003-18603495-2004-XNUMX) XNUMX mm thick, lay on the vapor barrier material "IZOSPAN V" (PMXNUMX-XNUMX-XNUMX-XNUMX rev. No. 7). Lay a waterproofing windproof vapor-permeable three-layer membrane "IZOSPAN AS" (ТЧ5774-003-18603495-2004 rev. No. 7). Lintels - prefabricated reinforced concrete (GOST 948-84). 8. Along the perimeter of the building, make a blind area 1 m wide according to the set of TP drawings.

Technological solutions

An indicative list of sold canteen products: Kashi (dairy); Dishes from cottage cheese (casseroles); Omelettes; Soups on broths, on milk; Cold appetizers (salads from boiled and raw vegetables, herring with selected eggs); Side dishes (mashed potatoes, selected pasta, cereals); Second courses (meat, fish, poultry cutlets and meatballs, steamed or baked in an oven, stewed beef goulash, meat pilaf, poached fish, selected chicken); Baking (sweet buns); Drinks (tea, jelly, dried fruit compote, coffee drink, cocoa in milk). Reception and storage of products. Delivery of products is carried out using specialized vehicles, unloading - on the street at a specialized site under a canopy. Number of unloading places - 1 After unloading, the products enter the loading room (mark 0.000) and are distributed to the appropriate food storage rooms. The movement of products, semi-finished products, ready meals between production shops is carried out using: Trolley pin for gastronomy containers (HxWxD): 1520x395x565 mm in the amount of 2 pcs.; Cargo trolley (HxWxD): 1400x900x600 mm 6 in the amount of 3 pcs.; Trolley for transportation of plates (HxWxD): 1500x1170x600 mm in the amount of 3 pcs.; Trolley with sides (HxWxD): 1500x1170x600 mm in the amount of 3 pcs. Refrigerator room. Refrigeration chambers with low-temperature (pos. 15.1) and medium temperature mode of operation (pos. 15.2) are intended for food storage. The condition of compliance with the commodity neighborhood in accordance with the type of product is ensured by storing each type of product on separate marked racks and containers. Eggs are stored in a medium temperature refrigerator in the cold room; a storage room for dry products, in which racks for storing bulk products are installed; bread is stored in the distribution area of ​​the hot shop in a special cabinet. Pantries are designed for short-term storage of products (3-5 days). The equipment installed in the pantries is made of materials that are easy to clean, resistant to sanitization with disinfectants. The height of the lower shelves of the racks is at a distance of at least 15 cm from the floor. The placement of products is carried out in compliance with the commodity neighborhood and epidemiological characteristics. Industrial premises. All production facilities are interconnected. When locating the workshops, the sequence of technological processes was taken into account: the receipt of raw materials into the workshop, its processing and the production of ready-made dishes with a minimum length and the absence of intersection of technological and transport flows, as well as in compliance with industrial sanitation. When selecting and arranging equipment, the assortment and quantity of manufactured products, the shortest route for the movement of raw materials, semi-finished products, and finished products between sites and workplaces, the organization of individual workplaces, and breaking through safety and sanitation procedures were taken into account. In the room for the primary processing of vegetables, a place is provided for storing (1-2 day) stock of vegetables. Vegetables and herbs enter the room for the primary processing of vegetables for washing, processing and cleaning. In the secondary processing room, vegetables are delivered to the workshop as semi-finished products: raw peeled potatoes, peeled root crops and onions, fresh white cabbage, peeled, processed roots and greens. Peeled vegetables are cut manually or on a vegetable cutting machine, packaged in functional containers and sent for heat treatment in a hot shop or for preparing salads in a cold shop. The technological scheme of vegetable processing consists of sorting, washing and cutting. The meat and fish shop is intended for processing meat, fish and poultry, eggs. In accordance with the processed types of raw materials, workplaces for the processing of meat, fish, poultry, and eggs are organized in the workshop. Eggs are processed using labeled tubs and perforated containers. Semi-finished products are made from meat, fish, poultry: portioned, small-sized, cutlet mass. The meat is delivered to the enterprise in a chopped state. Meat enters the workshop from the cold store. After defrosting and rinsing, the meat enters the production tables for cutting. The technological process of meat processing consists of the following operations: thawing (frozen meat), washing, drying, deboning, cleaning, trimming of meat, making semi-finished products, placing them in functional containers, cooling, short-term storage, transportation. Poultry is delivered to the enterprise chilled or frozen in plucked form, after primary processing. The technological process of poultry processing and the production of semi-finished products from them consists of the following operations: defrosting, washing, drying, preparation of natural and chopped semi-finished products, placing them in functional containers, cooling, short-term storage, transportation. Processing of fish with a bone skeleton consists of the following operations: cleaning from scales; removal of the head and fins, entrails; washing; cutting and cutting of semi-finished products. The fish is thawed in a baud. Scales are removed manually or mechanically - by a fish scaler. The cleaned fish is washed, then gutted and butchered. After washing, the gutted fish is plaited or, without plaiting, cut into portioned pieces - rounds, or cut into portioned pieces, prepare the cutlet mass, put it in containers and send it to the hot shop for heat treatment. The workshop is equipped with baths for defrosting and washing meat, poultry and fish, a meat grinder for preparing meat and fish mass, production tables. Storage of semi-finished products is provided in a medium temperature refrigerator. In the flour shop, semi-finished products for baking buns are made using flour that comes in a sifted state in a 5-10 kg package. Ready semi-finished products for baking buns are transported to a hot shop and baked in ovens built into electric ovens. The hot shop is equipped with thermal, refrigeration, mechanical (wiping machine) and auxiliary equipment (production tables, interplate tables, trolleys with pins for gastronomy containers). The area for preparing the first and second hot courses, baking is equipped with electric stoves with built-in ovens, a digester, a continuous boiler, and a combi steamer.  In the cold shop, places for preparing cold dishes are organized, equipped with production tables, refrigeration equipment, mechanized equipment (universal mashing and vegetable cutting machine, vegetable cutter). Washing kitchen utensils is designed for washing dishes, inventory and functional containers. Located adjacent to the hot shop. The room has a two-section washing bath and racks for drying and storing dishes. In the hot shop in the distribution area, there is a place for short-term (daily) storage of bread and cutting it. In the dispensing room, temporary storage of ready meals is carried out in the installed food warmers of the first and second courses and a refrigerated display case. The dispenser has a rack for clean cutlery. The dispensing one is connected to the washing tableware through the transfer door - a window in the axes (3-4 / B-V) through which clean tableware is supplied to the distribution area. In washing tableware, the following operations are performed: cleaning dishes from food debris and its analysis, washing dishes, cutlery, trays. To perform these operations, the washing room is equipped with washing bathtubs - 5 pieces, production tables, racks for drying dishes, shelves for storing clean tableware. The location of the equipment corresponds to the sequence of operations for processing dishes. To transfer dirty dishes from the dining room to the room for washing tableware, clean dishes from the washing room to the distribution zone, a transfer window-door is provided in the axes (2-3 / along axis B). Waste, as it accumulates from washing tableware, is moved through the dining room bypassing the distribution area to the temporary storage room, followed by moving once a day at the end of the shift to a concrete site in a metal container with a volume of 0,8 m3, followed by disposal at a solid domestic waste landfill in Cherepanovo. Reserve hot water supply for production shops is provided from the designed storage electric water heaters. All premises of production workshops, in which sinks for washing hands by personnel are installed, are equipped with dispensers for paper towels, liquid soap - necessary for compliance with the rules of personal hygiene by canteen workers. Room for staff. For the staff of the dining room, the project provides for a special room in which there are: a shower room, a place for eating with a microwave and a kettle, a sink for washing dishes. The premises provide for the storage of personal belongings of employees (hats, outerwear, shoes, sanitary clothing). For this purpose, individual two-tier wardrobes (for separate storage of home and special work clothes) for each employee are installed in the wardrobes. Shower cabins are directly adjacent to the room. The staff restroom is equipped with dispensers for paper towels, liquid soap, toilet paper, which are necessary for personal hygiene of the canteen workers. Staffing. To organize the work of the canteen, a staff is provided with the minimum required number - 8 people per shift: a chef - 1 person, a cook - 3 people, a kitchen worker - 4 people.