Do burger restaurant kitchens need gutters? 50

Burger restaurant kitchens need gutters because a lot of grease, water, and food scraps and other garbage are generated in the kitchen, which can lead to a dirty kitchen environment and even hygiene problems if not discharged in time. Therefore, installing gutters can effectively solve these problems.

First of all, the gutter can quickly discharge waste water and garbage in the kitchen, avoiding stagnant water and odors. Secondly, gutters can effectively prevent garbage such as grease and food residues from clogging pipes, reducing the cost of repair and cleaning. In addition, gutters can improve the level of hygiene in the kitchen, ensuring the safety and hygiene of food.

When choosing a gutter, you need to take into account the actual situation and usage needs of the kitchen. Generally speaking, gutters should have anti-odor, anti-slip, anti-clogging and other functions, and at the same time have the characteristics of corrosion resistance, high temperature resistance and other characteristics to adapt to the special requirements of the kitchen environment.

In conclusion, burger restaurant kitchens need gutters, which are necessary measures to ensure kitchen hygiene and food safety. When installing gutters, it is necessary to choose the right materials and specifications to ensure their function and longevity.

This is a must, because they will produce a lot of waste water when they produce, so there must be a drainage ditch, and the drainage ditch should be made larger, so that a lot of trouble can be avoided, but we must pay attention to hygiene, avoid rats, cockroaches and the like.

Yes, because raw chicken and chicken thighs need to be washed, so you have to use a gutter.

You can order new products, such as finger cakes, which are popular products with low cost.

Do you want to be transparent or do you want to keep it hidden?

If it is transparent, put a piece of glass outside the worktop.

Hide the words and hit the partition directly.

I am a burger franchise, 50 square meters, is a small shop, tables and chairs may not be much, and it depends on your store structure to design, and the location of the store is very important, the cost of decoration is not small, no matter what investment is risky, you must consider it. To do, we can give you some reference opinions on site selection, technology, raw materials, equipment, planning, sales, and management. It's mine.

Hello, glad to answer your questions. I've done it in the kitchen at KFC, and I think the two should be about the same. The kitchen is still a bit hard and has to be done non-stop. Then move some major items all in the kitchen. So it's more appropriate for the kind of tall man to go to the kitchen

Working in Wallace's kitchen is nothing short of a porter.

No gain.

It's hot and tired, and the salary is low and can't be accumulated.

Of course it's hard, otherwise you can make money.

Laborious... But why is it sent to football?

Hamburgers are more nutritious, bread is supplemented with carbohydrates, meat is supplemented with protein and energy, lettuce is supplemented with vitamins and vegetables-specific nutrients, and Thousand Island sauce (tomato sauce, sweet sauce or melon jam and other sauces) is supplemented with sugar, and it is very convenient and should be loved by busy people.

Although you can choose the healthier taste among many burgers, the hamburger steak always needs to add fat to be juicy, saturated fat is not too low, beef hamburgers have saturated fat, 5-inch giant double cheese beef bacon burgers have 22g of saturated fat, and the upper limit of the body's daily saturated fat intake is about 21 to 27g, too much intake will lead to cholesterol rise, blood vessel blockage, and increase the risk of cardiovascular disease.

The burger is made entirely of factory-processed materials.

There is no human processing.

1. The kitchen drain pipe of the restaurant must be unobstructed, and the open ditch cannot be set in the operation area. The sunshade angle in the ditch is made into an arc, and there are water seals and anti-rat equipment. In the greasy drainage system, a grease trap pad needs to be installed, and the gutter must have a slope.

2. The kitchen of the restaurant has a large span, the drainage pipe is laid at a long distance, and the kitchen drainage is not smooth, so it needs to be cleaned frequently. It is very important to arrange the drainage facilities reasonably, and the drainage facilities in front of the furnace should not be close to the furnace, and should be 400-500mm away from the furnace.

First of all, the bottom of the drainage ditch and both sides of the ditch must be leveled and must be waterproofed, and the waterproof is made of fine stone concrete and the slope is found in the direction of the floor drain by 3%.

Just find the manufacturer of the fume purifier here in Jinan to install it, such as Jinan grass and trees, which is guaranteed to make the Environmental Protection Bureau no longer trouble you.

No, there will be a lot of bugs coming in and out of the gutters.

Kitchen cold food room system:

1. The cold dish room is a special place for cutting and plating cold dishes, and other catering foods and items unrelated to cold dishes shall not be processed, and the sanitation system of the cold dish room shall not be processed. Chopping boards, knives and containers used in the cold food room are strictly forbidden to be mixed with other departments.

2. Before each operation in the cold food room, the health staff on duty should turn on the ultraviolet germicidal lamp for half an hour for air disinfection (when the relative humidity is 70%, extend the sterilization to 1 hour), and at the same time turn on the air conditioner according to the temperature of the day, keep the indoor temperature below 25 degrees, and make relevant records.

3. Personnel entering the cold food room must change their clothes twice, wash their hands and disinfect their hands, and wear masks and work hats, and their mouths, noses and hair must not be exposed. Non-cold food operators are not allowed to enter the cold food operation room without consent.

4. Before the cutting operation, the chef in the cold dish room should wipe the cleaned work surface, cutting board, knives and containers with chlorine preparations with a chlorine concentration of more than 250mg l, and the chlorine preparations should be maintained for more than 5 minutes.

5. Hot cooked food used to make cold dishes should be cooled and cooled in the cold dish room first, and then put in the refrigerator for refrigeration. The refrigeration temperature should be controlled below 10 degrees, and the storage period shall not exceed 48 hours (if the cold dishes have been put on a plate but cannot be eaten immediately, the refrigerated storage time shall not exceed 8 hours), and the daily monitoring shall be carried out by a special person, and it is strictly forbidden to put the cooked food that has not been cooled directly into the refrigerator for refrigeration.

6. For cold dishes made from April to November every year, 100 grams (not less than 6 kinds) of cooked meat and fish and other foods that are easy to cause spoilage should be sampled and placed in the refrigerator for 24 hours for future reference. Containers for sample retention must be cleaned and disinfected in advance.

7. Cooked food that has been refrigerated should be microwaved (refrigerated for less than 6 hours) or boiled (refrigerated for more than 6 hours) before it can be cut or eaten.

8. After each work in the cold food room, the work surface and tools used should be washed and cleaned, and the rag should be soaked in the chlorine preparation with an effective chlorine concentration of more than 250mg l for more than 2 hours before cleaning and drying, and the pool and ground should be cleaned in time, leaving no sanitary dead ends. Facilities such as the interior walls, glass windows and screens of the cold food room are washed and cleaned at least once a week to maintain a good working environment.

9. The supervisor of the cold food room is responsible for the hygiene supervision, and should be corrected immediately when there is a deviation. Trace and verify the processed cold dishes, determine whether the quality of the cold dishes is qualified, and require relevant personnel to rework the food that needs to be reworked.

The corrective measures taken and the results of their implementation shall be registered on the "Corrective and Preventive Action Disposal Form".

There can be a drainage ditch, and there is a drainage ditch in the cold food room of our hotel kitchen, which must be cleaned and disinfected every day.

No, there will be a lot of bugs coming in and out of the gutters.