Project Overview
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Project Name: Guangming Primary School Canteen Kitchen Engineering
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Project Type: School Canteen Kitchen Project
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Location: Guangming Street, Guangming District, Shenzhen
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Kitchen Area: 500㎡
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Project Duration: Approx. 35 days (including design, construction, and acceptance)
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Release Date: August 20, 2024
Project Background
With the continuous expansion of the school, the existing canteen facilities could no longer meet the daily dining needs of teachers and students. To improve service capacity and enhance hygiene and food safety standards, the school decided to carry out a comprehensive renovation and upgrade of the canteen kitchen.
Design Concept
The project focused on creating a fully functional and well-organized kitchen layout that complies with national food safety standards, ensuring safe, healthy, and nutritious meals for students and staff.
I. Kitchen Equipment Configuration
Cooking Equipment:
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Large cooking ranges: 5 units, used for main dish preparation
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Steam cabinets: 3 units, dedicated to rice and steamed dishes
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Gas noodle cookers: 2 units
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Double-door refrigerators: 3 units, ensuring ingredient freshness
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Fryer: 1 unit, for fried food preparation
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Ovens: 2 units, for baking bread and pastries
Washing Equipment:
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Automatic dishwasher: 1 unit, significantly improving washing efficiency
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Stainless steel sinks: 5 units, ergonomically designed for ease of use
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Garbage disposers: 3 units, effectively reducing kitchen waste
Storage Equipment:
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Freezers: 3 units, for frozen and refrigerated food storage
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Storage racks: Multiple sets for organized storage of dry goods, seasonings, and cleaning supplies
Ventilation System:
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Fume purifiers: 3 units, ensuring clean air and reduced oil smoke
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Exhaust fans: 5 units, maintaining proper air circulation
II. Functional Kitchen Area Design
Main Kitchen Area:
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Open-layout design to enhance workflow efficiency and staff coordination
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Clearly divided zones including cold dish area, hot cooking area, preparation area, and washing area
Food Preparation Area:
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Used for pre-meal preparation and food portioning
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Equipped with stainless steel worktables, refrigerators, and warming cabinets
Dishwashing Room:
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Designed to handle large volumes of tableware
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Equipped with automatic dishwashers and high-temperature sterilization cabinets
Cold Storage Area:
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Dedicated to frozen and refrigerated ingredient storage
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Equipped with temperature monitoring systems to prevent cross-contamination
Waste Handling Area:
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Used for kitchen waste management
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Equipped with garbage disposers and classified waste bins
Staff Changing Room:
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Provides space for staff changing and rest
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Equipped with lockers, washbasins, and seating
III. Project Implementation and Results
Construction Quality Control:
Strict quality management was implemented throughout the project to ensure timely completion and compliance with all standards.
Hygiene and Safety Measures:
The construction site was fully enclosed during the renovation period to prevent disruption to daily school activities and maintain a safe environment.
Project Outcome:
The completed kitchen upgrade significantly improved the canteen’s facilities, hygiene standards, and operational efficiency. It now better serves the dining needs of teachers and students, providing a safer, healthier, and more efficient dining environment.
