CN209874576U - Catering service place and kitchen structure thereof - Google Patents

Abstract

The application relates to a catering service place and a kitchen structure thereof. The kitchen structure of the catering service place comprises a peripheral wall, an inner enclosing wall, a raw food making and selling structure body, a hot food making and selling structure body, a goods receiving area and a meal preparing and delivering area. The inner enclosing wall and the outer enclosing wall are arranged side by side, a channel is arranged between the inner enclosing wall and the outer enclosing wall and comprises a logistics channel and a people flow channel which are arranged side by side along the channel direction, and the inner enclosing wall is provided with a first door body, a second door body and a third door body; the uncooked food making and selling structure body is positioned in an area defined by the inner enclosing wall and comprises an uncooked food pretreatment area and an uncooked food compartment area, the uncooked food pretreatment area is separated from the uncooked food compartment area, a transfer window is arranged between the uncooked food pretreatment area and the uncooked food compartment area, and the uncooked food pretreatment area is arranged adjacent to the inner enclosing wall. The hot food processing area and the uncooked food processing area are separated, and an aisle exists between the hot food processing area and the uncooked food processing area, so that the hot food making and selling structure body and the uncooked food making and selling structure body are separated by the aisle, and the problem of cross contamination of uncooked and cooked foods is avoided.

Description

Catering service place and kitchen structure thereof

Technical Field

The application relates to the technical field of building layout, in particular to a catering service place and a kitchen structure thereof.

Background

The food service industry refers to the food production and management industry which integrates instant processing, manufacturing, commercial sale and service labor and specially provides various drinks, foods, consumption places and facilities for consumers.

However, the conventional catering service site has the problem of cross contamination between people and logistics because the people flow channel and the logistics channel of the kitchen are shared and cannot be distinguished. In addition, the problem of cross contamination of raw and cooked food exists in the food processing and manufacturing process in the kitchen, independent areas are not set for operated items, and the independent areas do not accord with the construction standard of the catering service place, so that the kitchen of the catering service place needs to be repeatedly reformed and even rebuilt for many times, and the kitchen of the catering service place is long in construction period and high in cost.

SUMMERY OF THE UTILITY MODEL

Therefore, it is necessary to provide a catering service site and a kitchen structure thereof, aiming at the problems of cross contamination between people and logistics, long construction period and high cost of the kitchen of the catering service site.

A galley structure for a food service location, comprising:

a peripheral wall;

the inner enclosing wall is arranged side by side with the outer enclosing wall, a channel is arranged between the inner enclosing wall and the outer enclosing wall, the channel comprises a logistics channel and a pedestrian flow channel which are arranged side by side along the channel direction, and the inner enclosing wall is provided with a first door body, a second door body and a third door body;

the uncooked food making and selling structure body is positioned in an area defined by the inner enclosing wall, the uncooked food making and selling structure body comprises an uncooked food pretreatment area and an uncooked food compartment area, the uncooked food pretreatment area is separated from the uncooked food compartment area, a transfer window is arranged between the uncooked food pretreatment area and the uncooked food compartment area, the uncooked food pretreatment area is arranged adjacent to the inner enclosing wall, the uncooked food pretreatment area is communicated with the logistics channel through the first door body, and the uncooked food compartment area is arranged far away from the inner enclosing wall;

the hot food selling structure is positioned in an area surrounded by the inner enclosing wall, the hot food selling structure comprises a rough processing area and a hot food processing area, the rough processing area and the hot food processing area are arranged in a separated mode, and the rough processing area is positioned on one side, away from the uncooked food compartment area, of the hot food processing area; the hot food processing area is separated from the uncooked food area, a passageway is arranged between the hot food processing area and the uncooked food area, the uncooked food area is communicated with the passageway, and the passageway is communicated with the logistics channel through the second door body;

the goods receiving area is positioned in an area defined by the inner enclosing wall, the goods receiving area is arranged close to the inner enclosing wall, the goods receiving area is communicated with the logistics channel through the third door body, and the goods receiving area is arranged close to the rough machining area;

and the prepared food discharging area is positioned in an area defined by the inner enclosing wall and is communicated with the hot food processing area through the passage.

In one embodiment, the uncooked food compartment area is separated from the prepared food compartment area and a transfer window is arranged between the uncooked food compartment area and the prepared food compartment area, so that the prepared food compartment area is communicated with the uncooked food compartment area, and the sanitation of uncooked food in the uncooked food compartment area is better ensured.

In one embodiment, the uncooked portion includes an uncooked portion body and a pre-feeding compartment; the uncooked food compartment main body is separated from the uncooked food pretreatment zone, and a transfer window is arranged between the uncooked food compartment main body and the uncooked food pretreatment zone; the pre-feeding room is provided with a pre-feeding door communicated with the meal preparation and delivery area, and the pre-feeding room is also provided with a middle door communicated with the uncooked food room main body; the workers entering the main body of the uncooked food room area can enter the pre-entry room through the pre-entry door to wash hands or sterilize.

In one embodiment, the kitchen structure of the catering service place further comprises a dining area, the dining area is adjacent to the meal preparation and serving area and is separated from the meal preparation and serving area, and the meal preparation and serving area is provided with a finished product outlet communicated with the dining area, so that a worker can quickly take prepared meals in the meal preparation and serving area to the dining area through the finished product outlet.

In one embodiment, the hot food processing zone comprises a hot food cooking zone disposed adjacent the inner enclosure and a hot food cooking zone disposed on a side of the hot food cooking zone facing away from the inner enclosure to obtain hot food cooking-type food and hot food cooking-type food.

In one embodiment, the kitchen structure of the food service place further comprises a bittern burning area, a bittern burning cooking area and a cold food room, wherein the bittern burning area, the bittern burning cooking area and the cold food room are all positioned in the inner wall; the stewing raw making area is arranged adjacent to the hot food stewing area, so that the food subjected to the hot food stewing treatment can be quickly taken to the stewing raw making area for stewing; the bittern burning cooking zone is communicated with the bittern burning cooking zone; the bittern cooking zone and the cold food are separated and a transfer window is arranged between the two, the bittern cooking food obtained by processing through the bittern cooking zone and the bittern cooking zone can be transferred to the cold food room through the transfer window between the bittern cooking zone and the cold food room for refrigeration or cleaning; the cold food room is adjacent to the prepared meal out-of-service area, the cold food room is separated from the prepared meal out-of-service area, a transfer window is arranged between the cold food room and the prepared meal out-of-service area, the stewed food placed in the cold food room is transferred to the prepared meal out-of-service area through the transfer window, and the use convenience of a kitchen structure of a catering service place is improved.

In one embodiment, the bittern burning production zone comprises a storage cabinet for storing raw material of bittern, a thawing cleaning tank for thawing the stored raw material of bittern, and a console disposed adjacent to the thawing cleaning tank; the storage cabinet is used for storing food to be burnt and steamed; the thawing cleaning pool is used for thawing food in the storage cabinet, and the thawing cleaning pool is close to the operating platform, so that the thawed food can be quickly taken to the operating platform for stewing and producing, and the convenience in use of the kitchen structure is improved.

In one embodiment, the kitchen structure of the food and beverage service place further comprises an air drying room, wherein the air drying room is respectively communicated with the stewing area and the stewing area so as to enable part of stewed food to be subjected to air drying treatment, and the partially stewed food is taken to the stewing area to be treated after the air drying treatment.

In one embodiment, the galley structure of the food service location further comprises a pastry raw area and a pastry cooked area; the cake raw making area is communicated with the cake cooked area, the cake raw making area is respectively arranged adjacent to the inner enclosing wall and the second door body, and the cake raw making area and the hot food processing area are respectively positioned at two sides of the passageway; the cake cooking area is provided with a transfer window adjacent to the passageway, the cake cooking area is taken to the cake cooking area for processing after the cake pre-processing is finished in the cake production area to obtain edible cakes, and the cakes are transferred to the staff in the passageway through the transfer window so as to be taken to the meal preparation and serving area; because the cake raw making area is close to the second gate body, the raw materials for making cakes can be taken into the cake raw making area through the material flow channel and the second gate body, and workers can also enter the cake raw making area through the material flow channel, the material flow channel and the second gate body, so that the kitchen structure is more reasonable.

A catering service location comprising a kitchen structure of the catering service location according to any of the embodiments above.

In the catering service place and the kitchen structure thereof, the uncooked food selling structure, the hot food selling structure, the goods receiving area and the prepared food area are all positioned in the area enclosed by the inner enclosing wall, the hot food processing area is separated from the uncooked food area, and a passage is arranged between the hot food processing area and the uncooked food area, the rough processing area is separated from the hot food processing area and positioned on one side of the hot food processing area, which is far away from the uncooked food area, so that the hot food selling structure and the uncooked food selling structure are separated by the passage, and the problem of cross contamination of uncooked and cooked foods is avoided; the uncooked food pretreatment area and the uncooked food area are separated, and a transfer window is arranged between the uncooked food pretreatment area and the uncooked food area, so that uncooked food treated in the uncooked food pretreatment area can be transferred to the uncooked food area for placement through the transfer window, and the uncooked food compartment area is provided with the transfer window adjacent to a passageway, and the prepared food outlet area is communicated with the hot food processing area through the passageway, so that service personnel can take uncooked food in the uncooked food compartment area and hot food processed in the hot food processing area to the prepared food outlet area through the passageway, so as to prepare food for outlet; the raw food making and selling structure body, the hot food making and selling structure body, the goods receiving area and the prepared food outlet area are all provided with independent areas, so that the building standard of the catering service place is met, the problems that a kitchen of the catering service place needs to be repeatedly reformed and even rebuilt for many times are solved, the building period of the kitchen of the catering service place is greatly shortened, and the cost of the kitchen of the catering service place is reduced; because the uncooked food pretreatment area is communicated with the logistics channel through the first door body, the passageway is communicated with the logistics channel through the second door body, and the goods receiving area is communicated with the logistics channel through the third door body, the logistics on the logistics channel enter different areas through the corresponding door bodies, and similarly, people can also walk to the positions of the corresponding door bodies through the people flow channel and enter different areas through the logistics channels adjacent to the positions, so that the use convenience of the kitchen in a catering service place is greatly improved; because the logistics channel and the people flow channel are arranged side by side along the channel direction, and the logistics channel and the people flow channel are arranged in a separated way, the problem of cross contamination between people and logistics is avoided.

Drawings

FIG. 1 is a schematic diagram of a kitchen structure of a food service location according to an embodiment;

FIG. 2 is an enlarged view of a portion of the galley structure shown in FIG. 1 at A;

FIG. 3 is an enlarged view of a portion of the galley structure shown in FIG. 1 at B;

FIG. 4 is an enlarged view of a portion of the galley structure shown in FIG. 1 at C;

fig. 5 is an enlarged view of a portion of the galley structure shown in fig. 1 at D.

Detailed Description

To facilitate an understanding of the present application, the catering service and its kitchen structure will be described more fully below with reference to the accompanying drawings. Preferred embodiments of the catering service and its kitchen structure are given in the figures. However, the food service location and its kitchen structure may take many different forms and are not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete in the food service area and its kitchen structure.

It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only and do not represent the only embodiments.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein in the description of the food service location and its galley structure is for the purpose of describing particular embodiments only and is not intended to be limiting of the present application. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

In one embodiment, a kitchen structure of a food service place comprises a peripheral wall, an inner enclosing wall, a raw food making and selling structure, a hot food making and selling structure, a goods receiving area and a food preparation and delivery area. The inner enclosing wall and the outer enclosing wall are arranged side by side, a channel is arranged between the inner enclosing wall and the outer enclosing wall, the channel comprises a logistics channel and a pedestrian flow channel which are arranged side by side along the channel direction, and the inner enclosing wall is provided with a first door body, a second door body and a third door body; the uncooked food making and selling structure body is positioned in an area defined by the inner enclosing wall, the uncooked food making and selling structure body comprises an uncooked food pretreatment area and an uncooked food compartment area, the uncooked food pretreatment area is separated from the uncooked food compartment area, a transfer window is arranged between the uncooked food pretreatment area and the uncooked food compartment area, the uncooked food pretreatment area is arranged adjacent to the inner enclosing wall and communicated with the logistics channel through the first door body, and the uncooked food compartment area is arranged away from the inner enclosing wall; the hot food making and selling structure body is positioned in an area surrounded by the inner enclosing wall, the hot food making and selling structure body comprises a rough processing area and a hot food processing area, the rough processing area and the hot food processing area are arranged in a separated mode, and the rough processing area is positioned on one side, away from the uncooked food compartment area, of the hot food processing area; the hot food processing area is separated from the uncooked food area, a passageway is arranged between the hot food processing area and the uncooked food area, the uncooked food area is communicated with the passageway, and the passageway is communicated with the logistics channel through the second door body; the goods receiving area is positioned in an area defined by the inner enclosing wall, the goods receiving area is arranged adjacent to the inner enclosing wall, the goods receiving area is communicated with the logistics channel through the third door body, and the goods receiving area is arranged adjacent to the rough machining area; and the prepared food discharging area is positioned in an area surrounded by the inner enclosing wall and is communicated with the hot food processing area through the passage.

As shown in fig. 1, the kitchen structure 10 of the food service place of an embodiment includes a peripheral wall 100, an inner surrounding wall 200, an uncooked food selling structure 300, a hot food selling structure 400, a receiving area 500 and a meal preparation and delivery area 600. In one embodiment, the inner wall 200 is arranged side by side with the outer wall 100, and a passage 10a is formed between the inner wall 200 and the outer wall 100. The channel 10a comprises a material flow channel 12 and a people flow channel 14 which are arranged side by side along the direction of the channel 10a, namely, the material flow channel 12 and the people flow channel 14 are arranged at any position of the extending direction of the channel 10 a. In one embodiment, the inner wall 200 is provided with a first door body 210, a second door body 220 and a third door body 230. In one embodiment, the uncooked food merchandiser 300 is located within the area enclosed by the inner perimeter wall 200. The uncooked food manufacturing and selling structure 300 comprises an uncooked food pretreatment area 310 and an uncooked food compartment area 320, wherein the uncooked food pretreatment area 310 is separated from the uncooked food compartment area 320, a transfer window 311 is arranged between the uncooked food pretreatment area 310 and the uncooked food compartment area 320, and uncooked food treated by the uncooked food pretreatment area 310 is transferred to the uncooked food compartment area 320 through the transfer window. The uncooked food pretreatment area 310 is arranged adjacent to the inner enclosing wall 200, and the uncooked food pretreatment area 310 is communicated with the material flow channel 12 through the first door body 210. The uncooked food compartment 320 is disposed away from the inner enclosure 200.

As shown in fig. 1, in one embodiment, a hot food vending structure 400 is located within the area enclosed by the inner perimeter wall 200. In one embodiment, the hot food merchandising structure 400 includes a roughing section 410 and a hot food processing section 420, the roughing section 410 and the hot food processing section 420 being spaced apart, the roughing section 410 being located on a side of the hot food processing section 420 facing away from the uncooked food compartment 320. In one embodiment, the hot food processing area 420 is separated from the uncooked food compartment 320 with a passageway 10c therebetween, the uncooked food compartment 320 is in communication with the passageway 10c, and the passageway 10c is in communication with the logistics channel 12 via the second door 220. In one embodiment, the receiving area 500 is located within the area enclosed by the inner enclosure 200, and the receiving area 500 is disposed adjacent to the inner enclosure 200. The receiving area 500 is communicated with the material flow channel 12 through the third door 230, and the receiving area 500 is arranged adjacent to the rough machining area 410. In one embodiment, the meal preparation area 600 is located within the area enclosed by the inner enclosure 200, and the meal preparation area 600 communicates with the hot food processing area 420 via the aisle 10 c.

As shown in fig. 1, in the present embodiment, the area enclosed by the inner wall 200 is rectangular. The outer surrounding wall 100 is L-shaped, and the outer surrounding wall 100 is respectively arranged side by side with two adjacent first wall edges 240 and second wall edges 250 of the inner surrounding wall 200, so that an L-shaped extending channel is formed between the outer surrounding wall 100 and the inner surrounding wall 200. The first door body 210 is disposed on the first wall 240 of the inner wall 200, and the second door body 220 and the third door body 230 are disposed on the second wall 250 of the inner wall 200. Wherein the uncooked food pretreatment area 310 is adjacent to the first wall edge 240, and the receiving area 500, the rough processing area 410 and the hot food processing area 420 are adjacent to the second wall edge 250. The receiving area 500 is used for receiving raw materials of various foods, and the receiving area 500 is communicated with the logistics channel through a third door body 230.

As shown in fig. 1 and 2, in order to communicate the meal preparation delivery area 600 with the uncooked food compartment area 320, in one embodiment, the uncooked food compartment area 320 is separated from the meal preparation delivery area 600 and a transfer window 321 is provided therebetween, so that the meal preparation delivery area 600 communicates with the uncooked food compartment area 320, thereby better ensuring the sanitation of the uncooked food in the uncooked food compartment area 320.

As shown in FIG. 2, to better ensure the hygienic requirements in the main body 322 of the uncooked food compartment, in one embodiment, the uncooked food compartment 320 includes a main body 322 of the uncooked food compartment and a pre-feeding compartment 323. The uncooked food compartment main body 322 is separated from the uncooked food pretreatment section 310 and a transfer window 322a is provided therebetween. The pre-feeding room 323 is provided with a pre-feeding door 323a communicated with the meal preparation and delivery area 600, and the pre-feeding room 323 is also provided with a middle door 323b communicated with the uncooked food room area main body 322. The workers entering the main body 322 of the uncooked food compartment can enter the pre-entry compartment 323 through the pre-entry door 323a to wash hands or sterilize, and then enter the main body 322 of the uncooked food compartment through the middle door 323b, so that the sanitary requirement of the main body 322 of the uncooked food compartment can be better ensured. In one embodiment, the pre-entry room 323 comprises a hand washing basin 3231, a clothes hook 3232 and a dryer 3233, so that workers can wash or hang clothes or sterilize in the pre-entry room 323 to ensure the sanitation in the main body 322 of the raw meal room.

In one embodiment, the uncooked food selling structure 300, the hot food selling structure 400, the receiving area 500 and the meal preparation area 600 are all detachable structures, so that the uncooked food selling structure 300, the hot food selling structure 400, the receiving area 500 and the meal preparation area 600 can be detachably connected in the area surrounded by the inner wall 200, and the uncooked food selling structure 300, the hot food selling structure 400, the receiving area 500 and the meal preparation area 600 can be more flexibly arranged, so that the positional arrangement of the uncooked food selling structure 300, the hot food selling structure 400, the receiving area 500 and the meal preparation area 600 can be adjusted or refitted.

In one embodiment, the galley structure 10 of the food service area further includes a dining area 700, the dining area 700 being located adjacent to the meal preparation outlet area 600 and spaced apart from the meal preparation outlet area 600. Meal preparation goes out article district 600 be equipped with the finished product export that dining area 700 communicates makes the staff with the meal preparation in meal preparation goes out article district 600 take to dining area 700 through the finished product export fast.

As shown in fig. 1, in one embodiment, a plurality of dining tables 610 are provided in the meal preparation and delivery area 600, and the plurality of dining tables 610 are arranged side by side so that the staff can prepare meals in the meal preparation and delivery area 600. In order to make the meal preparation and serving area 600 have a larger accommodating space, in one embodiment, a plurality of meal preparation tables 610 are arranged along the periphery of the meal preparation and serving area 600 near the wall, so that the space in the meal preparation and serving area 600 is larger, and thus, a worker can prepare meals in the meal preparation and serving area 600, and can take the foods which have been prepared in the meal preparation and serving area 600 to the dining area 700 through the food prepared in the meal preparation and serving area 600, and can also take the foods to the meal preparation and serving area 600 through the passage 10 c.

As shown in fig. 1 and 3, in one embodiment, the hot food processing zone 420 includes a hot food cooking zone 422 and a hot food cooking zone 424, the hot food cooking zone 422 is disposed adjacent to the inner enclosure 200, and the hot food cooking zone 424 is disposed on a side of the hot food cooking zone 422 facing away from the inner enclosure 200, so that the hot food processing zone can obtain hot food cooking food and hot food cooking food. In one embodiment, the hot food cooking zone 422 includes a plurality of fryer ovens 4221 arranged side-by-side. In one embodiment, the hot food cooking zone 424 includes a cabinet 4242, a cooking stove 4244 and a cooking console 4246, the cabinet and the cooking stove being disposed adjacent to each other. The steaming and boiling operation table is respectively arranged adjacent to the steaming cabinet and the steaming furnace, so that a worker can take food processed by the steaming cabinet or the steaming furnace to the steaming and boiling operation table.

As shown in FIG. 1, in one embodiment, the galley structure 10 of the food service facility further includes a marinating zone 800, a marinating cooking zone 900, and a cold food compartment 1100. The marinating zone 800, the marinating cooking zone 900, and the cold food compartment 1100 are all located within the inner enclosure 200. The marinating zone 800 is positioned adjacent to the hot food cooking zone 424 so that the hot food cooking food can be quickly brought to the marinating zone 800 for marinating. The bittern burning generation zone 800 is communicated with the bittern burning cooking zone 900. The marinating cooking zone 900 is spaced apart from the cold food compartment 1100 with a transfer window therebetween. The obtained stewed food is processed by the stewed raw region 800 and the stewed cooking region 900 in sequence, and the stewed food can be transferred to the cold food room 1100 through a transfer window between the stewed cooking region 900 and the cold food room 1100 for refrigeration or cleaning. In one embodiment, the cold food compartment 1100 is disposed adjacent to the meal preparation and serving area 600, the cold food compartment 1100 is separated from the meal preparation and serving area 600, and a transfer window is disposed between the cold food compartment 1100 and the meal preparation and serving area 600, so that the stewed food in the cold food compartment 1100 is transferred to the meal preparation and serving area 600 through the transfer window, and the convenience of the kitchen structure 10 in the food and serving area is improved.

As shown in fig. 1 and 4, in one embodiment, the marinating zone 800 includes a storage bin 810, a thawing wash tank 820, and a console 830. The storage 810 is used for storing raw materials for burning bittern, the thawing cleaning tank 820 is used for thawing the stored raw materials for burning bittern, and the operation panel 830 is arranged adjacent to the thawing cleaning tank 820. The operation platform is used for storing food to be burnt and steamed for raw processing. Because the thawing cleaning tank is adjacent to the operating table, the thawed food can be quickly taken to the operating table for the marinating process, and the convenience in use of the kitchen structure 10 is improved.

As shown in FIG. 4, in one embodiment, the catering service site kitchen structure 10 further comprises a seasoning room 1200. The air-drying room 1200 is respectively communicated with the cooking zone 900 for cooking the food, and the cooking zone 800 for cooking the food, so that the food after being partially cooked by the cooking zone is air-dried, and the food after being air-dried is taken to the cooking zone 900 for processing.

As shown in fig. 1, in one embodiment, the rough processing zone 410 includes a vegetable rough processing zone 412, a meat rough processing zone 414, and an aquatic product rough processing zone 416, and the vegetable rough processing zone 412, the meat rough processing zone 414, and the aquatic product rough processing zone 416 are spaced apart to perform rough processing on the vegetables, the meat, or the aquatic product, respectively, to avoid contamination of the three types of food processing preparations and to ensure sanitation of the hot food processing raw materials. In one embodiment, the vegetable preparation area includes a vegetable washing tank and a pellet and shred cutter. The vegetable cleaning pool is used for cleaning and processing vegetables. Cut grain filament cutter and be used for cutting grain and shred to the abluent vegetables, improved the rough machining efficiency of vegetables.

In one embodiment, the vegetable preparation zone 412, the meat preparation zone 414, and the water preparation zone 416 each include a station for performing preparation operations on vegetables, meat, and water and a trash can. The trash can is used to contain waste generated during the vegetable, meat and aquatic product roughing process to ensure hygiene within the vegetable roughing section 412, the meat roughing section 414 and the aquatic product roughing section 416. In one embodiment, the vegetable preparation zone 412, the meat preparation zone 414, and the seafood preparation zone 416 each have a cleaning tank, and the cleaning tanks in each preparation zone are provided with indicator labels to prevent workers from using the cleaning tanks of different preparation zones 410 in a cross-over manner, and to better avoid cross-contamination problems.

As shown in fig. 1, in one embodiment, the kitchen structure 10 of the food service place further includes a refrigerator 1300, a freezer 1400 and an ambient temperature warehouse 1500, and storage racks are disposed in the refrigerator 1300, the freezer 1400 and the ambient temperature warehouse 1500 to meet the placement requirements of various food materials. In one embodiment, the refrigerator, the freezer and the ambient temperature warehouse are separately provided. The refrigerator and freezer are used for placing meat or aquatic products. The normal temperature warehouse is used for placing rice or vegetables or other food raw materials with low temperature requirements. In one embodiment, the galley structure 10 of the food service area further comprises a tool magazine 2300, the tool magazine 2300 being adapted to store tools. The tool storage is located adjacent to the ambient temperature storage, making the kitchen structure 10 more compact.

As shown in fig. 1, in one embodiment, the galley structure 10 of the food service location further includes a pastry raw area 1600 and a pastry cooked area 1700. The pastry raw making area 1600 is communicated with the pastry cooked area 1700, the pastry raw making area 1600 is respectively arranged adjacent to the inner wall 200 and the second door body 220, and the pastry raw making area 1600 and the hot food processing area 420 are respectively arranged at two sides of the passageway 10 c. The pastry ripening area 1700 is provided with a pass-through window adjacent to the aisle 10 c. After the cake preparation area 1600 finishes the cake pretreatment, the cake cooking area 1700 is taken to process the cake to obtain edible cakes, and the cakes are then transmitted to the staff in the aisle 10c through the transmission window, so that the cakes can be taken to the meal preparation area 600. Because the cake raw making area 1600 is adjacent to the second gate 220, the raw materials for making cakes can be taken to the cake raw making area 1600 through the material flow channel 12 and the second gate 220, and workers can also enter the cake raw making area 1600 through the material flow channel 14, the material flow channel 12 and the second gate 220, so that the kitchen structure 10 is more reasonable. In this embodiment, a pre-staging room is provided for both the cold food room 1100 and the decorating room.

As shown in FIG. 1, in one embodiment, the galley structure 10 of the food service area further includes a decoring booth 1800, the decoring booth 1800 being disposed adjacent to the pastry cook area 1700, the decoring booth 1800 being provided with a delivery window adjacent to the pastry cook area 1700. The decorating room 1800 and the hot-eating processing area 420 are respectively located at two sides of the aisle 10c, the decorating room 1800 is provided with a transmission window near the aisle 10c, so that the cooked cakes are taken to the decorating room 1800 through the transmission window for decorating, and the decorated cakes are transmitted to the workers in the aisle 10c through the transmission window near the aisle 10c of the decorating room 1800.

As shown in FIG. 1, in one embodiment, the kitchen structure 10 of the food service location further includes a home-made drink bar 1900. Self-control beverage water bar 1900 is close to meal preparation and goes out article district 600 and sets up, and the position that self-control beverage water bar 1900 is close to meal preparation and goes out article district 600 is equipped with the pass-through box, makes the beverage that the preparation obtained in the self-control beverage water bar 1900 pass through the pass-through box and transmit to meal preparation and go out article district 600 in. In one embodiment, the home-made beverage bar 1900 is located adjacent to the dining area 700 and spaced apart from the dining area 700. A normally closed door is provided at a side of the home-made beverage water bar 1900 adjacent to the dining area 700, so that employees can get in and out of the home-made beverage water bar 1900. Through setting up independent special operating area such as cold food class food system is sold, uncooked food class food system is sold, the cake of decorating, self-control drink water bar 1900, avoided the cross contamination of different food categories, can satisfy the operation requirement in food and beverage service place simultaneously.

As shown in FIGS. 1 and 5, in one embodiment, the kitchen structure 10 of the food service location further includes a dish clean room 2100 and a dish waste room 2200 in communication. Both the dish clean room 2100 and the dish washing and sanitizing room 2200 are located adjacent to the dining area 700. The tableware recycling port 2210 is disposed at a position of the tableware decontamination room 2200 adjacent to the dining area 700, so that the worker can recycle the tableware to the tableware decontamination room 2200 through the tableware recycling port for decontamination, and the decontaminated tableware is placed in the tableware decontamination room 2100 for subsequent use. In one embodiment, the fourth door 2101 is disposed in the tableware cleaning room 2100 adjacent to the dining area 700, and the tableware cleaning room 2100 is communicated with the dining area 700 through the fourth door 2101, so that the tableware in the tableware cleaning room 2100 can be quickly taken to the dining area 700.

As shown in fig. 1 and 5, in one embodiment, the dish washing and disinfecting room 2200 includes a washing tub 2220, a dish rack 2230, and a washing and disinfecting integrated machine 2240, wherein the dish rack 2230 is used for stacking dishes to be washed and disinfected. The washing bath 2220 is used for pre-washing the dishes. The decontamination integrated machine 2240 is disposed adjacent to the cleaning tank 2220 so that the dishes cleaned in the cleaning tank 2220 are taken to the decontamination integrated machine 2240 for decontamination. In one embodiment, the dish washing and disinfecting room 2200 further comprises a storage rack 2250, wherein the storage rack 2250 is used for placing washed and disinfected dishes to dry the dishes, so as to ensure the drying performance of the dishes placed in the dish cleaning room 2100.

In one embodiment, cameras are arranged in the uncooked food selling structure 300, the hot food selling structure 400, the receiving area 500 and the meal preparing and serving area 600, and the cameras are arranged in food processing areas such as the uncooked food selling structure 300, the hot food selling structure 400, the receiving area 500 and the meal preparing and serving area 600, so that the arrangement requirement of a sunlight kitchen in a food service place can be met. In one embodiment, a plurality of food processing zones are provided with a sink, a disinfection cabinet, a cleaning cabinet and a hand sink. In one embodiment, the kitchen structure 10 of the food service place further includes a display screen, and the display screen is connected to the cameras in the uncooked food making and selling structure 300, the hot food making and selling structure 400, the receiving area 500 and the meal preparation and delivery area 600, so that the making scenes in the food processing areas can be clearly displayed on the display screen, and the diner can feel relieved.

The utility model also provides a catering service place of the kitchen structure 10 of the catering service place, which comprises any one of the above embodiments.

In the food and beverage service place and the kitchen structure 10 thereof, the uncooked food selling structure 300, the hot food selling structure 400, the goods receiving area 500 and the prepared food product area 600 are all positioned in the area enclosed by the inner enclosing wall 200, the hot food processing area 420 is separated from the uncooked food area 320, a passage 10c is arranged between the hot food processing area 420 and the uncooked food area 320, the rough processing area 410 is separated from the hot food processing area 420 and positioned at one side of the hot food processing area 420, which is far away from the uncooked food area 320, so that the hot food selling structure 400 and the uncooked food selling structure 300 are separated by the passage 10c, and the problem of cross contamination of uncooked and cooked food is avoided; the uncooked food pretreatment area 310 and the uncooked food area are separated and a transfer window is arranged between the uncooked food pretreatment area 310 and the uncooked food area, so that uncooked food treated in the uncooked food pretreatment area 310 can be transferred to the uncooked food area for placement through the transfer window, and the uncooked food compartment area 320 is provided with the transfer window adjacent to the aisle 10c, and the prepared food discharge area 600 is communicated with the hot food processing area 420 through the aisle 10c, so that service personnel can take uncooked food in the uncooked food compartment area 320 and hot food processed by the hot food processing area 420 to the prepared food discharge area 600 through the aisle 10c, so as to prepare food; the raw food making and selling structure body 300, the hot food making and selling structure body 400, the receiving area 500 and the prepared food outlet area 600 are provided with independent areas, so that the construction standards of the catering service places are met, the problems that the kitchens of the catering service places need to be repeatedly reformed and even rebuilt for many times are avoided, the construction period of the kitchens of the catering service places is greatly shortened, and the cost of the kitchens of the catering service places is reduced; because the uncooked food pretreatment area 310 is communicated with the logistics channel 12 through the first door body 210, the passageway 10c is communicated with the logistics channel 12 through the second door body 220, and the goods receiving area 500 is communicated with the logistics channel 12 through the third door body 230, so that the logistics on the logistics channel 12 enter different areas through the corresponding door bodies, similarly, people can also walk to the corresponding door body position through the people flow channel 14 and enter different areas through the logistics channel 12 adjacent to the position, and the use convenience of the kitchen in the catering service place is greatly improved; because the material flow channel 12 and the people flow channel 14 are arranged side by side along the direction of the channel 10a, and the material flow channel 12 and the people flow channel 14 are arranged in a separated way, the problem of cross contamination between people and materials is avoided.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the claims. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present application shall be subject to the appended claims.

Claims (10)

1. A galley structure for a food service space, comprising:

a peripheral wall;

the inner enclosing wall is arranged side by side with the outer enclosing wall, a channel is arranged between the inner enclosing wall and the outer enclosing wall, the channel comprises a logistics channel and a pedestrian flow channel which are arranged side by side along the channel direction, and the inner enclosing wall is provided with a first door body, a second door body and a third door body;

the uncooked food making and selling structure body is positioned in an area defined by the inner enclosing wall, the uncooked food making and selling structure body comprises an uncooked food pretreatment area and an uncooked food compartment area, the uncooked food pretreatment area is separated from the uncooked food compartment area, a transfer window is arranged between the uncooked food pretreatment area and the uncooked food compartment area, the uncooked food pretreatment area is arranged adjacent to the inner enclosing wall, the uncooked food pretreatment area is communicated with the logistics channel through the first door body, and the uncooked food compartment area is arranged far away from the inner enclosing wall;

the hot food selling structure is positioned in an area surrounded by the inner enclosing wall, the hot food selling structure comprises a rough processing area and a hot food processing area, the rough processing area and the hot food processing area are arranged in a separated mode, and the rough processing area is positioned on one side, away from the uncooked food compartment area, of the hot food processing area; the hot food processing area is separated from the uncooked food area, a passageway is arranged between the hot food processing area and the uncooked food area, the uncooked food area is communicated with the passageway, and the passageway is communicated with the logistics channel through the second door body;

the goods receiving area is positioned in an area defined by the inner enclosing wall, the goods receiving area is arranged close to the inner enclosing wall, the goods receiving area is communicated with the logistics channel through the third door body, and the goods receiving area is arranged close to the rough machining area;

and the prepared food discharging area is positioned in an area defined by the inner enclosing wall and is communicated with the hot food processing area through the passage.

2. The galley structure for food and beverage service spaces according to claim 1, wherein the uncooked food compartment area is separated from the prepared food outlet area with a transfer window therebetween such that the prepared food outlet area is in communication with the uncooked food compartment area.

3. The galley structure for a food service area according to claim 2, wherein the uncooked food room area comprises an uncooked food room area body and a pre-entry room; the uncooked food compartment main body is separated from the uncooked food pretreatment zone, and a transfer window is arranged between the uncooked food compartment main body and the uncooked food pretreatment zone; the pre-feeding room is provided with a pre-feeding door communicated with the prepared meal outlet area, and the pre-feeding room is also provided with a middle door communicated with the uncooked meal room main body.

4. The kitchen structure of a food service location according to claim 1, further comprising a dining area adjacent to and spaced apart from the meal preparation outlet area, the meal preparation outlet area being provided with a finished product outlet in communication with the dining area.

5. The restaurant service galley structure of claim 1, wherein the hot food processing area includes a hot food cooking area disposed adjacent the interior perimeter wall and a hot food cooking area disposed on a side of the hot food cooking area facing away from the interior perimeter wall.

6. The kitchen structure of a food service location of claim 1, further comprising a marinating area, and a cold food room, the marinating area, and the cold food room being located within the inner enclosure wall; the bittern cooking zone is arranged adjacent to the hot food cooking zone and communicated with the bittern cooking zone; the bittern cooking area is separated from the cold food and a transfer window is arranged between the bittern cooking area and the cold food; the cold food room is arranged adjacent to the prepared meal discharging area, the cold food room is separated from the prepared meal discharging area, and a transfer window is arranged between the cold food room and the prepared meal discharging area.

7. The restaurant service kitchen structure as recited in claim 6, wherein said bittern production zone includes a storage bin for storing bittern raw materials, a thawing washing tank for thawing said stored bittern raw materials and a console disposed adjacent to said thawing washing tank.

8. The kitchen structure of a food and beverage service place according to claim 6 or 7, further comprising an air drying room, said air drying room being in communication with said cooking zone and said cooking zone, respectively.

9. The kitchen structure of a food service place according to claim 1, characterized in that it further comprises a pastry creating area and a pastry cooking area; the cake raw making area is communicated with the cake cooked area, the cake raw making area is respectively arranged adjacent to the inner enclosing wall and the second door body, and the cake raw making area and the hot food processing area are respectively positioned at two sides of the passageway; the cake cooking area is provided with a transfer window adjacent to the passageway.

10. A catering service, comprising a kitchen structure of a catering service as claimed in any of claims 1 to 9.