What you will be able to do after this lesson
You will be able to specify the canteen through the number of diners, shifts and the kitchen process specification.
Why it matters
The number of seats is derived from the number of diners and the number of meal sittings. A 70-seat canteen feeds a camp of 200 people in three sittings; with two sittings, more seats are needed. This is a decision for the client and the catering operator, not the module supplier.
The kitchen is a process facility: its equipment sets the electrical load, ventilation, water, sewerage with a grease trap and waste storage. That is why the kitchen process specification must be produced before the utility calculation for the whole camp, not after.
Staff, storage, preparation, dishwashing and dining areas are separated in the design in line with the sanitary requirements for catering facilities. In the spec this is a list of rooms and flows, not a single line reading "canteen".
How to apply this on a project
- Step 1. Fix the number of diners and the number of sittings.
- Step 2. Obtain the process specification for the kitchen equipment.
- Step 3. Confirm the loads, ventilation, water, sewerage and waste storage.
- Step 4. Separate the staff, storage, preparation, dishwashing and dining areas in the design.
Typical mistake
Selecting the kitchen module after the electrical load and ventilation for the whole camp have been approved.
Check before the next step
- Diners
- Sittings
- Seats
- Equipment
- Electrical load
- Ventilation
- Water and wastewater
Related materials and tools
Apply the lesson to your project
Gather the input data and record the unknown parameters as questions for approval. We prepare a calculation based on the questionnaire within 1 working day.