PURPOSE LAYOUT WAREHOUSES DEPENDING ON THE TYPE AND

PURPOSE, LAYOUT WAREHOUSES DEPENDING ON THE TYPE AND CAPACITY OF THE ENTERPRISE

Warehouses of the restaurants serve for the reception of products that come from suppliers of raw materials and semi-finished products, their short-term storage and dispensing (распределять). Players can be placed in separate rooms, as well as the first in the ground and basement floors. They should have a comfortable relationship with the production facilities. The layout of storage facilities is in the direction of movement of raw materials and products, while ensuring the most efficient execution of warehouse operations and material handling.

Large firms (corporations) that combine several businesses tend to have central warehouses where products come to the warehouses of the restaurants that are members of these associations. Such composition may be intended for the storage of goods of one company ( for personal use), but may under lease rented to individuals or legal persons (of collective use). Players can craft in which they are usually placed (warehouses daily supply of food, confectionary department).

The set of work performed at various warehouses about the same. Any composition handles at least three types of material flows: input, output and internal. Having input stream means the need unloading transport, check the quantity and quality of goods that arrived. Output stream necessitates load transport or dispensing of production, domestic - need to move cargo inside the warehouse. In general, complex warehouse operations - a specific sequence: vunloading vehicles; vacceptance of goods; vthe deposition; vsupply of goods from storage; vinternal storage moving loads.

Warehouse of storage facilities, depending on the capacity of enterprises, their equipment Warehouse and storage area for different types of the restaurants set by Building Regulations designing these companies depending on their type and capacity. Standards set based product placement rules adopted under which provides storage physical and chemical properties of products. Normal load depends on the installation method. Stacking (укладка) allows more efficient use of space and cubic capacity storage space. In determining the area of service or rate on walkways (проходы), driveways, etc. . take into account that the width of the transport (main) pass or travel using electric or autoloader should be sufficient to perform maneuvers while driving.

Equipment warehouses should provide: vcomplete quantitative and qualitative preservation of property; vproper storage mode; vrational organization perform storage operations; vnormal conditions.

For storage of perishable foods (meat, fish, dairy products, fats and gastronomic products) undertakings equipped cooling chamber. Number of storage space depends on the power company. In small enterprises restaurants planned at least two cameras: one - the total cooling chamber for short-term storage of meat, fish foods, dairy products, culinary products, etc. . . In medium-sized enterprises should be at least four chambers: two chambers cooling (meat and fish to dairy, fatty foods, etc. . )

For storage of semi-finished and finished food products that are sold to other canteens, cafes, eateries in large enterprises, in addition to strong cooling economy, create expeditions, which include cameras and warehouses that refrigeration equipment, refrigeration necessary implements, etc. , and facilities for washing and drying forwarding container. On average power plants produce their own units, cupboards released directly from the plants where it is produced. Number of syllables and the business area considerably reduced because semis come primarily immediately into production.

All warehouses are equipped and adapted for the storage of certain types of products. Each create and continuously maintain the necessary conditions. Daily food storage (temperature, humidity, the multiplicity of its metabolism, the intensity of ventilation), method of packing, storage periods, allowable commercial neighborhood must meet the properties of products.

Besides choosing the storage mode, and take into account the specific features of each product: hygroscopicity (впитываемость), the perception of odors, ability shrinkage, germination when exposed to light, heat, etc. To ensure quality products, warehouse worker must take into account these factors. For example, at high humidity will go moldy (заплесневелый) cheese and flour, salt and grits - moisten. With simultaneous storage of grain (зерно) and sugar dampen (отсыревший), reduce humidity leads to shrinkage of meat, fish and some other foods, and fever - to their rapid deterioration. We can not allow the simultaneous storage of fish, herring and other products that have a strong smell of dairy products, fruits, tea, because the latter is easily perceived extraneous odors(запахи).

Planning facilities for the reception and storage: vlighting vegetable warehouses and cooling chambers should only be artificial, in other warehouses than artificial, may be a natural vventilation in warehouses should be natural and mechanical (exhaust); vfloor should provide safe and convenient movement of goods, people and vehicles; vwidth corridors Warehouse Sanitary requirements for storage facilities: vto comply with sanitary regulations walls in warehouses shall be protected from ingress of rodents and painted with oil paint and wall cooling chambers lined with tiles for regular wet cleaning. In warehouses to keep clean, regularly clean room and clean walls, clean floors and disinfect equipment.

THANK YOU FOR YOUR ATTENTION!