Architectural solutions

The building of the fast food restaurant is a 3-storey volume with a technical floor and has a total area of ​​4044,5 m2. The construction volume of the building is 13954,0 m3. From the main entrance, located between the axes E-D, visitors enter the lobby with the reception, where you can get information about the location of the dining rooms, recreation areas, availability. The fast food restaurant complex is located on the 1st and 2nd floors and consists of 5 dining rooms and a block of industrial premises, located mainly on the 1st floor. The dining room on the 1st floor provides for the placement of 8 tables for 32 seats and has a podium for organizing fashion shows and presentations. The rest of the premises in axes 2-8 are reserved for the production premises of the kitchen. The loading area is located at the intersection of axes 6-B and has an independent exit to the outside. On the 2nd floor there are 4 dining rooms, one of which is a children's room for 12 seats and serving kitchen facilities. The total (maximum) number of visitors is 200 people. On the 3rd floor there is a recreation area, which houses a billiard room, games rooms and rooms for storing equipment. The technical floor is occupied by a ventilation chamber, from which there is an exit to the roof. To provide dining halls and a play area on the 3rd floor with natural light and a panoramic view of the Murinsky Creek Park from the windows, the outer walls are made of stained glass. The project of continuous stained-glass glazing is carried out by Petroalyumstroy. In the decoration of the facades, a ventilated suspension system from U-kon systems with a service life of at least 50 years was used. It makes it possible to create any plastic shapes, color combinations, a large glazing area with high-performance thermal insulation that creates a comfortable environment inside the building. The system also provides energy savings, fire safety, protection against aggressive factors that destroy load-bearing structures, and compliance with environmental standards. The color scheme of the facade was made in order to harmonize with the environment and maximize the reflection of the park environment in the mirror glass of the building. Interior finishing of industrial premises is carried out in accordance with the technological requirements of catering establishments. The interior decoration of the halls uses glazed stained-glass windows, decorative wall coverings of the “Mixan” type, ceramic tiles, suspended ceilings with built-in lamps, and mosaic floors. Partitions are made of hollow bricks. Finishing of administrative and service premises includes wallpapering for painting, decorative commercial flooring "forbo", modular suspended ceilings with built-in lights. The total volume of the building includes a mini-thermal power plant (mini TPP) based on gas-piston power generators and is designed for the combined generation of electrical and thermal energy. Mini TPP provides electricity and heat supply to consumers of the fast food restaurant enterprise. The space-planning decisions of the fast food restaurant were made taking into account the town-planning conditions of the area, the nature of the surrounding buildings and modern trends in the architectural appearance of public buildings. The construction site is currently free from development, which facilitates the fulfillment of the set planning tasks. The restaurant building consists of a three-story building with a technical floor with an attached one-story building of the Mini TES. The overall dimensions of the building in the plan are 45000x30000. Height - 15.500. The foundation of the building of the restaurant and MiniTPP is a monolithic reinforced concrete slab 600mm (concrete B25, W6, F75). The frame of the restaurant building on the 1st-3rd floor is monolithic, with reinforced concrete columns 500x500 with a pitch of 9000x9000 and reinforced concrete ceilings and coating 160 (concrete B25, W6, F75). The frame of the technical floor is metal. Three staircases with flights of stairs and an elevator shaft for an elevator with a carrying capacity of 1000 kg, connecting the three floors of the building - monolithic, reinforced concrete (concrete B25, W6, F75). Serve as a diaphragm. The floor mark of the first floor is 0.000. The floor mark of the second floor is 4.200. The floor mark of the third floor is 7.800. The floor elevation of the technical floor is 11.400. Roofing mark - 11.770. The mark of the roofing of the technical floor is 14.590. The roof is flat, with internal heated gutters, on a reinforced concrete slab.

Constructive decisions

The building structure is a load-bearing frame made of a grid of monolithic reinforced concrete columns 500x500mm (concrete class B20) and monolithic reinforced concrete floors 1=160mm, creating a rigid structural scheme of the building. The outer walls of the first floor building are made of solid brick, the upper floors are made of aerated concrete blocks. The building was designed with continuous facade glazing by Petroalumstroy in the curved part and a ventilated facade by U-kon systems. The ceilings are made according to the beam scheme with the installation of beams of high rigidity (concrete B20). The rigidity of the building in the longitudinal and transverse directions is provided by monolithic reinforced concrete diaphragms and monolithic walls of staircases. Stairs - monolithic marches with reinforced concrete platforms (concrete B20). Partitions are made of hollow brick t=120mm. The building is installed on a monolithic reinforced concrete slab t = 500mm under the entire area of ​​the building, which has a depression between axes 6-9 for laying engineering communications. Roof - combined, flat with an internal drain. Foundations - monolithic reinforced concrete slab t=600 mm. Reinforced concrete V25 ^ 6, G150 was adopted as the material of the slab. Bearing columns are monolithic reinforced concrete, 500x500 mm. The ceilings and covering of the building are made in the form of a monolithic reinforced concrete slab t=200 mm. At the floor level, monolithic reinforced concrete beams 300x435N and capitals 1800x435N are made in the transverse and longitudinal directions, respectively. Conventionally, a structural scheme can be considered a frame, a frame system - a bonded one. The rigidity of the building (frame connection) in the longitudinal and transverse directions is provided by monolithic reinforced concrete diaphragms and monolithic walls of stairwells. Relative deformation of the top under the action of the average and pulsating component of the wind load, taking into account the change in wind pressure along the height Г/2Н <1/10000. To substantiate the adopted design decisions, the necessary verification calculations of the bearing capacity and deformability of the columns and the floor of the building were carried out. The calculation of reinforced concrete structures of columns and ceilings was carried out, automated in the SCAD program version 11.3. The collection of loads was carried out manually, the results of the collection of loads are presented in tabular form.

Restaurant technology

The flow of the technological process of preparing dishes in a restaurant is provided in compliance with the sequence of technological processes, excluding the possibility of contact between raw and ready-to-eat products. Technological solutions provide for the organization of procurement and pre-preparation workshops as part of the production premises of the restaurant. Harvesting workshops - a room for the primary processing of vegetables, a vegetable workshop, a meat and fish workshop. Preparatory shops - hot shop, cold shop. The room for primary processing of vegetables is intended for washing and cleaning vegetables. To equip the room for the primary processing of vegetables, equipment is provided: a two-section washing bath, a potato peeler, and a stocker. The vegetable harvesting shop is designed for slicing the vegetables that come after the primary processing. Sliced ​​vegetable semi-finished products are delivered to the hot and cold shops. To equip the vegetable shop, equipment is provided: a vegetable cutter, a cutter, a mashing machine, a refrigerator, production tables, a two-section washing bath. The meat and fish shop is intended for the processing of meat, poultry, fish in one room. Taking into account the specific smell of fish products, separate flows of meat and fish processing are organized. In addition to separate equipment, a separate tool, containers, cutting boards marked for processing fish and meat have been allocated. On the meat processing line, a bath for washing meat, a cutting chair, a production table for meat deboning, cooking, and a meat grinder are installed. In addition, a refrigerated cabinet for storing and cooling semi-finished products is installed in the workshop. At the fish processing area there is a bath for defrosting frozen fish, tables for cleaning and gutting fish. Gutting the fish on the production table manually using a small knife of the chef's troika. Non-food waste is collected in a special tank. A separate workplace is organized for the preparation of portioned semi-finished products. For the preparation of minced fish, a meat grinder is used, which is not used for the preparation of minced meat. The technological process of processing sturgeon fish is carried out at the same workplaces as the processing of small fish species. Fish semi-finished products are placed in trays and stored in refrigerators at a temperature not exceeding 5 °C. Shelf life - up to 12 hours, chopped - no more than 6 hours. Delivery of semi-finished products to the hot shop is carried out on multifunctional trolleys. The hot shop is designed for heat treatment of semi-finished products and food preparation. The hot shop is the main shop of a public catering enterprise, in which the technological process of cooking is completed: heat treatment of products and semi-finished products, boiling of broth, preparation of soups, sauces, side dishes, main courses, as well as heat treatment of products for cold and sweet dishes. In addition, hot drinks are prepared in the workshop and flour confectionery products (patties, pies, kulebyaki, etc.) are baked. From the hot shop, ready-made dishes go directly to the dispensing rooms for sale to the consumer. The hot shop is equipped with modern equipment: thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables. The hot shop is divided into two specialized departments - soup and sauce. In the soup section, the preparation of broths and first courses is carried out, in the sauce section - the preparation of second courses, side dishes, sauces, hot drinks. Thermal equipment for equipping the hot shop is provided by imported production, powered by electricity. In the first zone, equipment is provided for installation: a digester for 100 liters. Digesters are provided by imported production (KONCAR firms). The digesters are made entirely of stainless steel. The inner jacket of the boilers is made of acid-resistant steel. In the second zone for the preparation of second courses, thermal and mechanical equipment is provided for installation. Thermal equipment: 4-burner electric stove with oven, frying surface, electric frying pan, deep fryer, convection oven. Mechanical equipment: powered mixer, slicer, food processor. Multifunctional trolleys, trolleys with shelves, trolleys for dishes are provided for intrashop movement of goods. The arrangement of technological equipment in the brewhouse is provided in compliance with the width of the passages between the thermal equipment, to ensure free access to it in accordance with safety regulations. The issuance of ready-made food is carried out only after sampling. In case of violation of the cooking technology, as well as in case of unavailability, the dish is not allowed to be served until the identified culinary shortcomings are eliminated. The result of the grading is recorded in the finished product grading log. In order to control the quality and safety of food preparation in the catering unit, a daily sample is taken from each batch of cooked dishes. Daily samples are stored for at least 48 hours from the end of the period for the sale of dishes in a specially designated place in the refrigerator at a temperature of +2 - +60C. Vessels for storing a daily sample (containers and lids) are boiled for 5 minutes. The cold shop is designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. The assortment of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes and etc.), cold drinks, cold soups. The cold shop is located adjacent to the hot shop, where the heat treatment of products necessary for the preparation of cold dishes is carried out. The cold shop is equipped with a sufficient amount of refrigeration equipment. In the cold shop, a variety of tools, inventory, fixtures are used. To equip the cold shop, equipment is provided: a vegetable cutter, a slicer, a refrigerator for short-term storage of perishable products, a refrigerated table, production tables, a washing bath, portioned table scales, trolleys with shelves for delivering ready-made cold snacks to the expedition. Portioned oil is delivered to the dry ration pantry. Washing kitchen utensils is provided next to the hot shop. To equip washing kitchen utensils, equipment is provided: a dishwasher, a two-section washing bath, an electric water heater, racks for pots and boilers, a tank for food waste. Storerooms serve for the acceptance of products, raw materials and their storage and distribution. At enterprises, each type of raw material is stored in a separate chamber. In one chamber, you can combine products of the same contamination, degree of readiness for use and with the same storage conditions. Meat and fish are stored in the meat and fish chamber at 1=0-2°C. Milk and dairy products are stored in the chamber of milk and fat products at t + 2 ° C. Fruits and vegetables are stored in the vegetable chamber at t 14-16°C. Flour, sugar, salt, cereals are stored on pallets and racks in packages without natural consecration at t 12-18°C. Bread and bakery products are stored in a rack way at t 16-18°C. To exclude the contact of raw and ready-to-eat products, the delivery of raw materials to the pantries is carried out at the beginning of the shift. The food waste refrigerating chamber with a sluice is designed for temporary storage of food waste from the production of a catering unit, until it is removed in accordance with a schedule determined by the organization. The refrigerating chamber of food waste is prefabricated, built-in, made of self-supporting sandwich panels. Household premises for service personnel are located adjacent to a separate external entrance.