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目的了解目前新建餐饮业施工图纸中存在的设计卫生学问题,为制定《饮食建筑设计卫生规范》提供依据。方法对合肥市自1996年以来审核、评价的新建餐饮业的施工图纸进行分析。结果厨房面积均≥8m2。厨餐比<1∶2的47份,占69.12%;≥1∶2的21份,占30.88%。设计了4条通道的仅6份,占8.82%。有19份(27.94%)图纸仅设计了1间厨房;设计有8个专间的仅4份,占5.88%。消毒设施、对外入口处的防蝇设施、木门的防鼠设施均未设计。地面设计防滑地砖的15份,占22.06%。内墙面设计铺砌瓷砖的12份,占17.65%;顶棚做防水、防霉设计的4份,占5.88%。设计有排水地沟的19份,占27.94%;地沟的宽度、深度设计为200~500mm;地面向地沟方向设计了0.2%~1%的排水坡度。结论新建餐饮业施工图纸难以符合设计卫生学要求。应尽快制定《饮食建筑设计卫生规范》,设立强制性条款。
Objective To understand the design hygienic problems existing in the construction drawings of the new catering industry at present and to provide the basis for the formulation of “Code of Hygienic Design for Diet and Building Design”. Methods The construction drawings of the newly-built catering industry in Hefei, which have been audited and evaluated since 1996, were analyzed. The results of the kitchen area are ≥ 8m2. The proportion of kitchen meal was <1: 2, accounting for 69.12%; 21 parts ≥1: 2, accounting for 30.88%. Only 6 of the 4 channels were designed, accounting for 8.82%. Nineteen (27.94%) of the drawings were designed for only one kitchen; there were only four for eight interiors designed, accounting for 5.88%. Disinfection facilities, external entrance of the anti-flies facilities, anti-rat facilities wooden doors are not designed. Ground design 15 non-slip tiles, accounting for 22.06%. Interior wall design paving tiles 12, accounting for 17.65%; waterproof ceiling, mold design 4, accounting for 5.88%. 19 drainage ditches are designed, accounting for 27.94%; the width and depth of the ditches are designed to be 200 ~ 500mm; and the drainage slopes of 0.2% -1% are designed to the ditch direction. Conclusion It is difficult to meet the design hygienic requirements for new construction drawings of the catering industry. Should be developed as soon as possible “diet building design health norms”, the establishment of mandatory provisions.