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SB/T 11046-2013: Specification of building economical catering enterprises
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| SB/T 11046-2013 | English | 139 |
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Specification of building economical catering enterprises
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SB/T 11046-2013
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Basic data | Standard ID | SB/T 11046-2013 (SB/T11046-2013) | | Description (Translated English) | Specification of building economical catering enterprises | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 5,527 | | Date of Issue | 4/6/2014 | | Date of Implementation | 12/1/2014 | | Quoted Standard | HJ/T 202-2005 | | Regulation (derived from) | Ministry of Commerce Announcement No. 23 of 2014 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | SB/T 11046-2013: Specification of building economical catering enterprises---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Specification of building economical catering enterprises
ICS 03.100.01
A10
Record number. 46966-2014
People's Republic of China domestic trade industry standard
Building a conservation catering enterprise specification
Published on.2014-04-06
2014-12-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. China Cuisine Association, Beijing Cixiangyuan Catering Management Co., Ltd.
The main drafters of this standard. Feng Enyuan, Liu Xiujun, Xu Yunfei, Tian Mingfu, Zhao Cuihua, Chen Chongjin, Wu Tong.
Building a conservation catering enterprise specification
1 Scope
This standard specifies the requirements for building a conservation catering enterprise.
This standard applies to the provision and management of catering services.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
HJ/T 202-2005 Environmental Labeling Products Technical Requirements Disposable Tableware
3 General principles of conservation management
3.1 All kinds of equipment should comply with the relevant provisions of national energy conservation and emission reduction, and reduce energy and materials consumption.
3.2 Use of clean energy and advanced process technology and equipment, facilities.
3.3 Adopt safe, efficient, new energy-saving light sources and sanitary lighting. After all the guests have left, the staff should close the air in time.
Reconcile electric appliances with high power consumption such as chandeliers.
3.4 Select a catering company with feeding conditions, and provide large, medium and small dishes according to the characteristics of the meal, reminding the guests to order and consume
It is recommended that consumers package the remaining food and use the tableware in accordance with HJ/T 202-2005.
3.5 Regularly conduct energy-saving training for employees on water resources, stove gas and various electrical equipment.
3.6 Regularly maintain gas pipelines, water supply pipelines, valves, electrical equipment, etc. to ensure safe production. Conditional heat source department or department
The use of a heat recovery system to improve energy efficiency.
3.7 Catering enterprises should have a sound energy-saving management program for the design of dining places. Encourage measures to save land use area,
Avoid excessive decoration.
4 Specific requirements
4.1 Encourage the use of clean energy such as solar energy and electric energy, and use energy-saving and environmentally-friendly equipment.
4.2 Use an air-proof stove. Control gas savings to more than 30%.
4.3 With qualified energy-saving cookers, the CO concentration in the combustion products of the stove should be less than 0.20%.
4.4 Use water-saving identification signs, water-saving faucets and other measures to control kitchen water.
4.5 The lampblack purifier should be approved by the environmental protection department of the restaurant.
4.6 Install dimming system or use zone lighting control to save power loss. Install dimming system in the lobby bar, banquet hall, lobby, etc.
System, timely adjustment, saving power loss. The lighting of the banquet hall of the restaurant and the kitchen of the kitchen it serves should be a secondary load. Zone control
System, mostly using LED lights.
4.7 The recommended values for the average illuminance of the main rooms and parts should be in accordance with Table 1.
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