![]() ![]() Movable prep tables or storage units come in handy here.īesides new trends in cuisine, a restaurant can be counted on to have a change of staff fairly regularly. This may mean new equipment or even new cooking techniques. Trends in foods come and go and some persist, and the restaurant has to be prepared to meet them. No matter how the kitchen is ultimately configured, it will need to be flexible. Equipment in these zones is tailored to what needs to be done. This kitchen has preparation areas and work tables that are dedicated to operations such as cutting, mixing or cleaning the food. Prepping is usually done on tables against the walls. The Island Style KitchenĪ single long island dominates the space in this kitchen and is used for cooking. For example, equipment used to chill food might be found close to equipment used to cook or fry food. In this kitchen, the layout is in the service of the shortest preparation and cooking times. This is the configuration of choice for small restaurants that serve fast foods or do not have large or complicated menus. In this configuration, the preparation of meals flows down a straight line. There are four typical kitchen layouts: The Assembly Line Freezers, refrigerators and ice machines.Equipment for overall cooking and speciality equipment for frying and baking.Where possible kitchen equipment should meet both the chef’s expectations and the latest health and safety Proper Kitchen EquipmentĬhefs are often exacting when it comes to the type of kitchen equipment they need to run their kitchen properly. The venting itself is usually low pressure ductwork, and the recommended material for maintaining hygiene is stainless steel. The two main types of kitchen ventilation system are kitchen canopies and ceiling ventilation, often used together to ensure maximum airflow across multiple cooking stations. The kitchen staff simply can’t work in an area that is full of smoke and steam, so it’s crucial that the kitchen be properly ventilated. The rule of thumb is that the kitchen should have 0.46 square meters of space for every seat in the front of the house. The size of the kitchen should be proportional to the size of the dining area or the number of seats in the dining area. An ergonomic kitchen saves money in both the long and short term and reduces the risk of accidents. This also applies to the additional kitchen staff and service staff that need to enter the kitchen. This means the chefs should be able to prepare meals with as little hindrance about as possible. From this point designers create the first draughts Ergonomic The most important person in the initial design process is the executive chef, who understands the kitchen requirements based on menu and intended covers. The team responsible for designing a commercial kitchen include the chef, plumbers, electricians, the builders themselves and a professional who has experience in designing commercial kitchens. The following are some tips on commercial kitchen designs The Team A well designed commercial kitchen provides smooth work flow to maximise covers together with hygienic and comfortable working conditions for chefs.
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