kitchen set-up planning & utilizing an efficient space
Post on 04-Jan-2016
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KITCHEN SET-UP
PLANNING & UTILIZING AN EFFICIENT SPACE
FACTORS PERFORMANCE AND FUNCTIONALITY MAINTENANCE AND RELIABILITY EMPLOYEE SKILL LEVEL AND
PRODUCTION NEEDS OF THE MENU CURRENT AND FUTURE EQUIPMENT
REQUIREMENTS TECHNOLOGY HAACP PROCEDURES INNOVATIONS
DESIGN
EASY TO CLEAN SURFACES FLOOR DRAINS SYSTEM ACCOMMODATIONS
– ELECTRICAL– PLUMBING
LAYOUT DETERMINES HOW YOU
WILL RUN YOUR KITCHEN ALWAYS THINK OF FLOW
– PROXIMITY & FLOW
4 MAJOR AREAS– RECEIVING & STORAGE– CLEAN-UP– PRODUCTION– ASSEMBLY
RECEIVING & STORAGE
LOCATE STORAGE AREAS NEAR DELIVERY DOORS AND LOADING DOCKS
BE AWARE OF CONTAMINATION AND TEMPERATURE
AVOID DISRUPTION TO OTHER DUTIES CATERING OPERATIONS SHOULD HAVE
WALK-INS NEED LOADING AREAS
CLEAN-UP
SOILED DISHES AWAY FROM PRODUCTION AREAS TO KEEP
BE SURE TRAFFIC DOESN’T INTERFERE OR CAUSE SAFETY ISSUES
TYPICALLY 3 BAY SINK – WASH /RINSE/ SANITIZE
PRODUCTION HOT AND COLD AREAS
SHOULD BE SEPARATE FLOW:
– COLD FOODS TO – REFRIGERATOR
– HOT FOOD TO WARMING AREA/LAMPS
ASSEMBLY PLATING AREA
WORKS BEST IN ASSEMBLY LINE FASHION ($$)
PREP TABLES– STAINLESS STEEL
SURFACES ARE IDEAL– MULTIPLE
ARRANGEMENTS– WHEELS– LOCKS
ESSENTIAL EQUIPMENT WAY TO DETERMINE NEEDS
– MENU DESIGN– REVIEW RECIPES– ENVISION OPERATION & STAFF
BASE YOUR DECISIONS ON :
– MENU ITEMS BUILDING – PREPARATIONS CODES– VOLUME BUDGET
EQUIPMENT FOR PREPARATION KITCHEN SCALES BLENDERS MIXING BOWLS KNIVES THERMOMETERS BAKING EQUIPMENT MIXERS GRILLS SKILLETS STEAMERS REFRIGERATORS
PROCESSORS VCM CHOPPERS SLICERS PEELERS SHREDDERS DEEP FRYERS
KETTLES OVENS CUTTING BOARDS TABLES
EQUIPMENT FOR HOLDING ASSEMBLING & SERVING CABINETS BOXES PLATE TREES CADDIES STEAM TABLES
SAUCE GUNS UTENSILS CONVEYOR UNIT SERVING PIECES HOTEL PANS
RECEIVING REVIEW DELIVERIES CHECK INVOICES ENSURE QUALITY FOLLOW-UP WITH INCONSISTENCIES MAINTAIN SUPPLIER RELATIONS
STORAGE
4 CATEGORIES– LIQUOR &
SPIRITS– DRY STORAGE– COLD STORAGE– FROZEN
KEEP PERIODIC INVENTORIES
AIRTIGHT CONTAINERS
– PESTS/FRESHNESS
LABELS & DATES FIFO CONTAMINATION
OBTAINING EQUIPMENT
BUY– NEW,
RECONDITIONED, TECHNOLOGY
LEASE– RENT WITH OPTION
TO BUY RENTING
– IDEAL FOR TEMPORARY USE SERVICEWARE
ACTIVITY: MAKE A TABLE OF ADV & DISADVANTAGES OF THE 3 OPTIONS
TAKE INTO ACCOUNT PARTS, EFFICIENCY, SPACE, ETC.
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