The main issue that needs to be resolved before deciding on kitchen design is the way food is delivered to guests. This is recognized by the service system. In a large operation, for example, in a hotel, more than 1 service program can work at the same time: elegant dining service, room support and support for random bars. At the other end of the spectrum, fast-food restaurants use service systems that emphasize speed and convenience, including export support, and the ability to have fast food in the same counter to order, pay for and wait for food served within minutes. Each service system has a subsystem; together they cover every aspect of the progress of products from the kitchen, the table and back to the area for washing dishes.
This progress is known as a stream, very similar to the circle of network traffic with a busy street. When planning the design of your kitchen you need to consider two types of flow: the flow of objects and circulation of traffic. The circulation of products is the movement of all food products, from their arrival to the reception area, through the kitchen, to the guests. The flow of visitors can be the movement of employees through the creation, when they perform their duties. Ideal in every type of circulation system would be to reduce reverse and running shoes — again, to make sure that the “streets” are not clogged.
In each product maintenance operation you will find 3 main flow patterns: the raw material for creating each dish has a reverse pattern of movement back to the front. They come to the restaurant, to the kitchen where they are cooked. Then they go to the front of the restaurant to have dinner in the dining room. Finally, they come back again as waste. The third type of traffic can be flow from the staff, as the waiters choose products, deliver them to guests and clear the tables. On a busy evening, the whole system really doesn’t work on a busy highway. As you can imagine, disaster often happens if someone makes a mistake.
The key to managing these three types of treatment is that each of us does not interfere with the other. Inside the kitchen there is a stream unique to each cooking section. This could be a pattern of steps that chefs adhere to in order to put together all the dishes or a methodical way for dishwashers to scratch, sort and wash dishes and recycle waste. Your business support systems and streaming projects are bought to direct your style of cuisine. An operation with huge quantities for submission in short periods of time will differ from 1, which also serves larger numbers, but for a longer period of time.
You see how? The distance from the kitchen to the dining area is 1 essential consideration, and
kitchen designers have developed many strategies to cope with this. You may have noticed that in some restaurants the waiters are expected to perform many tasks related to food outside the kitchen, at the waiting stations closer to the guests. They can chop and serve bread, ladle soup, arrange and dress salads or pour drinks themselves. The idea is to speed up support and reserve (sometimes inadequate) cuisine for real culinary challenges.
An additional critical decision to be taken at the beginning of the style procedure: Should the line have to go to the kitchen area to select food, or should it be transferred to them through the entrance window between the kitchen and the dining room? Although the passage window is considered unofficial, it could be used in a fancy restaurant, which may have been disguised as a public view of a wall or partition. Each of these items — remote and kitchen access — helps determine your flow patterns. In an ideal world, flow constructs will be straight lines that do not intersect. However, this ideal solution is rarely achieved. One easy rule of thumb is that the faster you want your service to become, the more important it is that your referral patterns do not overlap. In a quick service scenario, the flow lines should be short and straight.
The next time you stand at the fast-food stand, take a look at how a few steps most workers need to take to pour out your soft drink, pick up your hamburger and dry the potatoes. Speed is the desired result.
The reverse is true inside the restaurant with a refined setting where all the work can be done in the kitchen to improve the feeling of a leisurely lunch. There are no rumbling plates, no noisy waiting stations. Now that we have looked at the circulation of people, when they perform their duties in a restaurant, let us stick to the food supply line: the path of raw materials from the moment they enter into the creation
a time when they become leftovers.
In the region where food is received, they are unloaded from trucks and brought into the building. Most restaurants place their reception places near the back door. Our next stop is storage in a dry storage, storage in a fridge or storage in a freezer, where a large amount of food is kept at appropriate temperatures until needed. Products leaving the store go to one of several preparation or preparation sites for vegetables, meat, or salad. Slicing and slicing take up space here to prepare food for the next stop: production region. The size and function of the preparation area vary widely, mainly depending on the style of service and the type of kitchen area.
When most people believe in a restaurant’s kitchen, what they represent is a product line. Right here, the food gets its final shape before serving: the main dishes of this area are boiling, roasting, roasting, baking, mashed potatoes and parrying. Food is covered and decorated before it leaves the door on the tray. And this is the end of a typical food flow line. A number of kitchen work centers are not part of the overall food chain, but are closely related to it. For example, storage places that were bought to be in the immediate vicinity of the training area, in order to minimize the number of employees, walk back and forth. Some kitchens have a separate room with ingredients, in which everything that is required for one recipe is organized to be picked up or delivered to a specific workstation.
Storage is much more useful when it is located close to the preparation area than near the reception area, saving steps for busy workers. The bakery is usually located between the dry storage and culinary facilities, since mixers and ovens can be divided using the kitchen area. The area of meat cutting is also important. He bought in order to be in the vicinity of each refrigerator and sink for safety and sanitation reasons, as well as for ease of cleaning. Keep in mind, however, that some kitchens are certainly not large enough to accommodate individual specialized work centers. Planning kitchen space becomes a matter of prioritizing juggling, and this is a constant compromise.
When you juggle yours, think about each task you perform in each work center. How important is this for the overall mission from the kitchen area? Are there responsibilities that can be changed, regrouped or eliminated to save time and / or space? Some of the ideas that should be discussed here are: the frequency of movements between numerous pieces of equipment, the distance between pieces of equipment, allowing you to place temporary “landing zones” for raw resources or ready-made plates to sit until needed, so you can It was turned from one website to an additional one, making a “parking space” for transmission when not in use.
It is rightly stated that if the work centers are adjacent to each other, do not hesitate, you save time and energy; and if people who work in more than one area have convenient, unhindered paths in these places, they can perform more efficiently. 1 work center, which is often inappropriate, is a pot that always appears pushed to the most misunderstood rear corner of the kitchen. True, this is not one of the most attractive areas, but I think from numerous other work centers that depend on it. A shared kitchen overflows pots and pans. Why is there no shell closer to the production line to cope with the mess?
And, speaking of pots, carefully watch out where to store them. Each one is clean and dirty, they take up a lot of space and require creative storage solutions. Often, the pot racks can hang right above the sink, giving dishwashers a convenient place to store clean pots directly from the sink. (Remember that everything stored near the floor must be at least 6 inches from the floor for health reasons).
