We will use the term “preparation zones” for food planning. After all, in most kitchens, there are far more activities than cooking. Here are some of the main sections you can find.
Manufacturing:
The production area is where the raw (or processed) products begin their journey to their final destination: a guest plate. Sometimes we call pre-preparation, it is here that we destroy the main cuts of beef, cleaning and filleting fish, cut chickens, open boxes of fresh produce and decide what is stored and sent to other parts of the preparation area. When planning for each region, start with a flowchart to determine which features should be included.
If the restaurant plans to fulfill its own meat cutting duties (and many of them do to save money), you will need room for a sink, a heavy cutting board, port scales, meat grinders, grinders and carvers. Some of these items can be placed on mobile carts and shared with other places in the kitchen.
Cooking:
Within the preparation area, products are sorted further in individual or portioned portions. The belt that we cut in the field of production, cut into steaks, lettuce and tomatoes are diced to assemble the salad, shrimps are beaten or peeled. The ingredients are also mixed: meat loaves, salad dressings, pans. Salads and vegetable zones are prepared in almost all places of public catering. They are busy in places, and their attention should be focused on efficiency. When designing your layout, remember to use desktops, kitchen sinks, refrigerators, and mechanical equipment. Order some desktops with holes for food and seasonings that are chilled from the ice, which makes it easy to access. The site of preparation with unique requirements - the gardener, a term that includes the planning and design of food
or side dish.
Natural nursery is a source of cold dishes: chilled snacks, snacks, salads, pies, sandwiches, etc. It is obvious that refrigeration is important here, as well as a place to store knives and a room for hand and small household appliances: ricks, salad spinners, graters , portable mixers, blenders, juicers. Colored bowls, cutting boards, knives, cleaning brushes and even kitchen towels help avoid cross-contamination of various types of raw foods.
Production:
Yes, finally it is time to cook cooking in the production area. This region is divided into hot-meal planning, commonly referred to as the hotline, and a cold-food drug known as pantry. production
may be the heart of the kitchen, and all other places are designed to support it.
Holding:
As the name implies, a holding area can be one in which hot or cold foods are stored until needed. The area of holding takes a different degree of importance in various types of operations with food products. Basically, the greater the quantity of food produced, the more important the need for dining. For banquet services, canteens and hospitals, food should be prepared in advance and stored at appropriate temperatures. In fast food restaurants, the requirement is not so great, but it still exists.
Installation:
The final activity of the preparation area is the assembly of each element in order. At a fast-food place, a desktop is where hamburgers are dressed and wrapped, and french fries. In the à la carte restaurant, it can be the side of a cook in the aisle window, where the steak and baked potatoes are placed on the same plate and decorated. Again, in large-scale food operations, a grand build takes up much more space.
The menu and the type of cooking you make will determine the composition of your production region. Do you need a manufacturing area if your fast-food franchise uses mostly pre-packaged convenient meals?
Conversely, cooking from scratch is likely to require a lot of space for cooking, baking and storage. Batch preparation or the preparation of several servings simultaneously will also affect the distribution of space. Finally, the number of dishes served in a certain period of time should be a factor when planning your room. Your kitchen area should be able to operate at maximum power with enough space for everyone to work efficiently. For a hotel with banquet rooms and for an intimate 75-seater bistro, this means something completely different.
