Let me take a look at some general cooking cooking plans that you find in the kitchen. The simplest and most desirable flow plan is a straight line, also known as an assembly line flow. Materials are constantly moving from one procedure to another in a straight line. This type of style minimizes backtracking; it saves preparation time and confusion about what is happening from the kitchen and what is happening.
The rectilinear arrangement is perfect for small installations, as it can be mounted on the wall and adapted to the cooks. duties. Where there is not enough space to organize cooking in a straight line, a parallel stream is a popular and effective option. There are four options for parallel style:
1. Back to back. The mechanism is located inside a long central counter or island by two straight lines that run parallel to each other. Sometimes there is a four or five inch separator or a low wall between two lines. This is primarily a precautionary measure that keeps noise and interference to a minimum and leads to the fact that liquids spilled on the one hand, spread to the other. However, placing a wall here also makes cleaning and sanitation much more difficult. Mutual location centralizes water supply and utilities;
you may not need to install as many drains, drains or outlets, since both sides of the meter may share the same. The back-to-back scheme, in which the walk-through window is parallel (and behind one of), is sometimes recognized as a kitchen in California by places of production. When the entrance window is perpendicular to the production line, it can be called the European-style kitchen style. The advantage of European style is that every cook on the line can see the progress of several dishes that make up 1 table.
2. Face to face. In this kitchen configuration, the central corridor separates two straight lines of transmission on both sides of the room. Sometimes the aisles are wide enough to add a straight line of desktops between two rows of gears. This setup works well for high-power feed sets, such as schools and hospitals, but does not take advantage of the single-source utility. Despite the fact that this is a great layout for the supervision of workers, it forces people to carry out their backs to each other, in essence, separating the cooking from the food from the rest of the distribution procedure. Therefore, most likely, this is not the best style for a restaurant.
3. L-shaped. In cases where there is not enough room for a linear or parallel arrangement, the L-shaped kitchen design is perfectly equipped to access several equipment groups and is adapted for restaurants serving tables. This gives you the opportunity to place more equipment in a smaller room. You will often find an L-shaped design in the areas of dishwashing using a dishwasher located in the center corner of L.
4. U-shaped. This device is rarely used, but it is ideal for a small room with one or two employees, for example, in a salad or pantry. The island bar, for example, in TGI Friday restaurants, is an additional example of a U-shape during performance. There are also round and square kitchen structures, but their limited flow patterns make them impractical. Avoid wasted room, if you can, by making your kitchen area rectangular, with its entrance to one of the longest walls, to keep the steps.
The more catering establishments you visit, the more you will realize that the back of the house is truly a separate and distinct entity from the rest of the business, with its own specific difficulties and unique solutions.
Proper flow planning sometimes means breaking down each function of a kitchen area into a department, depending on how you decide how these departments interact with each other. They also need to interact with other external departments from the facility: your dining room, bar, cashier, etc. A great way to start the design process — both for the entire company and for the kitchen — to create a bubble diagram. Each region (or workstation) is represented as a circle, or “bubble”, drawn in pencil in a place that you think may be the most logical for this function. If two different workstations share some equipment, you can slightly cross the sides of your circles to indicate where the common equipment will be located.
The completed diagram will look abstract, but this exercise allows you to visualize each center of the performances and think about its needs in relation to other centers. You can also lay the kitchen using the diamond configuration, placing the cooking area at one point of the diamond shape and other contractual areas in relation to it at other points. Please note that this layout minimizes confusion (and accidents) with a separate entrance and exit to the kitchen. This allows people who unload tables to serve contaminated dishes to the dishwashing area without strolling through the kitchen to do this.
An alternative to drawing diagrams is to list each execution center, and then list any other working middle that should be placed next to it. Conversely, list any execution center that should not be next to it. For example, most likely, it would be nice if the ice generator and ice storage container were near a hot and lark center.
