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Flow pattern To determine the production flow pattern of a kitchen the total environment needs to be assessed. Consideration needs to be given to: - available space - food and equipment delivery area - location of dining room/s - location of existing services such as gas, power, water and waste - location of windows and doors - numbers to be catered for - number of kitchen and waiting staff The flow pattern of a kitchen is comparable to any industrial manufacturing process. Raw materials enter at one end of the production line and exit at the other end as a finished product. The flow needs to reduce working effort, cross traffic and avoid bottlenecks. Clearances between benches, tables and equipment must avoid congestion. If possible the kitchen needs to be divided into clearly defined areas so that the tasks can be carried out in the most efficient and productive manner possible. The basic flow pattern stages of a kitchen are: - storage; dry, refrigerated and frozen foods - preparation - wet and dry areas - cooking - wet and dry areas - serving - hot foods and cold foods - dish and pot washing - cutlery and crockery - removal of waste The major flow pattern involves the food from raw product through to cooked and plated food leaving the kitchen. There are however, some minor flow patterns to consider when designing the kitchen. Cooking utensils > from clean storage > to preparation area > to the cooking area > to pot wash sink > to clean storage. Crockery/cutlery > from clean storage > to the servery > to the dining room > to the dishwashing area > to the clean storage area. Waste is generated in the storage, preparation and cooking areas, at the servery and also in the dishwasher area. If the above flow patterns are used when designing a kitchen, staff will be able to carry out their tasks more easily and with safety and a minimum of interference and congestion. Waste will also be minimized and less likely to be left in the wrong area during service.
Equipment Having established the menu, preparation and cooking techniques, it is now time to assess the types and brands of equipment available. It is advisable to approach a supplier with experience in the area you are about to enter in order to gain a good appreciation of what is required. Existing equipment or second hand bargain priced equipment should be checked very carefully before being designed into your plan. Too often, little thought is given to what equipment is required to produce the desired result. The size and efficiency of an oven, fryer, griddle or dishwasher will have a long term effect on the running costs and production capabilities of a kitchen. When assessing equipment give consideration to: - cleaning access - service and spare parts back up - warranty periods - safety aspects - production capabilities - cost of operation / energy usage - services available - gas, power, water and waste - dimensions of the appliance - cost – cheap is not always best |
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Gas Appliance Specialists |
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Electrical |
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Refrigeration |
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Air Conditioning |
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Specialist appliance repairs |
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Gas Tumble Dryers |
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[Planner pt 2] |
