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| Commercial Kitchen Planning Layout |
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Having looked at the problems of hygiene, we will now look
at the prob lems that can arise if a kitchen is not properly
planned and laid out.
Planning does not just refer to the appropriate positioning
of the equipment
but also to making sure that the structure of the area itself
is suitable as well.
As has been repeatedly stated, the objective of all this is
the achievement
of the ideal kitchen that responds exactly to the needs of
functionality,
hygiene, safety and reliability.
A correct layout means exploiting all the available space
to the maximum and the optimal employment of the
human resources of the kitchen whilst minimising the risk
of contamination of the food, respecting regulations and
hygiene, as well as making sure the equipment is of a size
to cope with the number of covers.
This means a careful study of space and volume must be
made, in order to obtain a working environment that opti
mises areas and phases of work, eliminating or reducing
possible risk factors.
Such objectives are ambitious, and achievable only by
the use of qualified
personnel who will collaborate with the kitchen personnel
and as well as plan
ning the kitchen will act as consultants. The common objective
of this team is
to create an ad-hoc structure, that responds to the needs
of the workers, clients
and owner. |
| Some kitchen of risk factors ,
Conservation - Storage at the wrong temperature, contamination
of
different types of raw ingredients, contamination of cooked
products by
raw products, contamination by dirty utensils and equipment,
inadequate
storage containers or packaging, unclean personnel etc.
Preparation Phase - Using contaminated utensils, equipment
and
surfaces, contamination by different raw products etc.
Cooking Phase - Cooking at the wrong temperature, or not
for long enough, cooking healthy and contaminated foods
at the same time.
Presentation and Distribution Phase - Foods displayed for
a
long time at ambient temperatures etc.
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A kitchen needs to the protect itself against the problems
outlined above.
The ideal kitchen must be able to satisfy the needs of the
clients, by serv
ing healthy, appetising, attractive dishes with high nutritional
value in ade
quate quantities. As well, it must be able to function with
high standards
of productivity, in a safe and clean environment whilst
keeping costs in 17
line with those projected.
The kitchen therefore must be planned from the start with
the collaboration
of everyone involved to achieve the ideal kitchen, even
at the first draft of
the layout.
The steps to take to achieve this are as follows:
a) Rational utilisation of space - Included in this is
the division of
space, hygiene and safety.
b) Production flow - Included in this are prime ingredients,
semi-pre
pared dishes, ready-made dishes and waste.
c) Adherence to regulations
d) Structural characteristics - Included in this are the
walls, waste
pipes, floors, energy and equipment.
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| Kitchen
,Walls, floors and ceilings |
| Kitchen
,Drainage |
| Kitchen
,Piping |
| Kitchen
,Ventilation
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