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Flow And Kitchen Design
Let’s look at some common flow charts for food preparation that you’ll find in the kitchen. The most basic, and most desirable, flow scheme is the straight line, also known as assembly-line flow. Materials move steadily from 1 process to another in a straight line. This type of style minimizes backtracking; This saves preparation time and confusion about what is going out and what is coming back from the kitchen area.
A straight line layout works best for smaller installations as it can be wall mounted and adapted to cooking duties. Where there is not enough space to arrange food preparation in a straight line, parallel flow is a good and efficient alternative. There are four types of parallel styles:
1. Back to back. The gears are arranged in two straight lines within a long, central counter or island that run parallel to each other. Sometimes a four- or five-foot deep partition or lower wall is located between the two rows. This is primarily a safety precaution, which keeps noise and commotion to a minimum and prevents liquids spilled from one side from spreading to the other. However, installing a wall here also makes cleaning and sanitation more difficult. A back-to-back arrangement centralizes plumbing and utilities;
You don’t need to install multiple drains, sinks or outlets, as both sides of the counter can share the same. A back-to-back arrangement in which a pass window is parallel to (and behind) the production area is sometimes known as a California-style kitchen. When the pass window is located perpendicular to the direction of the production line, it can be referred to as a European-style kitchen area style. The advantage of the European style is that each cook on the line can see the progress of the many dishes that make up 1 table’s order.
2. Face to face. In this kitchen area configuration, a central passage separates two straight lines of gear on either side from the room. Sometimes mesh is enough to connect a straight line of worktable between two rows of gears. This setup works well for high volume feeding facilities such as schools and hospitals, but it does not take advantage of single source utilities. Although this is a great arrangement for supervising workers, it forces individuals to work alongside each other, in effect, separating the cooking from the food from the delivery process. Therefore, this is probably not the best style for a restaurant.
3. L-shape. Where there is not enough room for a straight line or parallel arrangement, the L-shaped kitchen design is well-suited to access multiple groups of gear and is ideal for table service restaurants. This gives you the ability to store more equipment in a small room. You will find an L-shaped design in the dish washing area, using the dish machine positioned in the corner from the L to the center.
4. U-shape. This arrangement is rarely used, but is ideal for a small room with one or two employees, such as a salad preparation or pantry area. Island bars, such as those at TGI Fridays restaurants, are an additional example of a U-shape when performing. There are also circular and square kitchen area designs, but their limited flow patterns make them impractical. Avoid wasted room if possible by making your kitchen area rectangular, with its entrance on one of the longest walls to save stairs.
The more food service establishments you visit, the more you will realize that the back-of-home sector is truly a separate and distinct entity from other businesses, with its own unique challenges and unique solutions.
Proper flow planning involves occasionally breaking down the function of each kitchen area into a section, then deciding how those sections should interact with each other. They should communicate using other, external sections of the facility: your dining room, bar, cashier, etc. A great way to start the design process for both the company as a whole and the kitchen is to create a bubble diagram. Each region (or workstation) is represented as a circle or pencil-drawn “bubble”, which may be most logical for that task. If two different workstations share some devices, you can let the sides of their circles intersect slightly to indicate where the shared devices are most likely.
The resulting diagram may seem abstract, but the exercise allows you to visualize each performance center and consider its needs in relation to other centers. You can create a kitchen using a diamond configuration, with the cooking area at one point of the diamond form and other important areas associated with it at other points. Note that this layout minimizes confusion (and accidents) with separate entrances and exits from the kitchen. This means people who set the table don’t have to walk across the kitchen to deliver dirty dishes to the dishwashing area.
An alternative to diagramming is to list each perform center and then list any other work centers placed next to it. Conversely, list any perform centers that should not be next to it. For example, placing an ice maker and ice storage bin next to a frying and broiling center is probably not a good idea.
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