KITCHEN SET-UP

PLANNING & UTILIZING AN EFFICIENT SPACE

FACTORS PERFORMANCE AND FUNCTIONALITY MAINTENANCE AND RELIABILITY EMPLOYEE SKILL LEVEL AND

PRODUCTION NEEDS OF THE MENU CURRENT AND FUTURE EQUIPMENT

REQUIREMENTS TECHNOLOGY HAACP PROCEDURES INNOVATIONS

DESIGN

EASY TO CLEAN SURFACES FLOOR DRAINS SYSTEM ACCOMMODATIONS

– ELECTRICAL– PLUMBING

LAYOUT DETERMINES HOW YOU

WILL RUN YOUR KITCHEN ALWAYS THINK OF FLOW

– PROXIMITY & FLOW

4 MAJOR AREAS– RECEIVING & STORAGE– CLEAN-UP– PRODUCTION– ASSEMBLY

RECEIVING & STORAGE

LOCATE STORAGE AREAS NEAR DELIVERY DOORS AND LOADING DOCKS

BE AWARE OF CONTAMINATION AND TEMPERATURE

AVOID DISRUPTION TO OTHER DUTIES CATERING OPERATIONS SHOULD HAVE

WALK-INS NEED LOADING AREAS

CLEAN-UP

SOILED DISHES AWAY FROM PRODUCTION AREAS TO KEEP

BE SURE TRAFFIC DOESN’T INTERFERE OR CAUSE SAFETY ISSUES

TYPICALLY 3 BAY SINK – WASH /RINSE/ SANITIZE

PRODUCTION HOT AND COLD AREAS

SHOULD BE SEPARATE FLOW:

– COLD FOODS TO – REFRIGERATOR

– HOT FOOD TO WARMING AREA/LAMPS

ASSEMBLY PLATING AREA

WORKS BEST IN ASSEMBLY LINE FASHION ($$)

PREP TABLES– STAINLESS STEEL

SURFACES ARE IDEAL– MULTIPLE

ARRANGEMENTS– WHEELS– LOCKS

ESSENTIAL EQUIPMENT WAY TO DETERMINE NEEDS

– MENU DESIGN– REVIEW RECIPES– ENVISION OPERATION & STAFF

BASE YOUR DECISIONS ON :

– MENU ITEMS BUILDING – PREPARATIONS CODES– VOLUME BUDGET

EQUIPMENT FOR PREPARATION KITCHEN SCALES BLENDERS MIXING BOWLS KNIVES THERMOMETERS BAKING EQUIPMENT MIXERS GRILLS SKILLETS STEAMERS REFRIGERATORS

PROCESSORS VCM CHOPPERS SLICERS PEELERS SHREDDERS DEEP FRYERS

KETTLES OVENS CUTTING BOARDS TABLES

EQUIPMENT FOR HOLDING ASSEMBLING & SERVING CABINETS BOXES PLATE TREES CADDIES STEAM TABLES

SAUCE GUNS UTENSILS CONVEYOR UNIT SERVING PIECES HOTEL PANS

RECEIVING REVIEW DELIVERIES CHECK INVOICES ENSURE QUALITY FOLLOW-UP WITH INCONSISTENCIES MAINTAIN SUPPLIER RELATIONS

STORAGE

4 CATEGORIES– LIQUOR &

SPIRITS– DRY STORAGE– COLD STORAGE– FROZEN

KEEP PERIODIC INVENTORIES

AIRTIGHT CONTAINERS

– PESTS/FRESHNESS

LABELS & DATES FIFO CONTAMINATION

OBTAINING EQUIPMENT

BUY– NEW,

RECONDITIONED, TECHNOLOGY

LEASE– RENT WITH OPTION

TO BUY RENTING

– IDEAL FOR TEMPORARY USE SERVICEWARE

ACTIVITY: MAKE A TABLE OF ADV & DISADVANTAGES OF THE 3 OPTIONS

TAKE INTO ACCOUNT PARTS, EFFICIENCY, SPACE, ETC.