In Line 1 Culinary Most Nearly Means Flow And Kitchen Design

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Flow And Kitchen Design

Let’s take a look at some of the food preparation methods that you will find inside the kitchen. The most basic, and most important, flow system is the straight line, also known as the assembly line flow. The tools move slowly from 1 process to another in a straight line. This type reduces backlash; it saves preparation time and confusion about what is going out of the kitchen and what is coming back.

Straight lines work well in small settings because they can be wall-mounted and adjusted to fit the chef’s needs. Wherever there is not enough space to prepare food directly, the preferred and efficient method is parallel movement. There are four common types:

1. To step back. Gears are arranged inside a long, central counter or island in two straight lines that are parallel to each other. Sometimes a four or five foot room divider or low wall is placed between the two rows. It is very careful, which keeps the noise and materials to a minimum and prevents the liquids spilled from one side from spreading to the other. However, installing a wall here also makes cleaning and sanitation more difficult. Back-to-back arrangements place between plumbing and utilities;

you may not want to install multiple drains, sinks, or outlets, since both sides of the counter can share the same surface. A back-and-forth arrangement in which a transom window parallels (and is behind one of) the countertops is sometimes known as a California-style kitchen. When the pass window is directly on the production line, it can be called the European kitchen style. The advantage of the European style is that each chef in line can see the continuation of several dishes that make up the order of one table.

2. Face to face. In this kitchen layout, a central aisle separates two vertical rows of gear on either side of the room. Sometimes a lane is enough to add a straight row of worktables between two rows of tools. This setup works well in high-volume food service environments such as schools and hospitals, but it doesn’t benefit from one-size-fits-all equipment. Although it’s a good way to manage staff, it forces people to work together and, in particular, separate cooking and food from the distribution process. Therefore, it is probably not the best option for restaurants.

3. L-shaped. Wherever the room is not enough to make straight or parallel lines, the L-shaped kitchen design is suitable for entering several sets of equipment, and can change the place of dining at the table. It allows you to put a lot of equipment inside a small room. You’ll often find an L shape in a dishwasher, using the dishwasher at an angle in the middle from the L.

4. U-shaped. This arrangement is rarely used, but is ideal for a small room with one or two workers, such as salad preparation or food storage. Island restaurants, such as those in TGI Friday’s restaurants, are an additional example of the U shape in action. There are also circular designs and ladders for the kitchen, but their limitations make them impractical. Avoid wasted space if you can, by making your kitchen rectangular, with its entrance on the longest wall to protect the stairs.

When you have more catering facilities, you will also realize that the backyard is different from the rest of the business, with its own challenges and unique solutions.

Proper planning sometimes means breaking each kitchen into departments, of sorts, and then deciding how those departments should work with others. They must also interact using other, external departments from the site: your dining room, bar, cashier, etc. The best way to start designing – both for the whole industry and for the kitchen – is to create a general picture. Each area (or workspace) is represented as a circle, or “bubble,” drawn with a pencil at the location you’ve chosen to make the most sense for the project. If two workstations are sharing some equipment, you can let the sides of their squares cross a bit, showing where the shared equipment might be larger.

The finished picture will look vague, but the game allows you to look at each place of the game and consider its needs in relation to other places. You can also lay out the kitchen using a diamond pattern, having the kitchen area in one diamond pattern, and other important areas related to it in other places. Note that this arrangement reduces confusion (and accidents) with the kitchen entrance and exit. This allows waiters to pass dirty dishes to the dishwasher without going through the entire kitchen to do so.

Another way to draw pictures is to mark each play area and also mark any other places that need to be placed next to it. Conversely, list any play areas that shouldn’t be near them. For example, it may not be a good idea to have an ice maker and ice storage bin adjacent to the grilling and cooking area.

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