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Let's take a look at some common cooking flow plans that you will discover in the kitchen. The most basic and most desirable flow plan is the straight line, also known as the assembly line flow. Materials move steadily from one procedure to another in a straight line. This type of style minimizes backtracking; it saves preparation time and confusion about what goes out of the kitchen and what comes in again.
The rectangular arrangement works well for small installations as it can be placed against a wall and adapted to the chef's tasks. Regardless of where there is not enough room to arrange cooking in a straight line, a popular and effective alternative is the parallel flow. There are four variants of the parallel style:
1. Back to back. The gear is arranged inside a long, central counter or island in two straight lines running parallel to each other. Sometimes a room divider or a low wall of four or five meters is placed between the two lines. It is primarily a safety measure that keeps noise and movement to a minimum and prevents liquids spilled on one side from spreading on the other. Nevertheless, placing a wall here also makes cleaning and sanitation much more difficult. The back-to-back arrangement centralizes plumbing and tools;
you may not need to install as many drains, sinks or outlets, as both sides of the counter can share the same. A back-to-back arrangement where the passport window is parallel to (and behind one of) the production sites is sometimes recognized as a California-style kitchen. When the passport window is perpendicular to the production line, it can be called a European style in the kitchen. The advantage of the European style is that every chef on the line can see the development of several dishes that form the order of a table.
2. Face to face. In this kitchen configuration, a central hallway separates two straight utensils on each side from the room. Sometimes the passage is wide enough to add a straight line workbench between the two switch rows. This setting works well for high volume feeding facilities such as schools and hospitals, but it does not benefit from single source tools. Although it is a good layout for monitoring workers, it forces individuals to perform with their backs to each other, in fact separating the cooking from the food from the rest from the distribution process. Therefore, it is probably not the best style for a restaurant.
3. L-shape. Regardless of where a room is not sufficient for a linear or parallel device, the L-shape's kitchen design is finely adapted to access multiple groups of utensils, and is adaptable for restaurants in tableware. It allows you to place more equipment in a smaller room. You will often find an L-shape in dish washing areas using the dishwasher located in the middle corner from L.
4. U-shape. This arrangement is rarely used, but it is perfect for a small room with one or two employees, such as a salad preparation or pantry. An island bar, for example those in T.G.I. Friday's restaurants are another example of a U-shape at the perform. There are also circular and square kitchen designs, but their limited flow patterns make them impractical. Avoid wasted rooms if you can, by making your kitchen area rectangular, with the entrance on one of the longest walls to save steps.
The more food companies you visit, the more you will realize that the back of the house is really a separate and distinct entity from the rest of the business, with its own special difficulties and unique solutions.
Proper flow planning sometimes involves breaking each kitchen area function into a department, and then deciding how these departments interact with each other. They must also interact with other, external departments of the facility: your dining room, bar, cashier and so on. A great way to begin the design process - for both the overall company and the kitchen - is to create a bubble chart. Each region (or workstation) is represented as a circle or "bubble", drawn with pencils in the location you have decided may be the most logical for that function. If two different workstations share a piece of equipment, you can let the sides of their circles intersect slightly to indicate where the shared equipment might be best.
The completed diagram seems abstract, but the exercise allows you to visualize each execution center and think about its needs in relation to other centers. You can also put out a kitchen with a diamond configuration, place the cooking area at one point of the diamond shape and other important areas in relation to it at other points. Please note that this layout minimizes confusion (and accidents) with a separate entrance and exit from the kitchen. This allows people who bus the tables to deliver dirty dishes to the dishwasher without having to go through the entire kitchen to do so.
An alternative to drawing diagrams is to list each execution center and then list all other work centers to be placed next to it. Conversely, you list all performance centers that should not be next door. For example, it is probably not a good idea to have the ice maker and ice storage compartment adjacent to the roasting and roasting center.