KITCHEN SET-UP

1
KITCHEN SET-UP

• PLANNING UTILIZING AN EFFICIENT SPACE

2
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

3
DESIGN

• EASY TO CLEAN SURFACES
• FLOOR DRAINS
• SYSTEM ACCOMMODATIONS
• ELECTRICAL
• PLUMBING

4
LAYOUT

• DETERMINES HOW YOU WILL RUN YOUR KITCHEN
• ALWAYS THINK OF FLOW
• PROXIMITY FLOW
• 4 MAJOR AREAS
• RECEIVING STORAGE
• CLEAN-UP
• PRODUCTION
• ASSEMBLY

5
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

6
CLEAN-UP

• SOILED DISHES AWAY FROM PRODUCTION AREAS TO KEEP
• BE SURE TRAFFIC DOESNT INTERFERE OR CAUSE SAFETY
  ISSUES
• TYPICALLY 3 BAY SINK
• WASH /RINSE/ SANITIZE

7
PRODUCTION

• HOT AND COLD AREAS SHOULD BE SEPARATE
• FLOW
• COLD FOODS TO
• REFRIGERATOR
• HOT FOOD TO WARMING AREA/LAMPS

8
ASSEMBLY

• PLATING AREA WORKS BEST IN ASSEMBLY LINE FASHION
  ()
• PREP TABLES
• STAINLESS STEEL SURFACES ARE IDEAL
• MULTIPLE ARRANGEMENTS
• WHEELS
• LOCKS

9
ESSENTIAL EQUIPMENT

• WAY TO DETERMINE NEEDS
• MENU DESIGN
• REVIEW RECIPES
• ENVISION OPERATION STAFF
• BASE YOUR DECISIONS ON
• MENU ITEMS BUILDING
• PREPARATIONS CODES
• VOLUME BUDGET

10
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

11
EQUIPMENT FOR HOLDING ASSEMBLING SERVING

• CABINETS
• BOXES
• PLATE TREES
• CADDIES
• STEAM TABLES

• SAUCE GUNS
• UTENSILS
• CONVEYOR UNIT
• SERVING PIECES
• HOTEL PANS

12
RECEIVING

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

13
STORAGE

• 4 CATEGORIES
• LIQUOR SPIRITS
• DRY STORAGE
• COLD STORAGE
• FROZEN

• KEEP PERIODIC INVENTORIES
• AIRTIGHT CONTAINERS
• PESTS/FRESHNESS
• LABELS DATES
• FIFO
• CONTAMINATION

14
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.