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    Group 1: Major Project

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    Alex
    The document discusses kitchen layout and equipment requirements. It states that hot kitchens contain cooking equipment like cookers, hotplates, extractors, boilers and steamers. Cold kitchens should be planned logically next to the hot kitchen and have equipment like refrigerators. It also discusses staff area requirements, servery design between preparation and dining areas, and dish washing areas. Finally, it notes that kitchen capacity depends mainly on the number of customer seats and turnover rate.

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    Group 1: Major Project

    Uploaded by

    Alex
    19 views1 page
    The document discusses kitchen layout and equipment requirements. It states that hot kitchens contain cooking equipment like cookers, hotplates, extractors, boilers and steamers. Cold kitchens should be planned logically next to the hot kitchen and have equipment like refrigerators. It also discusses staff area requirements, servery design between preparation and dining areas, and dish washing areas. Finally, it notes that kitchen capacity depends mainly on the number of customer seats and turnover rate.

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    The document discusses kitchen layout and equipment requirements. It states that hot kitchens contain cooking equipment like cookers, hotplates, extractors, boilers and steamers. Cold kitchens should be planned logically next to the hot kitchen and have equipment like refrigerators. It also discusses staff area requirements, servery design between preparation and dining areas, and dish washing areas. Finally, it notes that kitchen capacity depends mainly on the number of customer seats and turnover rate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    19 views1 page

    Group 1: Major Project

    Uploaded by

    Alex
    The document discusses kitchen layout and equipment requirements. It states that hot kitchens contain cooking equipment like cookers, hotplates, extractors, boilers and steamers. Cold kitchens should be planned logically next to the hot kitchen and have equipment like refrigerators. It also discusses staff area requirements, servery design between preparation and dining areas, and dish washing areas. Finally, it notes that kitchen capacity depends mainly on the number of customer seats and turnover rate.

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    of 1

    HOT KITCHENS, CORRESPONDING TO THEIR MAIN FUNCTIONS

    COOKING AND ROASTING CONTAIN FINISHING ZONES AND SOME OR


    ALL OF THE FOLLOWING EQUIPMENT: COOKER (TWO TO EIGHT
    RINGS) INCREASINGLY MOBILE HOTPLATES, EXTRACTOR HOOD,
    WATER BOILER, FAST-COOKING EQUIPMENT, AUTOMATIC COOKER,
    STEAMER AUTOMATIC STEAMER AND PRESSURE COOKER,
    COMBINATION DEVICE, WATER BATH ETC..

    COLD KITCHENS SHOULD HAVE A LAYOUT LOGICALLY PLANNED IN


    PARALLEL TO THE HOT KITCHEN AND BE CONVENIENT FOR THE
    (COMMON) SERVERY AND BREAD AREA. THE REGULAR EQUIPMENT IS
    A DAY REFRIGERATOR.

    STAFF AREAS; 10-15%OF AREA REQUIRED BY KITCHEN.CHANGING


    AREA HAVING AREA GREATER THAN 6MSQAND 2-6 AIR CHANGES PER
    HOUR AND PRIVACY.THE SHOWER AREA MUST BE BETWEEN 5-6SQ.M.

    SERVERY FOR RESTAURANT KITCHENS WITH COUNTER OR SELF-


    SERVICE, IDEALLY SITUATED BETWEEN THE PREPARATION AREA AND
    THE DINING ROOM. THERE SHOULD BE SUFFICIENT SHELF SPACE, A
    HOT CABINET WITH HEATED PLATES AND A COOL ZONE FOR COLD
    FOODS. CROCKERY SHELVES OR UPPER FIXINGS, CUTLERY
    ● THE CAPACITY OF THE KITCHEN IS PRIMARILY DEPENDENT ON THE
    CONTAINER. IN LARGE BUSINESSES, ALSO BASKET, PLATE AND
    NUMBEROF CUSTOMER SEATS, THE PROPORTION OF PRODUCTS SOUUP BOWL DISPENSERS.
    FRESHLY PREPARED FROM RAW AND THE RATE OFCUSTOMER
    TURNOVER (CONSUMER FREQUENCY). CROCKERY RETURN: THE DIFFERENCE BETWEEN WASHING
    ● THE RULE OF THUMB FOR SEAT CHANGES IS ABOUT 1-3 TIMES PER CROCKERY AND POTS IS CONSIDERABLE. WITH WAITER SERVICE,
    THE PLATES ARE BROUGHT BACK TO THEIR OWN AREA OF THE
    HOUR, IN CONVENTIONAL RESTAURANTS ABOUT 2.
    SERVERY IN ADDITION TOO ONE OR TWO SINKS WITH DRAINERS,
    ● IN SPECIALITY AND EVENING-BASED RESTAURANTS, THE GUESTS STORAGE SPACE AND SHELVES FOR POT WASHING, SMALL
    STAY ON AVERAGE FOR 1.3-2 HOURS. KITCHENS NATURALLY ALSO REQUIRE DISHWASHERS IN VARIOUS
    SIZES, FEED TYPES AND OPERATIONAL TYPES.

    VEGETABLE PREPARATION AREA

    HOT KITCHEN AND COLD KITCHEN SIZE AND ORGANISATION

    Source:NEUFERTS,TIMESAVER,.

    Aagney Alex Robin 11201


    MAJOR PROJECT
    GROUP 1
    Abhishek Kumar.
    DATA COLLECTION 11202
    Amrutha .S
    11203

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