Circular Flow Of Goods And Services Shows The Relationship Between Flow And Kitchen Design

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Flow And Kitchen Design

Let’s take a look at some common food preparation flowcharts you’ll find in the kitchen. The most basic and preferred flow plan is a straight line, also known as an assembly line flow. Materials move uniformly from one process 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 area and what comes back.

The flat layout is suitable for small installations, as it can be placed against a wall and adapted to cooking tasks. Wherever there is not enough space for a straight layout of food preparation, parallel flow is a popular and efficient option. There are four variations of the parallel style:

1. Back to back. The tools are arranged inside the long center counter or island in two straight lines that run parallel to each other. Sometimes a four- or five-meter barrier or low wall is placed between the two lines. This is primarily a safety measure to keep noise and mess to a minimum and prevent liquids spilled from one side from spreading to the other. Nevertheless, the placement of the wall here also greatly complicates cleaning and hygiene. The back-to-back arrangement centralizes water and utility services;

you may not need to install as many drains, sinks or openings as both sides of the counter can share the same. A back-to-back layout with a pass-through window parallel to (and behind one of) the production spaces is sometimes recognized as a California-style kitchen. When the pass-through window is placed perpendicular to the production line, it can be called the style of the European-style kitchen area. The advantage of the European style is that each cook on the line can see the progress of several dishes that make up the order at one table.

2. Face to face. In this configuration of the kitchen space, a central passage separates two straight tool lines on either side of the room. Sometimes the aisle is wide enough to add a straight line of workbenches between two types of equipment. This setup works well in high-volume feeding facilities such as schools and hospitals, but does not take advantage of single-source supplies. While a great setup for worker control, it forces individuals to work with their backs to each other, essentially separating the cooking of food from the rest of the distribution process. So it’s probably not the best style for a restaurant.

3. L-shape. Wherever there is not enough space for a flat or parallel arrangement, the L-shaped kitchen design is very suitable for access to several groups of equipment and is flexible for service restaurants. It allows you to place more equipment in a smaller space. In laundry rooms, you will often find an L-shaped design, with the dishwasher positioned in the center corner of the L.

4. U-shaped. This arrangement is rarely used, but is ideal for a small room with one or two employees, for example, for salad preparation or storage. An island bar, such as the one at TGI Friday’s restaurants, is an additional example of a U-shape in performance. There are also round and square kitchen surface designs, but they are impractical due to limited flow patterns. Avoid wasting space if you can by making your kitchen rectangular with the entrance on one of the longest walls to save steps.

The more catering establishments you visit, the more you will realize that the house is truly a separate and distinct entity from the rest of the business, with its own unique problems and unique solutions.

Proper flow planning occasionally means dividing each function of the kitchen space into some sort of section, and then deciding how those sections should interact with the others. They must also cooperate using other, external departments of the facility: your dining room, bar, cashier, etc. A great way to start the design process – both for the entire company and for the kitchen – is to create a bubble diagram. Each region (or workstation) is represented as a circle or “bubble” drawn with a pencil within the location you’ve decided might be the most logical for that function. If two different workstations are going to share some equipment, you can let the sides of their circles slightly intersect to indicate where the greatest shared equipment might be.

The final diagram will seem abstract, but the exercise allows you to visualize each fulfillment center and think about its needs compared to other centers. You can also arrange the kitchen using a diamond configuration by placing the cooking surface at one point of the diamond shape and other important areas in relation to it at other points. Note that this layout reduces confusion (and accidents) with a separate kitchen entrance and exit. This allows people moving tables to deliver dirty dishes to the dishwashing area without having to walk the entire kitchen.

An alternative to drawing diagrams is to list each work center and then list any other work centers that should be placed next to it. Conversely, specify any execution center that should not be next to it. For example, it’s probably not a good idea to have an ice maker and ice storage container next to a frying and baking center.

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