THE PRINCIPLES OF ONE-WAY KITCHEN DESIGN FOR KITCHEN, RESTAURANT AND INDUSTRIAL KITCHENS
In the framework of this article, TOAN PHAT want to share with those who are interested in the restaurant business with the principles and process of kitchen designing that we have applied & constructed for many restaurants ...
The most important principle in kitchen designing is to design a one-way kitchen process which can ensure a one-way circulation of food and avoid overlap in cooking stages to save time. At the same time, avoiding collision between raw foods to ensure food safety and hygiene.
1. Imported food will be sorted, processed and stored in storage refrigerators & shelves in the warehouse.
2. Before cooking, food is taken out of preliminary processing in the preliminary processing area.
3. After preliminary processing, any un-cooked food will be stored in a storage area and any cooked food will be prepared or stored in cold tables in the cooking area to prepare it.
4. Cold dishes like vegetables and salads are cooked in a cold kitchen.
5. Hot dishes will be prepared in the cooking area, in this area, there will be suitable kitchen equipment such as European kitchen, Asian kitchen, frying stove, oven ...
6. Finished food will be displayed and ready to be served to guests at the pick-up area.
7. After serving, dishes will be put into the washing area.
The main functional areas proposed by Toan Phat in the process of designing restaurant kitchens:
1. Warehouse area:
- Purpose: reserve & preserve food. The food is purchased but unused which will come into storage (there are 2 types of dry warehouse & cold storage). Dry warehouse to store dry goods, cold storage to store meat, fish, vegetables ...
Essential equipment for storage area:
- Cold storage: 4-door freezer, 2-door freezer, 4-wing refrigerator or industrial refrigerators for food, frozen storage: vegetables will be stored in a cool cabinet with a temperature from 0 to 5 degrees C, frozen food needs store from 2 days to 1 week in the freezer (temperature from 0 to 18 degrees C). Depending on the amount of food or more, the restaurant will need to be equipped with a freezer, or a 4-door freezer, 2-door freezer.
- Dry warehouse: 4-storey stainless steel shelves for dry food: rice, spices ...), stainless steel storage cabinets.
- Can arrange an additional stainless steel trolley to transport food when importing warehouse & arrange ice cube maker machine (in case of using a lot of ice, it will ensure hygiene safety, take the initiative in volume as well as production time.
2. Pre-processing areas: Preliminary processing of food before cooking, kitchen appliances should be used as follows
- Stainless steel wash basin for washing and pre-processing of meat, fish and vegetables
- Cutting board on table: chopping meat bone, stainless steel table with litter hole.
- Stainless steel table with large wash basin & table stainless steel with 2 sinks to wash meat and fish separately.
- A portable garbage bin under the cabinet ensures cleanliness and hygiene.
- Stainless steel wall shelves to put basket tools ...
- Food handling equipment: meat grinder, meat cutter ...
3. Cooking area: cooking food, kitchen appliances to use:
- Kitchen appliances: European kitchen with 4 stoves, 6 stoves, infrared kitchen, frying stove, flat fryer to cook main dishes, multi-purpose oven, artificial charcoal oven, salamander ... to serve diverse dishes. Depending on the size, level of investment & dishes, Toan Phat will advise you of all necessary kitchen equipment to operate & process food.
- Cold table to store prepared food. Note that the cooking time only takes place within half an hour and half an hour of preparation, to ensure that the dish is still hot and the time is not too long leading to the dish being changed reason by waiting time long.
- Stainless steel table and shelves to place food trays for before and after cooking process.
- Industrial rice cooker or rice cooker, depending on the meal, Toan Phat will advise & produce according to the appropriate size.
- Warm device: to keep hot sauce for main course, can use infrared light to keep food hot, make sure food is always hot and ready to serve customers.
- Stainless steel intermediary table: put cooking oil, condiment tray, put all kinds of stuff, cooking equipment, pots, trays ... in the kitchen.
- Single or double fry stoves for crispy golden deep fried dishes such as chicken wings, fries, fried fish... The oil temperature maintained at 19.5 0c - 21oc to ensure quick cooking, crispy golden but still does not be burnt.
- Flat frying device: to fried foods that use less oil or fry the surface to make color.
- Cold kitchen: to make salads and fruits.
- Cold salad table: to make salad, sauces which can pick up immediately.
- Smoke eliminator: to clean smoke and deodorize in the kitchen. This is an item that Toan Phat will examine carefully to make advice and tailor-made according to the requirements of each kitchen to ensure the effectiveness of smoke-removing and deodorizing.
4. Drink and bar service area
- Cold table: keep cold drinks and fruits for the bar, use cold table with glass door will be more beautiful.
- Wash basin table: use to wash glasses, fruit, bartender tools.
- Stainless steel bar: there are 2 lower compartments to separate cups and tools, the upper side for specialized bar making machine such as blender, coffee maker, juicer ...
- Trash: to dispose of garbage to ensure hygiene.
5. Washing area:
- The after-service food containers are separated to wash to ensure hygiene, also make sure that do not put cooked dishes and tools together.
- Tables with litter holes, spray nozzles: to spray excess food on the plate surface before putting them in the machine.
- Dishwasher: to wash plates, cups, tools. The device can automatically spray chemicals and hot water after washing to clean and dry dishes.
- Table and stainless steel shelves to plate dishes after washing.
- 3-floor trolley for transporting plates, cups, tools.
6. Safe gas system
This is an indispensable part in the kitchen that uses gas kitchen appliances. Gas systems and gas equipment supplied by Toan Phat comply with strict fire protection regulations, control cabinets, alarm sirens when there are problems of gas leakage and automatic gas shutoff when there is a gas problem. All of these devices help restaurant owners feel secure when using their kitchen appliances.
The arrangement of kitchen areas ensures the convenience of using appliances in the kitchen, saving food processing time, food hygiene and safety. Toan Phat always wants to give customers the comfort in the restaurant's kitchen, ensure to bring the best dishes.
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