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5 * Hotel Commercial Kitchen General Standarts 9

Hot-Prep

1. Program: Dedicated area for production of hot food items.
2. Equipment: Examples include, but are not limited to, the following:
• 4-burner range with convection oven base
• Bain Marie
• Blast chiller
• Combi ovens (steamer / oven)
• Hot holding cabinets
• Reach-in / roll-in refrigeration
• Steam jacketed kettles with fill spout
• Steamers
• Tilt skillets with fill spout
• Worktables and sinks
• Water hose / hose reels
• Broiler
• Fryer (with filtration)
• Griddle
• Hand sink
3. Features: Provide and accommodate the following:
• Self-contained ergonomic work stations for efficient production movement and to control cross traffic.
• Cooking equipment on casters with flexible gas lines and quick disconnects (where applicable).
• Minimum 15 cm (6 inch) clearance between floor and equipment or undershelves for cleaning, except at plinth (curb) installations.
• Floor drainage throughout. Provide floor grates in front of equipment having wet applications such as kettles and tilt skillets.
• Condensate hoods over bain maries and other equipment producing high moisture levels.
• Duplex electric convenience outlets at workstations.
4. Finishes – Hot-Prep:
• Floor: Paver tile (same as Main Kitchen) or seamless flooring.
• Base: Paver tile or seamless base.
• Walls: Ceramic tile, stainless steel or FR-FRFP.
• Ceiling: Accessible acoustical tile on corrosion resistant grid and supports.

 

Butcher Shop

1. Program: When required by Facilities Program and market conditions, provide dedicated preparation area for the fabrication of meats and seafood and production of processed meat products.
To prevent cross contamination, design spaces with separate worktables, sinks, cutting boards and refrigerated storage facilities for meat, poultry and fish.
2. Size/Area: Requirements determined by market study.
3. Location: Area between Walk-In Complex (coldrooms) and Main Kitchen.
4. Equipment: Examples include, but are not limited to the following:
• Band Saw: Provide for cutting primal cuts of meat
• Butcher block
• Fish files
• Vacuum packing machine
• Meat grinder, in Walk-in
• Reach-in and undercounter refrigeration
• Scale
• Slicer
5. Refrigerator: Provide separate walk-in refrigerator for storage of prepared products and include the following:
• Ample security cage shelving.
• Space for roll-in refrigerator rack parking
• Walk-in shelving for the balance of area
6. Finishes – Butcher Shop:
• Floor: Paver tile (same as Main Kitchen) or seamless flooring
• Base: Paver tile or seamless base
• Walls: Ceramic tile or FR-FRFP
• Ceilings: Accessible acoustical tile on corrosion resistant grid and supports

 
Bakery

1. Program: When required by Facilities Program and market conditions, provide dedicated area for the preparation and production of breads, desserts, pastry, chocolates and other baked goods.
2. Location: Adjacent to main kitchen area.

3. HVAC : Maintain 15 C (60 F) for preparation areas.
4. Equipment: Examples include, but are not limited to, the following:
• Bulk ingredient bins.
• Pot washing sinks.
• Preparation worktables with sinks.
• Refrigeration / freezer storage.
• Scales.
5. Specialty Baking Equipment: Provide for the production of breads. Equipment to include, but not limited to the following:
• Deck oven
• Dough mixers
• Dough sheeter
• Proofing cabinet
• Roll divider
• Rotating rack oven
6. Specialty Dessert Equipment: Provide for production of specialty desserts. Equipment to include, but not limited to the following:
• Chocolate tempering machine
• Ice cream freezer
• Low capacity, 19 liter (20 qt.), bench mixer
• Marble table top
7. Finishes – Bakery:
• Floor: Paver tile (same as Main Kitchen) or seamless flooring
• Base: Paver tile or seamless base
• Walls: Ceramic tile or FR-FRFP
• Ceilings: Accessible acoustical tile on corrosion resistant grid and supports

 
 
Continue
5 * Hotel Commercial Kitchen Mechanical Standarts
 
Structure of the kitchen
Kitchen ,the products
Kitchen,Human resources
Kitchen ,Hygiene aspects
Kitchen ,Layout
Kitchen ,Ventilation
 
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