Ask The HvacMan
Air Grilles
Air Diffusers
Air Quailty
All Air Systems
All Water Systems
Boilers
Building .Managament Systems ..BMS
Burners
CAD
Chillers
Cooling Towers
Cooling Load Calculation
Cryogenics
Energy Saving
Duct
Duct ,Smacna
Dampers ,Air
Dust Collection
Fans
Fire Dampers
Glass Selection
Heating
Heat Exchangers,water
Heat Recovery
Heat Tracing Systems
Hepa Filters
Hvac Applications
Humidifiers / Dehumidifiers
Insulation , Duct
Insulation , Pipe
Insulation , Sound
Nano Tech.,In Building
Occupancy Sensors
Pneumatic Conveying
Piping
Pool Ventilation
Process Piping
Psychrometry
Pumps
Radiant Heating
Refrigerant Systems
Solar Collectors
Sound
Steam Generation
Tables & Charts Gnr.
VAV Sytems
Valves
Ventilation
VRV Systems
STORE
Solar Collectors
Flat Plate Collectors
Evacuated Tube Collectors
Concentrating Collectors
Transpired Collectors
Solar Control Systems
Standalone Systems
Grid Connected Systems
Hybrid Systems
Back-up Systems
Solar Cells
Solar Arrays
Inverters
Change Controller
Turbines
Hybrid Systems
Grid Systems
Water Pumping
Using Wind Energy
Enviromental Aspects
Buyer's Guide
 
Save Energy
Solar Water Heating
Solar Electric Systems
Wind Turbines
Passive Solar Heating
Passive Solar Cooling
Building Material
Water Conservation
Ground Source Heat-Pumps
Green Hotels

Glass &Windows Selection

 
Commercial Kitchen Planning Layout
 
Having looked at the problems of hygiene, we will now look at the prob lems that can arise if a kitchen is not properly planned and laid out.
Planning does not just refer to the appropriate positioning of the equipment but also to making sure that the structure of the area itself is suitable as well.
As has been repeatedly stated, the objective of all this is the achievement of the ideal kitchen that responds exactly to the needs of functionality,
hygiene, safety and reliability.

A correct layout means exploiting all the available space to the maximum and the optimal employment of the human resources of the kitchen whilst minimising the risk of contamination of the food, respecting regulations and hygiene, as well as making sure the equipment is of a size to cope with the number of covers.
This means a careful study of space and volume must be made, in order to obtain a working environment that opti mises areas and phases of work, eliminating or reducing possible risk factors.

Such objectives are ambitious, and achievable only by the use of qualified personnel who will collaborate with the kitchen personnel and as well as plan ning the kitchen will act as consultants. The common objective of this team is to create an ad-hoc structure, that responds to the needs of the workers, clients and owner.

Some kitchen of risk factors ,

Conservation - Storage at the wrong temperature, contamination of different types of raw ingredients, contamination of cooked products by raw products, contamination by dirty utensils and equipment, inadequate storage containers or packaging, unclean personnel etc.

Preparation Phase - Using contaminated utensils, equipment and surfaces, contamination by different raw products etc.

Cooking Phase - Cooking at the wrong temperature, or not for long enough, cooking healthy and contaminated foods at the same time.


Presentation and Distribution Phase - Foods displayed for a long time at ambient temperatures etc.

 

A kitchen needs to the protect itself against the problems outlined above. The ideal kitchen must be able to satisfy the needs of the clients, by serv ing healthy, appetising, attractive dishes with high nutritional value in ade quate quantities. As well, it must be able to function with high standards of productivity, in a safe and clean environment whilst keeping costs in 17 line with those projected.
The kitchen therefore must be planned from the start with the collaboration of everyone involved to achieve the ideal kitchen, even at the first draft of the layout.
The steps to take to achieve this are as follows:

a) Rational utilisation of space - Included in this is the division of space, hygiene and safety.

b) Production flow - Included in this are prime ingredients, semi-pre pared dishes, ready-made dishes and waste.

c) Adherence to regulations

d) Structural characteristics - Included in this are the walls, waste pipes, floors, energy and equipment.

Kitchen ,Walls, floors and ceilings

Kitchen ,Drainage

Kitchen ,Piping

Kitchen ,Ventilation

 

 
 
Back to Hvac App. Commercial Kitchen Main Page
Back to Hvac Expert Main Page

 

 

 

 
 
   
 
  http://www.iklimnet.com
 
Hotels
Enviroment
Legionnare Disease
Energy Saving
Control Software
Hotel Design Books

Hotel Design