Kitchen layout

idea for a kitchen

The core of every well run food service organization is the kitchen. Efficiency dictates both the quality of the food and the pace at which it is supplied, therefore planning, kitchen design, and layout must be done carefully and, if necessary, with the assistance of professionals. Ideal kitchen layouts should take the food that will be served into consideration. The best people to design a kitchen are seasoned and professional cooks. Keep in mind that it should be straightforward to manage while designing the food and beverage preparation section.

There are a lot of factors to take into account while building a kitchen for a catering system.

1. Products Flows

High-risk and contaminated should be the two divisions of this section. High-risk foods are those that carry a significant risk of manufacturing-related contamination. Our two main cuisines are Boba tea and Juices so uncooked veggies, raw pork, and raw fish are all at high risk for contamination when they arrive or before processing. Kitchens are thus made to accommodate bought food in separate storage and processing.

2. Work Flow

The layout of food preparation areas should allow for a seamless transition of food from the point of delivery to the point of sale or service. Food that is intended for sale shouldn't come into touch with trash or leftover food, and the various processes should be kept as distinct as possible. Employees value their time greatly, thus a design that minimizes needless travel is efficient and economical. The whole process of receiving, storing, preparing, holding, and serving is completed with the fewest possible movements.

With the least amount of time and effort possible, minimize retracing while making the most use of available space and equipment.

3. The work area

preventing accidents from occurring when working near stoves, steamers, cutting edges, and mixers. The space allotted for one person is around 4.2 square meters (15 square feet), whereas the culinary crew needs 58.8 meters of space to accommodate 14 people (210sq.ft). Aisles must be broad enough for workers to move about safely and should be kept 1.37 meters (4.5 ft) away from equipment. Therefore, an extra 15 square meters are set aside for spacing and storage (of both food and equipment), bringing the total kitchen area allotment to 73 square meters. The working area has to be adequately lit and well ventilated with extractor fans in order to get rid of heat, fumes, and smells.

4. Working segments

The size and style of the menu, as well as the personnel's skills, will influence the necessary number of pieces and arrangement. Since Tea Dining and the Boba tea Bar make up the majority of Tea Villa, there are two distinct divisions. Boba tea  requires very little kitchen processing since different chefs in the serving area need raw ingredients and products that have already been partly prepared. The kitchen is split once again based on the processing procedures of washing and, heat treating, mixing, frying, and dishwashing.

5. Having access to a kitchen's auxiliary spaces and food preparation facilities

A proper welcome space should be designed to make it easy for supplies to arrive, and nearby storage facilities should be carefully located so that food is dispersed to the manufacturing and preparation areas. The "Tea Villa" kitchen has separate refrigerators and storage space. Additionally, there is equipment storage next to the processing table, together with the golden triangle to increase workplace efficiency and security.

6. Resources

The kind of food being served will dictate the kind, number, and size of equipment needed. The working weight must be taken into account in addition to the equipment's suitable placement if it is to be used without being too worn out. To plan a kitchen, common symbols are utilized, which may be printed on squared paper to provide a scale design. It's important to remember to store cleaning supplies and have access to handwashing facilities.