Points to Consider During Kitchen Planning

Points to Consider During Kitchen Planning
What Should Be Considered When Planning Professional Kitchens?
The workflow chart should be arranged in such a way as to ensure a stable workflow from the acceptance of the raw material to the presentation of the finished product. The reasonable flow of raw material should be ensured without intersection and return flows from the shortest, straightest, and alternative paths possible. If the intersections cannot be eliminated, it should be ensured that the production and service areas are located on the same service floor. If it is necessary to make a choice, the customer, service, and dishwashing rooms should be located on the same service floor. Raw material acceptance and material transportation corridors should be planned widely. Doors should be spring-loaded, automatic, or sliding. To prevent the materials from vibrating during transportation in the transportation corridors, preferably epoxy floors and walls with protected edges should be preferred to prevent collisions and breakages. In workflow planning, the flow routes of dirty materials (dirty plates, pots, garbage, etc.) and clean materials in the kitchen and service area should be separated from each other. Raw material processing, preparation, and production areas should be planned as wet areas. In these areas, preferably smooth and corrugated floors should be preferred. In these areas, ceramics and electrical installations should be protected and moisture-proof up to the ceiling. Ventilation and air-conditioning conditions in industrial kitchens should be planned according to the number of personnel, humidity, and temperature levels created by hot and thermal devices. Cold rooms should be planned close to the spatial sections in the kitchen to which they belong. If such a thing is not possible, the main cold store should be placed near the goods receiving department and operated with an integrated system to shorten the transportation process. If the warehouses and raw material reception area are located in a different building or floor, the elevators to be used for transportation must have sufficient capacity and power. To preserve the taste and quality of the processed products and to facilitate the workflow, the cooking line and the serving line should be close to each other. The placement of the equipment should be considered during the construction phase, and accordingly, the elements of the equipment such as expenses, electrical lines, and water installations should be planned. If the necessary infrastructure is not provided during the construction phase, it will require additional costs for the operation in the future.
Reference: Kitchen Technology, Cemal TÜRKAN