1/11/2024 0 Comments Kitchen layout types* Provide facilities for storing waste and scrap materials. * Material storage area should facilitate taking inventory. * To provide flexible layout to handle change with product * The layout should protect the material from detrimental factors such as moisture, dust, vibration and temperature changes. * Raw materials used should require minimum no. * The products should be designed for ease of production. There are 4 concepts of layout for a kitchen plan, they are In essence, the layout of the total facility must be considered when laying out the component areas and vice versa. Even though the designer may be working on one stage or another at any given time, layout design must be considered in term of both stages. There may be some doubt as to whether these 2 stages of layout are done at the same time. the receiving, storing, prep reparation, production, pot washing areas, and non-production areas such a rest rooms, offices are brought together to form the basic floor plan for the facility. The second stage of layout process involves arranging the functional areas into a total facility. one particular area may be developed for the function of Indian and Tandoor preparations, (or) salad and sandwich preparation, as a single unit. ![]() One stage deals with arrangements of individual pieces of equipment, work tables, and sinks with a unit which comprise a functional area or a functional department i.e. ![]() The layout process may be described as two separate stages that occur at the same time. Now the designer will formalize them, first as rough sketch and ultimately in the form of blue prints. Some of the equipment layouts for certain functions may already have been completed during the design of the work places. After developing the work places, determining the specific equipment to use, and finalising the space requirements, the food facility consultant is ready to accomplish the layout phase of the planning process.
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