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KITCHEN SET-UP

KITCHEN SET-UP. PLANNING & UTILIZING AN EFFICIENT SPACE. FACTORS. PERFORMANCE AND FUNCTIONALITY MAINTENANCE AND RELIABILITY EMPLOYEE SKILL LEVEL AND PRODUCTION NEEDS OF THE MENU CURRENT AND FUTURE EQUIPMENT REQUIREMENTS TECHNOLOGY HAACP PROCEDURES INNOVATIONS. DESIGN.

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KITCHEN SET-UP

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  1. KITCHEN SET-UP PLANNING & UTILIZING AN EFFICIENT SPACE

  2. FACTORS PERFORMANCE AND FUNCTIONALITY MAINTENANCE AND RELIABILITY EMPLOYEE SKILL LEVEL AND PRODUCTION NEEDS OF THE MENU CURRENT AND FUTURE EQUIPMENT REQUIREMENTS TECHNOLOGY HAACP PROCEDURES INNOVATIONS

  3. DESIGN EASY TO CLEAN SURFACES FLOOR DRAINS SYSTEM ACCOMMODATIONS ELECTRICAL PLUMBING

  4. LAYOUT DETERMINES HOW YOU WILL RUN YOUR KITCHEN ALWAYS THINK OF FLOW PROXIMITY & FLOW 4 MAJOR AREAS RECEIVING & STORAGE CLEAN-UP PRODUCTION ASSEMBLY

  5. RECEIVING & STORAGE LOCATE STORAGE AREAS NEAR DELIVERY DOORS AND LOADING DOCKS BE AWARE OF CONTAMINATION AND TEMPERATURE AVOID DISRUPTION TO OTHER DUTIES CATERING OPERATIONS SHOULD HAVE WALK-INS NEED LOADING AREAS

  6. CLEAN-UP SOILED DISHES AWAY FROM PRODUCTION AREAS TO KEEP BE SURE TRAFFIC DOESN’T INTERFERE OR CAUSE SAFETY ISSUES TYPICALLY 3 BAY SINK WASH /RINSE/ SANITIZE

  7. PRODUCTION HOT AND COLD AREAS SHOULD BE SEPARATE FLOW: COLD FOODS TO REFRIGERATOR HOT FOOD TO WARMING AREA/LAMPS

  8. ASSEMBLY PLATING AREA WORKS BEST IN ASSEMBLY LINE FASHION ($$) PREP TABLES STAINLESS STEEL SURFACES ARE IDEAL MULTIPLE ARRANGEMENTS WHEELS LOCKS

  9. ESSENTIAL EQUIPMENT WAY TO DETERMINE NEEDS MENU DESIGN REVIEW RECIPES ENVISION OPERATION & STAFF BASE YOUR DECISIONS ON : MENU ITEMS BUILDING PREPARATIONS CODES VOLUME BUDGET

  10. EQUIPMENT FOR PREPARATION KITCHEN SCALES BLENDERS MIXING BOWLS KNIVES THERMOMETERS BAKING EQUIPMENT MIXERS GRILLS SKILLETS STEAMERS REFRIGERATORS PROCESSORS VCM CHOPPERS SLICERS PEELERS SHREDDERS DEEP FRYERS KETTLES OVENS CUTTING BOARDS TABLES

  11. EQUIPMENT FOR HOLDING ASSEMBLING & SERVING CABINETS BOXES PLATE TREES CADDIES STEAM TABLES SAUCE GUNS UTENSILS CONVEYOR UNIT SERVING PIECES HOTEL PANS

  12. RECEIVING REVIEW DELIVERIES CHECK INVOICES ENSURE QUALITY FOLLOW-UP WITH INCONSISTENCIES MAINTAIN SUPPLIER RELATIONS

  13. STORAGE 4 CATEGORIES LIQUOR & SPIRITS DRY STORAGE COLD STORAGE FROZEN KEEP PERIODIC INVENTORIES AIRTIGHT CONTAINERS PESTS/FRESHNESS LABELS & DATES FIFO CONTAMINATION

  14. OBTAINING EQUIPMENT BUY NEW, RECONDITIONED, TECHNOLOGY LEASE RENT WITH OPTION TO BUY RENTING IDEAL FOR TEMPORARY USE SERVICEWARE ACTIVITY: MAKE A TABLE OF ADV & DISADVANTAGES OF THE 3 OPTIONS TAKE INTO ACCOUNT PARTS, EFFICIENCY, SPACE, ETC.

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