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Week 3

Week 3. Kitchen Design & Equipment Verifying Quality Employee Safety & Productivity. Chapter 11. Kitchen Design & Equipment. Kitchen Design & Equipment: Physical Layout.

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Week 3

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  1. Week 3 Kitchen Design & Equipment Verifying Quality Employee Safety & Productivity

  2. Chapter 11 Kitchen Design & Equipment

  3. Kitchen Design & Equipment: Physical Layout • Layout: arrangement of equipment to create efficient, safe, and ergonomically correct in individual work areas / spaces. • Effective layout depends on access to raw materials, attention to the flow of food and personnel in the production process, relationships to other departments, access to utensils and equipment, and the ease in cleaning and sanitation.

  4. Kitchen Design & Equipment: Physical Layout • Factors that affect the layout of the dietary facility. • Menu • Use of convenience foods • Quantity of food to prepare • Production and service systems • Space • Funds

  5. Kitchen Design & Equipment: Design Principles • Design: Focuses on the arrangement of functional areas in the entire facility. • Designed to help ensure an efficient flow of products and use of employees time. • The flow of work among work areas should help define layout. • Facilities are designed by considering workload requirements. • Layout of foodservice area should enable a logical, economical flow of foods from receiving through storage, production, and service.

  6. Kitchen Design & Equipment: Design Principles • Factors to Consider • Energy efficiency • Ergonomic Factors • Noise • Lighting • Temperature and humidity • Safety and sanitation • Local construction codes • Security

  7. Kitchen Design & Equipment: Errors in Kitchen Planning • Unbalanced planning emphasis on one function at the expense of others • Undersized bulk storage area • Poor space utilization • Lack of vision • Inadequate clearances • Selection of wrong size or type of equipment for intended task • No provisions for trash and soiled service items in work areas • Equipment that is inadequate for maintaining proper holding temps • Inadequate space for clean dishes, linen, etc • Lack of landing areas and work space next to equipment, ranges, fryers and refrigeration

  8. Kitchen Design & Equipment: Factors to Consider When Purchasing Equipment • Menu • Types of food on menu • Specific equipment • Style of service • Number of meals served • Number and type of people served • Number of employees and their skills • Size of floor plan • Condition of present equipment • Accessibility and cost of utilities • Budget • Money available for equipment • Expected growth of department

  9. Kitchen Design & Equipment: Flow of Food RECEIVING REFRIGERATED STORAGE DRY STORAGE VEGETABLE PREPARATION MEAT PRE-PREPARATION BAKING POT WASHING COOKING SALAD PREPARATION FINISHING WASTE DISPOSAL DISH WASHING SERVING AREA DINING ROOM

  10. Kitchen Design & Equipment: Design of Receiving and Storage Areas • Receiving area should be close to storage area. • Large enough to house incoming deliveries. • Space available for scales and dollies.

  11. Kitchen Design & Equipment: Design of Food Preparation • Needs space for pre-preparation items. • Refrigerators • Counter space • Space for storage of small equipment, such as: • Slicers • Scales • Food processors

  12. Kitchen Design & Equipment: Design of Service Areas • How many residents can be fed at one time? • How much space should be allocated for each diner? • Who else will be present, and how much additional space will be needed? • What other activities will occur in the dining area? • What specialized equipment is needed to ensure resident comfort?

  13. Kitchen Design & Equipment: Design of Other Dietary Areas • Consider the need for: • Office for managers and supervisors • Space for dish and pot washing • Space for holding refuse until pick up • Space for washing carts • Space for walk-in units

  14. Kitchen Design & Equipment: Space Allocation • Will vary according to menu and service model. • Cook-chill would require more refrigerated storage space • Convenience food, or “no cook” kitchen will require a great deal of storage space, and very little production space.

  15. Kitchen Design & Equipment: Capital Equipment Purchases • Is usually defined as expensive equipment with a long life. • Usually costing $500.00 or more

  16. Kitchen Design & Equipment: Capital Equipment Purchases • Determine need • Consider the budget • Investigate options • Consult with others in the organization • Obtain price quotes • Prepare budget justification • Make the decision

  17. Kitchen Design & Equipment: Finding a Supplier • Local equipment suppliers • Trade shows • Trade magazines • The internet • Colleagues

  18. Kitchen Design & Equipment: Selecting Foodservice Equipment • Suitable for intended use • Ease of operation • Durability and warranty • Construction and safety • Compatibility with existing equipment • Assistance before and after purchase • Price • Operating cost • Service and reputation

  19. Kitchen Design & Equipment: Selecting Foodservice Equipment • Approval Agencies for foodservice equipment. • National Sanitation Foundation [NSF] • Underwriters Laboratories [UL] • American Gas Association [AGA] • International Standards Organization [ISO] • American Society Mechanical Engineers [ASME] • Local Health Department

  20. Kitchen Design & Equipment: Financing Capital Equipment Purchases • Leasing? • Special deals w/ purchase of food product. • Supplier finances w/ interest. • Purchase used equipment.

  21. Kitchen Design & Equipment: Equipment for Receiving • Utility Carts • Made from lightweight material • Receiving Carts • Made from heavy-gauge materials • Scales • Most important piece of receiving equipment • Desks • Chairs • File Cabinets • Calculators

  22. Kitchen Design & Equipment: Cold Storage • Reach-in refrigerator/freezer • Walk-in refrigerator/freezer • Under-counter refrigerators/freezers • Roll-in refrigerator/freezer • Pass-through refrigerators/freezers • Refrigerated cold pans • Soft serve machines/ice cream cabinets • Display cases • Blast chillers/freezers • Ice machines

  23. Kitchen Design & Equipment: Dry Storage • The design of dry storage areas must protect food from contamination and support environmental controls. • NSF standards for shelving must be constructed with materials that will not rust and are safe for contact with food. • Chemicals must be stored in a separate area.

  24. Kitchen Design & Equipment: Mixers, Cutters, Slicers MIXERS • Sized by bowl capacity from 5-140 quarts. • Size requirement is based on meals served per day. • Must have a bowl guard

  25. Kitchen Design & Equipment: Mixers, Cutters, Slicers FOOD PROCESSORS • Verical Cutting Machines[VCM] and Buffalo Choppers have been replaced in smaller kitchens by food processors. • However, in a large volume operations their capacity and speed is worthwhile • Blenders and Robot Coupe

  26. Kitchen Design & Equipment: Mixers, Cutters, Slicers SLICERS • Diameter of the blade determines the size of the product. • Automatic or by hand. • Must have blade guard. • Must use keflar glove. • OSHA requirement

  27. Kitchen Design & Equipment: Steam Equipment STEAMERS • Efficient cooking method because of the quick heat transfer between the steam and the food product. • Best used for small batch cooking. • Three types: High pressure, Low pressure, pressure, and Convection (no pressure) • In the last decade, electric steam generation systems in “pressure-less” steamers have become easy to maintain.

  28. Kitchen Design & Equipment: Steam Equipment • Bain-maries allows for a double boiler effect. Are now popular again. • Steam-Jacketed Kettle works like a double boiler and comes in countertop and floor models. • Tilting Braising Pan • Used for braising, sauteeing, or as a griddle, stock pot or fry pan.

  29. Kitchen Design & Equipment: Ovens • Deck Oven • Revolving Tray or Rotary Oven • Conveyor Oven • Microwave Oven • Convection oven • Combi Oven • Broiler • Radiant heat cooking

  30. Kitchen Design & Equipment: Fryers • Can be purchased as freestanding, table-mounted, modular, or drop-in models in either gas or electric. • Fryers are rated by the capacity of the fat container (chambers). The number of frying chambers is determined by the variety of fried items on the menu and the batch size. • Counter fryers have small chambers and lack drainage tubes. • Pasta cookers are similar to fryers but do not use oil as a cooking medium.

  31. Kitchen Design & Equipment: Ranges and Griddles Ranges • Open-burner ranges are used for cooked-to-order sautéing. Along with the hot-top (solid) range are not energy efficient. • Institutional (heavy-duty) line of ranges are recommended for commercial installation; usually are more costly. Restaurant grade ranges should be used when demand on the equipment is light…day care center. Griddles • Decision points for selecting grills (“griddles”) include the following: Size of the cooking plate, energy source, number for thermostats, and the method of mounting (counter, freestanding, drop-in). Used for pancakes, hot sandwiches, burgers.

  32. Kitchen Design & Equipment: Holding and Serving • Holding equipment • Chafing dishes • Steam tables • Display cases • Coffee machines • Ice machines • Temperature requirements • Hot – above 135 degrees F • Cold – 41 degrees F or below

  33. Kitchen Design & Equipment: Pots , Pans, Utensils • Construction materials • Anodized aluminum • Stainless steel • Lined copper • Non stick coated pan surfaces

  34. Kitchen Design & Equipment: Clean up and Dishwashing • Waste removal • Disposer • Compactor • Pulpers • Dishwashing equipment • Counter top • Under counter • Free standing • Rack conveyor • Flight-type • Pot and pan washers

  35. Kitchen Design & Equipment: Equipment Specifications • Capacity? • Time constraints to meet? • Construction materials? • Exterior finish? • Power supply? • Approvals needed? • Space dimensions? • Side doors open?

  36. Kitchen Design & Equipment: Equipment Specifications [Cont] • Pan size / tray size? • Safety features? • Who to install? • Warranty? • Energy savings devices? • Training available?

  37. Kitchen Design & Equipment: Employee Training Possible Topics to be Included in Training • Equipment use • Basic operating steps • Safety precautions • Routine assembly/disassembly • Cleaning procedures • Food and safety precautions • Preventative maintenance • Signs of trouble reporting procedures

  38. Kitchen Design & Equipment: Equipment Maintenance • Preventative Maintenance • An organized routine of cleaning, inspecting, and maintaining equipment so that equipment: • Operates at maximum efficiency • Works correctly • Attains maximum life expectancy • Down-time limited

  39. Kitchen Design & Equipment: Useful Life of Food Service Equipment • The life-span calculations of equipment that assumes the following factors are present: • Two to three meals daily • Ongoing maintenance • Typical industry condition

  40. Kitchen Design & Equipment: Useful Life of Food Service Equipment ItemUseful Life [years] Convection ovens 8-10 Deck ovens 10-15 Rotary ovens 12-20 Mixers 15-25 Ranges 10-15 Steam-jacket kettle 15-25 Food choppers 10-15 Tilt skillet 12-20 Grill 8-12 Fryers 8-12

  41. Kitchen Design & Equipment: Useful Life of Food Service Equipment -cont ItemUseful Life [years] Broilers 8-12 Steamers 10-15 Convection steamer 8-12 Walk-in refrigerator/freezer 12-20 Reach-in refrigerator/freezer 8-12 Coffee urns 8-12 Dish machines 10-15 Stainless worktables/sinks 25-40 Stainless shelving 25-40 Galvanized wire shelving 8-12

  42. Kitchen Design & Equipment: Managing the Cost of Supplies • Store properly • Track usage • Select product for the job • Cost control • Reputable supplier

  43. Chapter 12 Verifying Quality

  44. Verifying Quality “THERE IS NO QUALITY WITHOUT CONSISTENCY.”

  45. Verifying Quality: Establishing Standards • An institution’s definition of what constitutes quality for a product or service. • A subjective term for which each person has his or her own definition. • In technical usage, quality can have two meanings: • The characteristics of a product or service that bear on its ability to satisfy stated or implied needs. • A product or service free of deficiencies.

  46. Establish Objectives for the Dietary Operation Plan Strategies to Attain These Goals Develop Specific Operating Procedures Step 1: Step 2: Step 3: Step 4: Step 5: Step 6: Step 7: Step 8: Step 9: Identify Quality Standards or Indicators for Measuring Effectiveness of These Procedures Communicate Standards to Employees and Provide All Needed Training Implement Operating Procedures Establish a Program for Monitoring Compliance with Standards Evaluate Quality Information As Warranted, Revise Procedures to Improve Quality

  47. Verifying Quality: Developing Foodservice Quality Control Procedures Areas that a Dietary Manager could Establish Quality Standards • Service and delivery • Menu development • Purchasing • Recipe development • Food production • Employee schedules • Employee performance • Employee training

  48. Practice Activity: Quality Standards For each of the following products or services, list a sample quality standard that you could measure and monitor as part of your quality management process. • Friendliness of service in the dining room: • Cafeteria checkout accuracy: • Minestrone soup: • Chilled gelatin dessert: • Accuracy in adjusting patient menus according to diet order: • Verification of resident’s weight status: • Timing for delivery of trays from trayline:

  49. Verifying Quality: Developing Foodservice Quality Control Procedures • Taste Panels • Test Trays • Satisfaction Surveys • Benchmarking: a data analysis model that provides comparisons with other institutions. • Plate Waste Studies

  50. Verifying Quality: Checklists and Self-Audits • Audit • A systematic, documented method of evaluating an operation in comparison with established standards. • An internal quality management tool. • Reviews criteria. • Uses a checkmark system. • Develops a plan of correction. • Date and signature of the evaluator.

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