Restaurant kitchen layout – Keeping order in the kitchen is essential to get an effective, efficient and safe work. Regardless of the size of the kitchen, each chef is responsible for the order and manner of work carried out in the restaurant. So it will be necessary to take care of the basic aspects of organization. First of all, you have to define the restaurant kitchen layout. With its hot cooking areas, cold cooking, as well as other spaces that facilitate preparation and service: professional kitchen
Cold zone, it is the area in which we prepare cold dishes. At the time of delimiting it, it must be close to the refrigerators and must have the essential tools for elaborations of this type. And restaurant kitchen layout for hot zone. This zone is the one reserved for hot elaborations, and it must have near the oven, the fires, the iron, fryer, etc. Then support area, this area supports the service in the room. And it also stores the necessary utensils for the assembly of the dishes. Its perfect location is next to the exit door to the dining room.
Like the rest of the areas, you must have the right tools for this type of dishes (blender, refrigerator, ovens, etc). Cleaning area, fundamental in any restaurant kitchen layout, it is essential that it be separated from the preparation areas. In it we will clean all utensils and kitchen utensils that we are using. To ensure a complete and safe hygiene for our premises.
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