Industrial Kitchen Design Essentials
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ScribdTranslationsIndustrial Kitchen Design Essentials
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ScribdTranslationsUNIBE - School of Interior Design
Prof. Magaly Caba
Section: 01
Areas and terms¨
An industrial kitchen is a food and beverage establishment whose objective is to serve large
groups, and they regularly operate to serve a considerable number.
Opening an industrial kitchen implies having a large space and, above
all, having enough equipment to serve a large number of people.
Therefore, you must also plan to hire enough staff to provide optimal
service.
The responsibility in an industrial kitchen falls on 3 factors:
• Food
• Hygiene
• Space
INDUSTRIAL KITCHEN
TYPES
1. Traditional
• Hotels
• Restaurants of all types (luxury, highway, etc.)
2. Fast
• Fast Food
• pubs
3.Collective
• Hospitals
• Schools
• Universities
• Factories
• Prisons
OF AN INDUSTRIAL
KITCHEN
Industrial kitchens must have certain areas
so that the development of food and the
work process is more efficient and fluid: Gender Reception
Empty packaging warehouse
Garbage/Waste
1. Utensil storage Warehouse Manager's Office
Supplies / Provisioning
2. Preparation Antechambers
3. Cooking (Grill, fry, oven and sauté) -Cold room for meats
- Cold room for dairy products
4. Refrigeration - Cold room for vegetables and fruits
5. Storage of dry products - Freezer and fish chambers
- Other cold rooms
6. Service - Refrigerated goods storage.
7. Desserts
Dry Goods/Food Warehouse
8. Vegetables (in some cases) Vegetable Warehouse
9. Washed Daily consumption
Storage of unrefrigerated goods
10. Raw material input Vegetable Preparation
11. Maintenance Preparation of Meat and Fish
hot kitchen
12. Trash Cold Kitchen
13. Costumes (in some cases) Cake shop
Plonge
Chef's Office
Cooking Equipment
Dishwashing
Delivery/ Waiters counter
Toilets and changing rooms for staff
FURNITURE AND
•EQUIPMENT
STORAGE
Vertical and horizontal refrigerators and freezers
• Refrigeration and freezing chambers in masonry or
removable
• Tray cart
• Furniture to store pantry-type products
COOKING
• Stoves
• •1,2 orSanitary irons or with oven
3 section stoves
• 120 liter electric or gas frying pans
general
• Grills
Ovens for bakery, pizzeria, pastry or kitchen in
FURNITURE AND EQUIPMENT
PREPARED • Earthenware receipt table
• Bone saws • Marimba-type shelves for draining
• Mills SERVICE
• Slicers • Service bar with tub
• Bathroom scales • Bain-marie or gas or electric
• Blenders
• Smooth Tables
• Plate or double plate
• Extractor hood
• Ductwork
WASHED
• Tubs for washing pots
• Electric or steam dish washer
• Electric glass washer
• Ice-based or refrigerated cold table
• Dessert shelf
• Buffets
Process or preparation area: As it is the area where a large part
of the previous and final preparation operations are carried out,
it will have facilities for the disposal of waste, sufficient space for
the production volume, hand washing stations (sinks), equipment
and utensils.
Preparation is where the food begins to be processed to be
cooked, such as cutting, peeling, cleaning, portioning, etc.
The preparation area is divided into two operational areas, an
initial one in which those primary handling products, vegetables,
meats and fish, are prepared and another for assembly, it is the area where
the assembly of the production batches is finalized.
COOKING
It is responsible for transforming raw foods through heat. It is the largest department
and the one with the largest number of workers, it also usually has the largest
number of fixed facilities. Its ideal location is the center of the kitchen, with the rest of
the departments located in the side areas, maintaining direct contact with almost all
of them.
You will have direct contact with the dining room. The hot kitchen is divided into two
items, SALSERO AND ENTREMETIER. Although if the establishment has a large
volume of work, these can be subdivided into other items such as grill, potajera or
fishmonger. Among the fixed installations that we are going to find in this item are
smoke extractors, air conditioning machines, batteries, stoves, kettles, electric frying
pans, salamanders, etc.
UNLOADING AREA
EITHER
RECEPTION OF FOOD
• Supplier Parking . It must have at least two drawers and a platform for loading and unloading
products. The box will have the dimensions to accommodate a large pickup truck and the garbage
truck. It will be located away from the main access to the dining room or restaurant, preferably on a
secondary street.
• Food reception lobby . This space must be large with a width of 2.40 to 3 m in order to facilitate food
handling. It will have a scale to verify the weight of food in boxes, packages or bags.
• Control . It is located in the lobby. The different suppliers access this cubicle with their invoices to
deliver their product, verify their orders and payments.
• Nutritionist's office . It can be outside the kitchen or dining room. The menu list is prepared there.
Storage Area (dry and cold)
Ideally, the dry storage area should be located in equipment must be provided for orderly storage
such a way that it is convenient for the kitchen, and protection of all foods stored in this area.
as well as the receiving area. Sufficient space and
Some of the general requirements for the dry processing plant, frozen foods.
food storage area will vary with:
• The number of meals planned to be served
• The purchasing practices of the foodservice
operation
• The frequency of food delivery
• The number of items on the menu.
For cold storage, it is advisable to have modular
stainless steel refrigeration and freezing equipment or
cold rooms when the operation is very large: There are
differentiated cold rooms for meat, fish, vegetables, a
pastry cold room and a cold room for production. All of
them are closed compartments and whose temperature
must not exceed 16º C.
It basically consists of the joining of prefabricated
polyurethane insulating panels coupled through a tab
and slotted edges on each of the panels, which are
adjusted and locked with cam fasteners designed as
closures.
Cold storage cold storage warehouse for refrigerated
vegetables, fruits Cold storage warehouse for meat
