Published at October 20th, 2018 - 01:11:53. Kitchen. By Deborah Harmon.
For starters, get the lighting right. No kitchen design however big or small can be successful without the right level of light. You need natural light from windows, surrounding rooms and even skylights during the day and artificial light from bulbs, spotlights and LEDs when it gets dark. Light makes small spaces seem a lot bigger, but what it can do for already large spaces is add warmth and make the room a pleasant environment to inhabit 24 hours a day.
U-shape. This arrangement is seldom used, but it‘s ideal for a little room with one or two employees, such as a salad preparation or pantry area. An island bar, for example the ones in T.G.I. Friday‘s restaurants, is an additional example of the U-shape at perform. There are also circular and square kitchen area designs, but their limited flow patterns make them impractical. Avoid wasted room if you can, by making your kitchen area rectangular, with its entrance on one of the longest walls to save steps.
Face to face. In this kitchen area configuration, a central aisle separates two straight lines of gear on either side from the room. Sometimes the aisle is wide sufficient to add a straight line of worktables among the two rows of gear. This setup works well for high volume feeding facilities like schools and hospitals, but it doesn't take benefit of single source utilities. Even though it's a great layout for supervision of workers, it forces individuals to perform with their backs to one another, in effect, separating the cooking from the food from the rest from the distribution procedure. Therefore, it's most likely not the best style for a restaurant.
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