Real kitchen plan and design need to combine different structure of building, menu, and the moving line of service and so on, then to correct the plan. Now, let us to realize the relationship of the area and flow chart for standard kitchen.
According to the flow chart and area picture, we will know a kitchen can divide follow several main areas:
(1). Stock and Check Area
(2). Store Area (Including refrigeration & freeze area and dry goods 、 paper 、 clean goods and so on save area)
(3). Vegetable and Fish 、 Meat Prepare Area
(4). Cook Area (Including bakery & refreshment room)
(5). Service and Prepare Meal Area
(6). Wash Area (Including Pot 、 grill pan 、 trash can & cart clean area)
(7). Trash Keep Area
(8). Affairs and Employee Area
When we discuss every area, there are several common elements to be considered.
(1). Service Ways—For Taiwan, service way is general called “MENU”, There are the follow several ways:
1. Chinese style: Cantonese cuisine, Taiwanese cuisine, Chekiang cuisine, Hunan cuisine, Chaozhous cuisine and so on.
2. Western style: American cuisine, French cuisine, Italy cuisine and so on.
3. Southeast style: Thai cuisine, Vietnam cuisine, India cuisine and so on.
4. Northeast style: Korea cuisine, Japanese cuisine and so on.
( 2). The Condition of Service Number: including real service number, moving line and ways and so on for each meal.
( 3 ). The Number of Meal Style
( 4 ). The Source of the Food and Dressing: The food and dressing is made by self kitchen or is bought from others are made.
( 5 ). The Capability of Kitchen: capacity and arrangement
( 6 ). The Distance of Kitchen and Service Area: There are in the same floor or to service by central kitchen way
