KITCHEN. Feature of a Good Kitchen

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Reynard Douglas
6 years ago
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1 KITCHEN We should always remember that in hotel industry due importance must be given towards kitchen in the early stage of construction itself. Pure kitchen location with respect to the building renders efficient designing and difficult planning. One must remember while designing a kitchen that Should be adjacent to the service area. Preferably in one corner of the building in north-west direction which provides two side walls for windows and free access to air and natural light. Corner location makes it convenient for receiving supplies and removal of garbage. Should be situated over the ground to avoid flooding, drainage blockage/backflow. Should not be in basement areas where humidity, heat of kitchen render it prone to dampness, insect and pest infestation. Feature of a Good Kitchen Drainage : Efficiency of the drainage system determines the hygiene and sanitation of kitchen environment to a large extent. Fat and grease get collected in drains restrict flow of water all kitchens should be fitted with grease traps on all drainage inlets to prevent backflow or blockage. Taking care on this during layout planning can prevent unnecessary recurring expenses during operation. Drains should be 10 to 15 cm. in diameter. Electricity and Gas Connections : Electric and gas points to be provided in a kitchen must be in confrontation with the plan of the equipment and also for the future plan. Depending on the size of the catering units, the requirement may vary from one power point and two light points as in a kiosk, to three power point and four light points as in the cafeteria which may need to use a refrigerator, a mixer, a juicer, with lighting the area. For large kitchens it is safer and economical to have a pipeline gas supply with meter, avoiding changing of gas cylinders in between. Gadgets are available which indicates the quantity of fuel in each cylinders, helps the changing pattern. It is wise to make provision for more than one type of fuel in the kitchen to cope with failure and shortages. Water Supply : Provision for both hot and cold running water is necessary this has to be made at the structural stage. (Smaller kitchens may have water heater above sink unit may be enough, but in kiosks and coffee shops installation of instant water heaters connected to normal plumbing proves quite effective).

2 - 2 Following points are to be kept in mind :- All water supply must be from purified sources. Non-purified sources may be used to wash out swill bins. Overhead water pipes should be avoided (collect dirt and drop on work areas) Preferably pipes should be concealed. Water storage tank should be covered and easy to clean periodically. Separate provision for drinking water is necessary where public supply is not satisfactory. Floors : Should be smooth, but not slippery, hard wearing, free from joints, not easily damaged by spillage, easy to clean, preferably in dark plain colour with appearance and durability factor. Various types of flooring materials which are available in the market having merits and demerits, the details of which are given in the following table.

3 - 3 - Walls : Hard plaster with an emulsion finish is most suitable as it is smooth and easy to clean. Ordinary emulsion paints are not washable, and removing marks or stains could the smudge the wall. Gloss paints are washable, but tend to show faults in old plaster work. Where the wall is near steam equipment, a plastic finish is better than tiles as it is non-absorbent and condensation from steam does not damage the surface. Any particular type of finish cannot be specified for a kitchen because the manager of the kitchen must decide what properties should be given priority. Whatever may be the material, the walls should be smooth, easy to clean, and impervious to moisture. Ceilings : Ceiling finish should be heat resistant. A plaster finish is most suitable, though it requires frequent redoing. While choosing finishing for walls, floors and ceilings one must remember that dark colours reduce the level of illumination and affect visibility in kitchens. Work Surface : All work surfaces should be hard-wearing, smooth, and impervious. Stainless steel is by far the best among work surfaces in the kitchens, though the initial cost is higher. Marble though expensive is ideal as a work surface for food preparation work, because of its hardwearing and hygienic qualities, and beauty. Lighting : It should be designed to give the best possible illumination. Apart from overall lightings, fittings need to fixed directly above work tables and food preparation areas. There might be two types of lightings Fluorescent lamps and Mercury lamps. The recommended lighting per sq. m. of floor area is 30-watt for fluorescent lights, for filament lamps 80-watts per sq. m. are considered optimum. Recommended illumination for performing a task is 500 fluxes. The lights should be mounted at height not less than 2.4 metres from the floor and the fittings not more than 2.2 metres apart. Ventilation : In kitchen it is very important to prevent the process of condensation which leads to formation of moulds and bacteria resulting in contamination of food. Proper ventilation is not only important for a fresh and comfortable environment, but vital to the preparation and provisions of safe and healthy food, Modes of ventilation : There are two types of mode, e.g., Windows and Ventilator hoods. Ventilation plays an important role in kitchen especially where fumes are generated. There are specific norms of fitting ventilation hoods over the fume generators. Moreover, the persons deal with kitchen activities must be well aware about the temperature generated at every point of working equipments so that they can give the proper feed back to the department who are supposed to provide the ducts, hoods etc. for ventilation purpose. An illustration given below will give an idea about the same.

4 - 4 - Example: In a commercial kitchen (size: 30 ft. wide, 50 ft. long, 10 ft. high) there are 5 appliances in operation and it is not ventilated to outside. The appliances are electrically operated and run for at least 2 hours a day and the details of those are:- Hot Plate Dispenser : 1000 watt Oven : 4000 watt Fryer : 5000 watt Electric Boiler : 1000 watt Kitchen Light : 3000 watt The initial temperature of the kitchen is C or 65 0 F. Calculate the final temperature of the kitchen on the basis of which the ventilation system will be designed. Solution: Total gain of heat = 14,000 watts = 3,412 BTU x 14 (since 1000 watt= 3,412 BTU) = 47,710 BTU Final kitchen temperature = Initial temp. + ( Heat gain / 0.018) x Volume of kitchen (0.018 is a constant for density & specific heat of air) = / x = F = C (as 9C=5(F-32) )

5 - 5 - Kitchen appliances to be ventilated Procedure for calculating the ventilation area:- Oven/Range: 4 ft., Fryer : 3 ft., Elec. boiler : 3 ft. (all appliances are 2.5 ft deep). The ventilator hood requires 100 cu. ft. per min. (cfm) of ventilation air per linear foot. So, Ventilation Rate = Linear distance x Ventilation requirement rate = 10 ft. x 100 cfm (oven+fryer+boiler = = 10 = linear distance) = 1000 cfm Cooking equipment exhaust ventilation Cooking equipment that produces smoke or grease-laden vapours require hood, duct systems, grease filters, fire extinguishing equipments should have at least 18 inch clearance from combustible materials except where specified. Structural features of hoods 20 gauge stainless steel or 18 gauge stainless steel or equivalent material. Canopy hoods should have over hang of 6 inch. On the sides not adjacent to walls. Minimum depth 2 ft. Maximum height 7 ft. Duct should have minimum clearance of 18 inch where pass through partitions or walls of combustible material. Duct not to be connected with other systems. Ducts should not pass through fire walls or fire partitions. Each floor should have separate duct system. Ducts should be installed without any dips or traps to avoid formation of residues. Air velocity through duct should be more than 1500 ft./min. Construction must be with non-combustible material. Should terminate at least 10 ft. from adjacent buildings, air intake etc. Benchmark for air exhaust volume Wall hoods (open to 3 sides): 100 cfm per sq.ft. of hood area. Island hoods (open to 4 sides): 150 cfm per sq. ft. of hood area. Non-canopy: 300 cfm per linear foot of hood.

6 - 6 - Fire Safety : All precautions have to be taken regarding fire hazards while designing a kitchen. Accidents may result from causes like Physical, Psychological or Environmental. Alarm systems must be incorporated while designing a proper kitchen. Reasons for fire hazards may be classified into Improper placement of equipments Improper installation Structural inadequacy Improper working habits Improper maintenance Improper storage Safety Practices : Some common safety practices must be followed at every kitchen. A few of them are:- There should be first aid facilities. Fire extinguishers must be there at proper places in working condition. Electrical motorized equipments must be sealed. Pressure equipments should have safety valves. In case of emergency access to switches must be known to all. Good working habits can save accidents to a great extent. Safety Procedures : Safety procedures must be explained at induction point which may be called as safety education. The normal procedures should be displayed at important places. An honest effort should have been given so that the procedures are being followed by all deployed in the kitchen. Training of Safety : Periodical training must be organized mainly to ignite the realization of importance of safety procedures as well as their implementation. Enforcement of Safety : This has to be ensured by the authority and costant monitoring is essential. Routine Inspection : Regular routine inspection of systems, equipments etc. can pay a good return.

7 - 7 - Kitchen Equipment Generally kitchen equipments can be categorized in three types. Those are Large Equipment Mechanical Equipment Utensils and Small Equipment Large equipments are classified like- Receiving area equipment Dry storage equipment Refrigerated equipment Preparation equipment Cooking equipment Exhaust ventilation Receiving area equipment should have - * Standard dock height 36 in to 44 in. *Minimum door size- 36 in x 6 ft. 8 in. *Should be well lit, weather protected. *There should have checking of pest control ( e.g. self closing doors, double doors etc.) Equipments Following equipments are common in receiving area equipments, like- Scales May be of * Dial type counter, *Dial type mobile, *Beam, Digital, LED Dial type counter- Platform size 11 in x 14 in to 30 in x 36 in ; Capacity- 10 to 1,000 Kg Beam Scales - Average platform size : 13 in x 18 in (Counter) (Counter, Mobile or Floor) 18 in x 27 in (Floor) Standard Digital Scales Platform size : 18 in x 18 in to 28 in x 28 in ; Capacity- 5 to 250 Kg. LED Scales Platform size : 7 in x 7 in to 12 in x 12 in ; Capacity- 3.5 to 35 Kg. Preparation Equipment : Some of the preparation equipments are listed below. Blenders- 24, 44, 64 to 128 oz; available in glass, stainless steel (SS) in 115 volt or 220 volt. Hand operated Blending Machine- Drum type 15 in x 18 in.; Blend up to 20 lb.; 115 volt. Crepe Machine- 14 in x 8 in x 9 in.; controlled by thermostat; 4 crepes per minute.

8 - 8 - Cuter Mixer- Size 20 in x 14 in x 24 in.; 1 hp; 220 volt, single phase; 10 Amp. (application- Cookie dough, fruit filling, icing, frosting, bread crumbs, mashed potatoes. ) Dough divider- Size 33 in x 24 in.; motor 115 volt; 0.5 hp; available in 18,36 and 48 dividing heads. French fry Machine- Cut and ready to fry at 400 portions per hour using dehydrated potato mix and water. Machine is adjustable 1 to 7 serving per cycle. It is a counter top machine in. wide, 25 in. deep and 27 in. high with 115 volt plug-in unit. Hand Mixer- Size 16 in. in length; 110 volt, available as beaters, cutters, blenders etc. Pasta Machine- A small machine capacity 27 to 35 lb/hr. Size- 30 in deep x 15 in wide x 47 in high; Capacity of motor 1.5 hp, 120 volt. Detail Specification of Kitchen Equipments (Suggestive) A list of suggestive kitchen equipments with detailed specification are given below for reference:- ( given in the following pages)

9 Kitchen Stewarding This department has a very important role to perform in the hotel and catering industry. This department is Primarily responsible for maintaining cleanliness and hygienic conditions in the kitchen. Provide all important back up services of F & B department by maintaining and cleaning all the utensils and equipments used with proper garbage disposal. Organization structure of kitchen stewarding department of a large hotel Steward Manager Night Operator Night Crew Sr. Supervisor Dish machine Operator Sr. Steward Day Crew Helper Day Cleaner Ast. Steward Night Cleaner Receiving Clark Cleaner Ware man Banquet Steward Ice man Refuse handler

10 Duties and responsibilities of kitchen stewarding staff Executive Kitchen Stewards Responsible for all silver, dish and glass washing and the maintenance of high standards of kitchen cleanliness. And Report directly to Executive Chef. Must be familiar with all kitchen and service equipments their usage, procurement, maintenance, storage and Govt. laws enforced by health and sanitation department. Assistant Managers - * Assist Executive Kitchen Steward. Supervise utility personnel in the absence of Chief Steward. He/she is a working supervisor and normally collects the carts, room service trays and cafeteria dishes. Scraps, stacks dishes and racks up glasses. Make the coffee, fill up ice trucks, rack ice and mop up spilled fluids. Distribute clean silverware at proper storage area. Dishwashers - * Responsible for cleaning and feeding the stacked dishes into the dish machine, pull out washed and dry dishes from the machine, stack into carts. * And to run the glases and silver utensils through the glass machine. Potmen - * Clean all pots and soup kettles used by kitchen. * During slack period they empty the kitchen garbage. Ware men - * Clear, polish, burnish all silver flatware and hollowware. * During slack period they clear all copperware. Scullery men - * Responsible for wash up of metal kitchen vessels and implements. * Kitchen scullery is known as plonge, and scullery men as the plongeur. Night duty Stewards The peak workload occurs at different sections at different times during the work shift so the related stewards in each section pitch in and help each other under the direction of the supervisor on duty. Benefits of Kitchen Stewarding Management of catering operations cannot be completed without Cleaning Rearranging the utensils for next operations Proper inventory of the stock

11 Earlier all these operations were performed either by - Food production staff - F & B service staff Due to increasing pressure on maintaining quality of food or quantity of service and low prestige associated with dish washing as a task, there was a demand for setting up a new department for all cleaning task, inventory control of equipment, garbage disposal etc. The kitchen stewarding department thus came into existence and helped the catering industry in the ways like :- 1. Meeting the requirement of the F & B department :- Kitchen stewarding play a vital role in maintaining highest levels of hygiene and sanitation standards. 2. Conserving input material and energy or cost reduction :- Installation of large efficient cleaning equipment operated by technically skilled people contributes in great measure to saving cost inputs which go into maintenance of equipments and presentation of items. 3. Enhancing image and market share of the hotel property and competitive advantage :- Presence of dedicated skilled staff for maintaining the best standards of cleanliness and hygiene enhance the brand image and provide competitive edge to it. Heavy Duty Equipments used in Kitchen Maintaining the heavy duty equipments in kitchen is a great task which ensures not only making of good and healthy food but efficient working including lower consumption of energy as well. Almost all the heavy physical activity is largely mechanized and done with the help of huge machines, and range of chemical agents and cleansers. A list of some heavy duty equipment that are generally used in a large hotel are :- Automatic dish washing machine, 2. Ice cube machine, 3. High pressure spray cleaner, 4. Glass cleaning machine, 5. Floor scrubbing machine, 6. Mobile tray master, 7. Conveyor belt, 8. Auto lift, 9. Mobile Bain Marie, 10. Loaders, 11. Reject trolley, 12. Warming cabinet, 13. Silver polishing machine, 14. Dish landing table, 15. Garbage container.

12 Some useful tips on the use of the above equipments are:- Temperature of water for washing F. To kill bacteria, rinse water is to be heated to F. Temperature for sterilization of cutlery, crockery is F. Door type dishwasher can handle 810 to 1875 dishes per hour. A single-tank conveyor can handle from dishes per hour. A double-tank conveyor can handle from ,000 dishes per hour. A flight type dish washer can handle from ,000 dishes per hour. Most flight units contain pre-wash, power wash, power rinse, and final rinse cycle. ph value of water should be below List of common cleansing products (agents) used in hotel industry :- Products Champ R-kiln Dry master Superkiln Sheqa Runner Ed Olive Shine Mp 8 Chase Kool Nature / Purpose General purpose detergent Liquid detergent for dishwashing machine Rinse or drying aid for dishwashing machine Heavy duty floor cleaner Stain remover Oven cleaner Bio free agent degreaser for pipes Silver detarnisher Descaler Hood cleaner and filter degreaser Insect repellent Hand wash Coordination with kitchen and other sections Its of a great importance. Requires proper layout of kitchen which facilitate systematic and easy pick up of food by the waiter/waitress. Pick up area should be clearly defined. Entrance and exit to be laid out according to standard traffic flow. In many hotels, a buffer zone is provided between the service and preparation staff by having a side man, mostly the Chef- who remits all orders to the cooks.

Institutions NUMBER: Food Service Safety And Sanitation

Institutions NUMBER: Food Service Safety And Sanitation Page 2 of 6 PROCEDURES: I. Safety: General safety guidelines for FSMs include: A. Handling of Supplies: When handling or storing supplies, food service staff and prisoners must: 1. Use proper lifting techniques.