To be able to quickly deliver high-quality dishes, a restaurant needs to be structured with a functional workflow. An organised system means that chefs better support each other and are able to produce delicious creations on schedule. However, when the method fails or is missing, problems begin. Kitchen design can be a great help in managing the preparation of dishes in a more efficient and hygienic way.
When it comes to kitchen design, it is important to split up the different cooking areas to ensure a smooth flow between them and an orderly sequence of the different stages of food preparation. A well organised layout makes it possible to manage all the steps from the receipt of the order to the service in the dining room. It also includes the collection of the plate and its washing process. Kitchens that lack organisation frequently have problems meeting hygiene and safety requirements, which are fundamental to the success or failure of a restaurant.
The restaurant areas to be organised
The cold area is dedicated to the preparation of appetisers, salads and sauces. This area should be located close to refrigerators to allow ingredients to be quickly collected and cooled to prevent them from spoiling.
The heating area is the core of a restaurant. This is where the ovens, cooking surfaces and fryers are located. The ideal arrangement is in the centre of the kitchen. The central module usually consists of several burners with the griddles alternating with the plates. One or more ovens can be placed below the top. All the cooking tools, pots, pans, saucepans and ladles should also be stowed in the heated area to be within easy reach.
The intermediate area between the kitchen and the dining room is where the food is assembled and finished. It should be located close to the entrance to the dining area to facilitate the exit of the dishes when they are ready. Plates, glasses, sauce bowls and cutlery should also be stored in this area.
The flow in and out of the kitchen
The kitchen must provide pathways to respect the ‘forward march’ of food processing, from the entry of ingredients to the different stages of preparation, cooking and serving. Thus contamination between the outgoing finished dish and the incoming raw material can be avoided. Furthermore, the flow must ensure that dirty plates returning from the dining room never cross outgoing courses. The pieces to be washed must always be delivered to the dishwasher or sink from the same side. While clean items after washing must be taken out from the opposite side, without creating confusion and contamination between clean and dirty dishes.
Desco’s solutions for organizing flows in the kitchen
Desco products are designed to allow optimal organisation of kitchen space. They are made of thick stainless steel, a non-absorbent and non-toxic material that is easy to wash and sanitise. The stainless steel preparation tables can be freestanding or connected to other equipment, depending on the configuration of the kitchen.
The ‘MyBlock’ monoblock kitchen line has been developed to express maximum functionality and make the most of the available dimensions. You can customise it to suit your needs, choosing the wall-mounted or island version with one or two cooking lines. Details are designed to facilitate cleaning and use, such as rounded corners or knobs with an ergonomic grip.
