GIU.LUG 2014
XII
for storage at optimum temperature,
broken down by type of food. If
there is insufficient space to allow
the installation of separate storage
cabinets, you can use containers with
tight fitting lid for their separation.
Eventually, you can resort to elements
under the top, to allow the realization
of plans of work above it.”
AFTER THE STORAGE AREA food
is necessary to provide a support
surface for husking of preparation
for washing, with the availability
of containers for the waste hopper.
Followed by washing the area, with
one or two tanks according to the
space available. Subsequently we have
a plan for the preparation and then
the fires for cooking.
“That just described - summarize
- represents a hypothetical line of
preparation, in which the length is
defined by the space available, with
a minimum equal to 4.20 meters. At
the same time you have to study the
line of dirt, providing a surface for
dishes withdrawn from the tables,
with appropriate hoppers for the
breakdown of waste, followed by a
wash area with sink and dishwasher,
and a plan for the discharge of the
same, all for a minimum length of
about 3 meters. The placement of the
two lines, to be kept separated from
each other for the specific request of
the legislation toilet, should preferably
be on the two opposite sides of the
kitchen.”
For these reasons, the engineers
believe that the minimum size of a
galley equipped with the operating
characteristics indicated would be
around 15 square meters. “It’s pretty
obvious though - comment - like,
these minimum values prove limiting
the possibility of production of the
number of daily meals that can be
produced, the more so in the galley
must move 3 or 4 people. If the
restaurant doubles as a pizzeria, then,
the space should expand to the need
to install your oven and a work plan,
whereas the preparation of the dough
and fillings to be implemented outside
of the opening hours of the premises“.
Finally, we must not forget the drains.
“They’re going grouped in burrows
easily inspected - recommend Reina
- or, if the height of the room allows,
placed under floating floors in order
to have maximum flexibility, a feature
that allows you to speed up any
maintenance, but also to facilitate and
save any changes required by the need
to adapt to future market demands.”
Equipment. Even in the choice
of equipment must not forget the
prerequisites of hygiene and safety.
“A kitchen facility - says Dino Dondi
Contract Department of Angelo Po -
is a system of food production and
must comply with all the rules of the
game: the rules of safety at work, fire
fighting (if there are gas plants) and
various hygiene regulations to ensure
that food is safe and healthy. This is
true from the simplest to the local
stars. The flow of production, from
raw materials to the mise en place
must always be done in order to avoid
the intersection of food “dirty” and
the “clean” ready for service.” Next to
the preparation line should also be
made for the mini-systems accessories:
washing, storage of detergents, waste
storage... All in a workplace bright,
easy to clean and secure.
“As for the allocation of each area
should be rich depends on several
factors - continued - the number
of diners, the menu, the kind of
place, because the kitchen a la carte
restaurant is very different from that
of a self-service.
Angelo Po offers technological
solutions to achieve production
techniques: the technique is more
elaborate, requiring more advanced
technologies. For example, for an
allocation basis can be enough of the
cooking system for cooking immersion
(pasta cooker and deep fryer), a grill
pan or braising pan and a combination
oven.
If you climb in the complexity
becomes necessary to provide a chiller
and cooking systems and automated
storage and more productive that
simplify the work of the chef. In more
sophisticated versions, for example,
blast furnace and are spoken, as in
the case of BE1 integrated system
for the cook & chill, to facilitate the
procedure and optimize the results.
“Until we are talking about standard
equipment, modular, can be selected
according to the needs of the
caterer; when it comes to top-notch
restaurants, however, you can create
tailor-made solutions, creating
customized cooking lines, depending
on the wishes of the chef.” Creating a
kitchen is a team effort - he concludes
- in which everyone has a role: buyer,
food technologist, plant engineer,
equipment manufacturer, designer ‘.
What cannot be missing in a modern
kitchen
There are three for Roberto Zenobi,
Formasal of the characteristics of the
requirement for a modern kitchen:
quality, flexibility and organization.
“The quality in the choice of raw
materials - he says - is not enough,
should be maintained and enhanced
in the processing and storage of the
product. The organization of work
spaces and increases production and
lowers costs by reducing waste. We
need flexibility because the customer
needs to be listened to and to have
equipment that allows it give an edge
to the kitchen. Oven, blast machine,
vacuum and a refrigerated cabinet can
make a difference.”
For example, a good combination
oven as well as enhance the quality of
products allows maximum flexibility
in the preparations: overnight cooking,
regeneration of the banquet, steaming
vegetables, excellent results in pastry...
A good follow cooking good storage.
“The killing of a product - explains
Zanobi - maintains the organoleptic
qualities, improves retention and
preserves the proliferation of the
bacterial load during cooling. For
the preservation is important to the
reliability of the conservative, but it’s
even better if you apply the vacuum,
which in addition to giving excellent
results in low temperature cooking is
a perfect method for the preservation
and storage. But above all, in a modern
kitchen should not miss the desire to
get in the game and the curiosity of
how new technologies and equipment
can help to keep alive the traditions and
improve.”
Kitchen project
- MANUFACTURING PROCESSES. The
placement of the equipment must follow
the route of preparation of the dishes to
ensure the safety of foods. So storage
(refrigerators), worktops, sinks, cooking
area, any scrubber.
- TECHNOLOGY. The key elements of
all cuisines are more or less the same.
The richness of the menu and the
type of cuisine that you want to run it
necessary to acquire equipment more
or less technologically advanced, even
more than the number of seats.
- FLOW OF PEOPLE. The design is good
also take account of how the staff will
move to make the
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