Kitchen equipments Standardization systems Cooking equipments n ovens

Kitchen equipments Standardization systems Cooking equipments n ovens n boiling equipments n frying equipments n grilling equipments n holding equipments n beverage-making equipments n back-bar units n accelerated cooking

Layout of cooking equipments n island grouping (large kitchens) n wall siting (small kitchens) Space requirements in kitchens n The space requirement changes with: n capacity n type of kitchen n arrangement of equipments n circulation areas

n Kitchen equipments Ovens. Standardization systems – – Steamer Ovens, Gas Convection Ovens, Stacking System, Static Ovens – Convection Ovens Pastry Pizza Ovens Microwave Ovens Convection Oven. Trolley – Ranges Stoves Doner Kebap Machine Chicken Grill Other Cooking Units

Pizza oven

Convection Ovens Microwave Ovens

Kitchen equipments Standardization systems n boiling equipments (boiling pans)

Kitchen equipments Standardization systems n frying equipments (fryers)

Kitchen equipments Standardization systems n grilling equipments Double Grill Plate Over Bench Single Plate Grill Over Bench Lavastone Grill

Kitchen equipments Standardization systems n holding equipments (bain maries)

Kitchen equipments Standardization systems n Beverage-making equipments (toaster, döner machine, waffle machine…)

Kitchen equipments Standardization systems n back-bar units (coffee machines, tea makers, orange squezers….

Kitchen equipments Standardization systems n Accelerated cooking (Express Grill, Accelerated Cooking Oven

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Waiters’ passageway –meal and beverage counter – dish return Diswashing area Beverages – preparation and serving Pastry (cookies, ckes, ice cream, desert) preparation and serving Cold kitchen(cold appetizers, salad, fish) preparation and serving Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving Pot and pan washing – casserolier area Vegetable preparation Meat prepatation Vegetable cold storage Meat cold storage Economat (dry storage) Beverage cold storage Linen, dish, cleaning Staple goods storage Goods acceptance and controş Empty goods and garbage collecting rooms

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Waiters’ passageway –meal and beverage counter – dish return Diswashing area Beverages – preparation and serving Pastry (cookies, ckes, ice cream, desert) preparation and serving Cold kitchen(cold appetizers, salad, fish) preparation and serving Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving Pot and pan washing – casserolier area Vegetable preparation Meat prepatation Vegetable cold storage Meat cold storage Economat (dry storage) Beverage cold storage Linen, dish, cleaning Staple goods storage Goods acceptance and controş Empty goods and garbage collecting rooms

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Waiters’ passageway –meal and beverage counter – dish return Diswashing area Beverages – preparation and serving Pastry (cookies, ckes, ice cream, desert) preparation and serving Cold kitchen(cold appetizers, salad, fish) preparation and serving Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving Pot and pan washing – casserolier area Vegetable preparation Meat prepatation Vegetable cold storage Meat cold storage Economat (dry storage) Beverage cold storage Linen, dish, cleaning Staple goods storage Goods acceptance and controş Empty goods and garbage collecting rooms

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Waiters’ passageway –meal and beverage counter – dish return Diswashing area Beverages – preparation and serving Pastry (cookies, ckes, ice cream, desert) preparation and serving Cold kitchen(cold appetizers, salad, fish) preparation and serving Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving Pot and pan washing – casserolier area Vegetable preparation Meat prepatation Vegetable cold storage Meat cold storage Economat (dry storage) Beverage cold storage Linen, dish, cleaning Staple goods storage Goods acceptance and controş Empty goods and garbage collecting rooms

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Waiters’ passageway –meal and beverage counter – dish return Diswashing area Beverages – preparation and serving Pastry (cookies, ckes, ice cream, desert) preparation and serving Cold kitchen(cold appetizers, salad, fish) preparation and serving Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving Pot and pan washing – casserolier area Vegetable preparation Meat prepatation Vegetable cold storage Meat cold storage Economat (dry storage) Beverage cold storage Linen, dish, cleaning Staple goods storage Goods acceptance and controş Empty goods and garbage collecting rooms

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Waiters’ passageway –meal and beverage counter – dish return Diswashing area Beverages – preparation and serving Pastry (cookies, ckes, ice cream, desert) preparation and serving Cold kitchen(cold appetizers, salad, fish) preparation and serving Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving Pot and pan washing – casserolier area Vegetable preparation Meat prepatation Vegetable cold storage Meat cold storage Economat (dry storage) Beverage cold storage Linen, dish, cleaning Staple goods storage Goods acceptance and controş Empty goods and garbage collecting rooms

Standardization in kitchen is very important. For this, the dimensional conformity of equipment is required. There is no universal standards for sizes & dimensions of equipments. But the European Catering Equipment Manufacturers Association favours the use of Swiss Gastro-Norm system which is widely used in Europe. The Gastro- Norm is a series of dimensions for pans & trays, but can be used for all kind of equipment.

The design of modular units gives: n good appearance n flexibility n changebility of units n