Industrial Kitchen Machinery Design and Layout

Industrial Kitchen Machinery Layout: Industrial kitchen design is done based on specific criteria, standards, principles, and processes. Which are the same everywhere in the world.
Comparing industrial kitchens with other kitchens, we conclude that industrial kitchens do the same cooking. But the difference between them is that industrial kitchens have more equipment and personnel.
Industrial kitchen equipment and supplies are very special, and the layout of industrial kitchen machinery is also very modern.
Note that the layout of industrial kitchen machinery is done according to a specific pattern.

How to arrange industrial kitchen equipment

Presa design and construction experts offer you 4 models of layout.

• Ergonomic layout
• How to regionally arrange industrial kitchen equipment
• How to arrange an island
• Assembly line layout

However, at the beginning of the design and construction stages of an industrial kitchen, the following should be considered:

1. Food production capacity per unit of time

2. Type of industrial machinery and equipment

3. Expected level of formality and quality of catering

4. Area, infrastructure, and energy and utility infrastructure

5. Standards and safety and health on which the design of an industrial kitchen is based.

In the design and construction of an industrial kitchen, the following frameworks must be considered by the design team.

Compliance with the following is a key condition for creating a good and successful project.

1. Planning to comply with national and international technical-engineering principles and regulations

2. Selecting machinery, equipment, supplies and tools appropriate to the food menu and production capacity

3. How to divide the space and main elements of the kitchen and create an effective connection between them in order to have ideal and desirable work efficiency

4. Special attention to the first phase of operation, the final phase and the development and operation methodology

5. The structure and style of the food menu and services that can be provided in the project (ceremony, catering, services, etc.)

In general, the above issues are very important and key in the design and layout of industrial kitchen machinery, and failure to pay attention to each of the items will cause the efficiency of the industrial kitchen to not have the desired and ideal quantity and quality.
Many projects that are designed and built with the wrong pattern.
When starting operation, deficiencies are noticed and in some cases even before the opening, the demolition of buildings and facilities must be carried out.

Gastronomy literally means the science and culture of preparing, distributing, and consuming food. For more information about gastronomy, visit the page.

In principle, the lack of proper design and the selection of unprincipled equipment and machinery will lead to the following issues and challenges:

1. Time delays in the process of preparing, producing and cooking hot foods, resulting in a decrease in food quality

2. Inability to produce high-quality and desirable cold foods

3. Increasing the appropriate number of kitchen staff at the same production capacity and increasing the cost and cost price of food

4. Lack of proper circulation for efficient production

5. Relatively low functional and economic efficiency of the kitchen and reducing project profitability

Contrary to the belief of most activists in the restaurant industry, industrializing a kitchen does not simply mean purchasing modern industrial kitchen machinery and equipment, and considering principles and standards and observing safety and health regulations, rules of etiquette and hospitality, technical-engineering standards and other related indicators are necessary and sufficient conditions for designing the layout of industrial kitchen machinery.
However, the use of industrial machinery and equipment in an industrial kitchen is merely a measure to increase the efficiency of food preparation and cooking operations in an industrial kitchen, and merely purchasing industrial machinery and equipment alone cannot be considered as industrializing the kitchen.

Important and influential points in the design and arrangement of industrial kitchen machinery should be:

The kitchen design and construction team should initially pay attention to important and influential points, and the design, construction, and equipment process should have a specific algorithm.

The principles of designing and arranging industrial machinery in most industrial kitchens are subject to specific and specific criteria and standards, most of which are based on technical and engineering principles, as well as industrial cooking standards, although depending on the project, menu style, and food capacity, the type of design and project spaces will vary.

For example, an industrial kitchen in the aviation industry has many differences in its storage, preparation, and production sections compared to an industrial hospital kitchen, and of course, the design, construction, and equipment standards of these two projects are significantly different.
In the design and layout of industrial kitchen machinery, initial steps are taken based on the components and study, technical and economic principles, and after final approval by the consulting group and the employer, the design and layout should begin, therefore the main pillars and spaces of the industrial kitchen should be included in the design from the beginning.

It should be noted that based on the type of projects and different uses (such as air, sea, rail, land, medical, tourism, etc.), a number of spaces related to the industrial kitchen are added or subtracted.

To learn about the process of designing and manufacturing industrial kitchen equipment in Persa, click on the link.

However, the following main spaces are generally present in most projects:
1. Receiving raw materials:

This section is used to receive raw food materials, including dry ingredients, canned goods, protein ingredients, and vegetables (which are stored frozen or refrigerated) and other items.
Of course, depending on the type of project, containers, detergents, basic consumables, etc., which are received in different periods, have an important impact on the design of warehouses.
The most important operations of this section are receiving, sorting, and quality control of items. In large projects with high capacity, small spaces are added to this section.

2. Waste storage:
Given that food raw materials are packaged (such as canned goods, oil, paste, and rice, etc.).
Or purchased in bulk or bulk (meat, chicken, vegetables, etc.), they will have waste and garbage in the storage and preparation process, the collection and removal of which requires the installation of a mechanism for storing and removing waste.
This issue must have regular control and scheduling planning.

3. Cold storage:
Cold storage is responsible for storing perishable materials.
Cold storage is divided into two groups: above zero and below zero.
It should be noted that in small industrial kitchens (such as food courts, sandwiches, and similar items), it is not necessary to create a cold storage.
Refrigerators or freezers are usually used in these projects.
Cold storage is used to store raw materials in controlled temperature and humidity conditions, and the dimensions and size, direction of openings, and other matters must be planned and implemented by a specialized consulting and design team.

4. Warehouse:
Warehouses are one of the most important elements of an industrial kitchen.
Warehouses generally have several types and classifications, which have different sections for the type of project.
Storage of food raw materials that must be stored in dry and cool conditions (such as rice, flour, legumes, etc.). In projects, they must be reviewed and implemented by the consulting, design, and equipment team.

Persa Design and Construction is active in the catering industry in the country and the Middle East, completing numerous projects every year.

5. Preparation:

After the raw materials are supplied, processes and actions must be carried out before preparing, producing and cooking food.
These actions are carried out in the preparation section.
The preparation room is a place for weighing and preparing raw materials, which in most projects are proteins and vegetables.
In the preparation section, space and circulation are very important, and each section requires its own machinery, equipment, supplies and tools.
In small, medium and large projects, the preparation space is completely different from each other, and in some large projects, operational relationships in their technical-engineering design must be considered specifically so that the performance of the entire project is at the desired point.

6. Hot kitchen:
The heart of every industrial kitchen is the hot kitchen space.
This section, which is responsible for cooking all food, naturally has standard principles, rules and criteria based on production capacity and area.
The arrangement of industrial kitchen machinery in a hot kitchen has different methods. But the choice of the design method and type of layout of industrial kitchen machines is island style, parallel and peripheral, and the difference in the advantages and disadvantages of each layout method is determined based on the speed and production capacity, type of project and many other components.
Understanding the diversity and features of industrial kitchen machines and equipment based on the limitations and goals of the project by the design team makes a project very successful and has high technical-economic efficiency.
In a hot kitchen, microspaces must be considered based on the operation method, production capacity and diversity, scheduling and shifting, and many other issues.
On the other hand, the layout method of industrial kitchen machines and equipment has a direct relationship with the operation methodology.

7. Washing:
The washing of dishes and pots is one of the main parts of every industrial kitchen.
In this part, washing of large dishes, pots, work equipment, etc. is done. There will be differences in the design and layout of industrial kitchen machines based on whether the kitchen is traditional, semi-industrial or industrial.
The dishwashing area and the hall also have a specific circulation where dirty dishes are received.
The waste and excess food are separated and stored in a place after washing.

8. Pression and pantry:
It includes a part of the industrial kitchen that houses desserts, appetizers, plates of food and many other items that serve the dining hall.
Of course, this part has very different designs and layouts of industrial kitchen machines based on the type of project, operation method, catering system, etc.

Dear friends, you can contact the experienced and specialized experts of the Persa Design and Construction Group at the following contact numbers for free consultation in the area of ​​industrial kitchen machine layout.

09303342482
021-88590744
021-88590891