How Many Spaces To Leave Between Sentences In Apa Style Flow And Kitchen Design

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Flow And Kitchen Design

Let’s take a look at some awesome recipes for food preparation that you will find in the kitchen. The simplest, and most desirable, flow arrangement is a straight line, or so-called assembly-line flow. Objects move continuously from 1 process to another in a straight line. This style minimizes backtracking; it saves preparation time and confusion about what leaves the kitchen and what comes back in.

The straight line works well for small installations because it can be placed on the wall and adapted to the cook’s activities. Where there is not enough space to prepare food in a straight line, the choice is good and useful. There are four variations of parallel style:

1. Come back. Glass is arranged in a long, central counter or island in two straight lines that run to the same point. Sometimes a four- or five-foot room divider or low wall is located between the two rows. It is a safety measure in general, which keeps the noise and impact to a minimum and prevents the fluid flowing from 1 side from spreading to the other side. However, the placement of the wall here also makes cleaning and cleaning more difficult. The back-to-back system centralizes the plumbing and electrical equipment;

You may not need to install multiple drains, sinks, or outlets, because both sides of the cabinet can share the same space. A back-to-back that the window goes through is equivalent to (and after one of) the establishments sometimes recognized as kitchens in California. When the window becomes on the perpendicular side of the production line, it will be referred to the European-style kitchen area style. The benefit from the European style is that everyone who cooks on the line can see the progress of many dishes that make up 1 order.

2. The face. In this kitchen setup, a center line separates two straight lines of glass on either side of the room. Sometimes the line is wide enough to add a straight line of work tables between two rows of glass. This setup works well for large feeding places like schools and hospitals, but it doesn’t have the benefit of an electronic device. Although it is a good model for taking care of the workers, it forces people to work with their backs to each other, in fact, separating the cooking from the food from the part of the distribution process. Therefore, it may not be the best style for the restaurant.

3. L-shaped. Although the room is not enough for straight lines or symmetry, the L-shaped kitchen design is suitable for access to many groups of glass, and can be adapted to the restaurant’s dining table. . It gives you the ability to place more equipment in a small room. You will often find an L-shaped design in the laundry area, using the dishwasher in the center of the L.

4. U-shaped. This arrangement is rarely used, but it is ideal for a small room with one or two workers, such as a salad preparation or pantry area. An island, such as those in the TGI Friday’s restaurant, is another example of a U-shape in action. There are also designs in the kitchen and square, but their low flow patterns make them impossible. Do not waste the room if you can, by making your kitchen in a rectangular area, with its entrance on one of the longest walls to save steps.

The more food factories you visit, the more you will realize that the back of the house is a separate and different place from the rest of the business, with its unique problems and specific solutions.

Adequate planning sometimes means breaking down all the kitchen areas in the office, of choice, after deciding how the departments should interact with each other. They also need to interact with others, outside of the place: your dining room, bar, cashier, etc. A great way to start the design process—both for the company as a whole and for the kitchen—is to create a bubble diagram. Each area (or office) is represented as a circle, or “bubble,” drawn in pencil in the area you have determined will be the most logical for that job. If two different offices will share some equipment, you can let the two sides of their circle overlap a little, to show where the shared equipment will be the largest.

The complete picture may seem abstract, but the exercise allows you to see each work area and consider its needs in relation to other areas. You can also place the kitchen using the diamond setting, the cooking area at one place on the diamond sheet, and other values ​​in relation to it among other points. Notice that this setup reduces confusion (and collision) with separate kitchen entrances and exits. This allows bus passengers to deliver dishes from the dishwashing area without having to walk through the entire kitchen to do so.

One option for sketching is to write all the work areas and then write another middle work area that needs to be placed next to it. Alternatively, write a work space that should not be next to it. For example, it is not a good idea to have an ice machine and a freezer next to the frying and broiling area.

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