Kitchen design Brisbane, similar to other important undertaking, is not just the simple involvement of the right cooking appliances and mapping out the storage spaces around them. The work is really about designing the space that can work efficiently with a team of people.
Whether the project is for a huge catering operation or a high-end restaurant or maybe a tiny hole-in-wall café, most of the processes are the same. This can include not just the kitchen design Brisbane but also things like safety regulations and health codes to hurdle. The cooking process First on the list is to figure out what you will be cooking and how you are going to cook them. This is the exact time when you should already know precisely what you are going to make. This will be the defining principle of your kitchen design Brisbane – by way of your menu. If you haven’t got your menu yet, stop the design process. Figure out first the menu and the exact processes of each of the dishes. The dishes Write down each step of the cooking process for every dish. The entry should include everything that goes into the making of the dish. This should start from the slicing of vegetables to frying to plating the dish with garnishes – all written down. This is to create an inventory of the kind of equipment you should be buying. It can also give you hints on what not to buy. There are many extraneous equipment you need not buy because their functions are taken by other equipment. Your shopping list of equipment should be what you will need. Workflow The actual ergonomic form of the kitchen is dictated by what you serve and how it shall be served. If, for instance, you will sell burritos, you would want to go with an assembly line configuration. If your dishes are more complex, you can organize the kitchen into zones. There might be a veggie prep station, another solely for making sauces, and another for cooking on burners, and still others for roasting and baking. The list could be long. Knowing beforehand the different operations that will take place are all crucial in laying out the space for your kitchen in the design. Check out how the staff might have to move back and forth between stations to avoid getting into other people. Energy efficiency You need to keep in mind the energy efficiency in your kitchen design. Efficiency includes how you disperse people and the flow of ingredients on their way to be transformed into a dish. Having your fridge standing next to a multiple-burner stove is not a great idea. The opening and closing of the fridge’s door next to a huge heat source increases its workload and energy consumption. Professional help Preferably, you would need the assistance of a professional architect or kitchen consultant. Even if you have done this before, it pays to have another set of eyes to look into the work, especially if he has no vested interest in the project. You might overlook something which they can see. Or maybe, they might know some new things which you don’t (regulations).
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