What are Kitchen Units?

Coord. Chef Ahmet ÖZDEMİR

 

The following explanations apply to professional kitchens. What is a Preparation Unit? What is a Preparation Unit in professional kitchens? What is a Cooking Unit? What is the Standby Unit of Ready-to-Service Products? What is a Dish Washing Unit? What are Kitchen Warehouses?

 

In the kitchen plan, after determining where the food will enter the kitchen, it is decided where it will leave. Two points are joined, this is called the food streamline. This line can be short, long, straight fold, U, L or S shape. It tries to serve the food on a straight line as much as possible from the entrance to the exit of the kitchen without going back. In cases where this does not happen, intermediate warehouses are required.

 

In the kitchens, certain areas should be reserved for preparation, cooking, storage, waiting for ready-to-serve products, dishes and storage. In improperly planned kitchens, food preparation, cooking and storage becomes difficult, which affects the quality of the food. The units required for the workflow in the kitchen to be in a certain order can be listed as follows. (You can contact us to get  gastronomy consultancy  on this subject  )

 

* Preparation unit

* Cooking unit

* Waiting unit of ready-to-serve products

* Dish washing unit

* Warehouses

 

What is a Preparation Unit in professional kitchens  ?

 

It is the area where the food is made ready for use. It is the area where mostly vegetables, fruits and meats are stored and prepared for use. In this section, foods such as vegetables, fruits and dry food are processed. Processes What are Kitchen Units such as cutting, mixing, peeling, chopping take place in this section. Sinks, work benches, mixers and choppers are included in this section. The size of the partition should be adjusted according to the number of operations performed.

 

What is a Cooking Unit in professional kitchens?

 

The cooking unit is the section where the entrance dishes, main dishes, sauces, soups and vegetables are cooked. The most important factor in the setup of the kitchen is the cost of cooking equipment. In terms of efficiency, cooking equipment must be chosen very well. (You  can contact us to get  gastronomy consultancy  on this subject )

 

When choosing these equipment, the ideas of the kitchen chef and the cooks who will use the equipment to be purchased should definitely be taken. An unsuitable cooking equipment not only reduces the work efficiency, but also narrows the kitchen area and causes the irregularity of other equipment. In particular, it must be well connected to the service area.

 

What is the Standby Unit for Ready-to-Service Products in professional kitchens?

 

This area extends from the service road and the main kitchen to the dishwashing section. The most important point in this section is to ensure that the prepared food always remains at the appropriate temperature for the prepared product while it is being kept. After the preparation and cooking processes, the ready-to-eat foods are prepared to be served to the customers. Final preparations are completed according to the service type of each business. (You  can contact us  to get  restaurant consultancy on this subject )

 

What is a Dish Washing Unit in professional kitchens?

 

The section where the tools and equipment used during the preparation of the food are cleaned is called the dishwashing room. In this section, the dishes collected after the service are washed. The dishwashing room should be designed in line with a good flow chart, and sufficient space should be reserved for comfortable washing and stacking. The area allocated to the dishwashing room varies according to the number of covers of the kitchen in question, the tools used and the dimensions of the equipment.

 

 

What are Kitchen Storages in professional kitchens?

 

In order for the stocks to be stored and protected correctly, there must be warehouses of sufficient size and quality in the enterprise. In the planning and construction of the warehouse, it is necessary to provide optimum conditions in terms of structure, durability, corridors where transportation vehicles can move easily, taking precautions against fire, keeping transport distances short, fluidity in food entry and exit processes and equipment. It is also suggested to be built close to the pick-up area and on the same floor.

 

Ahmet Ozdemir

Coord. Executive Chef 

International Restaurant and Cuisine Consultant

Ottoman and Turkish Cuisine World Volunteer Ambassador