October 30, 2021
Correct division of work areas affects hygiene and makes the kitchen a safe space - following hygiene standards.
Let's look at a simple example:
Many people ignore the preparation kitchen, which is unacceptable as this is where primary processing takes place. Vegetable boxes cannot be immediately transported to the cold kitchen. Unwashed root vegetables should not interfere with the dishes and clean dishes brought into the dining room for guests. Agree, if they shake the bag of potatoes and dust flies into your salad, it's not a very good situation...

After receiving, the products are sent to the preparation kitchen where they are cleaned and prepared before being sent to the cold kitchen. The presence of what some may think of as an “additional” area to the kitchen plays a very large role.
Streams cannot be traversed.
The correct design of the kitchen affects the speed, quality, and safety of work.
The main design flaws we had to deal with were violations of his three main principles:
●      Division of space by functional groups (warehouse, production, administration)
●      define links between workspaces
●      Equipment (optimal equipment quantity, performance, and quality selection)

Adherence to these principles provides speed and safety. The principles are simple, but the task of coordinating them is always difficult. There is an "easy way" to achieve this balance:

●      Not enough electricity?
●      We put in one less stove! Everything is fixable.
●      Small work area? Can’t put in the extra fridge? - Order groceries more often!

Of course, all this slows down work and makes it unbearable for employees. I had the opportunity to pull projects for “being nearly dead”. Whenever I’m faced with an obviously poor choice in design, I ask myself: What is the reason for such a strange attitude to the work process? And I came to a difficult conclusion for myself: Few professionals actually know the kitchen, have worked within it, or have focused on these processes. Many projects have been carried out carelessly because the author relied entirely on his sanitation requirement documents produced by theoretical thinking during development.
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