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Extract from B&I Catering article

March 2016

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Designing a kitchen is vitally important for any foodservice business, as it will ultimately have a positive or negative impact on the success of the workflow.

Of course, there are key items that must be included in any kitchen set-up, but it's how they are used and where they are best situated that's of paramount importance when it comes to design. Operators need to make sure they clearly communicate their wants and needs with the designers and ensure they completely understand exactly how equipment works and its role in the kitchen.

Operators need to question which is the most direct route from the dining area to the wash section. Ideally there should be separate entrance and exits for the best possible workflow. This will not only reduce the risk of accidents but cross-contamination too.

There are many pros when it comes to investing in a new design - when it comes to purchasing new equipment operators can expect significantly reduced running costs among other benefits.

"Compact Washing: For low through-put the DC Standard Dishwasher-SD40 is ideal. It is compact and its features include: three-minute cycles, auto-dosing units, optional thermostop, low water usage, double skinned, and it has two baskets. It has optional add-ons including drain pump, integral water softener and break tank."


Read full article in B&I Catering Magazine - March 2016 issue ...



 

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