Planning of various Support Services

Pot and Pan Washing:

The pot and pan washing function are also preferably done in a separate area instead of combining it with other areas as some small operations may be inclined to do. The basic pot and pan washing function can be handled with a 3 compartment sink and drainboards, sufficient space for storing the soil utensils have to be provided.

In some operations, a large storage area for soiled utensils may be required because they are not washed as soon as they are received. This occurs when the same person who wash the dish, also wash the pots and pans. The pot washing machine is considered for large food facility if they can be economically justified.

A pot wash area is suppressed by 6” than the regular floor level of the kitchen, to avoid the water flowing into the main kitchen area. Heavy jet washers with water at a temperature of 88 degrees are used to wash pots because they easily remove the dirt and fat and make cleaning easy. Since the pot wash area becomes very messy with waste food and fat, anti-skid tiles are recommended for the floor and white glazed tiles on the three side walls up to 8’ feet height. A minimum area of 10’ x 10’ is required.

Wet Grinding Area:

In India wet grinding area is considered to be one of the supporting services to the main kitchen. There will be a minimum of two wet grinders in any small hotels so that there is a stand by in case of breakdown. Wet grinders are tailor-made and are of different capacities. The ideal functional area required for wet grinding is 10’ x 4’. The area has to have anti-skid tiles for the floor and glaze tiles on the wall to maintain hygienic conditions.

Chef’s Cabin:

The chef’s cabin has to be ideally located, so that, he has a clear view of the entire kitchen. In some organizations and some hotels, the Chef cabin is being utilized to store the imported stock of ingredients like spices, wine, etc. Ideally, 10’ x 10’ is required for the chef’s cabins.

Chef’s Larder:

This is a subsite which is located within the kitchen, in the control of the chef. The quantities of material drawn for the day from the main food store is stored in the chef’s larder, since there is no space to store this in the individual kitchen, the drawn material is stored in a place with the kitchen, which is called as chefs larder. Chefs larder is convenient for the cooks because they can draw material at any given time of the day even after the main food store is closed for the day in the evening. Large quantities of food material should not be stored in a chef larder because it blocks the capital of the hotel.