3-4.6.1 General Considerations:
A system of supply transport should be
w o r k e d out in the kitchen concept stage to provide general supply and re-
supply routes with appropriate aisle widths.
These routes should, as far
a s possible:
Be located parallel or perpendicular to working aisles--not
o n the perimeter of the space.
Serve two departments at one time.
Minimize crossover traffic between working areas.
Use f l u s h t h r e s h o l d s a t d o o r