4-KITCHEN
5.
Steam cookers (and steam jet cookers)
6.
Trunnion kettles with mixer
7.
BroiIers
Hot top range w i t h open burners
8.
9.
Salamanders
10.
Open g r i I I
Fish
fryers
- separate
11.
Cook s
12.
table
with
sink
and
drainboard
13.
Small m i x e r
14.
Cooking hoods for exhaust
15.
oven
16.
Pot racks
17.
Mixers
18.
Refrigerated
drawers
for
undercounter
storage
Figure
3-20
R e l a t i o n s h i p o f Cooking Area to Other Areas
3-4.8.2
Equipment
Layout
Considerations
A.
The broiler should be at one end of the line--away from the
traffic in front of the cooking equipment. Adequate
r e f r i g e r a t e d storage and work space should be provided for
the broiler operator.
3-30
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