B.
Fryers may be located near the broiler if the same person
w i I I operate both or they may be located at the far end
o f the range battery.
Sufficient work table space and an
a r e a to drain fried foods must be provided in addition to
r e f r i g e r a t i o n and, in some cases, freezer storage space.
The steam table for serving
area, if it is to be from
the
C.
same area as cooking, should
be near the broiIers and
fryers.
D.
Space between cook's table and cooking equipment should be
at a minimum, b u t should provide for opening of range
o v e n s , s t e a m e r s , etc.
E.
All heat-producing equipment should be vented to an
e f f e c t i v e exhaust hood.
F.
Sufficient space for cleaning should be
provided
behind
e q u i p m e n t which is backed up to a wall.
G.
It is preferable to provide breaks in extended
cook's
or
s e r v i n g tables for access between aisles.
H.
As with the arrangement of the other equipment, design
should minimize circulation and crossover traffic.
3-4.8.3 Baking Area
A.
General
Considerations:
1.
O f all food preparation departments, the bakery
o p e r a t i o n is least affected by distance from the main
f a c i l i t i e s (since mobile racks and carts are used to
transfer goods).
I n general, t h e bake shop should be located near the
2.
s t o r a g e area - - b o t h dry and refrigerated--and near the
pot washing facilities.
3.
T h e r e are two general modes of operation. "Full bake"
"Bake-off" uses frozen,
i n v o l v e s baking from scratch.
p r e - p r e p a r e d semi-baked goods that need only thawing,
possibly proofing, and finish baking. Bake-off
operations are usually cheaper, particularly in small
as 75%.
o p e r a t i o n s , in which savings can be as much
F o r this reason the bake-off operation is almost
universally used.
3-31
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