4-KITCHEN
4.
Baking and cooking can possibly be combined or
a d j a c e n t in smalI operations since ovens, mixers, and
s t e a m kettles can be shared, particularly if baking
i s done in off-cooking hours.
5.
Mobile and pass-through storage units may be used
b e t w e e n baking and serving sections, and for storage of
Unless the work
s o m e dry and refrigerated items.
c e n t e r s for mixing, baking and portioning are located
c l o s e to each other, they wiII need additional storage
Refrigeration needs may be
a n d refrigerated space.
combined in smalIer instalIations.
6.
As much clear space should be provided in front of the
b a k e oven as the bake oven is deep--front to back.
7.
Provide baker's work table. Portable bins for flour
The baker's
a n d sugar underneath table are preferred.
t a b l e , as with the proof box, should be near the ovens.
8.
Mixers (and attachments), pastry stove and steam
j a c k e t e d kettle (if used) should be located near the
baker's table.
B.
Required Equipment - (for average size operation making
maximum use of mixes and prepared products such as pie
filling)
1.
Oven or ovens
2,
Mobile proofing cabinet
3.
Mobile racks for 18/26 pans
4.
Mixers,
large
and
small
5.
Baker's table
6.
"Mobile
ingredient
bins
7.
Scale
8.
Baker's sink
9.
Freezer
10.
Refrigerator
3-32
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