B.
Dishwashing:
Specific dishwashing operation will vary
a c c o r d i n g to the number of meals served, the degree of
a u t o m a t i o n desired, the supply of utensiIs and desired rate
Early decisions
o f f l o w , a n d the floor space available.
m a d e on these matters wiII determine the policy and specify
a dishwasher able to clean dishes at just faster than
s o i l e d rate during normal operation, saving the excess
s o i l e d dishware for slack periods and keeping the
d i s h w a s h e r running on a full-time basis.
C.
Equipment
1.
Scrapping
table
2.
Dispenser
(refuse
bins)
3.
Compactors,
food
waste
Pre-rinse
machines
4.
5.
Conveyors
6.
Tray racks and carts
7.
Plate,
glass,
silver
dispenser
(loaders)
8.
Sink
9.
Silver
burnisher
Floor
drain
10.
D.
Pot Washing:
Pots from main cooking, serving, baking, etc.,
w i I I be loaded and washed in a different location from the
A minimum of a two-compartment
dishwashing
activities.
s i n k with a grease catch or skimmer between the first two
compartments is recommended.
In many kitchens a large
s t o r a g e area is required for soiled pots, since they may not
b e washed immediately upon arrival in the pot washing area.
E x t r a temporary storage should also be provided for clean
pots prior to rerouting them to their departments.
3 - 4 . 1 1 SUB-SPACE: STAFF FACILITIES
3-4.11.1
Chef's Office:
A larger kitchen should provide an office for
This should be located near the receiving area, but
t h e chef.
s h o u l d also have a general view of the main kitchen area
t h r o u g h . glass walls.
In a small kitchen, space should be
f o u n d for a desk and filing area for the chef.
3-35
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