1.3 Perkaitan aliran kerja dengan rekabentuk dapur

Rajah 1.1 : Prinsip ‘Diamonds Shape’

SERVICE

DINING

PICKUP

COOK

PREP.

DISH /POT

WASH

STORAGE, PREP, OFFICE

BEVERAGE

STORAGE & COOLER

Rajah 1.2 : Cadangan awal kedudukan dapur (face to face)

Hand Sink

DRY STORAGE COOLER FREEZER

RECEIVING AREA

WASHING AREA

SERVICE KITCHENMAINFINAL PREP

BUTCHER

COLD KITCHEN

PASTRI

BEVERAGE

BANQUET CART

DISH DROP

HAND SANK

POT WASH

3' 3'3'

3'

3'

No Item Size Quantity Remarks

RECEIVING AREA

1. Stainless Steels Sink 24 X 24 (12 deep) 2 Hot and Cold Water

supply

2. Stainless Steels Working Table 6 X 2'6" 2

3. Stainless Steels Hand Wash Sink 2

4. Stainless Steel Rack 72 X 24 With Clips

DISH WASHER AREA

1. Stainless Steels Sink 24 X 24 (12 deep) 2 Hot and Cold Water

supply

2. Stainless Steels Working Table 6 X 2'6" 2

3. Stainless Steels Hand Wash Sink 2

WORKING AREA

1. Stainless Steels Sink 24 X 24 (12 deep) 2 Hot and Cold Water

supply

2. Stainless Steels Working Table 3' X 8' 5

3. Gombi Oven 2

4. Fryer 2

5. Portable Steamer 2

6. Overhead Pan Racks 1

WALK IN CHILLER/FREEZER AREA

1. Freezer 5'9" X 7'8" 1 35.7 (Square Footage)

2. Chiller 78inci High 28 inci

width

1 Depth (32) 1 door

3. Cooler 78inci High 28 inci

width

1 1 door

4. Stainless Steel Rack 36" D x 60" W x 85"H 30 10 for each freezer,

cooler and chiller

Keselamatan Makanan

Pengendalian Makanan

Peralatan Yang

Digunakan

Persekitaran dapur dan tempat penyediaan makanan

Bahan Mentah