The
Golden Triangle rule of kitchen design focuses on the belief that the equipment
you use the most should be kept together to enable more efficient use of space
and more effective cooking processes.
The
three main zones of the triangle are generally considered to be the following;
1.
Food Prep
2.
Cooking
3.
Serving
Within
these sections there is a lot of scope for the individual chef or kitchen staff
to categorize their equipment and work surfaces, giving flexibility and choice to
the method.
In
each section you should have the worktop space, the appliances you require, and
space to accommodate the utensils and ingredients you need.
The
best way to figure out your zones method is to draw the diagram on paper first
– this way you can check measurements and space before you engage in heavy
moving of units and equipment. Take into account your chefs individual needs –
for example the pastry chef would probably like a marble worktop and a blast
chiller, whilst your dessert chef would need to be situated next to a freezer
and microwave area.
Whichever
layout you initially choose, run it over a trial period to ensure all kitchen
staff are happy.
0 comments