1.

Perkaitan aliran kerja dengan rekabentuk dapur

DINING
PICKUP
DISH
/POT
WASH

BEVERAGE

COOK
PREP.

STORAGE, PREP, OFFICE

Rajah 1.1 : Prinsip

DRY STORAGE

STORAGE &
COOLER

SERVICE

Diamonds Shape

FREEZER

COOLER

RECEIVING
AREA

BANQUET CART
3'
3'
SERVICE FINAL PREP
BEVERAGE

MAIN
KITCHEN

3'
PASTRI
COLD
KITCHEN

3'
HAND SANK

DISH
DROP

BUTCHER

3'
WASHING AREA

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

Hand Sink

No
1.

Item
Stainless Steels Sink

Size
RECEIVING AREA
24 X 24 (12 deep)

Quantity

Remarks

Hot and Cold Water

supply

2.
3.
4.

Stainless Steels Working Table

Stainless Steels Hand Wash Sink
Stainless Steel Rack

1.

Stainless Steels Sink

6 X 2'6"
72 X 24
DISH WASHER AREA
24 X 24 (12 deep)

2
2
With Clips
2

Hot and Cold Water

supply

2.
3.

Stainless Steels Working Table

Stainless Steels Hand Wash Sink

1.

Stainless Steels Sink

2.
3.

Stainless Steels Working Table

Gombi Oven

6 X 2'6"
WORKING AREA
24 X 24 (12 deep)

2
2
2

Hot and Cold Water

supply

3' X 8'

5
2

4.
5.
6.
1.
2.

Fryer
Portable Steamer
Overhead Pan Racks
Freezer
Chiller

3.

Cooler

4.

Stainless Steel Rack

2
2
1
WALK IN CHILLER/FREEZER AREA
5'9" X 7'8"
78inci High 28 inci

1
1

35.7 (Square Footage)

Depth (32) 1 door

width
78inci High 28 inci

1 door

width
36" D x 60" W x 85"H

30

10 for each freezer,

cooler and chiller

Pengendalian
Makanan

Bahan
Mentah

Keselamatan
Makanan

Persekitaran dapur
dan tempat
penyediaan
makanan

Peralatan
Yang
Digunakan