Sterilization is the term for collecting contaminated dishes, glasses, cutlery, pots and pans, cleansing, rinsing, disinfecting and drying. This is by far the most important and least exciting part of the catering business. Regardless of whether the dishes are carried out manually or by machine or a combination of them, this is dirty work with high temperatures, high humidity and slippery floors that require constant care. For the owner of the restaurant it is also one of the most expensive areas for work. Labor (and high turnover), utilities and equipment are all expensive, and breakdowns can range from 10 to 15 percent of the cost of space in a dishwasher. Not only is the only reason we do the dishes.
Simply put, it directly affects public health. Done badly, you endanger your business every day. For now, let me cover up the way that spike and sink affect the size and layout of the dish room. First, dirty dishes should get there. Some restaurants have buses or window sills that bring food directly to the washing area; others try to save a few steps by putting the dishes in the bus baths on the carts located throughout the dining room, and bring them for washing only when the cart is complete. (The largest mobile carriages that can carry at least a dozen large oval waiters have been nicknamed Queen Marys.) Quick service and cafeteria restaurants can choose a bus for their customers to use their own desks, deposit waste and trains at receivers at the door when they leave.
Emphasis should be placed on the design of the system to ensure that each plate, cup or fork has its own pattern of flow in order to quickly and efficiently receive it and go out of service. A smooth, short flow pattern from the dining area to the cookware area will lead to breakage to a minimum and a reduction in labor costs. You will need to find the shortest route that minimizes the natural noise and noise of working with dishes, and also keeps them from guests. as much as possible. In institutional conditions, the room for dishes should be located in the structure of the flow of departing guests, so as not to interfere with the incoming. Conveyor belt or placement of walls or partitions can minimize contact with areas and sounds of the area.
Dishes should be cleaned and folded when they arrive in the washing area. Sometimes scraping and styling can be responsible for bus passengers or waiters who bring the dishes. This method is recognized as bait, and it allows dishwashers to concentrate on washing dishes and loading them in cars. No matter who scratches, you better understand where the scrapes will end up. Recycle bin with plastic liner? Garbage removal? Eyewear and cutlery have special sanitation needs. Since used tableware is removed from the table, it should be immediately placed in a preliminary decision, both in the sink and in the bus bath. When you go to the dishwasher, the cutlery should be placed upward in perforated round containers, which greatly resembles the ones you are familiar with in home dishwashers. Glasses and cups are located face down on special racks, and not on ordinary plates and plates.
If stemware is used, such as tall glasses for wine or water, there are special racks with separate higher compartments to prevent clogging of glass bases. There should be enough space to store these specialized containers, both full and empty. Neither the cutlery nor the dishes were towel dried after being removed from the dishwasher. Instead, place the cutlery on large absorbent towels and sort them as they dry; let the glass dry before removing it from the shelves. Again, this requires space. Most restaurants keep their glasses in the racks until they are used again, which saves storage space and time. There are many ways to organize a meal. In most cases, you install your equipment in a straight line, an L-shape, or perhaps a hollow square, with the gear making the sides of the square and the employees standing inside.
When determining the size of the area of your dish, consider the size of the dining room. Remember that each served person will generate six to eight dirty food items. Calculate how many plates of dishes your car can go in an hour. Finally, understand that the largest dishes work at an average of 70 percent. In the area of the dish, cleaning, spraying, lifting and transferring mean high labor costs and the potential for a natural disaster without special attention. Opaque floors and adequate drainage are necessary. Usually, city ordinances also specify the requirements for lighting (from 70 to 100 foot-candles of brightness) and are regulated by the ventilation program.
Dishwashers generate so much heat and humidity that adequate ventilation is important for the convenience of employees; as a bonus, it also helps to clean dishes faster. Acoustic tiles for walls and ceilings are important in this area to prevent the noise in the room from interfering with the dining room. An additional element that must be carefully selected may be the type of door that connects the flushing area to the rest of the object. Sliding double doors are not a great idea here, for the same reason we discourage them from all kitchens and supporting platforms, except that each door is set to swing in only one way, there is at least two feet between the doors, and each door is clearly with "IN" and "OUT".
