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Kitchen Core<\/p><\/div>\n
<\/p>\n
Sample of a fully fledged kitchen<\/h3>\n![\"Musterk\u00fcche\"](\"https:\/\/www.philodex.com\/wp-content\/uploads\/2026\/08\/Kitchen-Plan-TTL-2001-kl.png\" "\\"Fully")
Fully Fledged Kitchen<\/p><\/div>\n
<\/p>\n
\n- Kitchen office<\/li>\n
- Purchasing<\/li>\n
- Goods receiving<\/li>\n
- Manipulation area for food handling<\/li>\n
- Cold stores, fridges and freezers<\/li>\n
- Dry storage, linen storage, china and glassware and others<\/li>\n
- Food preparation – the impure (unrein) area of the kitchen<\/li>\n
- Preparation and completion of the dishes – the pure (rein) area of the kitchen<\/li>\n
- Plate set up, pass, serving<\/li>\n
- Clearing station<\/li>\n
- Dish washing area (scullery)<\/li>\n
- Pot wash<\/li>\n
- Garbage and disposal rooms<\/li>\n<\/ul>\n
<\/p>\n
The Kitchen Set Up depends next to others on:<\/h4>\n
Type of Restaurant, Service Style, Size, Seats, Staff, Opening Hours, Level of Guests, Budget, …<\/p>\n
<\/h5>\nAnd there are many types of kitchens<\/h4>\n
Preparatory kitchen, Conventional kitchen (mixed kitchen), Production kitchen, Manufacturing kitchen, Fast food kitchen, Satellite kitchens, Show kitchen, View kitchens, Kitchen for communal catering, Industrial kitchen, …<\/p>\n
<\/h5>\nKITCHEN \u2013 FF&E for the smooth running of the kitchen<\/h4>\n
The smooth route of the goods through the kitchen, from receiving the goods to the guest, should be the logical and optimal template for kitchen planning<\/p>\n
<\/h5>\nKitchen Gear<\/h4>\n\n- Broilers and Salamanders – a grill characterised by very high temperature overhead electric or gas heating elements<\/li>\n
- Deep Fryer – a heated vessel for frying food by immersing in hot fat or oil, as opposed to shallow frying in a frying pan<\/li>\n
- Tilt Skillet – a versatile restaurant appliance that holds 30 gallons and can be used to simmer, steam, braise, roast, saut\u00e9, fry, boil or broil<\/li>\n
- Other Kitchen Gear – kettles, cookers, mixers, blender, food processors, slicers, vacuum sealer, cutting boards, sinks, cooling drawers, microwave, heating bridges, bain marie, Kitchen Display System<\/li>\n
- Storage racks<\/li>\n
- Shelving<\/li>\n
- Safety equipment<\/li>\n
- Freezers and refrigerators<\/li>\n
- Food preparation counters<\/li>\n
- Work surfaces<\/li>\n
- Clearing stations<\/li>\n<\/ul>\n
<\/p>\n
Next to the needed gear, you need to plan the fittings<\/h4>\n\n- Technical requirements and installation<\/li>\n
- Ventilation technology<\/li>\n
- Lighting, electricity, water supplies, drainage, exhaust<\/li>\n
- Work surfaces – measurements<\/li>\n
- Work surfaces like marble top (slab) – patisserie<\/li>\n<\/ul>\n
<\/p>\n
As an example, just the oven requires a lot of considerations:<\/h4>\n\n- Range top – Stove with 4, 6 or 8 burners, a device commonly used for cookery which is commonly found in kitchens, powered by gas or electricity<\/li>\n
- Induction Cooktop – a stove where your pan is heated by a magnetic field<\/li>\n
- Flattop, Griddle, Grill – unlike a griddle, a flat top doesn\u2019t have a grate. A grill has a metal framework used for cooking food over an open fire with a grid-iron<\/li>\n
- Conventional Oven – an oven that uses radiant heat and does not use a fan to recirculate heated air<\/li>\n
- Convection Oven – an oven that has a fan with a heating element around it<\/li>\n
- Combi Oven – an oven with three functions: convection, steam, and combination cooking.<\/li>\n<\/ul>\n
<\/p>\n
And then there is the Kitchen Maintenance<\/h4>\n
It should come as no surprise that maintaining the restaurant\u2019s kitchen equipment is essential to running a smooth operation. An unforeseen equipment failure can shut down an entire restaurant on a busy Friday night. Even worse, an unexpected fire could close an establishment for several days or weeks.<\/p>\n
The solution to preventing unexpected shutdowns and subsequent costly emergency repairs is to organise a restaurant maintenance program.<\/p>\n
Such a system will prioritise routine maintenance tasks, provide clear completion guidelines, track equipment history, and hold workers accountable.<\/p>\n
It is like changing the oil in your car; it can drastically increase the lifespan of the equipment.<\/p>\n
<\/p>\n
\nDiscover<\/span><\/h5>\n
Fully Fledged Kitchen<\/p><\/div>\n
<\/p>\n
- \n
- Kitchen office<\/li>\n
- Purchasing<\/li>\n
- Goods receiving<\/li>\n
- Manipulation area for food handling<\/li>\n
- Cold stores, fridges and freezers<\/li>\n
- Dry storage, linen storage, china and glassware and others<\/li>\n
- Food preparation – the impure (unrein) area of the kitchen<\/li>\n
- Preparation and completion of the dishes – the pure (rein) area of the kitchen<\/li>\n
- Plate set up, pass, serving<\/li>\n
- Clearing station<\/li>\n
- Dish washing area (scullery)<\/li>\n
- Pot wash<\/li>\n
- Garbage and disposal rooms<\/li>\n<\/ul>\n
<\/p>\n
The Kitchen Set Up depends next to others on:<\/h4>\n
Type of Restaurant, Service Style, Size, Seats, Staff, Opening Hours, Level of Guests, Budget, …<\/p>\n
<\/h5>\n
And there are many types of kitchens<\/h4>\n
Preparatory kitchen, Conventional kitchen (mixed kitchen), Production kitchen, Manufacturing kitchen, Fast food kitchen, Satellite kitchens, Show kitchen, View kitchens, Kitchen for communal catering, Industrial kitchen, …<\/p>\n
<\/h5>\n
KITCHEN \u2013 FF&E for the smooth running of the kitchen<\/h4>\n
The smooth route of the goods through the kitchen, from receiving the goods to the guest, should be the logical and optimal template for kitchen planning<\/p>\n
<\/h5>\n
Kitchen Gear<\/h4>\n
- \n
- Broilers and Salamanders – a grill characterised by very high temperature overhead electric or gas heating elements<\/li>\n
- Deep Fryer – a heated vessel for frying food by immersing in hot fat or oil, as opposed to shallow frying in a frying pan<\/li>\n
- Tilt Skillet – a versatile restaurant appliance that holds 30 gallons and can be used to simmer, steam, braise, roast, saut\u00e9, fry, boil or broil<\/li>\n
- Other Kitchen Gear – kettles, cookers, mixers, blender, food processors, slicers, vacuum sealer, cutting boards, sinks, cooling drawers, microwave, heating bridges, bain marie, Kitchen Display System<\/li>\n
- Storage racks<\/li>\n
- Shelving<\/li>\n
- Safety equipment<\/li>\n
- Freezers and refrigerators<\/li>\n
- Food preparation counters<\/li>\n
- Work surfaces<\/li>\n
- Clearing stations<\/li>\n<\/ul>\n
<\/p>\n
Next to the needed gear, you need to plan the fittings<\/h4>\n
- \n
- Technical requirements and installation<\/li>\n
- Ventilation technology<\/li>\n
- Lighting, electricity, water supplies, drainage, exhaust<\/li>\n
- Work surfaces – measurements<\/li>\n
- Work surfaces like marble top (slab) – patisserie<\/li>\n<\/ul>\n
<\/p>\n
As an example, just the oven requires a lot of considerations:<\/h4>\n
- \n
- Range top – Stove with 4, 6 or 8 burners, a device commonly used for cookery which is commonly found in kitchens, powered by gas or electricity<\/li>\n
- Induction Cooktop – a stove where your pan is heated by a magnetic field<\/li>\n
- Flattop, Griddle, Grill – unlike a griddle, a flat top doesn\u2019t have a grate. A grill has a metal framework used for cooking food over an open fire with a grid-iron<\/li>\n
- Conventional Oven – an oven that uses radiant heat and does not use a fan to recirculate heated air<\/li>\n
- Convection Oven – an oven that has a fan with a heating element around it<\/li>\n
- Combi Oven – an oven with three functions: convection, steam, and combination cooking.<\/li>\n<\/ul>\n
<\/p>\n
And then there is the Kitchen Maintenance<\/h4>\n
It should come as no surprise that maintaining the restaurant\u2019s kitchen equipment is essential to running a smooth operation. An unforeseen equipment failure can shut down an entire restaurant on a busy Friday night. Even worse, an unexpected fire could close an establishment for several days or weeks.<\/p>\n
The solution to preventing unexpected shutdowns and subsequent costly emergency repairs is to organise a restaurant maintenance program.<\/p>\n
Such a system will prioritise routine maintenance tasks, provide clear completion guidelines, track equipment history, and hold workers accountable.<\/p>\n
It is like changing the oil in your car; it can drastically increase the lifespan of the equipment.<\/p>\n
<\/p>\n
\n
Discover<\/span><\/h5>\n
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