1. Kitchen equipments - Standardization systems Cooking equipments ovens boiling equipments frying equipments grilling equipments holding equipments beverage-making equipments back-bar units accelerated cooking

2. Layout of cooking equipments island grouping (large kitchens) wall siting (small kitchens) Space requirements in kitchens The space requirement changes with: capacity type of kitchen arrangement of equipments circulation areas

3. Kitchen equipments - Standardization systems Ovens –Steamer Ovens, –Gas Convection Ovens, –Stacking System, –Static Ovens –Convection Ovens Pastry Pizza Ovens Microwave Ovens Convection OvenTrolley –Ranges Stoves Doner Kebap Machine Chicken Grill Other Cooking Units

4. Pizza oven

5. Convection Ovens Microwave Ovens

6. Kitchen equipments - Standardization systems boiling equipments (boiling pans)

7. Kitchen equipments - Standardization systems frying equipments (fryers)

8. Kitchen equipments - Standardization systems grilling equipments Single Plate Grill Over Bench Lavastone Grill Double Grill Plate Over Bench

9. Kitchen equipments - Standardization systems holding equipments (bain maries)

10. Kitchen equipments - Standardization systems Beverage-making equipments (toaster, döner machine, waffle machine…)

11. Kitchen equipments - Standardization systems back-bar units (coffee machines, tea makers, orange squezers….

12. Kitchen equipments - Standardization systems Accelerated cooking (Express Grill, Accelerated Cooking Oven

14. 1.Waiters’ passageway –meal and beverage counter – dish return 2.Diswashing area 3.Beverages – preparation and serving 4.Pastry (cookies, ckes, ice cream, desert) preparation and serving 5.Cold kitchen(cold appetizers, salad, fish) preparation and serving 6.Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving 7.Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving 8.Pot and pan washing – casserolier area 9.Vegetable preparation 10.Meat prepatation 11.Vegetable cold storage 12.Meat cold storage 13.Economat (dry storage) 14.Beverage cold storage 15.Linen, dish, cleaning 16.Staple goods storage 17.Goods acceptance and controş 18.Empty goods and garbage collecting rooms

15. 1.Waiters’ passageway –meal and beverage counter – dish return 2.Diswashing area 3.Beverages – preparation and serving 4.Pastry (cookies, ckes, ice cream, desert) preparation and serving 5.Cold kitchen(cold appetizers, salad, fish) preparation and serving 6.Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving 7.Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving 8.Pot and pan washing – casserolier area 9.Vegetable preparation 10.Meat prepatation 11.Vegetable cold storage 12.Meat cold storage 13.Economat (dry storage) 14.Beverage cold storage 15.Linen, dish, cleaning 16.Staple goods storage 17.Goods acceptance and controş 18.Empty goods and garbage collecting rooms

16. 1.Waiters’ passageway –meal and beverage counter – dish return 2.Diswashing area 3.Beverages – preparation and serving 4.Pastry (cookies, ckes, ice cream, desert) preparation and serving 5.Cold kitchen(cold appetizers, salad, fish) preparation and serving 6.Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving 7.Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving 8.Pot and pan washing – casserolier area 9.Vegetable preparation 10.Meat prepatation 11.Vegetable cold storage 12.Meat cold storage 13.Economat (dry storage) 14.Beverage cold storage 15.Linen, dish, cleaning 16.Staple goods storage 17.Goods acceptance and controş 18.Empty goods and garbage collecting rooms

17. 1.Waiters’ passageway –meal and beverage counter – dish return 2.Diswashing area 3.Beverages – preparation and serving 4.Pastry (cookies, ckes, ice cream, desert) preparation and serving 5.Cold kitchen(cold appetizers, salad, fish) preparation and serving 6.Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving 7.Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving 8.Pot and pan washing – casserolier area 9.Vegetable preparation 10.Meat prepatation 11.Vegetable cold storage 12.Meat cold storage 13.Economat (dry storage) 14.Beverage cold storage 15.Linen, dish, cleaning 16.Staple goods storage 17.Goods acceptance and controş 18.Empty goods and garbage collecting rooms

18. 1.Waiters’ passageway –meal and beverage counter – dish return 2.Diswashing area 3.Beverages – preparation and serving 4.Pastry (cookies, ckes, ice cream, desert) preparation and serving 5.Cold kitchen(cold appetizers, salad, fish) preparation and serving 6.Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving 7.Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving 8.Pot and pan washing – casserolier area 9.Vegetable preparation 10.Meat prepatation 11.Vegetable cold storage 12.Meat cold storage 13.Economat (dry storage) 14.Beverage cold storage 15.Linen, dish, cleaning 16.Staple goods storage 17.Goods acceptance and controş 18.Empty goods and garbage collecting rooms

19. 1.Waiters’ passageway –meal and beverage counter – dish return 2.Diswashing area 3.Beverages – preparation and serving 4.Pastry (cookies, ckes, ice cream, desert) preparation and serving 5.Cold kitchen(cold appetizers, salad, fish) preparation and serving 6.Warm kitchen –saucier, rotisseur area (sauces, roasts, grill, fish) preparation including large appartus area and serving 7.Warm kitchen – entremetier area (soups, vegetables, entrees) preparation including large appartus area and serving 8.Pot and pan washing – casserolier area 9.Vegetable preparation 10.Meat prepatation 11.Vegetable cold storage 12.Meat cold storage 13.Economat (dry storage) 14.Beverage cold storage 15.Linen, dish, cleaning 16.Staple goods storage 17.Goods acceptance and controş 18.Empty goods and garbage collecting rooms

35. Standardization Standardization in kitchen is very important. For this, the dimensional conformity of equipment is required. There is no universal standards for sizes & dimensions of equipments. But the European Catering Equipment Manufacturers Association favours the use of Swiss Gastro-Norm system which is widely used in Europe. The Gastro- Norm is a series of dimensions for pans & trays, but can be used for all kind of equipment.

36. The design of modular units gives: good appearance flexibility changebility of units