Wednesday, September 13, 2017

Restaurant Equipment Design and Layout.According to Dubai Munucipality





Equipment Design and Layout

a. Equipment and utensils should be made of safe and suitable material that will not affect the quality and safety of food.



b. Materials used for making the equipment and utensil should be resistant to denting, pitting, chipping and cracking. Food contact surfaces should be smooth so as to enable them to be kept clean, and where necessary disinfected.

c. Materials used in the construction and repair of equipment and utensils are to be non-toxic, not affected by foods, cleaning compounds, non-absorbent and durable under normal use. They are not to impart odour, colour or taste nor contribute to the contamination of food, and are to maintain their original properties under repeated use. Painted food-contact surfaces are prohibited.



d. Equipment and utensils are to be free from difficult-to-clean internal corners and crevices. Food contact surfaces are to be readily accessible for cleaning. Where necessary, equipment should be movable or capable of being disassembled to allow for maintenance, cleaning and disinfection.

e. Hard maple or other equivalent non-absorbent material meeting the criteria stated in this Code may be used for cutting blocks and cutting boards, baker’s tables and work surfaces. Food contact surface should be smooth and maintained clean.



f. Canvas, cloth and other porous material, other than for single-service use, are prohibited as a food contact surface.

g. Equipment should function in accordance with its intended use.

h. Equipment used to cook, heat treat, cool, store or freeze food should be designed to achieve the required temperatures as rapidly as necessary to ensure food safety.

i. Equipment containing bearings and gears requiring lubricants is to be designed and constructed so that the lubricant cannot leak, drip or be forced into the food or onto food-contact surfaces.

Food-grade lubricants are to be used on or within food-contact surfaces.

Location of Equipment
a. Equipment used in a food establishment should be suitably located or positioned so that it:
i is not exposed to any sources of contamination;

ii can be maintained, cleaned and disinfected;

iii can be inspected easily;

iv may be properly vented when required; and


v is installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area. 



b. Equipment and utensils used in processing, handling and storage of foods (including single-service and single-use articles) shall not be located in staff locker rooms, toilet rooms, garbage storage rooms, mechanical rooms, under sewer or water lines not shielded to intercept leakage/condensate, under open stairwells, or any area where the equipment may become contaminated.



c. Unobstructed aisles, walkways and working spaces are to be provided of sufficient width to permit employees to perform their duties readily without contamination of food or food contact surfaces by clothing or personal contact.

Rationale:
Equipment used in a food establishment shall be kept in a clean and sanitary condition to minimise the risk of contamination of food by equipment surfaces. Therefore, when considering the location of equipment, several factors should be taken into account, including ease of cleaning, the intended use of equipment, and the methods for prevention of contamination of the equipment. Special care should be taken in the placement of food equipment which will be used to process, handle or store food. Such equipment shall not
be located in areas where it may become contaminated, since the surfaces of the equipment will be coming in direct contact with food.

Sunday, September 3, 2017

RESTAURANT FURNITURE(HOW TO CHOOSE & WHAT)




Furniture must be chosen according to the need of the establishment. Very often by using
different materials design and furnish and by careful arrangement one can change the
atmosphere and appearance of the food service area to suit different occasion.


Common restaurant furniture:





Chair

1. A chair seat: 46’ (80 inch) from the ground
2 Wide: 46’ (18 inch).
3 Height: 1 meter (39 inch) from the ground to the top.

4 Depth: 46’ (18 inch) from the front edge of the seat to the back of the chair.






Table

1 Round table: 1 meter (3 feet) in diameter- to seat 4 people.
2 Square table: 76 cm (2 feet-6 inch) square to seat 2 people, 1 meter (3 feet)
square to seat 4 people.
3 Rectangle Table: 13 cm x 75cm (4 feet-6 inch x 2 feet- 6 inch) to seat 4 people.
Mainly used for banquets to which extension would be added for longer parties.
4 Oval Table
5 Serpentine table

6 Conference table

Side Board (Dummy Waiter)




The side board is a piece of furniture with shelves & cupboard, specious enough to hold
all the linen, cutlery, crockery, glassware, chinaware etc. The style and the design of the
sideboard vary from one establishment to another. It depends upon the style of the service
and the menu offered the number of waiters/waitress working from the sideboard, the

number of table to be served from one sideboard, the amount of equipment required.






Bar and Bar Equipment

Bar serves alcoholic and non-alcoholic drinks to the guests. It is an important part of the
restaurant in generating revenue. It is located in the lounge, public area or in front of
Food and Beverage outlet.

Types of Bar


The various types of bars in operation are:

1. Fixed - a permanently sited, fully operational bar. This is usually the main bar.
2. Cocktail - a specialist bar, also permanently sited, possibly near the restaurant.
Usually smaller in size than the main bar.
3. Dispense - an area, where drinks are dispensed only to service staff, for example,
sited in a restaurant but not accessible to guests.
4. Temporary - set up for a specific purpose, for example, in a function room.

Bar equipment


Different types of equipment used in the bar to serve beverages are as follows:



Measures or portions of Spirits

Spirits (whisky, gin, vodka, rum, etc.) must be sold in specific measures and multiples
thereof. These measures vary from country to country. The standard measure is 20 - 25ml
for a single and 40 - 50ml for a double measure. A notice should be displayed indicating

the measure being used in the establishment. Measures are also called shots or tots.

Thanks 
Rafi Meethal