Characteristics Of Ergonomic Of A Kitchen

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In food service facility, it is important to ensure that the cooking space is designed methodically to ensure maximum productivity. An orderly and logical study and development of essential functioning helps in building of facility that promotes its accomplishment with maximum efficiency and high standard. These essential functioning influences the flow or sequence of operation, the equipment that will be needed and the space requirement. A good food service facility is called “well planned” if it has certain characteristics like Ergonomics of a kitchen, correct size of the kitchen, its energy efficiency, equipment, sanitation, safety and health, ventilation, maintenance and lighting. Ergonomic kitchen plan – Ergonomics refers to the ways in which space flows, and in addition how capably the design permits the workers to carry out actions inside the space. The kitchen is the place where functionality is the most important part. From the size and elevation of the counters to the placing of hardware, there are many things that can add to the ergonomics of a kitchen. Ergonomic design ensures that all of the appliances are in reach of the staff, basically it limits the movement of kitchen staff, consequently it has an impact on time taken in cooking food, additionally reduces mishaps or accidents in the kitchen like breakage or spills. There are four components that make a kitchen more ergonomic that are Layout, flow/shape, customization and storage. Layout, there is an

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