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Space Management:
Working Within Limitations
Once a layout is fixed and immobile equipment are
brought in, chefs are pressured to adapt as Chef
Caroline Taylor, the food ambassador of Swan
Valley tells us, “There are always limitations in a
commercial kitchen. I’m dealing with some long
established hotels in remote areas of Australia at
the moment and the head chefs are constantly
struggling with fryer space, oven space, 'pass' space
et cetera. Due to the seasonality of their cuisine, it is
not always affordable to have all of the equipment
they require for busy times. There is also a huge
turnover of chefs in these remote areas so it’s hard
to set up a kitchen to suit a certain team. One chef
might want a piece of equipment that he believes
will revolutionise the kitchen, then he leaves and
the next chef has another brilliant idea that goes
against the last chef’s idea. This can lead to a lot
of lost money and kitchen space confusion. In my
own café kitchen we have space limitations as my
business was built in our original family home. My
brother built the kitchen and we have changed its
layout about ten times and are constantly looking
at how to make operations smoother.”Saving resources and energy plays a key role in
warewashing solutions. Lower operating costs
can help amortise the purchase cost quickly.
Winterhalter's warewasher is equipped with
several green features such like energy exhaust
air heat recovery, 'wastewater exchanger' and
energy management system. Furthermore, the
detergent and warewashing hygiene range
are completely free from nitrilotriacetic acid
(NTA) and ethylene diamine tetraacetic acid
(EDTA). Winterhalter is the first manufacturer
of industrial cleaning products to completely
forego NTA back in 2010, as this raw material is
suspected of being carcinogenic.
Joachim Dandja, Managing Director, SEA
WintethalterDesign aesthetics are becoming more and
more important as kitchen sizes become
smaller and more equipment is moved from
the back of the house to the spaces within a
diner’s view point. Equipment needs to look
good and fit into small spaces.
Yannick Martin, Asia Director
Alto-ShaamOur dream kitchens aren’t really what we
envisioned. Owners always want to have
a bigger dining area and the kitchens are
'squeezed'. Well-designed kitchens should
allow for a smooth workflow. I think hotel
kitchens tend to be more ideal infrastructure-
wise, as they have more spatial luxuries
compared to independent restaurants.
Chef Heman Tan
Chef Culinary Officer, Samsui GroupWWW.ASIACUISINE.COM