Small Fried Chicken Kitchen Equipment With Layout Example
In this type of kitchen, the workflow is very simple and sequenced, the main equipment is the fryers, which will be aligned in the cooking line, there are several types of fryers depending on their size, for this kitchen we will have 35″ and 75″.
The gas consumption of the 35″ fryer is 90,000 BTU. Cooks 50.2 lbs. (22.7 KG) of fries per hour.
The wall of the cooking area is lined from the floor to the level of the exhaust hood with stainless steel, this makes the cooking area more hygienic and less susceptible to dirt where a lot of oil vapors will be produced.
The large 30 “x120” support table is always necessary in this type of kitchen, it can be right in front of the cooking line or to the side, as you need to have an immediate support where to put food such as fried chicken removed from the fryer.
This table can also be soundproofed with some sound absorbing material on the bottom, in case you are going to use elements that produce loud sounds.
For example, in the city where I live, fried chicken is often accompanied with fried plantains, and to prepare the fried plantain it is necessary to mash the plantain strongly, which can produce a loud sound in a table that is not soundproofed.
From the support table, the flow continues linear to a passing shelf where the food is arranged, and from there to a hot counter where the fried chicken is displayed to the end-user.
The cabinet where this hot counter is located must have storage spaces to store disposable plates and other utensils that are always necessary for this type of establishment.
Small Fried Chicken Kitchen Equipment
table 30″ x 48
exhaust hood 42 “x 96”
stainless steel lining
cooker table 30 “x120
closed cabinet 30 “x60”. shelf/sliding doors.
30 “x36” table/counter top
hot plate display
table/countertop 30 “x36