An effectively designed kitchen improves food output quality and reduces cost, so is a key success factor for every caterer.
Jongor have a few recommendations and tips to ensure that your event kitchen works efficiently and you can make the most of your catering set up:
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Carefully consider the flow of the front of house staff through the kitchen area. Thought should go into where the clearing section and hot holding stations are positioned, to ensure that there are no bottlenecks during service.
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If catering in a marquee, the cooking equipment should be located against an exterior wall, to ensure that all the pipes are safely situated out the rear of the appliance, and the gas bottles can be stored outside in either a cylinder box or gas cage.
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Warewashing equipment or any item with a water supply, should be located against an external wall, so that water pipes can be easily connected. Whilst it is possible to feed water to a piece of equipment in the middle of a marquee, the flooring may need to be altered / drilled to allow this, as pipes runing along the kitchen floor are a trip hazard and can cause water leaks if damaged. Take caution, as some marquee companies will charge caters for damage to the marquee and its flooring.
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Separate areas for fridges and cooking appliances are recommended, as if a refrigerated piece of equipment is next to cooking equipment the heat may mean the fridge struggles to reach its desired temperature. This can result in food no longer being fit for consumption.
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Do you need your waste water to be pumped out, or stored in tanks until after the event? Our Sump Tank and Pump are designed to transport waste water to our waste water tanks. These pumps can transport water up to 60 meters on a flat, horizontal surface. Consideration should be taken on the output of wase throughout the event. Our Installation Team will be able to advise on this.
Our experienced team comprises of knowledgeable, skilled event managers and Gas Safe certified Engineers and Installers, who will help with the initial planning of the event right through to delivery. We offer CAD drawings for our clients, so you can see a kitchen layout and envision your kitchen whilst considering all aspects of the design to ensure it works well for every member of the catering team. Jongor ensure the finished design will meet the client’s requirements, and comply with any relevant planning regulations and health & safety requirements.
Jongor have a fleet of our own vehicles and logistics team, who are experienced in the delivery and collection of catering equipment. In addition, Jongor offer technical support, should a client experience any problems with their equipment during their hire. Jongor can also provide a Standby Engineer for the duration of an event to offer peace of mind to a busy caterer.
To find out more and to see how we could help, call 0117 955 6739 to speak to a member of our friendly team today.