Update designs for professional food service

Abstract

The present work aims to approach how the updating projects can be accomplished for foodservices, involving the structural reforms where they are received, stored, prepared and served the foods elaborated for a collectivity. Besides the daily wear and tear that suffers those spaces, the modernization of equipment and the adaptation to the new fire norms and sanitary surveillance they are basic premises for the good workout of the operations. The preventive maintenance, allied to equipment dimensioned and operated correctly, it provides a larger useful life for a kitchen, turning the option for the quality an economical and efficient investment. Old kitchens are not prepared to receive the electric charge of the equipment introduced now at the market, therefore, spinning and number of sockets should be reviewed and updated. Aspects related to the ergonomics and to the environmental comfort, as the improvement of the temperature conditions it interns of the kitchen, adaptation of the illumination as they adapt of work and the ergonomic conditions of the equipment, as height and work position, they constitute attitudes that contribute to the employees’ motivation and the consequent obtaining of good results. The updating of those spaces became, therefore, a need for the foodservices located in great urban centers, where the difficulty in to expand or to find areas due to the high cost of new planning, impels the investment in this technique type.