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An efficient kitchen, the heart of the restaurant

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When designing the kitchen area, you must consider certain aspects like ergonomic, productiveness, gastronomy, hygiene, and safety at work. Logistics inside a kitchen are vital in order to establish a path to success. Easy meal preparation, a proper presentation of each dish, an efficient distribution of the workload for the cooks, and quality equipment maintenance, are some important factors to take into account if your goal is success.

Space distribution in a kitchen is a big task that you must plan carefully, by creating workstations that maintain a perfect balance between cost, quality, effectiveness, and safety.

At first, you have to understand that workstations are required to give the customer a proper service. For example, the food pre-production station, the cold plates station, the hot plates station, the presentation and garnishing station and the dessert station. Even establishing the right flow for food delivery and reception of the dirty dishes is extremely important so that you avoid any interference with the quality of your customer service.

A raw material reception-space for suppliers is recommended. There must be a method to isolate food in order to avoid plagues and bacteria inside containers and packages.

Effective ventilation systems are of great importance in order to avoid air contamination. Installing grids in the air ducts can avoid plagues that represent a health hazard. Logistics regarding organic waste and trash are a significant issue to handle since it will help avoid bad odor and contamination.

Equipment and utensils inside the kitchen must be made out of washable, smooth and easy cleaning materials. They should not alter food’s flavor or smell. Stainless steel shelves are perfect to locate paper, aluminum, bottles, gloves, scissors, and tweezers.

At Lim Design Inc we have design professionals that use Computer Aided Design (CAD) technology in order to create profitable sketches that are also efficient. We also count with our “Know How”, which is part of the DNA of every restaurant.

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The feet themselves were heavily padded and nailless

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But how puny and harmless they now looked beside this huge and terrific incarnation of hate, of vengeance and of death. The man himself, for such I may call him, was fully fifteen feet in height and, on Earth, would have weighed some four hundred pounds. He sat his mount as we sit a horse, grasping the animal’s barrel with his lower limbs, while the hands of his two right arms held his immense spear low at the side of his mount; his two left arms were outstretched laterally to help preserve his balance, the thing he rode having neither bridle or reins of any description for guidance.

And his mount! How can earthly words describe it! It towered ten feet at the shoulder; had four legs on either side; a broad flat tail, larger at the tip than at the root, and which it held straight out behind while running; a gaping mouth which split its head from its snout to its long, massive neck. (more…)

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