ERGONOMICS IN FOOD SERVICE – WHY IS IT SO IMPORTANT?

Ergonomics in the kitchen in catering is extremely important. Therefore, more and more establishments are placing considerable emphasis on the proper design of the workstation.

What is the importance of ergonomics in the kitchen?

First of all, it guarantees a comfortable working environment. In a well-designed establishment, the kitchen appears as a perfectly organized command center, where everything is in the right place. This makes it easy to move around and efficiently prepare meals.

Secondly, it provides easy access to the necessary accessories and equipment. It’s important for a chef to have both semi-finished products and the necessary catering equipment at his fingertips to make food preparation easier.

The ergonomics of a chef’s workstation also has an impact on the health of the worker. This is determined by the principles of occupational health and safety, which should be taken into account in preparing such an ergonomic workstation. Designing the kitchen in accordance with OSH principles also means minimizing the risk of occupational accidents.

In a well-designed kitchen space, it is also easy for the chef to work in harmony and efficiently with the rest of the staff, i.e. the kitchen help and waiters, who appear to dispense prepared food to guests and to pass on orders placed.

Ergonomics in the kitchen also has a huge impact on a cook’s productivity, as well as his commitment. An orderly workspace, a safe place to work, and easy access to all the necessary and properly functioning equipment, cause the cook to have a positive perception of his workstation. This has a positive effect on his well-being, which ultimately encourages him to perform.

You may be interested in: How to open a restaurant?

WORKSTATION COMFORT IS THE KEY TO AN EFFECTIVE CHEF’S WORK

How do you design a cook’s workstation properly so that it is comfortable, safe, functional and encourages effective work? Here are some of the most important guidelines.

1. adequate lighting

In an ergonomic kitchen, cooks should have access to daily (natural) light. This is important, as it promotes well-being and eliminates fatigue. If this is not possible due to the lack of windows, then incandescent bulbs with a light color close to natural light should be used. The best conditions are created by light with an intensity of 240 – 260 lux.

2. proper placement of equipment

Wanting to set up an ergonomic workstation for the cook, you should:

• Separate kitchen zones – stock, storage, dishwashing, cooking;
• apply the principle of the working triangle – its vertices form the stock, dishwashing and cooking zones in turn (it is formed by the most important equipment, namely the refrigerator, sink and cooktop). Meanwhile, countertops, shelves and cabinets form its filling.

It is also important to maintain adequate distances between the various equipment. This promotes safety and ensures freedom of action not only for the cook, but also for everyone else working in the kitchen.

What is very important – the equipment that makes up the kitchen equipment should be fully operational, which avoids any downtime in the preparation of food. If there is concern about its technical condition, it is worth ordering the service of inspection and servicing of catering equipment from Sperto. It is formed by a team of experienced service technicians with modern technical facilities. Sperto will not only take care of the inspection, but if any irregularities in the operation of the equipment are detected, they will also repair it or undertake the replacement of defective parts.

3. adequate height of the work surface

The third extremely important element that determines the ergonomics of the cook’s workstation is to ensure the correct height of the worktop. This affects the efficient preparation of meals, because it allows free access to the necessary accessories. It should not be lower than 90 cm – for women and 95 cm – for men.

Also check out the article: Product life cycle in foodservice

WHAT IS THE REAL IMPACT OF ERGONOMICS ON THE SUCCESS OF A FOOD SERVICE ESTABLISHMENT?

Ergonomics in the kitchen doesn’t just make it easier for cooks to prepare meals. Adapting the chef’s workstation to his psychophysical needs, taking into account concern for his health and, above all, safety, will make him work more efficiently, with more energy and commitment.

In a properly designed and decorated kitchen, it is easy to have a better atmosphere of cooperation between the cook, chef and other staff. An orderly kitchen space also makes it easier to keep it tidy, as well as making it more efficient to serve food and clean up after guests. This, in turn, increases their satisfaction and ensures that the next time they are eager to visit just your establishment.