Spaghetti — Restaurant Kitchen Line
One order cycle on a 9-metre kitchen line, tracking a chef de partie, a commis and a kitchen porter through 23 legs and 70.2 m of walking, with the grill-to-pass leg worked five times and the porter crossing the commis four times.
Make it your own.
title "Dinner service — kitchen line motion study"
scale 1m = 62px
room "Kitchen" 9m x 6m
zone "Walk-in fridge" at 0.4,0.4 size 2.4x2
zone "Dish pit" at 0.4,4 size 2.4x1.6
station Walkin at 1.6,1.4
station Prep at 3.4,1.2
station Grill at 5.4,1.2
station Saute at 6.8,1.2
station Fryer at 8.1,1.2
station Pass at 5.6,4.4
station Plate at 4.2,4.7
station Dish at 1.6,4.8
# One order cycle, timed off the ticket rail at 20:40.
path "Chef de partie" : Grill -> Pass -> Grill -> Saute -> Pass -> Grill -> Pass -> Fryer -> Pass -> Grill
path "Commis" colour: green : Prep -> Walkin -> Prep -> Saute -> Prep -> Walkin -> Prep -> Plate -> Prep
path "Kitchen porter" colour: slate : Dish -> Plate -> Dish -> Pass -> Dish -> Walkin -> Dish