c Tfte C WT ori d W X^j&eLcLim. g Ecf 1^1 ip>m Page Six ALBERT PICK & COMPANY Planning and Equipping Efficient Kitchens (continued) Large variations naturally occur according to the size of the city in which the hotel is located and according to the desires of the proprietor to feature either his rooms or his cafe service. Instances can be found where the combined dining room and kitchen equal 75 sq. ft. per hotel room instead of 40 sq. ft., and on the other hand some smaller hotels give as little as 15 sq. ft. per room when the dining room is desired only as a convenience to guests and considered a necessity in order to keep the rooms filled. Entrance of supplies needs first and most careful consideration. Elevators and broad stairways should lead directly to storeroom entrance and main storage refrigerator. Main storage refrigerator should be a 4-compartment box of not less than 400 sq. ft. of floor space for a 500-room house. From this point the equipment should be so arranged as to avoid all unnecessary retracing of steps until it ultimately is delivered to the patron. Having determined location of the supply, entrance, the next consideration is given to the entrance to kitchen from main dining room. This should, if possible, be centrally located for both rooms. If the kitchen is on a different floor, from one main dining room, space must be taken for a service pantry where short orders, entrees, pastry and coffee are served. This service pantry requires a cook’s table and steam table with dish heater, range, broilers, short order box, pastry counter, urns, and checkers’ stands arranged in the above order with right-hand entrance and exit doors, also a broad stairway with division rail leading to main kitchen. Wherever possible, kitchen and main dining room should be on the same floor; right-hand service should be sought if in any way a possibility. Entrance to kit¬ chen should be protected by a vestibule so that doors do not open directly into din¬ ing room. The ideal arrangement is a nearly square kitchen with the service sta¬ tions to the front and corresponding preparation rooms back of them. “pu” New Gas Range ALBERT PICK & COMPANY Page Seven A large, complete soda foun¬ tain is an integral part of the kitchen, serving fancy creams, ices and many Drake special¬ ties. It is, of course, a “Pix Master-Made” Fountain. ‘age Eight ALBERT PICK & COMPANY Other Views in the Spl endid Drake Hotel Kitchen All the pastry for the Drake Hotel is prepared in this effi¬ cient pastry section, equipped with "Pix” Steamer, two jacketed tipping kettles, dough mixer, range and marble top work table. This coffee pantry, equipped with griddle, egg boiler, and cereal cookers, serves many breakfast specials as well as coffee and pastries. The most convenient order of equipment is as follows: Steam table, short order table, oyster bar, garde manger counter, pastry counter, pantry counter, soda fountain and checkers’ desk. These are arranged in a hollow square; in the center of the room are located tray stands, dish heaters and a roll warmer. The fronts of the service stations are supplied with dish heat¬ ers and cabinets extending 4 ft. above the floor with the tops forming a serving shelf. Back of each of these stations is the preparation room for that part of the food, as follows: ALBERT PIC K & COM PA N Y Page Nine The ranges are lined up back of the steam table and cook’s table. Racks over the cook’s table carry the pans. The ranges in turn have a vegetable and soup preparation room back of them separated by a 6-in. tile partition 6 ft. 6 in. high. Here are the peelers, vegetable steamers and stock kettles and here also is located the pot washing de¬ partment. The short-order station in addition to having an open top range has two broilers and a short-order box. Back of the oyster bar is the shell fish ice box and in it space for trays of opened oysters and clams. The garde manger counter is backed up by the butcher shop where meat choppers, blocks, meat grinders, cutting tables and slicers facilitate the work. This depart¬ ment should be located convenient to the storeroom in order to expedite the han¬ dling of fresh meat and poultry. The pastry pantry and soda counter should be backed up by the bake shop and ice cream preparation rooms. In this section are the fixtures for making toast, waffles and cakes; also a multiple egg timer and spacious service boxes to carry material for all salads. De-'-K.- •Coffe.E.*PanT( :Y* Though the needs of all hotels are seldom the same, there are some primary require¬ ments of equipment and arrangement of kitchens that every proprietor, operator or architect must know. The plan at the left shows a typical kitchen for a 500 Room Hotel, with necessary equipment and most efficient arrangement. Our Engineering Department is at your dis¬ posal in making preliminary plans for kitchens of any size. •.Butch c-a.- /*m ALBERT PICK & COMPANY — _ _ 1 ■!? _J* * N N p I® p ©Hi" InuiBunjl 1 o V ° o O l- 0 1 1 ■ Planning and Equipping Efficient Kitchens (continued) Each of the departments must be supplied with sinks for washing its own pans and utensils and also for cleansing of raw materials. Work table space is also a necessity and it is safe to state that too many sinks, tables, and refrigerators are never supplied in any kitchen. Where two dining rooms are directly supplied from the same kitchen, the doors should be located at opposite ends of the room. Since one of the dining rooms will have a less convenient service and more crossing and retracing of steps than the other, corres¬ pondingly wider aisles should be left in the center of the room. In nearly every modern hotel it has been found advantageous to have all dishes washed in one place with conveyors to bring the dishes from the various serving pantries and return them. Conveyor dishwashing machines are most practical for this type of dish pantry. Metal boxes are used on the conveyor for the transporting of dishes. When conveyors are not used, separate centrally located dish pantries must be pro¬ vided. Adjacent to the dish pantry is the silver room supplied with lock cabinets, sinks and a silver cleans¬ ing machine of suitable size to take care of all hollow-ware. The same general rules which govern the arrangement and space requirements for cafes and restaurants of hotels apply to public restaurants not connected with the hotel. They also govern the arrangement of all kitchens in clubs and fraternal organizations. The requirements of the hospital kitchen are quite different as no pantry service is necessary and the principal requirements are for cereals, soups, broths and stews. This necessitates a much larger number of stock kettles, steamers and pot roasting kettles than are necessary in a kitchen of similar size in a hotel, and eliminates all the equipment for short-order work, such as broilers, garde manger counter, pantry counter, short-order refrigerator and service stand. “Pix" Cook’s Table and Warmer ALBERT PICK & COMPANY Page Eleven mt'-f . V/-'' The Kitchen of the Sheridan-Plaza Hotel, Chicago, is a distinct achievement in kitchen engineering. It was designed and installed in its entirety by Albert Pick & Company’s engineers, who sought to make it one of the most efficient kitchens in America. Albert Pick & Company’s finest equipment was used throughout. Page Twelve ALBERT PICK & COMPANY Planning and Equipping Efficient Kitchens (continued) The actual service to patients is accomplished through a series of diet kitchens scattered throughout the hospital and supplied from the main kitchen by means of fireless cookers and special containers which are transferred on special trucks by elevators and service halls to the various ward diet kitchens. These diet kitchens contain a steam table with hot plate attached, dish warmer, sink, small ice box, dish cabinet and household range. The nurses prepare the trays for each patient from the steam table and refrigerator. Another type of kitchen which is now universally demanded is that for the large public cafeteria and the space requirements here can be slightly reduced from that necessary in the hotel, cafe or hospital. The counter proper is always lo¬ cated on the dining room side of kitchen and this in itself acts as a service coun¬ ter for hot foods, cold foods and pantry service, eliminating from the kitchen the space that would be required for these various departments in the service res¬ taurant. Although it is possible to reduce materially the kitchen space, it is never safe to devote less than one-third of the entire available space to kitchen purposes. In other words, if a first floor room is available and no basement or other storage space is possible, the partition should so divide the space as to allow one square foot of kitchen to each two square feet of dining room. ALBERT PICK & COMPANY Page Fourteen This view of the Sheridan-Plaza Kitchen is looking toward the range and broiler division, with the gleaming dish warmers in the foreground. The splendidly efficient bank of ranges is shown to the right. Planning and Equipping Efficient Kitchens (continued) The location generally selected includes a basement and first floor where the entire basement is utilized for helps’ lockers and wash rooms, dry storage, storage refrigerator, refrigerating machinery equipment, vege¬ table preparation, dishwashing and linen rooms. Where this is possible the necessary kitchen space on the main floor can be reduced one-half. It is also quite customary to remove the bake shop entirely from the kitchen and place it upon a second or mezzanine floor directly above the kitchen proper. In school and industrial cafeterias the space requirements are nearly the same as in the public cafeteria, and considering all departments, it is safe to devote less than one square foot of kitchen space to each two square feet for the dining room. Efficient kitchens, of course, can be produced only with efficient equipment. This must be adequate, modern, and above all, durable. Many a carefully planned kitchen has been ruined by improper equipment. The great number of Albert Pick & Com¬ pany kitchens operating today in every size and type of institution is proof that Albert Pick & Company equipment sets the standard of excellence for efficiency, economy and durability. In specifying Albert Pick & Company equipment you are assured of securing the equipment that best meets your requirements, with every certainty of long and continuous service. “Pix” Electric Broiler ALBERT PICK & COMPANY Page Fifteen Ill | A bake shop that works twen¬ ty-four hours a day to meet the requirements of the cafe¬ teria and dining room. It is fitted with specially construct¬ ed metal cabinets, convenient and sanitary. A completely equipped soda fountain is set at the end of the line of service, where waiters can secure sundaes, sodas and fancy drinks for quick service. Special shelves hold the soda silverware. m ; t .. V- -- 4- ■ •va f -SSisSigesE' -xi ~ * MHMI Page Sixteen ALBERT PICK A COMPANY The vegetable preparation sec¬ tion contains this “Pix”. Steamer with white enameled front and nickel trimmings, to conform with the spotless ap¬ pearance of the remainder of the equipment. April X6. « 22 ' . L/t Ct & * * All* art Illinois* cnioago. Gentls®® n: the Sherld ® 11 >< •;:w*r;^K%g"£*>* «*;*."£■ «« ss'S«“« « r aoticai , an y req v*tck en “V. rr..“ ->>’ sirs 555 ^SsTa: •Ax^Hzz . yoooin ®*” 4 > tro ij jonr . PICK & COMPANY Unqualified approval of Albert Pick & Com¬ pany equipment and service. This letter from Mr. Adams is only one expression from the many we receive from leading hotels. The line of service of the kitchen in the Kansas City Club is well shown in the view above, looking down the center aisle and giving an idea of the completeness of the kitchen as well as the high quality of the equipment. At the left is shown the vegetable preparation section, with two “Pix” Steamers, three jacket kettles and a vegetable masher. Page Eighteen ALBERT PICK & COMPANY Page Nineteen A view down the line of ranges, with broilers in the foreground, and cooks’ table at the right, indicating the size of this installation and showing the well-planned arrangement. The view at the right shows the coffee pantry, with cup warmer, looking toward the dishwashing section. ALBERT PICK & COMPANY A model of a small, but splendidly efficient kitchen is this in the Oak Park Arms. Equipped with the finest equipment, it is able to care for all the requirements of a large and popular dining room. ALBERT PICK