United Catering

Birkat Al Awamer
Mass Distribution Kitchen
5,000 – 10,000 Persons
 General Concept

Mass Distribution Kitchen with the

capability to cater for:

 5,000 persons
 Expandable to cater for 10,000 persons
 Kitchen Design
The kitchen has been designed to
facilitate a logical flow that will:

 Optimize utilization of space

 Eliminate unnecessary movement
 Prevent any cause of food
contamination
 Meet the general menu & quantity
requirements
 Generate high revenues
 Design Parameters
The following parameters must be taken into
consideration for the design:

 Number of meals: 5,000 to 10,000 persons, 3

meals a day, i.e. 15,000 to 30,000 meals per
day (each meal will be prepared separately:
Breakfast/Lunch/Dinner)
 Menu: Multi Ethnic
 Flow chart: Logical & Hygienic
 Time flow chart: Optimal Output
 Design Parameters
The basic parameter in this project is
the number of meals served.

 5,000 Persons
 To become 10,000 persons
 Parameter set at 15,000 meals/day
expandable to 30,000 meals/day
 Flow Chart
1- Receiving
2- Storage: Dry Store, Walk-in Chillers,
Walk-in Freezers
3- Preparation: Meat, Fish & Vegetables
4- Cooking
5- Baking
6- Distribution
7- Dish Washing
8- Catering / Service
 Menu Detail
Average/Person Portion/Liter-Kg

Meat or Fish 250 - 350g 3-4

Vegetable 200g 5

Rice Stew 300g - 200cl 3-5

Soup 200cl 5
 Phase 1

Catering for 5,000 Persons

 Receiving / Storage Area
Materials are received, cleaned, weighed,
sorted and stored in the designated areas:

 Dry Storage: Dry goods & Chemical storage

 Cold Rooms: Dairy, Vegetables & Fruits,
Miscellaneous items
 Freezer Rooms: Poultry, Lamb, Meat, Fish
 Thawing Rooms: To defrost frozen foods in
each freezer before use.
 Vegetable Preparation
 It is calculated that each person will consume
400 grams of vegetables.

 200 grams of starters or salads and 200 grams

of cooked vegetables.

 Therefore, the volume of vegetables that

needs to be prepared is 10,000 kg per meal.
Meat & Poultry Preparation Areas
 The meat requirements in the menu will
be about 200 grams/person.
 Since we will be serving 5,000 meals,
we will require 5,000 kg of meat per
meal;
 60% of the meat will be of various cuts
& the remaining 40% will be minced.
 Therefore, we will require 3,000 kg of
cuts and 2,000 kg of minced meat.
 Fish Preparation Area
 The fish requirements in the menu will
be about 150 grams/person.

 Since we will be serving 25,000 meals,

we will require a maximum of 3,750 kg
of fish per meal (depending on the
menu)
 Cold Kitchen
In this area, all cold dishes will be
prepared. Such as salads, pastes, and
dressing.
 Cooking Area
The design of the various cooking sections is
based on the general requirements that have
been mentioned earlier. The cooking areas have
the capability of cooking 5,000 meals. The
requirements of each person can be summed-up
as follows:
 Vegetables: 200 gr.
 Rice: 200 gr.
 Potatoes: 200 gr.
 Soup: 20 cl.
 Meat or Fish: 200 gr.
 Boiling
 The items that are boiled consist of vegetables, rice, soup &
potatoes. This is accomplished by means of 2 boiling pans of
150 liters. The combined capacity of the boiling pans is 300
liters per batch which takes 40 min. including loading &
unloading time. The following quantities are required:
 Vegetables: 5,000 meals at 0.21 each. Total: 1,050 lt.
 Soup: 5,000 meals at 0.151 each. Total: 755 lt.
 Rice: 5,000 meals at 0.21 each. Total: 1,050 lt.

Therefore, we are going to boil 2,855 lt. and the boiling pans are
going to be used more than one time.
 Braising
 It is calculated that we are required to
braise 5,250 lt. The eight bratt pans are
provided with a capacity of 100 lt.
 Frying
 two fryer with a capacity of 18 lt. each
are provided (total 36 lt.)

 The fryer is used for frying chicken, fish,

potatoes or other vegetables

 5,000 meals of which 40% will require

fried meals (2,000 meals) at 0.2 lt. each
or 400 lt.
 Grilling
 In addition, we have six smooth fry tops.

Auxiliary Equipment
 We have provided 1-solid top electric ranges
as well as two convection ovens, 6-chamber
range burners & two Chinese wok ranges .
 Arabic Bread Bakery
 This area is to be provided with an
automated bread line that can produce
up to 1,000 pieces of bread per hour .
 The operating times of the bakery can
vary from that of the other cooking
sections, since the bread maybe baked
and stored.
 The bread will then be packaged and
ready fo dispatch in the packaging area.
 Western Bakery
The Western Bakery will be producing
breads such as toast and French Bread
loaves as well as other western
desserts. The bakery will be provided
with the required equipment to comply
with the requirements.
 Meal Distribution
 Distribution trolleys are loaded with the elements of
the meal.
 The trolleys are then blast chilled in the roll-in blast
chiller and then stored in a walk-in refrigerator.
 The trolleys are taken directly out of the holding
chiller & into the truck on the dispatch deck to
transport the food to the various catering facilities .
 At each site the trolleys are regenerated in combi-
ovens and the food is served from service lines
where each person collects the elements of the
meal from the neutral units, bain-maries,
refrigerated units and beverage stations.
 Cook & Chill
 In addition to the previously mentioned
functions under the conventional
cooking method, the Cook & Chill
Method will entail carrying-out the
following:
1- Cooking - by applying
2- The hot prepared foods
heat - utilizes kettles,
are panned into shallow
ovens, fryers and steamers
pans and placed onto
to produce expanded
Blast Chiller Racks for
quantities of safely hot
rapid chilling. The same
foods. These hot foods
racks are immediately
must be rapidly chilled to
moved into the chilling
maintain safety and
cavity.
quality. 
  
3- Documented rapid chilling in the super-cold high velocity
air-flow is provided by all Blast Chillers which meet HAACP
requirements.
        
4- Pans are covered and marshaled in the
Food Bank, remaining on the Blast Chiller
racks to minimize pan transfer and protect               
cold food temperatures.    
 Sample Time Flow for Lunch

Procedure Time
Preparation (Previous Night) 21:00 to 23:00
Cooking (P/N) 23:00 to 01:00
Tray Make-Up (P/N) 01:00 to 03:00
Blast Chilling (P/N) 01:15 to 04:00
Storage of Finished Products (P/N) 04:00 to 04:30
Distribution 10:00
 Dishwashing Area
The items on site will be washed as follows
 Trolleys: Spray units
 Pots: Manually in soaking sinks
The rack-type dishwasher will be used for:
 Kitchen Utensils
 GN Containers
 Auxiliary Areas
 Garbage Cold Room
 Security & Driver’s Waiting Area
 Receiving Office
 Chef’s Office
 Service Area
 Delivery Office
 Phase 2

Expansion of existing facility

Catering for 10,000 persons
 Additional Areas
 Western bakery will be duplicated &
added to the existing one.
 A new Cooking Area will be created.
 A new Cold Kitchen will also be added.
 Access Passages will be opened to the
new areas.
 Upper Floor Level

Main Entrance
&
Staff Entrance
Upper Level from Main Entrance
 Reception Area
 Administration Offices
 Conference Room with Demo Kitchen
 Office Kitchenette
 Upper Level Staff Entrance
 Access from the dispatch deck
 Security & Time Keeping Office
 Locker rooms
 Prayer room
 Quality Control Lab
 Maintenance Workshop
 Laundry Room
Thank You!