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EVENT DESIGN - Coggle Diagram
EVENT DESIGN
PRODUCTION PROCESS ADAPTED TO EVENTS
Cold chain (refrigerated)
Preparation (4ºC) - Cooking (65ºC) - Blast chiller (4ºC in 90') - Storaging (4ºC) < on fridge (3 days) or vacuun packing (21 days) < in order to serve - regenerate (65ºC)
Cold chain (frozen)
Cooking (65ºC) - Blast chiller (-18ºC in 4h) - Food kept (4month approx)
Hot cuisine
Storage - Preparation (65ºC) - Cooking (65ºC/45ºC) - Transportation (time limit 300 km - Place/Venue
Vacuum cuisine
Cooking process where the food is cooked slowly in 5h at 55 - 65ºC in order to keep their natural flavour and vitamins
Product range
Fresh, raw (materials)
Pasteurized (jar & cans)
Frozen (-18ºC)
Prêt à cuire (ready to cook/use)
Prêt à manger/ à l'emploi (ready to eat)
Freeze - drying (lyophilisation)
EVENTS LAY OUT
Functional desgin of circuits at some specific space
Theatre, U-Shape, Classroom, Boardroom, Banquet, Cabaret
Receiving, storing, weighing intredient room, cooking kettle area, packing, cooling, storing, distributing, reheating, serving
PLANNING HUMAN RESOURCES
Play a crucial role in the planning on an event organization,
no matter how big or small the attendance is.
Members of the team: Full time / Part time - Casual volunteers
Hiring types: Internal employees (regular) / External companies (discountinuois workers) / TEA (Temporary employment agency)
EQUIPMENT AND NEEDS
Refrigerations: WALK IN FRIDGE
WALK IN FRIDGE
Freezing (-18ºC) LOW
Refrigeration/Cooling (Between 2º - 9ºC) MID
Working Tª (14ºC) HIGH
Tables, lorries, trucks
BLAST CHILLER
Cold chain system (food from 65ºC to 4ºC in just 90min)
STAINLESS STEEL
not easily corrode
COOKING EQUIPMENT
Oven
electricity saving
Induction
safety, no waste heat, cleanliness
DISHWASHING ELEMENTS
Cleaning cooking utensils, dishes, cultery to prevent foodborne illness
VACUUM PACKING
Removes air from the package and adds an inert gas in order to preserve food longer
HACCP
Food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling to manufacturing, distribution and consumption of the finished product