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한식을 편의식화하기 위해서 10개 품목의 양목표(量目表) 및 가공 순서를 정했다. 62.8m2와 32.4m2의 상업용 식당과 모델 식당에서, 주방기기류의 배치에 따른 작업원의 작업동선, 소요 에너지를 측정한 결과는 다음과 같다. 1. 62.8m2식당의 경우 C-스토아에서 작업원의 동선, 소요시간 및 소요 에너지는 각각 1,922m, 2,986분 및 4,704kcal였고 T-스토아는 각기 2,134m, 3,173분 및 5,001.7kcal였으며 모델 식당에서는 1,704m, 2,808분 및 4,414.5kcal로 기존 주방들에 비해서 289.5kcal(6.6%)와 587.2kcal(13.3%)의 에너지가 절약되었다. 2. 32.4m2식당의 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각각 1,277m, 2,926분 및 4,588kcal였고 H-음식점에서는 1,425m, 3,108분 및 4,873.8kcal였으며 모델 주방에서는 1,167m, 2,798분 및 4,381.4kcal로 기존 주방에 비해서 206.6kcal(4.7%) 및 492.4kcal(11.2%)가 절약되었다. 3. 4개 품목은 직접 생산하고 6개 품목은 편의식화할 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각기 554.7m, 972분 및 1,586kcal였고 H-음식점에서는 각각 684.7m, 991분 및 1,579.2kcal였으며 모델 주방에서는 각기 523.1m, 938분 및 1,479.5kcal로 기존 주방들에 비해서 106.5kcal(7.2%)와 99.7kcal(6.7%)의 에너지 절약 효과가 있었다. 4. 동선 절약형 시스템 주방의 경우 모델 주방에 비해서 동선은 42%, 소요 에너지는 20.4%가 절약 되었다.
In order to develop a convenient Korean food service system in commercial kitchen, processing procedure and recipe of 10 kinds of Korean food to be served as a convenient foods were decided. Moving distance and required energy of laborer in the commercial and model restaurants which have the area of 62.8m2 and 32.4m2, respectively, were measured by arranging these machinery. The results obtained were summarized as follows. In case of restaurant with the area of 62.8m2, moving distance, working hours and required energy of laborers were 1,922m, 2,986min and 4,704kcal in C-store, 2,134m, 3,173min and 5,001.7kcal in T-store, and 1,704m, 2,808min and 4,414.5kcal in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 289.5kcal (4.5%) and 587.2kcal (10.1%) than those of C and T store. In case of restaurant with the area of 32.4m2, moving distance, working hours and required energy of laborer in S store were 1,277m, 2,926min and 4,588kcal, 1,425m, 3,108min and 4,873.8kcal in H restaurant and 1,167m, 2,798min and 4,381.4kcal in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 206.6kcal (4.7%) and 492.4kcal (11.2%) than those of S store and H restaurant. When 6 kinds of convenient foods and 4 kinds of direct cooking foods were produced, moving distance, working hours and required energy of laborer in S store were 554.7m, 972min and 1,586.0kcal, 684.7m, 991min and 1,579.2kcal in H restaurant, 523.1m, 938min and 1,479.5kcal in model restaurant. Therefore energy requirements of the model restaurant were less 99.7kcal(6.7%) and 106.5kcal(7.2%) than those of S store and H restaurant. In case of the energy saving system kitchen, moving distance and required energy were saved less by 42% and by 20.4% than those of model kitchen, respectively.
