KITCHEN LAYOUTS AND DESIGNS

Work Triangle

Cooking and Serving

Clean-Up

Food Preparation & Storage

Work Triangle

• It was developed in the 1950’s, used to evaluate the efficiency of a kitchen plan.

• It is an imaginary triangle that connects the three work centers.

• The work centers should be equally spaced so that the sum of the three sides does not exceed 22 feet.

• Measurement is taken from the center-front of each appliance.

• This concept is an important tool in kitchen planning to keep the distance traveled while working in the kitchen to a reasonable distance.

WORK CENTERS

areas in the kitchen where specific tasks are performed and equipment is stored

focused around major appliances such as refrigerator-freezer, range, and sink

These centers make possible an orderly flow of activities connected with food storage, preparation, cooking and serving, and clean-up.

Work Centers

• There are three main work centers in a kitchen:

1. Food Preparation and Storage Center

2. Cooking and Serving Center3. Clean-up Center

Work Centers

• Food Preparation & Storage CenterRefrigeratorCabinets for dry storageCounter space for cutting and mixing

• Clean-up CenterSinkDishwasherFood disposal

Work Centers

• Cooking & Serving CenterRange - at least 24 inches of heat resistant

counter space on either sideCounter space

Basic Kitchen Types or Layouts

The work centers of kitchens can be arranged into a variety of layout.

There are six basic kitchen types or layouts.

1. U-Shaped2. L-Shaped3. Galley/Corridor4. One-Wall5. Peninsula6. Island

U-shaped Kitchen

U-shaped Kitchen

Work centers are located on three adjacent walls

Most efficient layout Versatile layout Provides a lot of cabinet and

counter space

L-shaped Kitchen

L-shaped Kitchen

Work centers are located along two adjacent walls.

Two workstations on one wall and the third on an adjacent wall

Adapts well to a variety of room layouts

Prevents traffic from passing through work triangle

Galley or Corridor Kitchen

Galley or Corridor Kitchen

Work centers on two walls with an aisle between them

Good choice for a narrow kitchen

May have traffic passing through work triangle, especially the corridor layout

One-Wall Kitchen

One-Wall Kitchen

All appliances and cabinets are located along one wall.

Often used where space is limited

Less efficient because of long work triangle

Peninsula Kitchen

Peninsula Kitchen An L-shaped kitchen with a counter extending from one end

Good way to add additional counter and cabinet space

Island Kitchen

Island Kitchen A U-shaped kitchen with a separate counter unit that stands alone

The island can serve many functions.

Commercial Kitchen Layout

Commercial Kitchen Design Considerations

Kitchen Layout

AvailableSpace

Menu

Ergonomics

EnergyEfficiency

Sensory Appeal

Flexibility

Employee Mobility

Health Codes

Commercial Kitchen Design Considerations

Available space- you want to make the most of your available space without sacrificing

work flow or speed Menu items to be prepared and the

number of meals to be served- the method of storage and

preparation involved in making the dishes in your menu will help you choose the equipment you will need in the kitchen

Commercial Kitchen Design Considerations

Ergonomics- the fewer steps your employees need to complete a task, the better- employees can stand in one spot and do

all of their work with minimal bending, reaching, walking or turning

Energy Efficiency - to save money on utility costs- refrigeration and cooking equipment are kept as far apart as possible while still

being practical

Commercial Kitchen Design Considerations

Sensory appeal- kitchen layout can appeal to customers’ other senses as well - open/exhibition kitchens, for example, allow customers to see everything that’s going on in the kitchen

Flexibility- equipment usage and placement can

change based on food trends and new management

- make sure the equipment can be easily moved for cleaning

Commercial Kitchen Design Considerations

Employee mobility- employees should be able to easily move around without bumping into

one another. This is vital to maintaining a smooth-running kitchen, especially during rush periods. Health Codes

- Local health codes have certain stipulations when it comes to commercial

kitchen layout and design.

Commercial Kitchen Layout No definite rule! Each

kitchen is different. Determine your priorities

and needs, and choose a design that will accommodate them and will work well with your menu.

Common Commercial Kitchen Layout

1. Assembly-Line2. Zone-Style 3. Island-Style 4. Ergonomic Configuration

ASSEMBLY-LINE

This design is ideal for a restaurant that mostly produces large quantities of the same foods, like pizzas or sandwiches.

In an assembly-line configuration, the kitchen is laid out according to the order of use, and the pieces of equipment are generally in a line and are sometimes linked together battery-style.

ZONE-STYLE

The kitchen is divided into different zones or blocks (food preparation, cooking, refrigeration, washing and a block for the kitchen-to-server transition)

There may be multiple blocks. For example, a large kitchen may need two food preparation blocks: one near the refrigeration and one near the cooking equipment.

ERGONOMIC CONFIGURATION

ERGONOMICS is an applied science concerned with designing and arranging things people use so that the people and things interact most efficiently and safely.

The kitchen is designed in accordance with what is more comfortable and efficient for the chef and other kitchen workers.

This arrangement is sometime less energy efficient.

Commercial Kitchen Work Flow

Kitchen layout has a direct effect on the WORK FLOW ( orderly flow of food and staff in the kitchen)

A good WORK FLOW helps reduce preparation and serving time.

To implement a good work flow, commercial kitchens are typically divided into WORK STATIONS.

Source: www.finehomebuilding.com

WORK STATIONS and WORK SECTIONS

WORK STATION - simply means a specific work area where a particular kind of food is produced or a specific job is done

contains the necessary tools and equipment to prepare certain types of foods

Similar work stations are grouped into larger work areas called WORK SECTIONS

WORK STATIONS and WORK SECTIONS

SECTION STATIONSBEVERAGE SECTION Hot Beverage Station

Cold Beverage Station

HOT FOODS SECTION Broiler StationFry StationSaute StationSteam Station

A well-planned Commercial Kitchen should..

provide adequate storage for raw materialsprovide adequate space for food being preparedprovide adequate space food awaiting serviceprovide adequate storage for equipment,

utensils, etc.be efficient and effective in terms of movement

of staff, equipment, materials and waste management

A well-planned Commercial Kitchen should..

provide an area for checking in stockprovide adequate supply of clean air (natural

ventilation or exhaust system)provide efficient work flow (The premises shall be

designed so that there is a continuous progression of food from delivery to storage, through to preparation and the finished product).

Assignment: (independent work or pair work) Graded Assessment on Understanding

1. Perform an ACTUAL or VIRTUAL commercial kitchen tour. You have 3 options.

Option No. 1 – Perform ACTUAL KITCHEN TOUR, if you have relatives/friends or if your family owns a commercial food service business. Don’t forget to take pictures or a video for documentation purposes, TO BE ATTACHED/SUBMITTED TOGETHER WITH YOUR CRITIQUE PAPER.

Option No.2 - VIRTUAL KITCHEN TOUR – research on your own for videos featuring a commercial kitchen but make sure to be familiar with their menu to guide you in critiquing the kitchen’s layout. Cite your references.

Option No.3 - Access the video, Tour at Boone Tavern Hotel and Restaurant, at www.youtube.com/watch?v=oa0nHaccEU0 and study their menu which you can view at www.boonetavernhotel.com

Assignment: (can be individual or with a partner)

2. Analyze/critique the kitchen in terms of the following:1. Kitchen Layout (what type of commercial kitchen layout?

Appropriate for the menu and available space?)2. Work Centers (size, equipment used, equipment arrangement or

placement)3. Work Efficiency4. Recommendations/ Suggestions for Improvement

3. Submit a printed copy of your critique next meeting, on a short bond paper. Use Times New Roman 12 font, 1.5 spacing, 1 inch margin on all sides.4. Date of submission: on or before July 16 (Tuesday)

REFERENCES

• Information for the Safe Design of Commercial Kitchens retrieved from http://www.safework.sa.gov.au/contentPages/docs/hospSafeDesignComKitchen.pdf

• How to Design a Commercial Kitchen retrieved from http://www.foodservicewarehouse.com/restaurant-equipment-supply-marketing-articles/how-to-start-a-restaurant/how-to-design-a-commercial-kitchen/c28307.aspx

REFERENCES

• Kitchen Floor Plans, retrieved from FACS Teacher Resource Center at http://gator419.hostgator.com/~bwilson/downloads.php