facility planning kitchen layout and planning

COMMERCIAL KITCHEN DESIGNING AND LAYOUTS

What is a kitchen ? A kitchen is a room or part of a room used for

cooking and food preparation. A stove, a sink with hot and cold running

water, a refrigerator and kitchen cabinets arranged there.

The main function of a kitchen is cooking or preparing food but it may also be used for dining, food storage, entertaining, dishwashing.

Six Components to Commercial Kitchens

1. Clean/Wash2. Food Preparation3. Cooking

4. Storage5. Service6. Delivery

SIX COMPONENTS TO COMMERCIAL KITCHENS

Clean/Wash

Includes: Three-compartment sinks, pre-wash sinks and dishwashing Machine

Location: Near kitchen entrance for dish drop off Wash area can be divided by specific activity – Pot

Wash and ware Wash Area

SIX COMPONENTS TO COMMERCIAL KITCHENS

Food Preparation Area

Includes: Food preparation area (cutting areas and

preparation sinks) Location: Near cooking and service areas; have easy

access to storage areas.

SIX COMPONENTS TO COMMERCIAL KITCHENS

Food Preparation Area

Food establishments must have designated food preparation sinks that are:

a) Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise process any food that requires placement in a sink.*    

SIX COMPONENTS TO COMMERCIAL KITCHENS

Food Preparation Area

Food establishments must have designated food preparation sinks that are:

b) Appropriate for the menu, method of food preparation, and volume of food prepared.*

SIX COMPONENTS TO COMMERCIAL KITCHENS

Food Preparation Area

Food establishments must have designated food preparation sinks that are:

c) Not used for hand washing, utensil washing, or other activities that could contaminate food.*    

SIX COMPONENTS TO COMMERCIAL KITCHENS

Cooking

Includes: Convection ovens, stoves, microwaves, fryers, panini makers, grills, etc.

Location: Adjacent to food preparation area; near storage areas.

Cooking areas can be divided by activity – ex. Baking area, frying station, grilling station, etc.

SIX COMPONENTS TO COMMERCIAL KITCHENS

Cooking

Verify Equipment needs:- Kitchen must have equipments according to

the Cuisine.

Task - Name any 10 Kitchen Equipments?

SIX COMPONENTS TO COMMERCIAL KITCHENS

Storage

Includes: Cold Storage – refrigerators and freezersDry Storage – shelving

Location: Locate near delivery area

SIX COMPONENTS TO COMMERCIAL KITCHENS

Storage

Adequate refrigerated storage must be available for the separation of raw and ready-to-eat foods.*

Refrigeration requirements are based on your menu

SIX COMPONENTS TO COMMERCIAL KITCHENS

Service

Includes: Food “drop off” area, warmers, sneezeguards, etc.

Location: Adjacent to seating areas if applicable, food preparation

SIX COMPONENTS TO COMMERCIAL KITCHENS

Service

Sneeze guards are required for displayed foods such as buffet lines, salad bars, self-serve foods, condiments, etc.

SIX COMPONENTS TO COMMERCIAL KITCHENS

Support SpacesToilet Rooms The food establishment permit holder must ensure

that toilet rooms are conveniently located within two hundred feet of the food establishment and accessible to employees during all hours of operation.

May be used jointly by patrons and employees, provided patrons accessing the toilet rooms are excluded from food preparation areas and unpackaged food storage areas.

SIX COMPONENTS TO COMMERCIAL KITCHENS

Support SpacesJanitor Room A mop/utility sink is required and must be located so

foods are not contaminated. May include washer/dryer for linen laundering, mop

sink, hot water heater, cleaser/chemical storage, etc.Other Provide storage area for employee’s personal items Provide area for disposal of garbage, recycling, etc.

Schematic Plans

Schematic Plans

STORAGE

WASHFOOD PREP.

SERVICE

POINT OF SALECUSTOMERENTRANCE

CUSTOMER EXIT

CUSTOMER WAITING/

CONDIMENTS

MATERIALS Walls Easy to clean Provide stainless steel finish behind ovens, grills,

fryers and any other equipment that emits high levels of heat.

Provide ceramic tile/stainless steel/frp (fiberglass reinforced panels – most cost effective) throughout kitchen if budget allows.

If budget is a consideration, provide frp in wet areas and semi-gloss paint

Use semi-gloss paint throughout

MATERIALS Flooring Non-slip Cove base Smooth, easily cleanable, non-absorbent, and durable Examples: Quarry tile, non-slip sheet vinyl

MATERIALS Ceilings Easy to clean Gwb w/ semi-gloss paint or mylar suspended ceiling

Countertops Smooth, easy to clean, anti-microbial Free of breaks, open seams, cracks, chips, inclusions,

pits, and similar imperfections Free of sharp internal angles, corners, and crevices Finished to have smooth welds and joints Example: stainless steel Not to be used: Copper, galvanized metal, wood

LIGHTING Light Fixtures in food preparation areas to have

protective covering over lamp. If menu boards are used and are not electronic,

provide adequate light to illuminate boards. Provide adequate light levels for the activities of the

space. Illumination for the AreasCoffee shop – 150 FluxDinning Room – 100 fluxFood preparation – 500 Flux

Before Construction: Submit proposed menu: include all foods and

beverages that will be prepared and served. Submit food preparation sheets: include a description

of all food preparation steps and an estimate of the maximum number of meals served per day.

Before Construction: Submit plans – include the following:

1) Site plan2) Building layout including food prep, dining, serving

and storage areas, and restrooms3) Equipment layout including make and model

numbers4) Electrical, plumbing and ventilation system layout5) Garbage storage and cleaning facilities6) Storage area for employees’ personal items7) Number of seats for patrons (if applicable)

KITCHEN LAYOUTS

ERGONOMICS The study of efficiency in workplace

concerning the arrangement of equipment in the most efficient way so that time and energy are saved.

MAXIMIZING EFFICIENCY IN THE KITCHEN

Workstations should be arranged to allow work to flow logically.

Work surface height should be designed to eliminate fatigue.

WORK TRIANGLE DEFINED An invisible triangle formed by the sink,

stove and refrigerator.

SEQUENCE FOR KITCHEN LAYOUT Workplace → sink → workplace →workplace → refrigerator

RECOMMENDED DISTANCE IN A WORK TRIANGLE Refrigerator to sink 1.2 -2.1 m (4”-7”) Sink to stove 1.2- 1.82 m (4”-6”) Stove to refrigerator 1.2 -2.74m (4”-9”) Sum of total triangle should not exceed 6.6m

(22”)

POORLY CONSTRUCTED WORK TRIANGLE If the sink, refrigerator and range are too far

apart, the work triangle will be exhausting.

MAIN KITCHEN LAYOUT TYPES Single wall/ corridor layout Square shape Rectangle Shape U shaped L shaped Parallel wall

SINGLE WALL/ CORRIDOR LAYOUT

L-SHAPED LAYOUT

L-SHAPED LAYOUT

L-SHAPED LAYOUT

L-SHAPED LAYOUT

U-SHAPED KITCHEN LAYOUT

U-SHAPED KITCHEN LAYOUT

U-SHAPED KITCHEN LAYOUT

PARALLEL WALL/ GALLERY LAYOUT

PARALLEL WALL/ GALLERY LAYOUT

L-SHAPED KITCHEN LAYOUT ADVANTAGES

ADVANTAGES OF THE L-SHAPED KITCHEN Great for corner space Efficient for a small and medium kitchen

space Can adjust to any length Can easily divide the kitchen into multiple

work sites No through traffic to disrupt work zones Can use one side of the kitchen as a wall

divide

DISADVANTAGES OF THE L-SHAPED LAYOUT The corner of the L can be problematic if the

corner is taken up by a cupboard because unless fitted by a special angled corner cupboard, the corner spaces will be inaccessible and wasted.

Not efficient for large kitchens. Not good for multiple cooks .

DIFFICULT CORNERS FITTED WITH SPECIAL ANGLED CORNER

U-SHAPED KITCHEN LAYOUT ADVANTAGES

U-SHAPED KITCHEN LAYOUT ADVANTAGES Efficient for a small, medium or large kitchen

space No through traffic to disrupt work zones Wide "U" can support a kitchen island Lots of cupboard space.

U-SHAPED KITCHEN LAYOUT DISADVANTAGES Not efficient for large kitchens without an

island Bottom corner cabinets are difficult to access Unsuitable for narrow kitchens i.e. below 10”

wide.

PARALLEL WALL/ GALLERY LAYOUT

PARALLEL WALL/ GALLERY ADVANTAGES Excellent use of the kitchen triangle Lots of workspace and cabinets on either side Great for small apartments with limited

space Great for small kitchens  Great for one cook to move around

PARALLEL WALL/ GALLERY DISADVANTAGES Can be difficult for through traffic Needs good lighting as can be dark- lights

may need to be added under overhead cabinets

FACTORS TO CONSIDER WHEN PLANNING THE LAYOUT OF KITCHEN Organization of cooking areas Layout of equipment Size of the kitchen Location of the kitchen (close to the dining

areas and easy access to the outdoors. Floor Plan Type of services Type of Business

WORKING AREA The activity centre of the kitchen is arranged

around the following SinkStoveRefrigerator

RELATIONSHIP BETWEEN SEQUENCE AND ACTIVITY CENTRES

Workplace → sink → workplace →workplace →refrigerator

Mixing and preparation centre Washing and cleanup centre Cooking and serving centre

MIXING & PREPARATION CENTRE Near fridge, near sink (may have its own sink

separate from the main cleanup sink)’ Near trash and compost containers Needs counter space knife storage, cutting boards, measuring and

mixing utensils, small appliances such as food processor or blender, casseroles and baking dishes, flavorings, cookbook storage, graters

CLEAN UP CENTRE Main sink Dishwasher, garbage disposal, trash Storage for cleaning materials. Dishtowels, paper towels, garbage bags. food storage containers and materials,

colanders and strainers, possibly everyday dishes and flatware (near dishwasher), possibly saucepans.

COOKING AND SERVING CENTRE Main item in this area is the stove. Stoves especially gas should not placed near

draughts (breeze). Cupboards and drawers in this area should

contain equipment relation to cooking and serving.

What are some items related to:a. Cooking? b. Serving?

COOKING AND SERVING EQUIPMENT Equipment related to cooking such as pots,

pans, casserole dishes. Equipment related to serving include china,

glasses, serving dishes, cutlery