Chapter 5

Planning and Equipping the Kitchen

Objectives• After reading and studying this chapter, you

should be able to: – Identify factors to consider when planning a

kitchen's layout– Discuss the benefits and drawbacks of an open

kitchen– Explain selection factors for purchasing kitchen

equipment– Identify various cooking techniques

Kitchen Planning• Involves the allocation of space within the

kitchen based on: – Equipment needs– Spatial relationships within the kitchen– Need to keep traffic flow to a minimum

• Overall objective:– Minimize the number of steps taken by wait

staff and kitchen personnel

Figure 5.1 Kitchen flow

Kitchen Planning (cont’d.)• Efficiency and comfort of the staff is

important to operation– Servers will take the shortest and most

convenient route– Chefs want their work organized to minimize

excess activity and unnecessary steps• Ergonomics

– Applied science of equipment design intended to reduce staff fatigue and discomfort

Kitchen Planning (cont’d.)• Legislation and public policy

– Standards to accommodate workers and customers who are disabled

– These standards affect foodservice design• Designers must:

– Understand the National Sanitation Foundation standards

– Apply these standards to the actions of workers

Kitchen Planning (cont’d.)• Avery suggests these methods of increasing

kitchen efficiency: – Use purveyors that have a wide base of supply – Use conveyors to take food to service areas– Place service stations in dining rooms with items

to reduce back-and-forth traffic– Use automatic conveyors to take racks from

dining room, through the dishwasher, and back to dining room

Figure 5.3 Arrangement of work centers

Back of the House Green• Ways to cut utility costs:

– Induction ovens– High-speed ovens

• Purchasing equipment wisely: – Can cut energy costs 10% to 30%

• $2,500 annually in gas and electric bills

• Exhaust hoods:– High-energy user

• Use super-efficient exhaust hoods

Open Kitchen• Highlights the kitchen or equipment

– Standard food preparation: not usually featured

• Reserved for what is glamorous: bright, shiny ladles, stainless steel, copper utensils, etc.

– Some use under-the-counter refrigerator units to conserve space

– Area set aside for open kitchens costs about 25% more

Open Kitchen (cont’d.)• Drawbacks:

– Noise level: • Can be reduced with acoustic tile in the ceiling

– Dining and banquet rooms: • Must feature carpet, upholstered chairs, washable

window drapes, and acoustic ceilings– Chefs and cooks are completely exposed to

customers: • Every word and gesture is visible

Kitchen Floor Coverings• Usually covered with quarry tile, marble,

terrazzo, asphalt tile, or sealed concrete – Nonabsorbent, easy to clean, and resistant to

abrasive cleaners• Neoprene matting

– Provides traction in water accumulation areas• Should be covered with nonskid materials

– The leading cause of restaurant accidents is slipping and falling

Kitchen Equipment• Today, trends are advancing in sustainable

kitchen equipment– Energy Star program

• Help homes and businesses save money and protect the environment through energy-efficient products and practice

– National Restaurant Association• Offers recommendations for reducing water and

electricity waste

Categories of Kitchen Equipment • Include:

– Receiving and storing food– Fabricating and preparing food– Preparing and processing food– Assembling, holding, and serving food– Cleaning up and sanitizing the kitchen and

kitchenware

Select the Right Equipment • Common questions:

– Which will be the most efficient for the menu, item by item, and for future items?

– What is the equipment’s purchase cost and operating cost?

– Should the equipment be gas or electric?– Will it produce the food fast enough?

Select the Right Equipment (cont’d.)

• Common questions:– Is it better to buy a large unit or two or more

smaller units?– Are replacement parts and service readily

available?– Is reliable, used equipment available?– Is more energy-efficient equipment available?

Match Equipment with Menu and Production Schedule

• Variables: – Projected volume of sales for each menu item – Fixed or changing menu– Menu size – Speed of service desired– Nutritional awareness – Equipment selected

Other Factors to Consider• Include:

– Total cost versus original cost– Selecting the most efficient equipment for the

people and skills available– De-skilling the job with equipment

Equipment Stars• Include:

– Stove/oven– Deep-frying equipment– Low temperature ovens– Forced-air convection ovens– Microwave ovens– Infrared cooking equipment– Hot-food holding tables

Equipment Stars (cont’d.)• Include:

– Refrigerators – Freezers– Ice machines– Pasta-making machines– Specialty cooking equipment– Evaporative coolers

Other Cooking Equipment• Numerous other kitchen items are available

that may be useful for a particular menu:– Ice cream holding units, display cases, cream

dispensers, meat patty-making machines, garbage disposals, infrared heating lamps, drink dispensers, dough dividers, bakers’ stoves, etc.

Maintaining Kitchen Equipment• It’s a little like preventive medicine:

– By following certain practices, major problems can be avoided

• Restaurant equipment: – Generally thought to have a life expectancy of

about ten years• Properly cared for equipment can last much longer

Meeting with the Health Inspector

• Public health officials and planning boards – Want to assure the public that eating in

restaurants under their jurisdiction is safe – Factors include:

• Floor covering• Number of toilets• Foodservice equipment• Lighting• Fire exits

Meeting with the Health Inspector (cont’d.)

• Requirements vary from place to place:– Floor drainage systems, exhaust ductwork,

distances between dining room tables, seats permitted, parking spaces required, entrances and exits to the parking area and restaurant

• All must meet safety requirements