Kentstruction Certified Kitchen Remodeler Company Defines:
Principles of Kitchen Design
The kitchen is the heart of any foodservice business.
Like a human heart, its job is to pump and circulate life, in the form of food, through the rest of the operation. Therefore, kitchen placement affects the quality of the food, the number of people who can dine at any particular time of day, the roles and workload of the kitchen employees and servers, utility costs, and even the atmosphere of the frontof-house space.
Definitions - Kitchen Design Design refers to overall space planning; it defines the size, shape, style, and decoration of space and equipment in the kitchen. Layout is the detailed arrangement of kitchen floor and work space—where each piece of equipment will be located and where each workstation will be. Work center is an area in which workers perform a specific task, such as tossing salads or garnishing plates. When several work centers are grouped together by the nature of the work being done, the whole area is referred to as a work section: cooking section, baking section, etc.
Learning Objectives In this chapter, you will learn to: Describe the trends in modern kitchen design Explain how to budget for the kitchen you want Identify where to put your kitchen within your facility Explain how to create flow patterns that make the service system and work centers run smoothly Describe the food safety considerations when designing a kitchen Describe the guidelines for equipment placement Describe the unique design needs of service areas and each part of the kitchen
Trends in Kitchen Design Driven by consumer demands, economic factors Smaller, more efficient kitchens may mean:
A shortage of qualified labor High demand for business space in the market Budget constraints Increased demand for fresh, healthy, local food
Trends in Kitchen Design
Food
preparation done in view of customers Watching a busy kitchen staff is interesting Whets the appetite and makes guest feel catered to Today’s more sophisticated diners want quality, freshness, and presentation as much as taste A well functioning display kitchen accentuates sense of showmanship, opportunity to interact with guests “Semi-open” option, with half-walls, under-counter storage to keep messier aspects of cooking out of view
Trends in Kitchen Design
Wood-burning ovens or gas-fired counterparts Heavy but attractive, energy-efficient Functional:
pizza done in 3 to 5 minutes Induction range tops Sleek-looking, easy to clean, speedy, energy-efficient Rotisserie ovens or grills Not just for browning chickens! Attachments allow more menu items than ever: pasta, casseroles, fish, vegetables, and more.
Trends in Kitchen Design
A display-style concept for retail foodservice with
European origins Diners stand and watch the action instead of being seated and waited on. Most include attractive, upscale design touches: Blonde wood, tiled pedestals and warmer trays, faux finishes on ventilation hoods and equipment.
Trends in Kitchen Design
Designed with carefully orchestrated work centers Designed for ergonomics and efficient labor utilization Outfitted with the highest-quality equipment Greater use of technology Touch screens, programmable appliances Commonsense touches Trash receptacles built
for work centers
into counters, compact storage
Making the Numbers Work
Deciding how much money to spend on design,
construction, and equipment is critical first step. Estimate funds and timeline for each phase or project. Does design budget realistically match concept in size and scope? Does it reflect the market in which the business will operate?
Making the Numbers Work
Lack of early budgeting and planning often unravels a promising concept. Be clear about how much money you intend to spend. A consultant/designer should not present ideas that you cannot afford. Include a contingency amount of 20% in the budget. All your costs will vary widely and the key to controlling them is planning. It is reasonable to expect cost estimates up front from designer, architect, or consultant.
Making the Numbers Work One factor that has major cost implications is time. Delays and change orders can be costly. Contractors may charge expensive overtime. Last-minute work
leaves no time to dispute any details you aren’t satisfied with. Could delay your opening. Develop a timeline in tandem with your budget. Design phase should take no more than 16 to 18 weeks. Construction and/or remodel process should not take more than 16 to 24 weeks.
Basic Kitchen Design Guidelines In addition to defining the concept, define
the goals you
expect to achieve with it. Decide on your menu before the design process begins. Separate stages of food production so raw materials can be prepared well in advance. Choose the most energy-efficient equipment in your price range. Consider future growth that may require additional space and utilities. Control costs in places where customers won’t notice and kitchen staff won’t be affected.
Staff Comfort and Safety
Sufficient space to perform the
required tasks
Adequate aisle space Intelligent design to minimize injury risks Properly designed equipment, in good working condition Comfortable
temperatures and humidity control Adequate lighting for the required tasks Noise control and abatement
Service Systems and Flow Patterns A large operation can have more than one service system
at work simultaneously. Hotels are good examples, with: Elegant tableside service Room service Casual bar service Quick-service restaurants’ service systems emphasize speed and convenience Takeout or drive-through service Order and pay at counter; meal served within minutes
In the Kitchen Floors Adequate number of floor drains to keep floors dry Carborundum chips in quarry tile in slippery Slip-resistant wax on vinyl floors
or wet areas
Ramps and handrails in receiving area
Storage space for carts and hand trucks Floor
mats for standing in place for long periods Kitchen floor level with walk-in refrigerator floor Sloped floors or troughs around steam-jacketed kettles to encourage quick drain-off of hot liquids to floor drains Coved corners where floors meet walls, for ease of cleaning
In the Kitchen
Materials Handling Hand trucks and carts Strong, easy-to-clean shelving Portable shelving Ladders for reaching stored goods on high shelves Carts for moving foods in large quantities Utensil Handling Knife racks Easy-to-clean utensil drawers with removable inserts Utensil drawers at every workstation and table Overhead utensil racks
In the Kitchen Food Production Equipment Compliance with National
Sanitation Foundation International (NSFI) standards Compliance with ADA requirements Portable equipment, if needed in more than one department Portable bins for dry ingredients: flour, sugar, salt Wall-hung or mounted on legs for ease of cleaning Free of burrs, sharp edges, and hard-to-reach areas Safety equipment (shields, bowl guards) on equipment
In the Kitchen
Food Production Equipment - continued Disposals in all production areas (if permitted by local
codes) Open rail-type under-shelving that permits crumbs, food particles to fall to the floor Marine edge on all tables with sinks to prevent water spills Adequate “parking space” for equipment from other departments (bread racks, etc.)
In the Kitchen Ware washing Equipment Pot storage racks beside pot
washing station and in or
near each work area Storage containers for soiled linen Box, glass, and metal can container in each major work area Utensil sorting table Paper and bone container at dishwashing station Pre-rinse, power or hand Cleaning supply storage Hose reel Cart wash-down area
In the Kitchen
Service and Dining Condiments and support
service equipment available near
points of service Convenient dish drop-off Easy-to-clean chairs; no cracks to accumulate crumbs Minimum number of steps from food pickup to points of service
Flow and Kitchen Design
Straight Line Arrangement Also called
“assembly-line” kitchen; food and materials passed from one work center to another in a straight line Parallel Flow Configuration – 4 variations: Back to back Face to face L Shape U Shape
Space Analysis
Fabrication
Preparation Production Holding
Assembly
Production Areas o Griddle station o Broiler station o Production
o Sauté station o Holding station
Space Analysis
Mixing station
Proofing station Forming area
Baking station
Finishing station
Other Considerations Utility distribution system Doors
Landing Spaces Worktables
Work area heights
Placement of sinks, water supply, electrical outlets Floor and wall materials
In the Kitchen
Needs for Catering/Service Kitchens Stainless-steel tables for plating food Combi oven/steamer Cook-and-hold oven Hot food holding boxes Steam table Mixer Tilting kettle Braising oven or tilting braiser Salamander
Range top Reach-in and walk-in refrigeration Sink, with hot and cold water Beverage containers Ice bin or (better) ice machine Sufficient electrical outlets Storage for linens, plateware, flatware, glassware Storage for tables and chairs
Nice to Have, Not Required Portable steam table Portable salad bar Fryer, broiler, griddle
Three-compartment sink Dishwashing machine
Food Safety & Kitchen Design CDC
estimates 48 million food-borne illness cases annually in United States FDA’s Food Establishment Plan Review Guide: Ensures food safety is a priority from start of project Complete and submit to local health department before business opens A requirement in many cities and states A flow plan is also required: Charts flow patterns for food, dishes, utensils, waste List of foods prepared more than 12 hours in advance of serving, and safety plan for handling them
Food Safety & Kitchen Design
Hazard Analysis of Critical Control
Points (HACCP) system Seven-step process to identify food handling points (cooking, storage, holding, etc.) to keep foods safe for consumption Combine advanced technology and intelligent layout to minimize contamination risks: Install reach-in coolers in every prep area Make ovens, fryers, ranges, storage racks mobile Place hand-washing sinks closest to the stations that will need them most Store raw and finished foods in separate refrigerators