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 front-of-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 spacewhere 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

Display Kitchens
Food preparation done in view of customers
Watching a busy kitchen staff is interesting
Whets the appetite and makes guest feel catered to
Todays 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

Appliances on Display
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

The March Kitchen (mar-

SHAY)
A display-styleconcept 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

Small, High-Tech Kitchen

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 into counters, compact storage
for work centers
 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
arent 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 wont notice and
kitchen staff wont be affected.
 Staff Comfort and Safety

Todays kitchen designers also consider the comfort and safety of

people who work in them

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

Human Engineering Checklist

Floors
Adequate number of floor drains to keep floors dry
Carborundum chips in quarry tile in slippery or wet areas
Slip-resistant wax on vinyl floors
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

Human Engineering Checklist

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

Human Engineering Checklist

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

Human Engineering Checklist

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

Human Engineering Checklist

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

Human Engineering Checklist

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
Common flow patterns for food
prep
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

Preparation Areas
Fabrication
Preparation
Production
Holding
Assembly

Production Areas
o Griddle station
o Broiler station
o Production
o Saut station
o Holding station
 Space Analysis

Bakery Areas
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 Range top
Combi oven/steamer Reach-in and walk-in refrigeration
Cook-and-hold oven Sink, with hot and cold water
Hot food holding boxes Beverage containers
Steam table Ice bin or (better) ice machine
Mixer Sufficient electrical outlets
Tilting kettle Storage for linens, plateware,
Braising oven or tilting braiser flatware, glassware
Salamander Storage for tables and chairs

Nice to Have, Not Required

Portable steam table Three-compartment sink
Portable salad bar Dishwashing machine
Fryer, broiler, griddle
 Food Safety & Kitchen Design

CDC estimates 48 million food-borne illness cases annually in

United States
FDAs 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

Design and HACCP Compliance

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