INFLUENCING FACTORS ON DESIGN: -size and extent of the menu and the market it serves -service- gas, electricity

and water -labour,skill level of the staff -amount of capital expenditure,cost -use of prepared convenience foods -types of equipment available -hygiene and food safety -design and decor -multi-usage requirement FRONT-OF THE HOUSE DESIGN: 1. space considerations 2.lighting considerations KITCHEN DESIGN *PRODUCT FLOW Work Flow Work Space *WORKING SECTIONS -The size and number of the menu and the ability of the staff will determine the number of sections and layout that is necessary. A straight-line lay-out would be suitable for a snack bar, while an island lay-out would be more suitable for a hotel restaurant. *EQUIPMENT *FOOD PREPARATION AREAS -kitchen sections: 1. dry areas- for storage 2. wet areas-for fish prep,veg prep,butchery, and cold prep 3.hot wet areas-for boiling, poaching,steaming 4.hot dry areas-for frying,roasting,grilling 5.dirty areas-for refuse,pot wash areas,plate wash Planning and lay-out of the cooking area: Island grouping areas- is an island arrangement,equipment is placed back to back in the center of the cooking area. Wall siting- an alternative arrangement involves siting equipment along walls. This arrangement is possible where travel distances are reduced,and normally occurs in smaller premises. L- or U- shape- create self-contained sections that discourage entry by non authorized staff;they can promote efficient working, with distances reduced between work centres. The choice of lay-out- selection of equipment will be made after detailed consideration of the functions that will be carried out within the cooking area of the kitchen. *SITING OF EQUIPMENTS *THE KITCHEN ENVIRONMENT -space -humidity -temperature -noise

-light *VENTILATION SYSTEMS 3 basic types of ventilation system 1.extract-this system only removes air, thereby creating a negative pressure in the space. outside air will come into the space wherever it can,usually through doorways,window areas or specially prepared openings. 2.Inlet-this system is concerned only with the outside supply of air. 3.Combined-this balances the flow of air into and out of the space. *KITCHEN DESIGN: INDUSTRY TRENDS -Hotels: greater use of buffet and seld assisted service units -Banqueting: move towards plated service, less traditional silver service -Fast Food: new concepts coming onto the market, more specialized kitchen and seafood courts, more choices in ethnic food. -Food courts: development has slowed down;minor changes all the time;most food courts offer an 'all day' menu. -Restaurants/Hotels: less emphasis on luxury-end, five-star experience. -Theme restaurants: will continue to improve and multiply KITCHEN EQUIPMENT: - cooking equipment provides the backbone of any busy catering operation. It is the key to catering success and quality. Points that should be considered before purchasing kitchen equipment: 1. overall dimensions 2. weight 3. fuel supply 4. drainage 5. water 6. use 7. capacity 8. time 9. ease 10. maintenance Three categories of Kitchen equipment: 1. Large equipment- ranges, steamers,boiling pans, fish-fryers, sinks, tables 2. Mechanical equipment- peelers, mincers, mixers, refrigerators, dishwashers 3. Utensils and small equipment- pots, pans,whisks, bowls,spoons. Convection ovens- are ovens in w/c a circulating current of hot air is rapidly forced around the inside of the oven by a motorised fan or blower. Combination ovens- they are especially used in large banqueting operations. Rotary Rack Ovens- accept one or two full racks loaded with bake pans, w/c are rolled into the oven compartment. Mechanical Ovens- evolved from conventional bake and roast ovens. This type of oven has the reputation of turning out remarkably good products at relatively low labour and energy costs. STEAMERS: 1. Pressureless steamers- also known as convection or atmospheric steamers.

Traditional convection steamers, connectionless steamers, boilerless steamers. 2. Pressure steamers- high-pressure steamers, low-pressure steamers. 3. Pressure/pressureless steamers 4. Specialty steamers LARGE PANS,BOILERS AND FRYERS: *Bratt Pan- one of the most verstaile pieces of cooking equipment in the kitchen because it is possible to use it for shallow-frying,deep-frying, stewing,braising and boiling. *Pasta Cooker- is fitted with water delivery and drain taps, and can be used for cooking the several types of pasta simulataneously. It is electrically operated. *Deep-fat fryers- one of the most extensively used items of equipment in many catering establishments. *Pressure fryers- food is cooked in an airtight frying vat, thus enabling it to be fried a lot faster and at a lower temp. *Bains-marie- are open wells of water used for keeping foods hot; they are avilable in many designs. *Boiling pans- used for boiling or stewing large quantities of food. FOOD-PROCESSING EQUIPMENT: *Food Mixer- used in mixing pastries, cakes,mashing potatoes,beating egg whites,mayonnaise,cream,mincing or chopping meat and vegetables. *Liquidiser or blender- used to chop,puree or blend foods efficiently and quickly. *food Slicers- contains blades used for slicing foods.