COMMERCIAL KITCHEN

• Small and Medium sized Kitchens play a very

important role in the gastronomy of restraunts.
• The dimensions of containers, tables, shelves, crockery
units as well as built-in-units are all based on a
(530x325)mm module.
• The capacity of kitchen primarily depends on the
number of customer seats, expectations and
proportion of raw material which has to be prepared,
as well as the frequency of customer changes over the
whole day or at the busy periods.
• Aisle width in storage, preparation and production
areas are different acc. To whether they are purely
traffic routes or if they lead to service areas.
• Working Aisle widths should be (0.9-1.2)m, Local
traffic routes with additional usage (1.5-1.8)m, Aisle
width of (1.5-1.8)m should be sufficient for small to
medium sized restaurant and kitchen bars.

Sub. By – Tanvi Kapoor

Building Construction - 9 Ranadita Majumdar
 HOT KITCHENS AND COLD KITCHENS
• HOT KITCHENS contain finishing zones and equipments
depending on their function : Cooker (2-8 rings), Extractor
Hood, Water Boiler, Steamers, Convention Ovens, Air
circulation equipments, Fryingpans etc.
• COLD KITCHENS should be logically planned in parallel
with hot kitchen and convinient for the servery. The main
fittings are Referigirator under/over the cold table,
Diverse cutting machines, Mixing Machines, Cutting
boards, Lower cold cabinet, Microwave and Sufficient
storage surfaces.
• MEAL SERVERY with a counter or bar servinf point should
be best located between preparation area and the dining
room. There should be an adequate storage spcae and
defined areas for hot meals and cold meals. A crockery
shelf, Cuttelery container shelves are also mandatory.
• IMPORTANT – Pot washers and Dishwshers areas should
be separate. Rules should be laid down for loading and KITCHEN AREA - SPACE REQUIREMENTS ( sq.m/seat )
operationg for dishwashers. Through – Flow and
circulation units are also necssary. Provide side storage
and working surfaces for returns and sorting, soaking and
locating surfaces for crockery.
• About 10-15% area should be reserved for offices and
staff rooms.
• Kitchens must be equipped with a mechanical ventilation
sysytem. Waste air must be extracted at each cooking
point with extraction pipes to the outside via a ducting
system.
CLASSIFICATION OF RELATIONSHIPS
Sub. By – Tanvi Kapoor
Building Construction - 9 Ranadita Majumdar
BASIC ORGANISATION OF KITCHEN

PRODUCTION IN BLOCK PRODUCTION IN LINE

ORGANISATION OF A COLD MEAL KITCHEN

SERVERY AND WAITERS WALKWAY

BASIC SOLUTIONS - DISHWASHING AREA

SELF SERVING RESTAURANT

FREE FLOW RESTAURANT

MEAL PREPARARTION FUNCTIONS & ELEMENTS - DISHWASHING AREA

Sub. By – Tanvi Kapoor

Building Construction - 9 Ranadita Majumdar