DESIGNING THE KITCHEN

Plan to redesign the kitchen should address several concerns...
PHYSICAL FATIGUE: Great deal of physical work takes place in the kitchen. Every thing possible to reduce physical fatigue should be built into the kitchen design. E.g.reducing distances that employees must walk, adjusting heights of work areas to best suit employees providing comfortable locker, rest room and dinning facilities.  

NOISE:

Excessive noise makes employees uncomfortable and distract employees and guest. Noise can be minimized with sound proofing materials and quite equipments. LIGHTING: Much detailed work is done in the kitchen preparation areas. Adequate lighting helps employees work safely without eye strains.

TEMPERATURE: Kitchen areas can be hot. Cooking and cleaning equipments that generates heat and steam can make working conditions uncomfortable. Heating, ventilating and air conditioning plans must deal with these plans.  GOVERNMENT SAFETY CODE: Government safety codes designed to safeguard workers typically regulate the design, size and placement of kitchen ventilation systems. Construction materials, exits, plumbing and electrical systems and locations of fire extinguishers also may be regulated by local, state or federal laws. 

LAYOUTS 
  

L- SHAPED STRAIGHT LINE U- SHAPED PARALLEL

DESIGN FACTORS 
       

COST THE MENU FOOD QUANTITY FOOD QUALITY EQUIPMENT UTELITIES SPACE SANITATION AND SAFETY TYPE OF SERVICE

GENERAL CONSIDERATION IN PLANNING & DESIGNING.
LIGHT : Open planning should be used as far as possible for all the kitchen ( for administration and work and also it enables all available natural light to be utilized. Artificial lighting can be either tungsten, fluorescent. Make sure which is cheaper to run and maintain. Where ever possible light fitting should be flush with ceiling and should be protected from stem and condensation. 

VENTILATION : Open planning will also provide natural ventilation. Some artificial ventilation also will be necessary to keep air in the kitchen fresh and circulating and to get rid of steam and cooking smells.  CANOPIES : Usual method adopted is to cover the cooking areas with suspended canopies connected by trucking with fans at the point of extraction. 

FLOORS : Should be flat throughout. So that the trolleys can be wheeled into any part of the department including refrigerators etc. non slip quarry tiles are the best and most universal type of floor covering for the kitchen. They are both hard wearing and easy to keep clean. The level of floor should have a very slight fall towards the gully so that any water split on the floor can be quickly and easily cleared.  WALLS : They should be tiled throughout to the ceiling height. Strong color should be avoided as they can become very tiring to the eyes. All wall angels should be protected by plastic or metal or stainless steel strips to avoid breaking of tiles every time the tiles is knocked. 

CEILINGS : The ceiling should not be too low in the working bays from the cooking area. Steam acoustic tilling may be used. These parts of the ceiling which are exposed to steam should be covered with heat resistant paint.  ANCILLARY ROOMS : Various ancillary rooms such as staff cloak room, rest room. Kitchen superintendent room will be required adjacent to the kitchen areas. 

STORES : Daily stores ( for groceries to carry out the next days menu and to hold small reserve stocks) refrigeration and cooling rooms, larder rooms, vegetable stores, equipment stores, cleaners store. The daily store should be located within easy access of both the meat and pastry preparation bays and needs good natural ventilation with fly proofed windows. 

PREPARATION BAYS : These are the sections around the central cooking area of the kitchen where all the preparatory work is done. These should be open plan design which increases the light and ventilation but also eases kitchen control cooking equipment in the central working area should be arranged in relation to the various preparation bays. Each of the preparation area should have hand washing facilities. Meat and fish prep.. Areas. Pastry. Vegetable prep.. Areas. Diet prep.. Areas. 

Sign up to vote on this title
UsefulNot useful