Designing a Kitchen

DESIGNING A RESTAURANT ATMOSPHERE

Spatial relationships between equipment.

Once an indication of the necessary equipment has been

decided on, the next step is to consider the arrangement of this
equipment into a layout plan. This is designed to:
▪ Minimize materials handling.
▪ Minimize floor space.
▪ Maximize labor efficiency by reducing the movement of
staff.
▪ Provide a safe environment for staff and customers
(hygienic, health and safety, fire etc)
▪ Provide expansion routes for possible future
developments.
 DESIGNING A RESTAURANT ATMOSPHERE
Preparation areas

• The term “preparation area” is usually refers to food

preparation area and it is further divided into fabrication
area, preparation area and the production area.
 DESIGNING A RESTAURANT ATMOSPHERE
Fabrication area

• It is where raw food begin their journey to the guest‘s plate.

It is here prime cut of beef is cut, fish being fillet and clean,
chicken being process, crates being open for fresh produce
before we decide what to store and what goes direct to
preparation area.
Preparation areas
DESIGNING A RESTAURANT ATMOSPHERE

• In this area foods are sorted further into individual or batch

servings. It is here the loin we cut in the fabrication area is
cut into steak, lettuce and tomatoes are diced for salad
preparation. When designing the layout of the preparation
area remember the need for worktables, compartment
sinks, refrigerators, and mechanical equipment.

to be continued…
Production areas
DESIGNING A RESTAURANT ATMOSPHERE

• It is the place where we do all the cooking. This area is

usually divided into hot-food preparation and cold food
preparation.
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 DESIGNING A RESTAURANT ATMOSPHERE

• A frequently quoted rule suggests allotting one fourth to

one-half of the dining room as the area size for the
production facilities.
• But…. that the type and system of production quickly upsets
this ratio.

to be continued…
 DESIGNING
Thus.. Major points A RESTAURANT
to be considered are asATMOSPHERE
follows .

Type of preparation and service. Will preparation be done

in quantity or in small individualized amounts on short
order?
Amount of the total production done in the facility. Is the
kitchen to fully produce all, some, or none of the food
served.
Volume in terms of the number of meals served within a
given time period. Will the service schedule permit
continuing preparation or must the food be ready for the
full number to be served at one time.
• Variety of food offered in the menu. How much choice will
be offered in entrees, vegetables, salads, desserts, etc?
 DESIGNING A RESTAURANT ATMOSPHERE

Continue….

▪ Elaborateness of preparation and service.

Does the proposed service require
individual handwork, different pieces of
cooking equipment, and special containers
for service?
▪ Amount of individual service given. Will
special facilities be required for preparing
the service, such as tray line for hospital
trays or a set up a station for elaborate
meals?
 DESIGNING A RESTAURANT ATMOSPHERE

Continuee… lagi

▪ Seating and service plan, whether on one

floor or many. Will food be set up for
immediate service in the dining room, or will
special means be needed to preserve good
condition of food sent to another floor or
building for service.
▪ Production system used. Will food be
prepared and served immediately within the
facility, prepared and chilled or frozen for
later use, or prepared, temperature-
maintained, and shipped elsewhere for
service.
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 DESIGNING A RESTAURANT ATMOSPHERE

Some consideration…
• Kitchens and related food preparation areas require critical design
attention, as their mechanical, electrical and plumbing systems
must be fully integrated within the layout of the kitchen
equipment.
• In addition, the design of the kitchen (usually the largest single
back-of-house area) is a major factor influencing labor costs;
distances should be as short as possible, related activities should
be located close together, and layout should be flexible.

to be continued…
 DESIGNING A RESTAURANT ATMOSPHERE

Remember….!
The planning and design aspects of kitchens will require the co-
coordinated attention of a variety of specialized kitchen and
engineering consultants.
 
Wherever possible the architect should attempt to locate the
receiving area, food storage, kitchen and all outlets on a single floor.
If this is not possible, the designer must assess the relative merits of
alternative groupings of service and public functions.
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Some considerations for
DESIGNING A RESTAURANT ATMOSPHERE

prep. Area.
▪Preparation areas need to be located as close as possible to the
storage of the raw material.
▪Prepared foods need to be easily processed to the cooking or
holding areas.
▪To reduce cross contamination a number of different types of
preparation areas may be required. These include vegetable, meat
& fish, desserts and post cooking areas.
▪Designs should incorporate separate hand washing facilities in
each area.
▪Temporary refuse storage may be required for each area.

to be continued…
 DESIGNING A RESTAURANT ATMOSPHERE

More..
Purchasing policy will directly affect the size of the areas required e.g.
buying in wash and peeled vegetables.
All walls, floors and working surfaces must be easily washable.
Space may need to be allocated for trolleys to facilitate the movement
of large quantities of food.
Clearance should be considered to allow loading and unloading of
machinery such as peelers and mixing machines.
Sinks are often required in preparation areas therefore the location of
drainage and water services is essential.
Adequate lighting is required directly above or near to preparation
areas. This often results in the location of areas near to external
windows.
CookingDESIGNING
areas. A RESTAURANT ATMOSPHERE

Cooking areas can be divided into a number of generic types, these

being;
▪ Island ranges or island groupings.
▪ Wall cooking groupings.
▪ L or U formation groupings.

to be continued…
 DESIGNING A RESTAURANT ATMOSPHERE

So…
• It is possible to have one or a combination of these types of
groupings dependent upon the size and complexity of the menu to
be produced.
• In addition to these types of layouts the equipment may be fixed
or mobile. The latter of these being termed adaptable design.
• Common to all of these types of layout is the general convention
that the cooking equipment is grouped together to service the
preparation areas in the most efficient method possible.
 DESIGNING A RESTAURANT ATMOSPHERE

Justeru…!
Fat/oil cooking equipment should not be located near to
water/wet cooking areas. In general wet and dry areas should
be separated.
Oven equipment with doors should be given adequate
clearance to allow for the opening of doors.
Grills and microwaves can be mounted over other cooking
equipment.
Storage/ tabling should be provided to allow minor preparation
and storage of hot food items from the ovens etc.
Fryers should be fitted with splashguards if located near to
ranges or boiling tables.
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 DESIGNING A RESTAURANT ATMOSPHERE

Lagi…!
Cooking equipment should be grouped together where possible
to allow simple overhead ventilation canopies to be fitted. This
will improve the working environment for the workforce.
Extras clearance may be required for maintenance of
equipment such as combination ovens. Always check the
manufacturer detail of the equipment before banking equipment
together.
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Face to face parallel
DESIGNING A RESTAURANT ATMOSPHERE

• Face-to-face parallel arrangement may be used in areas where

servers enter the kitchen and a traffic lane is required.
• Such an arrangement makes it possible to pick up soup, meat,
or entrees from respective work centers.
• The volume of food processed must be sufficient to sustain the
breakdown into several work centers. Traffic may become a
problem along the parallel aisle into the service area.

• .■
 DESIGNING A RESTAURANT ATMOSPHERE

▪The efficiency of face-to-face and back-to-back parallel sections is

lessened by traffic through them, and this may be hard to prevent or
supervise. I
▪t may be awkward for the sauce and vegetables cooks to work
behind cooking units and coordinate production.

▪Removal of walls between back-to-back arrangements improves

communication.
▪A chief advantage of this design is the minimizing of hood expanse
over cooking equipment. The need for such grouping under one hood
may be lessened by use of individual ventilators or hoods.

to be continued…
L-shaped or U-shaped
DESIGNING plan
A RESTAURANT ATMOSPHERE

• L-shaped or U-shaped is often difficult. The square section tends

to invite traffic through it, and care must be taken to provide good
aisle space at the back or front to avoid conflict with traffic in the
section.
• The angle in the L-shaped plan tends to discourage traffic.
• This type section is best divided at the angle juncture between
range, oven, broiler, and steam equipment. This will isolated
respective work centers and allow for more orderly procedure of
work.
• U-shaped sections are efficient if not too large. With 1.22m of
aisle space between equipment the workers can easily work from
one area to another. U-shaped plans discourage traffic going
through them
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 DESIGNING A RESTAURANT ATMOSPHERE
Island ranges or island groupings.

This normally consists of back-to-back groupings of equipment

located in a central position in the design.
 
The equipment is normally located adjacent to the preparation area
that will use the equipment with items used by more than one areas
located at the ends of the island to allow both sections to have easy
access to the equipment.
 
As mentioned previously wet and dry equipment should be separated
by either locating it on separate sides of the island suite or by the use
of tables to act as a buffer between the equipment.
 
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 DESIGNING A RESTAURANT ATMOSPHERE

• This type of layout assumes that there is sufficient space to allow

a clearance for the people to move easily around the central
equipment. Where wet equipment is located the designer should
remember that drainage gullies, and water supplies will be
required and this is often a limiting factor for the location of this
type of cooking equipment.
• It has been recommended that single island suites work best in
situations where the kitchen has a width of not in excess of 6-7
meters and anything of 10 meters across should result in a
splitting of the main cooking equipment so that it can be located
nearer to the related preparation and service sections (Douglas
1979).

to be continued…
Wall cooking groupings
DESIGNING A RESTAURANT ATMOSPHERE

This is an alternative to the traditional island layout of the cooking

equipment and can be used in most cases where an island suite is
feasible.
 
This type of layout is usually used where the main emphasis of the food
production system a requirement for the optimum space for plating and
holding of the food prior to service.
 
The cooking equipment can be grouped around the walls of the design
located in proximity to the related preparation area. This allows one
section of the kitchen to be used without the need to switch on equipment
in other areas.

to be continued…
 DESIGNING A RESTAURANT ATMOSPHERE

Continue..
 
This type of grouping of equipment works well in reduced space
situation often four in back bar cooking areas. Examples of these
types of systems can be seen in older steak house operations where
the chef is in full view of the customer when preparing the food. It
would be useful to visit one of these units and examine the layout of
the main cooking area.
 
There are a number of variations to this type of layout and in the case
of larger central production units this often in the form of two or more
lines of cooking equipment running parallel to each other with tabling
between the equipment.
 
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 DESIGNING A RESTAURANT ATMOSPHERE

Lagi….
• The main problem with this type of layout is the additional costs
involved in supplying gas, water and electricity supplies to various
sections of the kitchen and if split into more than one section
each group of equipment may require separate ventilation.
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