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Principles of Kitchen Design
Kentstruction Certified Kitchen Remodeler Company
Defines
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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.
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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.

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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

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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

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Display Kitchens
Trends in Kitchen Design

• 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

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Appliances on Display
Trends in Kitchen Design

• 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.

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The Marché Kitchen (mar-SHAY)
Trends in Kitchen Design

• A display-style concept 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.

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Small, High-Tech Kitchen
Trends in Kitchen Design

• 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

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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?

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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.

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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.

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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.

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Todays kitchen designers also consider the
comfort and safety of people who work in them
Staff Comfort and Safety

• 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

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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

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Human Engineering Checklist
In the Kitchen
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

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Human Engineering Checklist
In the Kitchen
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

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Human Engineering Checklist
In the Kitchen
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

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Human Engineering Checklist
In the Kitchen
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.)

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Human Engineering Checklist
In the Kitchen
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

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Human Engineering Checklist
In the Kitchen
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

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Common flow patterns for food prep
Flow and Kitchen Design

• 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

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Preparation Areas
Space Analysis

• Fabrication
• Preparation
• Production
• Holding
• Assembly

Production Areas

• Griddle station
• Broiler station
• Production
• Sauté station
• Holding station

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Bakery Areas
Space Analysis

• 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

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Needs for Catering/Service Kitchens
In the Kitchen

• Stainless-steel tables for plating food
• Combi oven/steamer
• Cook-and-hold oven
• Hot food holding boxes
• Steam table
• Mixer
• Tilting kettle
• Braising oven or tilting braiser
• Salamander

• Range top
• Reach-in and walk-in refrigeration
• Sink, with hot and cold water
• Beverage containers
• Ice bin or (better) ice machine
• Sufficient electrical outlets
• Storage for linens, plateware,
• flatware, glassware
• Storage for tables and chairs

Nice to Have, Not Required
Portable steam table Portable salad bar Fryer,
broiler, griddle
Three-compartment sink Dishwashing machine
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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

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Design and HACCP Compliance
Food Safety Kitchen Design

• 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