4- Layout of Facilities in Foodservice.pptx

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1. UNDERSTANDING THE BASIC KITCHEN LAYOUT Foodservice Systems 2 – BSND 3A

2. COMMERCIAL KITCHEN DESIGNING

3. What is a kitchen ? A kitchen is a room or part of a room used for cooking and food preparation. A stove, a sink with hot and cold running water, a refrigerator and kitchen cabinets arranged there. The main function of a kitchen is cooking or preparing food but it may also be used for dining, food storage, entertaining, dishwashing.

4. SIX COMPONENTS TO COMMERCIAL KITCHENS Clean/Wash Food Preparation Cooking 4. Storage 5. Service 6. Delivery

5. CLEAN/WASH Includes : Three-compartment sinks, pre-wash sinks and dishwashing Machine Location: Near kitchen entrance for dish drop off Wash area can be divided by specific activity – Pot Wash and ware Wash Area

6. FOOD PREPARATION AREA Includes : Food preparation area (cutting areas and preparation sinks) Location : Near cooking and service areas; have easy access to storage areas .

7. Food establishments must have designated food preparation sinks that are: Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise process any food that requires placement in a sink .* Appropriate for the menu, method of food preparation, and volume of food prepared.* Not used for hand washing, utensil washing, or other activities that could contaminate food .*

8. COOKING Includes: Convection ovens, stoves, microwaves, fryers, panini makers, grills, etc. Location: Adjacent to food preparation area; near storage areas. Cooking areas can be divided by activity – ex. Baking area, frying station, grilling station, etc .

9. STORAGE Includes: Cold Storage – refrigerators and freezers Dry Storage – shelving Location: Locate near delivery area Adequate refrigerated storage must be available for the separation of raw and ready-to-eat foods.* Refrigeration requirements are based on your menu

10. SERVICE Includes: Food “drop off” area, warmers, sneezeguards , etc. Location: Adjacent to seating areas if applicable, food preparation Sneeze guards are required for displayed foods such as buffet lines, salad bars, self-serve foods, condiments, etc .

11. SUPPORT SPACES Toilet Rooms The food establishment permit holder must ensure that toilet rooms are conveniently located within two hundred feet of the food establishment and accessible to employees during all hours of operation. May be used jointly by patrons and employees, provided patrons accessing the toilet rooms are excluded from food preparation areas and unpackaged food storage areas .

12. Janitor Room A mop/utility sink is required and must be located so foods are not contaminated. May include washer/dryer for linen laundering, mop sink, hot water heater, cleaser /chemical storage, etc. Other Provide storage area for employee’s personal items Provide area for disposal of garbage, recycling, etc.

13. Garbage Disposal The following considerations should be taken into account for designing and maintaining the garbage disposal area: Location and Accessibility Waste Segregation Sanitation and Pest Control Waste Reduction and Recycling Initiatives

14. SCHEMATIC PLANS

15. MATERIALS Walls Easy to clean Provide stainless steel finish behind ovens, grills, fryers and any other equipment that emits high levels of heat. Provide ceramic tile/stainless steel/ frp (fiberglass reinforced panels – most cost effective) throughout kitchen if budget allows. If budget is a consideration, provide frp in wet areas and semi-gloss paint Use semi-gloss paint throughout

16. MATERIALS Flooring Non-slip Cove base Smooth, easily cleanable, non-absorbent, and durable Examples: Quarry tile, non-slip sheet vinyl

17. MATERIALS Ceilings Easy to clean Gypsum wallboard ( gwp ) w / semi-gloss paint or mylar suspended ceiling

18. MATERIALS Countertops Smooth, easy to clean, anti-microbial Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections Free of sharp internal angles, corners, and crevices Finished to have smooth welds and joints Example: stainless steel Not to be used: Copper, galvanized metal, wood

19. LIGHTING Light Fixtures in food preparation areas to have protective covering over lamp. If menu boards are used and are not electronic, provide adequate light to illuminate boards. Provide adequate light levels for the activities of the space. Illumination for the Areas Coffee shop – 150 Flux Dinning Room – 100 flux Food preparation – 500 Flux

20. KITCHEN LAYOUTS

21. The three primary kitchen work stations which create the work triangle are : 1. The food storage station 2. The preparation/cooking station 3. The clean-up station

22. WORK STATION

23. MAXIMIZING EFFICIENCY IN THE KITCHEN Workstations should be arranged to allow work to flow logically. Work surface height should be designed to eliminate fatigue.

24. WORK TRIANGLE DEFINED An invisible triangle formed by the sink, stove and refrigerator.

25. SEQUENCE FOR KITCHEN LAYOUT Workplace → sink → workplace → workplace → refrigerator

26. RECOMMENDED DISTANCE IN A WORK TRIANGLE Refrigerator to sink 1.2 -2.1 m ( 4’-7 ’ ) Sink to stove 1.2- 1.82 m ( 4’-6 ’ ) Stove to refrigerator 1.2 -2.74m ( 4’-9 ’ ) Sum of total triangle should not exceed 6.6m ( 22’)

27. POORLY CONSTRUCTED WORK TRIANGLE I f the sink, refrigerator and range are too far apart, the work triangle will be exhausting.

28. DETERMINING YOUR KITCHEN’S LAYOUT

29. There are six primary kitchen layout shapes: U-Shaped L-Shaped Island G-Shaped Corridor/Gallery, and Single Wall shaped

30. The U-Shaped Kitchen

31. Named for the " U " shape it resembles, this kitchen is popular in large and small homes alike. Perfect for families who use their kitchens a great deal Provides plenty of counter space Efficient work triangle Can convert one cabinet leg into a breakfast bar

32. Advantages: Efficient for a small, medium or large kitchen space No through traffic to disrupt work zones Wide "U" can support a kitchen island Lots of cupboard space.

33. Disadvantages: Not efficient for large kitchens without an island Bottom corner cabinets are difficult to access Unsuitable for narrow kitchens i.e. below 10” wide.

34. The L-Shaped Kitchen

35. This kitchen shape is one of the most flexible and most popular, providing a compact triangle. Very flexible layout design Major appliances can be placed in a variety of areas Work areas are close to each other Can easily convert to a U-Shape with a cabinet leg addition

36. Advantages: Great for corner space Efficient for a small and medium kitchen space Can adjust to any length Can easily divide the kitchen into multiple work sites No through traffic to disrupt work zones Can use one side of the kitchen as a wall divide

37. Disadvantages: The corner of the L can be problematic if the corner is taken up by a cupboard because unless fitted by a special angled corner cupboard, the corner spaces will be inaccessible and wasted. Not efficient for large kitchens. Not good for multiple cooks .

38. Difficult corners fitted with special angled corner

39. The Island Option

40. Islands are extremely popular in homes today and are most often seen in L-Shaped kitchens. Islands can not only keep work areas traffic-free, but also create a wealth of extra counter and storage space. An island can be an indispensable food preparation station or act as a butcher block area. The island is also an ideal place to add an extra sink or an island grill.

41. The G-shaped Kitchen

42. Built very much like the U-Shaped with the addition of an elongated partial wall, the G-Shaped kitchen offers a great deal of space. Ideal for larger families needing extra storage space Plenty of counter and cabinet space Multiple cooks can function well in this layout Can convert one cabinet leg into a breakfast bar or entertaining area

43. Parallel Wall/ Gallery Kitchen

44. This style kitchen makes the most out of a smaller space. Great for smaller kitchens Appliances are close to one another Easy for one cook to maneuver Can easily convert to a U-Shape by closing off one end

45. Advantages: Excellent use of the kitchen triangle Lots of workspace and cabinets on either side Great for small apartments with limited space Great for small kitchens  Great for one cook to move around

46. Disadvantages: Can be difficult for through traffic Needs good lighting as can be dark- lights may need to be added under overhead cabinets

47. The Single Wall/Corridor Layout

48. FACTORS TO CONSIDER WHEN PLANNING THE LAYOUT OF KITCHEN Organization of cooking areas Layout of equipment Size of the kitchen Location of the kitchen (close to the dining areas and easy access to the outdoors. Floor Plan Type of services Type of Business

49. ABOVE ALL … . RESPECT THE TRIANGLE!

50. THANK YOU 

51. REVIEW! The 6 primary kitchen Layouts: U-Shaped L-Shaped Island option G-Shaped Parallel/Gallery Layout Single Wall/Corridor Layput

52. Identify the following.

53. 1. an imaginary line drawn from each of the three primary work stations in the kitchen

54. 2.

55. 3.

56. 4.

57. 5. This kitchen shape is one of the most flexible and most popular, providing a compact triangle.

58. 6. This type of kitchen layout is easy for one cook to maneuver .

59. 7. It is ideal for larger families needing extra storage space.

60. 8-10. What are the three primary kitchen work station?

61. 1. Work Triangle an imaginary line drawn from each of the three primary work stations in the kitchen

62. 2. Island Option

63. 3. Single Wall/ Pullman

64. 4. U-Shaped

65. 5. L-shaped This kitchen shape is one of the most flexible and most popular, providing a compact triangle.

66. 6. Corridor/ Gallery This type of kitchen layout is easy for one cook to maneuver .

67. 7. G-shaped It is ideal for larger families needing extra storage space.

68. 8-10. What are the three primary kitchen work station? 8. Food Storage Station 9. Preparation/ Cooking Station 10. Clean-up Station

69. Activity: Each group will research and discuss the best layout for their assigned foodservice operation (e.g., restaurant, catering service, hospital kitchen ). Using graph paper or digital tools, groups will create a scaled layout that incorporates the guidelines provided. Encourage creativity while adhering to the principles discussed . Each group presents their layout to the class, explaining their design choices and how they address the flow and arrangement of space in each area.

70. Example

71. VEGETABLE SOUP RECIPE WASH Despite being red, Mars is a cold place CHOP Jupiter is the biggest planet of them all BOIL Mercury is a very small planet 01 03 02 SEASON Neptune is a very far away planet 04

72. 10,000 Despite being red, Mars is actually a cold place 20,000 Saturn is a gas giant and it also have several rings 30,000 Mercury is the closest planet to the Sun

73. You can replace the image on the screen with your own work. Just right-click on it and select “Replace image” Desktop Software

74. ACTIVITIES A Tomatoes, carrots and noodles B Leek, onions and noodles C Carrots, eggs and garlic What ingredients are used on the soup? How does the mouse cook the soup? A Chopping all the ingredients B Beating the two first ingredients C Boiling all the ingredients

75. ACTIVITIES A Tomatoes, carrots and noodles B Leek, onions and noodles C Carrots, eggs and garlic Answers: A Chopping all the ingredients B Beating the two first ingredients C Boiling all the ingredients

76. Do you have any questions? [email protected] [phone] yourcompany.com THANKS! PLEASE KEEP THIS SLIDE FOR ATTRIBUTION

77. Here’s an assortment of alternatives resources within the same style of this template: VECTORS: Kitchen appliances icons set ALTERNATIVE RESOURCES

78. Did you like the resources on this template? Get them for free at our other websites: PHOTOS: Two happy siblings preparing food in bowl on dirty kitchen counter Smiling young boy holding rolling pin with copy space VECTORS: Cartoon mice collection Kitchen with electrical appliances in flat design Kitchen shelves set Vector household appliances icons Collection of illustrated kitchen elements RESOURCES