Kitchen design

This presentation gives a basic idea about commercial kitchen including layout,space requirement and kitchen equipments.

1. Commercial Kitchen Design

2. The Hotel kitchen is the heart of the food service operation. Raw and cooked both food are stored, prepared and plated for service. It should be designed accordingly and also depends upon the menu and task to be performed. Hotel’s Kitchen

3. Efficient Kitchen A work surface (table) A food prep. sink A hand wash sink (must be separate from the food prep sink) A cutting surface Storage for utensils Storage for pans Storage for raw ingredients Storage for the finished product Proper aisle space for movement Hotel’s Kitchen

4. Main Sections of a Kitchen are: Cleaning/washing Storage Food Preparation Meal Cooking Service Hotel’s Kitchen

5. Cleaning/Washing  The cleaning and washing section of a commercial kitchen includes sinks , warewashing machines, and drying racks. Warewashing machines can quickly clean plates and other serving vessels. Three-compartment sinks are necessary for washing utensils. This section of the kitchen should be located near the kitchen entrance and near the storage area. Hotel’s Kitchen

6. Storage The storage area can be split into non-food storage, cold storage, and dry storage . The non-food storage includes a section for disposable products, a section for cleaning supplies, and a section for the clean dishes from washing area. Cold storage is where you keep anything that needs to be refrigerated or frozen. Dry storage includes all nonperishables and other consumables. This area might also contain a receiving area for inventory shipments. Hotel’s Kitchen

7. Food Preparation The food preparation area has sinks for  washing, cutting areas, and mixing areas. Typically, the food preparation area is split into a section for processing raw foods (chopping vegetables, mixing salad dressings, etc.). Placing this section near storage area allows cooks to efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly. Hotel’s Kitchen

8. Meal Cooking This is where main dishes are finished. This area has large pieces of equipment like ranges, ovens, and fryers. The meal cooking area can be broken down into smaller sections like a baking station, grilling station, and frying station. This area should be near the front of the kitchen next to the service area. Hotel’s Kitchen

9. Service The service area is the final section of a commercial kitchen. From this area serving staff will pick up finished dishes to take to customers. This area needs to be located at the very front of the kitchen, just after the meal cooking area. Hotel Kitchen

10. Space Rquirement Hotel’s Kitchen

11. Influenced by: Number of people working in the space Amount and type of equipment Clearance required for equipment doors Type of food being processed Amount of space needed for storage Hotel’s Kitchen

12. Sufficient space to perform the required tasks Adequate aisle space Intelligent design to minimize injury risks Comfortable temperatures and humidity control Adequate lighting for the required tasks Noise control Hotel’s Kitchen

13. Space and Sizing Guidelines: Sizing by seat count Food prep. is approximately 50 percent of the kitchen. Storage is approximately 20 percent of the kitchen. Ware washing is approximately 15 percent of the kitchen. Staff circulation is approximately 15 percent of the kitchen. Hotel’s Kitchen

14. Hotel’s Kitchen Adequate Aisle Space: Single aisle with limited equipment 2’6”–3’0 ” Double aisle with limited equipment 3’6”–4’6 ” Single aisle with protruding equipment 3’6”–4’6 ” Double aisle with protruding equipment 4’6”–6’0 ” Aisle with little traffic 3’0”–4’0 ” Aisle with major traffic 4’0”- 6’0 ”

15. Layout Designs Hotel’s Kitchen

16. Island-Style Layout Ovens , ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen. Other sections of the kitchen are placed on the perimeter walls. This layout works best in a large kitchen but can certainly be modified to fit other shapes and sizes. Hotel’s Kitchen

17. Zone-Style Layout The kitchen set up in blocks with the major equipment located along the walls Sections follow the proper order ,a dishwashing block, a storage block, a food prep block, etc. Communication and supervision are not difficult in this layout because the center of the space is completely open. Hotel’s Kitchen

18. Assembly Line Layout This is ideal to serve a large quantity of people quickly, like cafeterias. This layout may work better with a limited menu, like a sandwich or pizza shop. In this , kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other. The other areas can be located behind the assembly line to keep them out of the way. Hotel’s Kitchen

19. Zone-Style Layout The kitchen set up in blocks with the major equipment located along the walls Sections follow the proper order ,a dishwashing block,a storage block, a food prep block, etc. Communication and supervision are not difficult in this layout because the center of the space is completely open. Hotel’s Kitchen

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25. Kitchen Equipment Hotel’s Kitchen

26. Cooking Range with grill & 2 standard ovens Hotel’s Kitchen Width 60 Inches Depth 32 Inches Height 60 Inches

27. Step-Up Countertop Range Hotel’s Kitchen Width 36 Inches Depth 26 Inches Height 18 Inches

28. Dishwasher Hotel Kitchen Width 25 Inches Depth 25 Inches Height 64 Inches

29. Under counter Dishwasher - 115V Hotel’s Kitchen Width 24 Inches Depth 5 nches Height 33 Inches

30. Freezer Hotel Kitchen Width 54 Inches Depth 32 Inches Height 82Inches

31. Under counter Freezer Hotel Kitchen Width 60 Inches Depth 29 Inches Height 35Inches

32. 2 Door Refrigerated Sandwich Prep Table Hotel Kitchen Width 60 Inches Depth 31Inches Height 42Inches

33. Thank you…!! Hotel Kitchen