Kitchen-Stewarding-Layout-A-Comprehensive-Guide (1).pdf

Kitchen design mthm students

1. Kitchen Stewarding
Layout: A
Comprehensive Guide
Designing a kitchen stewarding layout is a crucial step in creating a safe, efficient, and hygienic environment for your commercial
kitchen. By strategically planning the space, equipment, and workflow, you can optimize productivity, reduce costs, and ensure
compliance with health and safety regulations. This guide will provide a comprehensive overview of key considerations for
designing an exceptional kitchen stewarding area.

2. Space Planning and Workflow
Zoning
Divide the kitchen stewarding area
into distinct zones for specific
activities. This promotes a
streamlined workflow and minimizes
potential contamination. Essential
zones include:
•Dishwashing
•Pre-rinsing
•Drying
•Clean Storage
•Waste Management
•Cleaning Supplies Storage
Workflow
Establish a logical flow from the dirty
end to the clean end. Dirty dishes
should be received at one
designated point, and clean dishes
should be stored at a separate
location. This prevents cross-
contamination and ensures a smooth
operational flow.
Accessibility
Ensure easy access for staff and
equipment. The layout should
minimize unnecessary movement
and allow for smooth operation.
Consider using wide aisles, clear
pathways, and well-placed doorways
for optimal accessibility.

3. Dishwashing Area Design
1
Receiving Dirty Dishes
Designate a specific area for receiving dirty dishes. This could be a dedicated counter or a designated space
near the main kitchen. Use a cart or bin to collect dishes efficiently.
2
Pre-rinsing Station
Implement a pre-rinse station equipped with a sprayer or sink for removing food scraps before washing. This
helps prevent clogs in dishwashing machines and improves cleaning efficiency. Place it strategically near the
dirty dish receiving area.
3
Dishwashing Machines
Choose dishwashing machines appropriate for the volume of dishes you handle. Consider factors such as
capacity, water and energy efficiency, and features like automated cycles and pre-wash sprayers. Ensure the
machines have proper ventilation and drainage.
4
Drying Racks
Include drying racks or stations for dishes after washing. Choose racks with sufficient space to accommodate
various sizes of dishes. Ensure the racks are well-ventilated and positioned to prevent dripping or pooling of
water.

4. Storage Considerations
Clean Dish Storage
Allocate ample space for storing
clean dishes, utensils, and
cookware. Use shelves or
cabinets that are easily
accessible and organized.
Consider using labeled
containers or dividers for
specific items to maintain order.
Cleaning Supply Storage
Designate a separate, secure
storage area for cleaning
chemicals and supplies. Ensure
the area is well-ventilated,
lockable, and clearly labeled to
prevent accidental mixing or
misuse. Choose shelves or
cabinets that can safely
accommodate various
containers and sizes.
Storage Accessibility
Ensure that all storage areas
are easily accessible for staff.
Consider using adjustable
shelves, pull-out drawers, or
rolling carts for heavy items.
Clear pathways and adequate
lighting are crucial for safe and
efficient access.

5. Waste Management
1Sorting Station
Establish a clearly designated sorting station for
separating recyclables, compost, and general waste.
This station should be located near the dishwashing
area to minimize waste transport and prevent
contamination.
2Labeled Bins
Provide labeled bins for different types of waste. Use
color-coded bins to easily identify different waste
streams and ensure proper disposal. Ensure the bins
are readily accessible for staff and have sufficient
capacity for the volume of waste generated.
3Waste Disposal
Implement a system for efficient waste disposal.
Consider using a compacting system for general
waste to minimize storage space. Ensure proper
drainage and ventilation for bins to prevent odors and
pest infestations.
4Waste Management Practices
Train staff on proper waste sorting and disposal
procedures. Implement a schedule for regular waste
collection and ensure the area remains clean and
free of debris. Use gloves and other protective
equipment when handling waste.

6. Sanitation and Safety
Handwashing
Stations
Install handwashing sinks
with readily available soap
dispensers and hand
dryers or towels. Ensure
the sinks are located
strategically near food
preparation areas and the
dishwashing area to
encourage frequent
handwashing.
Non-slip Flooring
Use non-slip materials for
floors in the kitchen
stewarding area to prevent
accidents. Consider using
ceramic tiles, rubber mats,
or epoxy coatings for
durable and slip-resistant
surfaces.
Ventilation
Ensure proper ventilation
to maintain air quality and
reduce odors. Install
exhaust fans or ventilation
systems to remove steam,
fumes, and airborne
particles. Regularly inspect
and clean ventilation
systems to maintain
optimal airflow.
Adequate Lighting
Use adequate lighting to
ensure a safe working
environment. Install
sufficient overhead lights
and task lighting for
specific areas like the
dishwashing station and
cleaning supply storage.
Ensure all areas are well-
lit to minimize shadows
and potential hazards.

7. Ergonomics and Efficiency
Counter and Sink
Height
Ensure that counters
and sinks are at a
comfortable height to
reduce strain on staff.
Consider the average
height of your
employees and adjust
counter heights
accordingly. Use
adjustable legs or
platforms for flexibility.
Mobile Carts
Use mobile carts to
transport dishes and
supplies, reducing the
need for heavy lifting.
Consider carts with
adjustable shelves,
wheels, and brakes for
ease of movement and
stability. Invest in high-
quality carts with durable
materials for longevity.
Efficient Equipment
Invest in energy-efficient
and water-saving
dishwashing machines.
Choose machines with
advanced features like
automatic cycles, pre-
wash sprays, and water
recirculation systems to
reduce energy and water
consumption.
Automation
Consider automation for
repetitive tasks to
improve efficiency and
reduce labor costs.
Investigate automated
dishwashing machines,
conveyor belts, and
other technologies to
streamline the cleaning
process. However,
ensure that automated
systems are user-
friendly and meet safety
standards.

8. Thankyou