Kitchen Planning and Design

Kitchen Planning and Design

The exam board specification says you have to:

show knowledge of the basic principles of kitchen design, incorporating the food service area
recognise and investigate kitchen design in relation to ergonomics

Kitchen shapes

Whether we are talking about domestic or commercial kitchens, there are a variety of shapes they can be:

Make sure you are familiar with these different shape options

The Work Triangle

Quickly sketch a plan of the kitchen in your home (a domestic kitchen). Show where the sink, cooker and fridge are. Indicate the shape of your kitchen – u, g, galley, l, in line etc

Now draw a triangle between these 3 pieces of large equipment. This is the work triangle in your kitchen.

What you have drawn is a simple work triangle in a domestic kitchen.

There are many work triangles in commercial kitchens. It is important to place small and large pieces of equipment in the correct place for time, safety and the general well being of workers.

Task 1

Task 2

The concept of Ergonomics

What does ergonomics mean?

It is:

The applied science of equipment design, as for the workplace, intended to maximize productivity by reducing operator fatigue and discomfort.

Basically, it means that equipment (whether it be cookers, mixers, cars, desks, whatever) are designed to fit with the needs and workings of the human body. So in the case of kitchens, it means we can reach cupboards, open oven doors without increasing the risk of the operator having an accident, straining themselves etc

The diagram below illustrated the “arc of reachability”, don’t worry you don’t need to remember any of these numbers!

Kitchen design

So, now you know the different shapes a kitchen can be, the importance of the work triangle and that ergonomics are important when planning a kitchen.

What other factors are important when planning a commercial kitchen?

Delivery – access of vehicles and bulk storage near to this delivery – so they do not have to enter the main kitchen.

Preparation – between bulk storage and cooking. Different processes need to be separated e.g. fish and raw meat away from prepared foods. Somewhere to wash salad ingredients? Adequate prep sinks, hand wash and pot wash sinks.

Cooking – is there a need for high tech equipment when the menu and ability of staff have been considered?

Is there the correct workflow – enough corridor room – enough set-down space next to equipment such as deep fat fryers?

Food service area – is there enough space for hot and cold holding of prepared food ready for service? – enough room for the plating up of dishes?

Wash-up(sometimes called the pot wash)– the right capacity of machine needs to be used for the number of covers served at each meal and the amount of cutlery and crockery this will make. A good flow system from both kitchen and restaurant needs to happen.

Ventilation - for all the steam, heat, smells etc .

Refuse – A clearly defined route needs to be in place for dirty dishes. Good access to the outside refuse store. Also, staff toilets and changing facilities need to be near here.

Environmental – energy efficient equipment. Recycling of waste, ventilation and air replacement,

Lighting – can the operator see what he is doing? Is the lighting energy efficient? Does it generate heat, making the kitchen even hotter?

Building fabric – non-slip floors, easily cleaned walls and ceilings.

Can you think of any more factors?

What exactly is needed will depend on:

Type of preparation and service.
How many people are served and how quickly over a certain period.
The variety of food on the menu.
Elaborateness of the preparation.
Amount of service given.
The production system used – is food prepared beforehand and chilled or frozen?

Kitchen equipment – Teachers page

List the key pieces of equipment you would expect to see in a commercial catering kitchen: This is desirable but not essential

Hob

Oven

Refrigerator

Freezer

Sink – food prep and wash up

Commercial dishwasher

Deep fat fryer

Food processor

Food mixer

Hot plate / pass through

Griddle

Grill (often called a salamander)

Microwave oven

Plate warmer

What other equipment would you like to see or have if you worked in a commercial kitchen?

Blast chiller

Ice cream maker

Pasta machine

Bain marie

Toasted sandwich / panini grill

Toaster

Salad spinner

Blender (smoothies)

Hand held blender (sauces and soups)

Kitchen equipment

List the key pieces of equipment you would expect to see in a commercial catering kitchen:

What other equipment would you like to see or have if you worked in a commercial kitchen? This is desirable but not essential.

Design your own kitchen

Imagine the following scenario:

You own a local pub which at the movement only serves drinks and crisps. Your customers have been asking you to serve a lunchtime menu for sometime now, and after a discussion with your bank manager you have managed to get a loan to convert a large derelict room at the back of the pub into a kitchen.

You know you can get the food deliveries made to the back of this room, and you have employed a local builder to renovate this room and make it into a commercial kitchen.

Firstly, write a list of key points you need to discuss with the builder, to ensure the kitchen will meet the standards of yourlocalEnvironmental Health Officer:

For example, floor surfaces, walls, just key words will do.

Secondly, using the menu below, work out the key pieces of equipment that will need to be purchased.

Write the key pieces of equipment here:

Now, go onto the internet, and search for each of these key pieces of COMMERCIAL equipment.

Copy and paste the image into word and underneath the image write three key points that need to be considered when using this equipment – they could be safety points, or tips on how to use them effectively – basically whatever you think is important.

Thirdly, using graph paper and a sharp pencil, sketch a plan of your kitchen and draw in where you think the key pieces of equipment should be located.

Then, using pencil, draw in the work triangle – are you sure you have planned an efficient kitchen?