Kitchen Planning and Layout

General considerations while planning and designing a kitchen: 1. Light:Open planning should be used as far as possible for all kitchens. For administration and work also, it enable all available natural light to be utilized. Artificial lightening can be either tungsten/fluorescent. The former often allows for better color which is very important in kitchen, but the latter is cheaper to run and maintain. 2. Ventilation:Open planning will also provide natural ventilation, taking care to eliminate droughts. Some artificial ventilation will also be necessary to clean air in kitchen, to allow for circulation of fresh air and to get rid of stem and cooking smell. 3. Extraction: The form of extraction used will depend to a very great extent on the aspects of the kitchen. The most usual method adopted is to cover cooking areas with suspended canopies connect with fan at the point of extraction. If the kitchen is free standing building and has no other floor on top, adequate ventilation can be obtain by the use of extraction fan in the ceiling, to away wind the unsightly dirt traps in the form of canopies. 4. Floors:Floor should be flat throughout so that trolley can be wheel into any part of department including refrigerator. Non slip tiles are the best and most universal type of floor covering for kitchen. They are both hardwearing and easy to keep clean. The level of floor should have a very slight fall towards the drain so that any water splits on the floor can be quickly and easily clean.

5. Walls:Walls should be protected by plastics, metal or stainless steel strips to avoid breaking the tiles every time a corner is knocked. 6. Ceiling:-

It should not be too low in working bays or quays from the cooking area. Steam acoustic tiling may be used to advantage. Those parts of the ceiling which are exposed to steam should be covered with heat resistant paint.

7. Ancillary room:Various ancillary room such as staff clock room, rest room, kitchen superintendent office etc will be required adjacent to kitchen area. 8. Stores:1. Groceries: - daily store for groceries, to carry out next days menu and to hold a small reserve stock. 2. Refrigerators and Cold Store. 3. Larder or Cooling Room. 4. Vegetable Store. 5. Equipment Store. 6. Cleaners Store. The daily store should be situated with in easy access of both the meat and pastry preparation base and needs good natural ventilation with flat roof windows. 9. Preparation Base:These are the section around the central cooking area of the kitchen were all cooking actually take place. Hence, this should be an open plan design which increase light and ventilation but easy kitchen control. Cooking equipment in the central working area should be arranged in relation to the various preparations, in order to achieve the correct flow of work without causing cross traffic each of preparation area should have hand washing facilities. The main preparation areas are meat, fish, pastry, vegetable, diet food preparation.

10. Trolley bay:There should be adequate single accommodation to allow for soaking washing and rinsing of trolley.

Different types of layout of kitchen

1. U shape:It is one of the various ways of arranging appliances on counter. No layout is as effective as this plan. This kitchen is considered the most steps saving type; provide only one person work in kitchen. There is usually no room within u-shape plan for special equipment or for activity other than cooking such as dinning and service.

2. The broken U-shape:This types of kitchen usually has some architectural part, such as door and projection or a passage way are one side that interrupts the continues arrangement of the wall enter. 3. L-shape:The cheap advantage of this is hat it make space available for the eating area or for other family activates. This plan is convening because it provided place for more than one person working in kitchen at the same time.

4. Strips or one wall:Certainly the simplest way of combining the work center is to line up appliance along one wall with this arrangement counter space is continuous in this type of kitchen the

work is not hampered and its convenient for family where two person often work in kitchen. The strips kitchen is practical in an apartment where space id limited. 5. Corridor Kitchen:This arrangement has to major appliance on one wall and three appliances on opposite wall. If the counter is reasonability close together the work area is then compact and effective.

6. Island:This is practical in room where space is plentiful and care must be taken to see that dimension of work triangle do not get out of hand. When there is not enough floor space a permanent island is a good solution. However, a floating type of island may be an ideal solution if there is sufficient place and the island may also be widened to add a food service extension.

The layout planning of kitchen is one time major job and hence immense care should be taken while planning the layout. This includes, 1. 2. 3. 4. Receiving areas. Storage. Wash up Other areas such as bakery and confectionery, butchery, multicuisine kitchen.

Following are points to be considered while planning the layout of the kitchen. 1} Location: A kitchen centrally located between restaurant, banquet hall, coffee shop is ideal in terms of easy access by staff, thus providing quick service and also helps in control purpose, thus reducing cost. In a decentralized hotel where the rest are situated on different floors, it is necessary to provide for satellite kitchen which cater to their respective restaurant. It should also be hotel that in a decentralized hotel it is important that the main kitchen comprising of soups, sauces and stocks section, butchery, receiving and storage area situated on ground floor of the hotel near the banquet hall. 2} Type of Cuisine: It is the type of cuisine that determines the space required for kitchen; space is capital expenditure and hence must be vitally utilized in the planning of a kitchen. The types of cuisine helps demarcate decentralize specific areas within the region to cater to each cuisine separately. 3} Equipment: The types of cuisine determine the type of equipment to be purchased but the layout of kitchen determines the right allocation of space for equipment. e.g.:- all electrically operated appliances on one side; gas operated equipment on other side. 4} Staff: The main workforce in the kitchen should be given first importance while planning the layout it must be kept in mind that there is adequate space to move around freely in the kitchen, thus providing a safe and untiring work atmosphere. 5} Safety: Prevention is better than cure. Hence it is important to plan a safety measure with in the kitchen as accidents in the kitchen may be hazardous to both life and property. Safety measures include good and proper lighting, adequate amount of ventilation, a non slippery, absorbent flooring, high ceiling, provision of fire extinguishers and fire exit points with display cards about use of these systems.

6} Waste Disposal: Proper waste disposal requires space which must be accounted for while planning the layout proper method followed in waste disposal brings about a sense of ecofriendly hygienic environment. 7} Budget: Money spent wisely is on investment rather than a liability. Planning of layout of kitchen is an expensive one time capital investment which must be made wisely with the help of experience personal in the field. 8} Storage: Main storage facilities must be planned neat the main kitchen along with receiving and storage area. It must be divided into dry stores, chiller room (10c) and deep freezer storage (-18-20 c). the dry store is for commodities available in dry or tinned package which have a longer shelf life as compared to other products and hence a sufficient amount of buffer stock. In addition to this dairy products which are highly perishable need to be ordered on a regular basis. The deep freezer storage should be further divided for fish, red meat and white meat. This entire deep freezer store should be near the kitchen. In addition to above point a few basic points have to be kept in mint while planning kitchen. 9} Area Required: The area of the kitchen depends upon the restaurant. It varies according to the type and no of meals provided and also keeping in mind the need to make a variation in the layout for special function. Before planning a kitchen, knowledge of peak floor is essential. The kitchen area may be roughly divided to 40% of total area. However peaks pace construe in modern times, square feet per person are consider adequate. Passage and ancillary offices and facilities before co factors applicable in kitchen itself, it should be noted that the passage to and from kitchen must be constructed both for entry of good, the exit of containers the removal of waste and movement of staff, changing room, staff toilets, hand washing facilities, supervisor orchids office, dinning room, all have to be remembered for including at the planning stage. 600-800 meters 750 meters 1500 meters 1000-1500 meters space for a person working at preparation table, sink or for counter top cooking. minimum for work aisle. minimum for traffic done. allow trolley to pass with two person working on either side.

10} Goods receiving facility: External space is needed for parking at a delivery van. At the goods entry point for larger kitchen, sufficient space is required for receiving and checking goods to accommodate a weighing machine, checking table, stand up desk and space for delivered good prior to storage. Space may also be required for parking hand trucks and or trolleys. Smaller kitchen will not require all these facilities. In some platform is of value to allow food to be moved on trolley directly from delivery vehicles into goods reception area. Space must also be providing for the storage of refused and waste. Ideally a separate exit should be used for this from the one which is used for the delivery of goods. Tiled floor and central drain facility allow for daily cleaning of the lower wall and floor. 11} storage: Copied with aim of smooth floor from goods entry to dishing out at the server is a provision at storage place appropriate to a kitchen size. Nature of supplies has to be considered while planning layout at the store.

Goods and workflow chart

Goods Entry.

Chefs Office.

Weight in Point.

Staff Clock Room.

Commodity Store Patisserie Dry Equipment.

Cold Store Gardemager Stove Parties Preparation Table

Vegetable Store. Vegetable Preparation Wet Equipment.

Service Counters

Restaurant Wash Up.