Kitchen design

Objectives
To list the people involved in designing a kitchen
To understand and apply the principles of kitchen design
To analyze a kitchen plan
To plan a rough sketch of a kitchen
To distinguish different kitchen types
To recognize the work flow in a kitchen

Mind Map for Kitchen Design
Kitchen
Design
People Involved
The Owner(s)
Food Service Consultants..
The Manager

Mind Map for Kitchen Design
Kitchen
Design
People Involved
Type of Establishment
Food type / Menu
Seating Capacity
Turnover
Opening Hours
Type of Service

Mind Map for Kitchen Design
Kitchen
Design
Concept
People Involved
The Manager
Food Service Consultants..
F&B Manager
Executive Chef

Mind Map for Kitchen Design
Kitchen
Design
Concept
People Involved
Implications
Budget available
Kitchen space available
Storage space available
Food offer
Access of food delivery
Pickup of garbage

Mind Map for Kitchen Design
Kitchen
Design
Concept
Design
Kitchen Installations
People Involved
The Manager
Food Service Consultants..
F&B Manager
Executive Chef

Mind Map for Kitchen Design
Kitchen
Design
Concept
Design
People Involved
Implications
Available budget
Selection of stoves, apparatus
Machines, accessories
Choice of supplier
Delivery deadlines
Kitchen Installations

Mind Map for Kitchen Design
Kitchen
Design
Concept
Design
Kitchen installation
Preopening
Period
Preopening
Training of staff
Follow delivery deadlines
Supervise finishing of work
Coordinate with service
Menus setups etc.
Organize try-runs for kitchen and service

Mind Map for Kitchen Design
Kitchen
Design
Concept
Design
Kitchen installation
Opening
Period
Preopening
Make sure that everything is running
smoothly as planned and practiced
Opening

Kitchen Design Principles
Flexibility & Modularity
Simplicity
Flow of materials and personnel
Easy Supervision
Sanitation
Space Efficiency

1) Flexibility & Modularity
MODULAR RANGE SECTIONS
Boiler
Wash Sink
Tilting Pan
Baine Marie

MODULAR RANGE SECTIONS
Gas Stove Ranges

FLEXIBLE ASSEMBLY LINES
Fix equipment according to the space limit and shape

MOVABLE EQUIPMENT

MOVABLE EQUIPMENT

LITTLE OR NO CONCRETE BASES
No
Bases

Simplicity
NO Ramps/Steps

NO CONGESTION OR OBSTRUCTIONS
Only What I Need !!!
Properly Stored !!!
Easy Access !!!

Flow of Food/Personnel
Your kitchen should be designed to handle events that occur as part of food preparation in sequential order.

Receiving

Storing
Dry Storage
Cooled Storage
Adjacent

Preparation
Close/Adjacent
FLOW
A
B

Final Preparation/Cooking
Food is Cooked, Plated and Garnished

Serving
No disruption by waiting staff i.e. easy access.
Separation should exist between chefs and waiters

Clearing/Ware Washing

Waste disposal
Direct access out

Flow of Food/Personnel

Easy Supervision
Half walls/Glass windows
Chef’s office with kitchen views

Sanitation
Easily washable and durable materials
Wall hung equipment
Proper drainage and washable ceilings

Space Efficiency
Isle Space Work Surface Sink Storage Space Equipment Storage

Types of Kitchens

Types of Kitchens
Conventional
Fast Food
Production
Satellite
Includes all the sections in one room e.g. Smaller restaurants and
Bistros.
Typical kitchen that has a Storing Room , Cooking Room and a Serving Area.
Used for banqueting and preparation phases. Large equipment for mass production.
Auxiliary Kitchen independent from the main preparation kitchens.
Open Kitchen dependant on the main/satellite kitchen.
Show

Conventional Kitchen

Conventional Kitchen Plan
Preparation / Cold Section
Pastry
Hot Section
Storage
Pass

Fast Food
Fast Food
Kitchen
Storing Area
Cooking Area
Serving Area

Production & Satellite Kitchen

Production & Satellite Kitchen Plan
A B C

Show Kitchen

Show Kitchen
Glass walls or open to the publics view

Plan of Show Kitchen
Glass/ Open

Kitchen Design in 3-D Perspective
Pot Wash
Exit
Entrance

Getting used to Plans !!
Hot Pass
Cold Pass
Meat
Freezer
Daily
Banquet
Dairy
Veg.
Pastry
Garde manger
Entremetier
Saucier
Poissonier
Dry Store

Exercise on Work Flow

Solution