DESIGNING

THE KITCHEN
Plan to redesign the kitchen
should address several concerns...
 PHYSICAL FATIGUE:
Great deal of physical work takes place in the
kitchen. Every thing possible to reduce physical
fatigue should be built into the kitchen design.
E.g.reducing distances that employees must walk,
adjusting heights of work areas to best suit
employees providing comfortable locker, rest
room and dinning facilities.
NOISE:
Excessive noise makes employees uncomfortable
and distract employees and guest. Noise can be
minimized with sound proofing materials and quite
equipments.
LIGHTING:
Much detailed work is done in the kitchen
preparation areas. Adequate lighting helps
employees work safely without eye strains.
 TEMPERATURE:
Kitchen areas can be hot. Cooking and cleaning
equipments that generates heat and steam can
make working conditions uncomfortable. Heating,
ventilating and air conditioning plans must deal
with these plans.
 GOVERNMENT SAFETY CODE:
Government safety codes designed to safeguard
workers typically regulate the design, size and
placement of kitchen ventilation systems.
Construction materials, exits, plumbing and
electrical systems and locations of fire
extinguishers also may be regulated by local, state
or federal laws.
LAYOUTS
 L- SHAPED
 STRAIGHT LINE
 U- SHAPED
 PARALLEL
DESIGN FACTORS
 COST
 THE MENU
 FOOD QUANTITY
 FOOD QUALITY
 EQUIPMENT
 UTELITIES
 SPACE
 SANITATION AND SAFETY
 TYPE OF SERVICE
GENERAL CONSIDERATION
IN PLANNING & DESIGNING.
 LIGHT :
Open planning should be used as far as possible for
all the kitchen ( for administration and work and
also it enables all available natural light to be
utilized. Artificial lighting can be either tungsten,
fluorescent. Make sure which is cheaper to run
and maintain. Where ever possible light fitting
should be flush with ceiling and should be
protected from stem and condensation.
 VENTILATION :
Open planning will also provide natural
ventilation. Some artificial ventilation also
will be necessary to keep air in the kitchen
fresh and circulating and to get rid of steam
and cooking smells.
 CANOPIES :

Usual method adopted is to cover the cooking

areas with suspended canopies connected by
trucking with fans at the point of extraction.
 FLOORS :
Should be flat throughout. So that the trolleys can be wheeled
into any part of the department including refrigerators etc.
non slip quarry tiles are the best and most universal type
of floor covering for the kitchen. They are both hard
wearing and easy to keep clean. The level of floor should
have a very slight fall towards the gully so that any water
split on the floor can be quickly and easily cleared.
 WALLS :
They should be tiled throughout to the ceiling height. Strong
color should be avoided as they can become very tiring to
the eyes. All wall angels should be protected by plastic or
metal or stainless steel strips to avoid breaking of tiles
every time the tiles is knocked.
 CEILINGS :
The ceiling should not be too low in the working bays
from the cooking area. Steam acoustic tilling may
be used. These parts of the ceiling which are
exposed to steam should be covered with heat
resistant paint.
 ANCILLARY ROOMS :
Various ancillary rooms such as staff cloak room, rest
room. Kitchen superintendent room will be
required adjacent to the kitchen areas.
 STORES :
Daily stores ( for groceries to carry out the next days
menu and to hold small reserve stocks)
refrigeration and cooling rooms, larder rooms,
vegetable stores, equipment stores, cleaners store.
The daily store should be located within easy
access of both the meat and pastry preparation
bays and needs good natural ventilation with fly
proofed windows.
 PREPARATION BAYS :
These are the sections around the central cooking
area of the kitchen where all the preparatory work
is done. These should be open plan design which
increases the light and ventilation but also eases
kitchen control cooking equipment in the central
working area should be arranged in relation to the
various preparation bays. Each of the preparation
area should have hand washing facilities.
Meat and fish prep.. Areas.
Pastry.
Vegetable prep.. Areas.
Diet prep.. Areas.