This document summarizes a study on ergonomics in restaurant kitchens. It describes the typical layout and functions of a restaurant kitchen, which is designed to handle high volume and different food preparation stages. An average restaurant kitchen is about 1000 square feet. When planning the space, 60% is usually for the dining area and 40% for the kitchen, with 30% occupied by equipment and 10% for food preparation. Key equipment includes ovens, fryers, refrigerators, dishwashers, and stovetops. The document outlines best practices for kitchen layout, flow, and positioning equipment to optimize efficiency. It also compares restaurant and residential kitchen dimensions and equipment.

1. SUBMITTED BY
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STUDY ON ERGONOMICS : RESTAURANT
KITCHEN

2. CONTENTS
Description of Restaurant Kitchen
Kitchen Clearance
Layout and Organization
Critical Dimension
Spatial Proportion
Difference Between Residential and
Restaurant Kitchen

3.  Restaurant kitchen is a hospitality type of business
whose main focus is to prepare and serve food for
customers.
 Restaurant kitchens are built to handle a high volume of
orders, large turnover, and different types of food at
varying preparation stages.
 Average size of Restaurant kitchen is 1000 Square feet.
 When planning the area of a food establishment , space
divided is -
 Dining area: 60% of the total area
 Kitchen: 40% of the total area ( 30% occupied by
equipment and 10% occupied by preparation area, work
tables.
FUNCTION OF
RESTAURANT
KITCHEN
Delivery
Storage
Food
Preparation
Cooking
Service
Dish Return &
Cleaning
01

4. Restaurant Kitchen Equipment
Ovens Frying vats Grills
Fridges and
freezers - usually
walk-ins
Stovetops/Hobs
Dish washing
machines
02

5. Kitchen Clearance
03
Fig:01 Fig:02

6. 04
Fig:03
Fig:04
Fig:02
Fig:01

7. Layout and Organization
Fig 1 : Flow Diagram showing functional relationships. Fig 2 : Working Triangle
05

8.  Central row organized in a single
line
 Seamless flow of ingredients from
one station to the next
 Ideal for high-volume, quick service
restaurants
 Divided into separate zones for
each activities.
 Wider open space in the center
promotes better flow.
 Kitchen is open to the dining room
 Customers can see all the action
behind the scenes.
 Customers get entertainment by
looking at cooking.
06

9.  Different stations and kitchen
equipment are positioned along
the perimeter of the kitchen
 Best for small restaurant kitchen
and few staff
 Meal is at the center of the action
 Ovens, ranges, fryers are all
centered in the middle like Island
like setup
 Allows circular flow of the kitchen
 Cooking equipment and supplies are
placed in proximity to one another
 Reduces movement in the kitchen
07

10. Range
Sink
Preparation Area
08

11. Critical Dimension
Fig:02
09
Fig:01

12. Spatial Proportion
Receiving
6%
Food Storage
21%
Preparation
15%
Miscellaneous
2%
Baking
11%
Warewashing
5%
Traffic Aisles
17%
Trash Storage
5%
Employee facilities
16%
Cooking
2%
10
SPACE ALLOWED (%)

13. 200 or less 200 - 400
400- 800
800-1300
1300-7,500
SERVICE AREA
Spatial Proportion
200 Or, Less
•7-4 Sq.ft
•1,400-800
Sq.ft
200-400
•5-3.6 Sq.ft
•2,000-
1,440 Sq.ft
400-800
•5-3.6 Sq.ft
•4,000-
2,880 Sq.ft
800-1,300
•5-3 Sq.ft
•6,500-
3,900 Sq.ft
1,300-7,500
•5-3 Sq.ft
•37,500-
22,500
Sq.ft
Estimated Maximum Meals Per Hour
Service Area per Meal (Sq,ft)
Total Service Area (Sq.ft)
11

14. 12
Difference Between Residential and Restaurant Kitchen
Scale: Comparatively restaurant kitchen has larger scale
than residential kitchen.
 Average size of residential kitchen= 100 sq. feet
 Average size of restaurant kitchen= 1000 sq. feet

15. Difference Between Residential and Restaurant Kitchen
Sink: Restaurant kitchen has multiple sinks compared to
residential kitchen. Standard restaurant kitchen has three
sinks for three major purposes:
 Washing hands
 Washing food
 Washing dishes and equipment
13

16. Difference Between Residential and Restaurant Kitchen
Refrigerators: Residential refrigerators has
multiple shelves and compartments enabling the
segregation of foodstuffs. Conversely, restaurant
kitchen is often utilitarian in design with one or two
shelves maximum.
14

17. Difference Between Residential and Restaurant Kitchen
Ref : www.youtube.com/user/MrSpaceCatering

18. THANK YOU