Lynx nkba course

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Lynx nkba course

  1. 1. <ul><li>Sponsored by: Lynx Professional Grills </li></ul><ul><li>Presented by: Brian Eskew and Dave Herbert </li></ul>NKBA Professional Development Course NKBA professional development course sponsored by, Lynx Grills, Inc. Presented by: Brian Eskew
  2. 2. he Fundamentals of Outdoor Kitchen Planning & Product Selection T
  3. 3. <ul><li>Outline the growing trend in outdoor kitchens and explain the need for improved planning and design resources. </li></ul><ul><li>Teach the fundamentals of outdoor kitchen planning with a focus on location guidelines, environmental considerations and construction. </li></ul><ul><li>Teach the array of outdoor kitchen equipment that is available and how to select the products that best suit a consumer’s cooking and entertaining needs. </li></ul>Course Objectives
  4. 4. At the end of this course, the student will be able to: <ul><li>Outline the growing trend in outdoor kitchens, past and present </li></ul><ul><li>Develop a plan for an outdoor kitchen, taking into consideration location guidelines, environmental issues, and construction </li></ul><ul><li>Choose appropriate equipment for an outdoor kitchen </li></ul>
  5. 5. { The Emerging Trend }
  6. 6. Early Outdoor Living
  7. 7. <ul><li>Typically consisted of a brick BBQ grill with cast iron grate using charcoal for fuel </li></ul><ul><li>Used mainly for cooking </li></ul><ul><li>Predominate in dry, </li></ul><ul><li>warm climates and </li></ul><ul><li>Sunbelt states </li></ul><ul><ul><li>Texas </li></ul></ul><ul><ul><li>Florida </li></ul></ul><ul><ul><li>Southwest states </li></ul></ul>Early Outdoor Kitchens – Pre-1990’s
  8. 8. Early Outdoor Kitchens – Post-1990’s <ul><li>Premium stainless steel BBQ grills were introduced in 1995 </li></ul><ul><ul><li>Advertised as the last BBQ grill you would need to buy </li></ul></ul><ul><ul><li>Lifetime warranties offered </li></ul></ul><ul><ul><li>Primarily free-standing grill market </li></ul></ul>
  9. 9. Economic & Societal Drivers
  10. 10. Societal Drivers <ul><li>Cocooning </li></ul><ul><ul><li>Late 90’s trend towards individuals socializing less in public and retreating into their homes </li></ul></ul><ul><li>Staycation </li></ul><ul><ul><li>Marketing term used during the financial crisis of 2007–2010 in which an individual or family stays and relaxes at home </li></ul></ul>
  11. 11. Economic Drivers <ul><li>Mortgage refinance boom </li></ul><ul><ul><li>Historically low mortgage rates of 2004 </li></ul></ul><ul><li>Rapidly escalating home values </li></ul><ul><ul><li>Huge equity gains over very short periods </li></ul></ul>
  12. 12. The Birth of the Luxury Outdoor Kitchen
  13. 13. Outdoor Kitchens Today <ul><li>What was once just a “Sunbelt state” trend is now a national category </li></ul><ul><li>Have a wide variety of accessories </li></ul><ul><ul><li>Not just a grill anymore </li></ul></ul><ul><ul><li>Can be as comfortable as the indoor kitchen </li></ul></ul><ul><li>Do not correlate with </li></ul><ul><li>weather, they correlate </li></ul><ul><li>with wealth </li></ul><ul><li>Concept of outdoor </li></ul><ul><li>kitchens is introduced </li></ul><ul><li>in magazines and TV </li></ul>
  14. 14. Improved Planning & Design
  15. 15. Need for Planning & Design Services <ul><li>Trend emerged quickly leaving little time for resources to fully develop </li></ul><ul><li>No “box store” planning tools </li></ul><ul><li>Landscapers & construction professionals are a valuable resource </li></ul><ul><li>CKD’s are in a perfect position to supply what consumers need </li></ul>
  16. 16. {Kitchen Planning Fundamentals}
  17. 17. <ul><li>Perimeter </li></ul>The First Consideration <ul><li>Destination </li></ul>Perimeter
  18. 18. Location Considerations <ul><li>How close will it be to the indoor kitchen? </li></ul><ul><li>Will it be covered or exposed? </li></ul><ul><ul><li>Pergola </li></ul></ul><ul><ul><li>Gazebo </li></ul></ul><ul><ul><li>Covered porch </li></ul></ul><ul><ul><li>Open patio </li></ul></ul><ul><li>Will it have access to utilities? </li></ul><ul><ul><li>Gas </li></ul></ul><ul><ul><li>Water </li></ul></ul><ul><ul><li>Electric </li></ul></ul><ul><ul><li>Drainage </li></ul></ul>
  19. 19. Suggestions for Perimeter Kitchens <ul><li>Part of kitchen under cover, and part of it exposed </li></ul><ul><li>Shed style or pergola </li></ul><ul><li>Partial walls or retractable screens </li></ul><ul><ul><li>Keeps out some heat and humidity </li></ul></ul><ul><ul><li>Helps keep out insects </li></ul></ul><ul><ul><li>Seating may be incorporated into structure </li></ul></ul><ul><li>All amenities may not be needed </li></ul>
  20. 20. Example of Perimeter Kitchen
  21. 21. Suggestions for Destination Kitchens <ul><li>Should be planned as new construction </li></ul><ul><ul><li>Detached structure </li></ul></ul><ul><ul><li>Utilities will be needed </li></ul></ul><ul><li>May need all the amenities found in an indoor kitchen </li></ul><ul><li>Lighting to the kitchen </li></ul><ul><ul><li>Think about pathway/walkway/driveway </li></ul></ul>
  22. 22. Example of Destination Kitchen
  23. 23. Environmental Considerations
  24. 24. Wind <ul><li>The location for a luxury outdoor kitchen often includes wind </li></ul><ul><ul><li>By a lake </li></ul></ul><ul><ul><li>Side of a mountain </li></ul></ul><ul><ul><li>On the beach </li></ul></ul><ul><ul><li>In a canyon, etc. </li></ul></ul><ul><li>Solutions </li></ul><ul><ul><li>Louvered panel </li></ul></ul><ul><ul><li>Solid wall with windows/doors </li></ul></ul><ul><ul><li>Retractable screen </li></ul></ul>
  25. 25. Sun / Shade <ul><li>Will vary based on locale and climate </li></ul><ul><li>Shade provision mainly over cooking area </li></ul><ul><ul><li>Pergola filters the light </li></ul></ul>
  26. 26. Wet / Dry <ul><li>Many locales grill year round </li></ul><ul><li>Partial covering </li></ul><ul><li>Solutions </li></ul><ul><ul><li>Retractable awnings </li></ul></ul><ul><ul><li>Pergola in </li></ul></ul><ul><ul><li>conjunction with </li></ul></ul><ul><ul><li>awnings </li></ul></ul>
  27. 27. Hot / Cold <ul><li>Must consider construction materials </li></ul><ul><ul><li>Porous materials cannot be used in freezing climates </li></ul></ul><ul><li>Heating options </li></ul><ul><ul><li>Covered in more detail in Section 3 </li></ul></ul><ul><li>Year round options in very cold or very hot climates </li></ul>
  28. 28. Insects <ul><li>Semi-enclosed outdoor kitchen </li></ul><ul><ul><li>Covered screened-in porch </li></ul></ul><ul><ul><li>Retractable screens </li></ul></ul><ul><ul><li>Structure that can be opened up when desired </li></ul></ul>
  29. 29. View <ul><li>Consider the surrounding area when designing </li></ul><ul><li>Plan seating so that people seated in the outdoor kitchen can enjoy the view </li></ul>
  30. 30. Construction Considerations
  31. 31. Shelter & Other Structural Components <ul><li>Pergola </li></ul><ul><li>Lanai </li></ul><ul><li>Gazebo </li></ul><ul><li>Semi-enclosed </li></ul><ul><li>Screened-in or glassed-in porch </li></ul><ul><li>(Florida Room) </li></ul>
  32. 32. Flooring <ul><li>Weather elements </li></ul><ul><ul><li>No travertine or marble </li></ul></ul><ul><ul><li>Interlocking pavers </li></ul></ul><ul><ul><li>Poured textured concrete </li></ul></ul>
  33. 33. Cabinetry (outdoor kitchen structure) <ul><li>Early cabinetry were pre-fabricated boxes into which the appliances were dropped </li></ul><ul><li>Masonry gives organic look </li></ul><ul><ul><li>Brick </li></ul></ul><ul><ul><li>Stacked stone </li></ul></ul><ul><ul><li>River rock </li></ul></ul><ul><ul><li>Other block type cabinets </li></ul></ul><ul><li>Wood – teak, cypress, bamboo, ipe </li></ul><ul><li>Stainless </li></ul><ul><li>Modular / Block Options </li></ul>
  34. 34. Cabinetry Examples
  35. 35. Countertops <ul><li>Granite </li></ul><ul><li>Ceramic tile </li></ul><ul><li>Concrete </li></ul><ul><li>Glazed lava stone </li></ul><ul><li>Other natural stone </li></ul><ul><li>Different materials </li></ul><ul><li>suitable for different </li></ul><ul><li>climates </li></ul><ul><ul><li>Porous materials not suitable for freezing climates </li></ul></ul>
  36. 36. Lighting <ul><li>Entertaining may take place after dark </li></ul><ul><ul><li>Overhead lighting </li></ul></ul><ul><ul><li>Task lighting </li></ul></ul><ul><ul><li>General ambient lighting </li></ul></ul><ul><ul><li>Floor lighting </li></ul></ul>
  37. 37. Utilities <ul><li>Gas </li></ul><ul><li>Electrical </li></ul><ul><li>Water </li></ul><ul><li>Drain </li></ul>
  38. 38. Seating <ul><li>Separate </li></ul><ul><li>Built into structure </li></ul><ul><li>Arranged to maximize view </li></ul>
  39. 39. { Selecting the Equipment }
  40. 40. Understanding the Space
  41. 41. How Much Space is Available? <ul><li>Small </li></ul><ul><ul><li>Grill only </li></ul></ul><ul><ul><li>Grill plus small storage </li></ul></ul><ul><li>Medium </li></ul><ul><ul><li>Enough counter space </li></ul></ul><ul><ul><ul><li>Prep food </li></ul></ul></ul><ul><ul><ul><li>Plate and serve food </li></ul></ul></ul><ul><ul><li>Enough storage space </li></ul></ul><ul><li>Large </li></ul><ul><ul><li>No limit to space </li></ul></ul>
  42. 42. How Will Outdoor Kitchen Be Used? <ul><li>How do you envision yourself using the space? </li></ul><ul><li>Cooking only </li></ul><ul><li>Gathering </li></ul><ul><ul><li>Family only </li></ul></ul><ul><ul><li>Friends and family </li></ul></ul><ul><li>Entertaining </li></ul><ul><ul><li>Regularly </li></ul></ul><ul><ul><li>Special events </li></ul></ul>
  43. 43. What Types of Food Will Be Prepared? <ul><li>Grilled </li></ul><ul><li>Baked </li></ul><ul><li>Roasted </li></ul><ul><li>Smoked </li></ul><ul><li>Boiled </li></ul><ul><li>Wok </li></ul><ul><li>Steamed </li></ul><ul><li>Fried </li></ul><ul><li>Raw </li></ul>
  44. 44. How Often Will Kitchen Be Used? <ul><li>Daily </li></ul><ul><li>Weekly </li></ul><ul><li>Occasionally </li></ul><ul><li>Seasonally </li></ul><ul><li>Year round </li></ul>
  45. 45. How Large Is The Group? <ul><li>Small </li></ul><ul><li>Medium </li></ul><ul><li>Large </li></ul><ul><ul><li>Need a lot of grill space </li></ul></ul><ul><ul><li>Need a lot of counter space </li></ul></ul>
  46. 46. Food Preparation & Clean Up <ul><li>Trash disposal </li></ul><ul><ul><li>Built-in trash cans </li></ul></ul><ul><li>Towel </li></ul><ul><ul><li>Paper towels </li></ul></ul><ul><ul><li>Bar towels </li></ul></ul><ul><ul><li>Cleaning rags </li></ul></ul><ul><li>Preparation and cutting surfaces </li></ul><ul><ul><li>Cutting boards </li></ul></ul><ul><ul><li>Cutlery </li></ul></ul>
  47. 47. Storage <ul><li>Dry storage </li></ul><ul><li>Utility storage </li></ul><ul><li>Organized, item </li></ul><ul><li>specific storage </li></ul>
  48. 48. Refrigeration <ul><li>Beverages </li></ul><ul><li>Food containers </li></ul><ul><li>Raw food </li></ul>
  49. 49. Heating <ul><li>Radiant heat </li></ul><ul><ul><li>Useful in freezing climates </li></ul></ul><ul><ul><li>to keep snow from accumulating </li></ul></ul><ul><li>Overhead heating </li></ul><ul><li>Post mounted heating </li></ul><ul><li>Free-standing heaters </li></ul>
  50. 50. Cooking <ul><li>Gas </li></ul><ul><li>Electric </li></ul><ul><li>Charcoal / wood </li></ul><ul><ul><li>Stainless steel </li></ul></ul><ul><ul><li>Ceramic </li></ul></ul>Built-in Gas Grill by Fire Magic Charcoal Smoker by Viking Ceramic Smoker by Grill Dome
  51. 51. Ventilation <ul><li>Removes smoke and grease </li></ul><ul><li>Protects an overhead combustible surface </li></ul><ul><ul><li>Overhang </li></ul></ul><ul><ul><li>Pergola </li></ul></ul><ul><li>Important for an enclosed or semi-enclosed space </li></ul>
  52. 52. Selecting the Right Equipment for Each Functional Zone
  53. 53. Functional Zones <ul><li>The following functional zones will be covered in more detail on the following slides and examples of each product will be shown </li></ul><ul><ul><li>Hot zone </li></ul></ul><ul><ul><li>Cold zone </li></ul></ul><ul><ul><li>Wet zone </li></ul></ul><ul><ul><li>Dry zone </li></ul></ul><ul><ul><li>Refuse zone </li></ul></ul>
  54. 54. Hot Zone <ul><li>Built-in grill </li></ul><ul><li>Freestanding grill </li></ul>
  55. 55. Hot Zone <ul><li>Side burner </li></ul><ul><li>Wok burner </li></ul>
  56. 56. Hot Zone <ul><li>Power burner </li></ul><ul><li>Warming drawer </li></ul>
  57. 57. Cold Zone <ul><li>Refrigeration </li></ul><ul><ul><li>Food </li></ul></ul><ul><ul><li>Beverages </li></ul></ul><ul><li>Beverage dispenser </li></ul>
  58. 58. Cold Zone <ul><li>Ice machine </li></ul><ul><li>Cocktail station </li></ul>
  59. 59. Wet Zone <ul><li>In close proximity to hot and cold zones </li></ul><ul><li>Sink </li></ul><ul><li>Prep station </li></ul><ul><ul><li>Fruit for drinks </li></ul></ul><ul><ul><li>Food to go on grill </li></ul></ul>
  60. 60. Dry Zone <ul><li>Food preparation </li></ul><ul><ul><li>Countertops </li></ul></ul>
  61. 61. Dry Zone <ul><li>Food preparation </li></ul><ul><ul><li>Cutting boards </li></ul></ul><ul><ul><li>Paper towel dispenser </li></ul></ul><ul><ul><li>Cutlery </li></ul></ul>
  62. 62. Dry Zone <ul><li>Storage / Cabinetry </li></ul><ul><ul><li>Cutlery </li></ul></ul><ul><ul><li>Flatware </li></ul></ul><ul><ul><li>Plates </li></ul></ul>
  63. 63. Refuse Zone <ul><li>Trash can </li></ul><ul><ul><li>Pull out drawer </li></ul></ul><ul><ul><li>Countertop chute </li></ul></ul><ul><li>Should be close to prep zone rather than cooking area </li></ul>
  64. 64. This course qualifies for 0.1 NKBA CEU’s. Be sure you register with your Chapter Officer to receive your CEUs. Thank you for your participation.

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