The document outlines key considerations for designing a hotel kitchen, emphasizing its crucial role in food service operations. It details the main sections of a kitchen, including cleaning/washing, storage, food preparation, meal cooking, and service areas, while highlighting space requirements, layout designs, and essential kitchen equipment. Effective kitchen design aims to enhance efficiency, ensure safety, and facilitate smooth operation based on the menu and tasks performed.

1. COMMERCIAL KITCHEN DESIGN

2.  The Hotel kitchen is the heart of the food service operation.
 Raw and cooked both food are stored, prepared and plated for
service.
 It should be designed accordingly and also depends upon the
menu and task to be performed.
HOTEL’S KITCHEN

3. Efficient Kitchen
 A work surface (table)
 A food prep. sink
 A hand wash sink (must be separate from the food prep sink)
 A cutting surface
 Storage for utensils
 Storage for pans
 Storage for raw ingredients
 Storage for the finished product
 Proper aisle space for movement
HOTEL’S KITCHEN

4. Main Sections of a Kitchen are:
 Cleaning/washing
 Storage
 Food Preparation
 Meal Cooking
 Service
HOTEL’S KITCHEN

5. Cleaning/Washing
 The cleaning and washing section of a commercial kitchen
includes sinks, warewashing machines, and drying racks.
 Warewashing machines can quickly clean plates and other
serving vessels.
 Three-compartment sinks are necessary for washing utensils.
 This section of the kitchen should be located near the kitchen
entrance and near the storage area.
HOTEL’S KITCHEN

6. Storage
 The storage area can be split into non-food storage, cold
storage, and dry storage.
 The non-food storage includes a section for disposable
products, a section for cleaning supplies, and a section for the
clean dishes from washing area.
 Cold storage is where you keep anything that needs to be
refrigerated or frozen.
 Dry storage includes all nonperishables and other
consumables. This area might also contain a receiving area
for inventory shipments.
HOTEL’S KITCHEN

7. Food Preparation
 The food preparation area has sinks for washing, cutting
areas, and mixing areas.
 Typically, the food preparation area is split into a section for
processing raw foods (chopping vegetables, mixing salad
dressings, etc.).
 Placing this section near storage area allows cooks to
efficiently grab fresh dishes, prepare plates, and move them
on to the cooking area quickly.
HOTEL’S KITCHEN

8. Meal Cooking
 This is where main dishes are finished.
 This area has large pieces of equipment like ranges, ovens,
and fryers.
 The meal cooking area can be broken down into smaller
sections like a baking station, grilling station, and frying
station.
 This area should be near the front of the kitchen next to the
service area.
HOTEL’S KITCHEN

9. Service
 The service area is the final section of a commercial kitchen.
 From this area serving staff will pick up finished dishes to
take to customers.
 This area needs to be located at the very front of the kitchen,
just after the meal cooking area.
HOTEL KITCHEN

10. Space Rquirement
HOTEL’S KITCHEN

11. Influenced by:
 Number of people working in the space
 Amount and type of equipment
 Clearance required for equipment doors
 Type of food being processed
 Amount of space needed for storage
HOTEL’S KITCHEN

12.  Sufficient space to perform the required tasks
 Adequate aisle space
 Intelligent design to minimize injury risks
 Comfortable temperatures and humidity control
 Adequate lighting for the required tasks
 Noise control
HOTEL’S KITCHEN

13. Space and Sizing Guidelines:
 Sizing by seat count
 Food prep. is approximately 50 percent of the kitchen.
 Storage is approximately 20 percent of the kitchen.
 Ware washing is approximately 15 percent of the kitchen.
 Staff circulation is approximately 15 percent of the kitchen.
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14. HOTEL’S KITCHEN
Adequate Aisle Space:
• Single aisle with limited equipment 2’6”–3’0”
• Double aisle with limited equipment 3’6”–4’6”
• Single aisle with protruding equipment 3’6”–4’6”
• Double aisle with protruding equipment 4’6”–6’0”
• Aisle with little traffic 3’0”–4’0”
• Aisle with major traffic 4’0”- 6’0”

15.  Layout Designs
HOTEL’S KITCHEN

16. Island-Style Layout
 Ovens, ranges, fryers, grills,
and other principle cooking
equipment together in one
module at the center of the
kitchen.
 Other sections of the kitchen
are placed on the perimeter
walls.
 This layout works best in a
large kitchen but can
certainly be modified to fit
other shapes and sizes.
HOTEL’S KITCHEN

17. Zone-Style Layout
 The kitchen set up in blocks
with the major equipment
located along the walls
 Sections follow the proper
order ,a dishwashing block, a
storage block, a food prep
block, etc.
 Communication and
supervision are not difficult
in this layout because the
center of the space is
completely open.
HOTEL’S KITCHEN

18. Assembly Line Layout
 This is ideal to serve a large
quantity of people quickly,
like cafeterias.
 This layout may work better
with a limited menu, like a
sandwich or pizza shop.
 In this ,kitchen equipment is
organized in a line with the
food preparation area at one
end and the service area at
the other.
 The other areas can be
located behind the assembly
line to keep them out of the
way.
HOTEL’S KITCHEN

19. Zone-Style Layout
 The kitchen set up in blocks
with the major equipment
located along the walls
 Sections follow the proper
order ,a dishwashing block,a
storage block, a food prep
block, etc.
 Communication and
supervision are not difficult
in this layout because the
center of the space is
completely open.
HOTEL’S KITCHEN

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25. Kitchen Equipment
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26.  Cooking Range with grill & 2 standard ovens
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Width 60 Inches
Depth 32 Inches
Height 60 Inches

27.  Step-Up Countertop Range
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Width 36 Inches
Depth 26 Inches
Height 18 Inches

28.  Dishwasher
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Width 25 Inches
Depth 25Inches
Height 64 Inches

29.  Under counter Dishwasher - 115V
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Width 24 Inches
Depth 5nches
Height 33 Inches

30.  Freezer
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Width 54 Inches
Depth 32 Inches
Height 82Inches

31.  Under counter Freezer
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Width 60 Inches
Depth 29 Inches
Height 35Inches

32.  2 Door Refrigerated Sandwich Prep Table
HOTEL KITCHEN
Width 60 Inches
Depth 31Inches
Height 42Inches

33.  Thank you…!!
HOTEL KITCHEN