This presentation gives a basic idea about commercial kitchen including layout,space requirement and kitchen equipments.

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.
HOTEL’S KITCHEN

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
HOTEL’S KITCHEN

26.  Cooking Range with grill & 2 standard ovens
HOTEL’S KITCHEN
Width 60 Inches
Depth 32 Inches
Height 60 Inches

27.  Step-Up Countertop Range
HOTEL’S KITCHEN
Width 36 Inches
Depth 26 Inches
Height 18 Inches

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

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

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

31.  Under counter Freezer
HOTEL KITCHEN
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