Reviewer

1. KITCHEN LAYOUT

2. When designing a kitchen layout based on
industry standards, particularly for a
commercial kitchen (such as in a restaurant,
hotel, or catering service), there are certain
essential principles and guidelines to ensure
efficiency, safety, and functionality.
These layouts often follow specific patterns to
optimize workflows and meet health
regulations. Below is an overview of the
common kitchen layout types, as well as
industry best practices that influence their
design.

3. 1. Common Commercial Kitchen Layout
Types
a.Assembly Line (or Corridor) Layout
This layout is based on a linear process
where kitchen stations are arranged along
a straight line or within separate lines. This
configuration is ideal for mass production
or a high-volume kitchen, such as a fast-
food restaurant.

4. 1. Common Commercial Kitchen Layout
Types
b. Zone-Based Layout - The kitchen is
divided into functional zones, such as
preparation, cooking, storage, and
washing. This layout emphasizes the
logical grouping of activities based on
the kitchen’s workflow.

5. 1. Common Commercial Kitchen Layout
Types
c. Island Layout - The island layout
features a central island in the middle
of the kitchen, with workstations
placed around it. This layout is
commonly used in both commercial
and residential kitchens, especially in
larger spaces.

6. 1. Common Commercial Kitchen Layout
Types
d. L-Shaped Layout - The L-shaped
layout places workstations in an "L"
formation, which is ideal for kitchens
with limited space. This layout is often
used in smaller commercial kitchens,
but can be adapted for larger spaces
as well.

7. 1. Common Commercial Kitchen Layout
Types
e. U-Shaped Layout - In a U-shaped
kitchen, workstations are positioned
along three sides of a room, creating a
U-shaped formation. This layout allows
for easy movement between cooking,
prep, and storage areas.

8. 2. Key Design Principles for Industry
Standard Kitchens
a. Work Triangle - The work triangle concept is a
critical principle in kitchen design, ensuring that the
three main work areas (sink, stove, and refrigerator)
are positioned in a triangular layout. This reduces
unnecessary movement and maximizes efficiency
by allowing easy access between tasks.
The triangle should ideally not have any
obstructions and should be scaled properly for the
kitchen’s size.

9. 2. Key Design Principles for Industry
Standard Kitchens
b. Flow of Operations - The kitchen
layout should facilitate a logical
flow from one task to the next. This
flow is often divided into prep,
cooking, and cleaning areas.

10. 2. Key Design Principles for Industry
Standard Kitchens
c. Space and Ergonomics - Workstations
should be designed for optimal comfort
and efficiency, ensuring that workers can
perform tasks without excessive bending,
reaching, or walking. This includes ensuring
counters and equipment are at the correct
height and that storage is accessible.

11. 2. Key Design Principles for Industry
Standard Kitchens
d. Ventilation and Safety - Proper
ventilation is essential to remove
heat, smoke, and cooking odors
from the kitchen. A well-ventilated
kitchen ensures a safe and
comfortable working environment.

12. 2. Key Design Principles for Industry
Standard Kitchens
e. Accessibility and Traffic Flow -
Ensure easy access to all
workstations and equipment. The
design should minimize traffic jams
and allow for smooth movement of
kitchen staff.

13. 2. Key Design Principles for Industry
Standard Kitchens
f. Sanitation and Hygiene -
Kitchens should be designed to
meet sanitation standards, with
adequate handwashing stations,
dishwashing areas, and waste
disposal systems.

14. 2. Key Design Principles for Industry
Standard Kitchens
g. Storage - Ample storage is
critical to maintain a clean,
organized kitchen and to ensure
that equipment, utensils,
ingredients, and cleaning supplies
are readily accessible.

15. 3. Considerations for Specific Equipment
Cooking Equipment: Ranges, ovens, fryers,
and griddles should be positioned in a way that
minimizes congestion and maximizes heat
efficiency. Often, cooking stations are grouped
together for workflow efficiency.

16. 3. Considerations for Specific Equipment
Cold Storage: Refrigerators and
freezers should be positioned for
easy access without disrupting
other work areas, and typically
placed near prep areas.

17. 3. Considerations for Specific Equipment
Dishwashing Stations: Dishwashing
should be separated from food prep and
cooking areas to avoid contamination.
These stations should be equipped with
sinks for washing, rinsing, and sanitizing.

18. 3. Considerations for Specific Equipment
Prep Areas: Spacious countertops
and sufficient equipment like
slicers, mixers, and cutting boards
are essential for an efficient prep
area.

19. TAKE YOUR SIT!!!