2. A kitchen is a room or part of a room used for
cooking and food preparation.
A stove, a sink with hot and cold running water, a
refrigerator and kitchen cabinets arranged there.
The main function of a kitchen is cooking or
preparing food but it may also be used for dining,
food storage, entertaining, dishwashing.
3. Six Components to Commercial Kitchens
1. Clean/Wash
2. Food Preparation
3. Cooking
4. Storage
5. Service
6. Delivery
4. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Clean/Wash
Includes: Three-compartment sinks, pre-wash sinks and
dishwashing Machine
Location: Near kitchen entrance for dish drop off
Wash area can be divided by specific activity – Pot Wash and
ware Wash Area
5. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Food Preparation Area
Includes: Food preparation area (cutting areas and
preparation sinks)
Location: Near cooking and service areas; have easy access
to storage areas.
6. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Food Preparation Area
Food establishments must have designated food preparation
sinks that are:
a) Sufficient in number and size to wash, soak, rinse,
drain, cool, thaw, or otherwise process any food that
requires placement in a sink.*
7. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Food Preparation Area
Food establishments must have designated food preparation
sinks that are:
b) Appropriate for the menu, method of food
preparation, and volume of food prepared.*
8. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Food Preparation Area
Food establishments must have designated food preparation
sinks that are:
c) Not used for hand washing, utensil washing, or
other activities that could contaminate food.*
9. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Cooking
Includes: Convection ovens, stoves, microwaves, fryers,
panini makers, grills, etc.
Location: Adjacent to food preparation area; near storage
areas.
Cooking areas can be divided by activity – ex. Baking area,
frying station, grilling station, etc.
10. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Cooking
Verify Equipment needs:- Kitchen must have equipments according to
the Cuisine.
Task - Name any 10 Kitchen Equipments?
11. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Storage
Includes:
Cold Storage – refrigerators and freezers
Dry Storage – shelving
Location: Locate near delivery area
12. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Storage
Adequate refrigerated storage must be available for the
separation of raw and ready-to-eat foods.*
Refrigeration requirements are based on your menu
13. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Service
Includes: Food “drop off” area, warmers, sneezeguards, etc.
Location:Adjacent to seating areas if applicable, food
preparation
14. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Service
Sneeze guards are required for displayed foods such as
buffet lines, salad bars, self-serve foods, condiments, etc.
15. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Support Spaces
Toilet Rooms
The food establishment permit holder must ensure that toilet
rooms are conveniently located within two hundred feet of the
food establishment and accessible to employees during all
hours of operation.
May be used jointly by patrons and employees, provided
patrons accessing the toilet rooms are excluded from food
preparation areas and unpackaged food storage areas.
16. SIX COMPONENTS TO COMMERCIAL
KITCHENS
Support Spaces
Janitor Room
A mop/utility sink is required and must be located so foods
are not contaminated.
May include washer/dryer for linen laundering, mop sink, hot
water heater, cleaser/chemical storage, etc.
Other
Provide storage area for employee’s personal items
Provide area for disposal of garbage, recycling, etc.
21. MATERIALS Walls
Easy to clean
Provide stainless steel finish behind ovens, grills, fryers and
any other equipment that emits high levels of heat.
Provide ceramic tile/stainless steel/frp (fiberglass reinforced
panels – most cost effective) throughout kitchen if budget
allows.
If budget is a consideration, provide frp in wet areas and
semi-gloss paint
Use semi-gloss paint throughout
23. MATERIALS Ceilings
Easy to clean
Gwb w/ semi-gloss paint or mylar suspended ceiling
Countertops
Smooth, easy to clean, anti-microbial
Free of breaks, open seams, cracks, chips, inclusions, pits,
and similar imperfections
Free of sharp internal angles, corners, and crevices
Finished to have smooth welds and joints
Example: stainless steel
Not to be used: Copper, galvanized metal, wood
24. LIGHTING
Light Fixtures in food preparation areas to have protective
covering over lamp.
If menu boards are used and are not electronic, provide
adequate light to illuminate boards.
Provide adequate light levels for the activities of the space.
Illumination for the Areas
Coffee shop – 150 Flux
Dinning Room – 100 flux
Food preparation – 500 Flux
25. Before Construction:
Submit proposed menu: include all foods and beverages that
will be prepared and served.
Submit food preparation sheets: include a description of all
food preparation steps and an estimate of the maximum
number of meals served per day.
26. Before Construction:
Submit plans – include the following:
1) Site plan
2) Building layout including food prep, dining, serving and
storage areas, and restrooms
3) Equipment layout including make and model numbers
4) Electrical, plumbing and ventilation system layout
5) Garbage storage and cleaning facilities
6) Storage area for employees’ personal items
7) Number of seats for patrons (if applicable)
28. ERGONOMICS
The study of efficiency in workplace concerning the
arrangement of equipment in the most efficient way
so that time and energy are saved.
29. MAXIMIZING EFFICIENCY IN THE KITCHEN
Workstations should be
arranged to allow work to
flow logically.
Work surface height should
be designed to eliminate
fatigue.
32. RECOMMENDED DISTANCE IN A WORK
TRIANGLE
Refrigerator to sink 1.2 -2.1 m (4”-7”)
Sink to stove 1.2- 1.82 m (4”-6”)
Stove to refrigerator 1.2 -2.74m (4”-9”)
Sum of total triangle should not exceed 6.6m (22”)
48. ADVANTAGES OF THE L-SHAPED
KITCHEN
Great for corner space
Efficient for a small and medium kitchen space
Can adjust to any length
Can easily divide the kitchen into multiple work
sites
No through traffic to disrupt work zones
Can use one side of the kitchen as a wall divide
49. DISADVANTAGES OF THE L-SHAPED
LAYOUT
The corner of the L can be problematic if the corner
is taken up by a cupboard because unless fitted by
a special angled corner cupboard, the corner
spaces will be inaccessible and wasted.
Not efficient for large kitchens.
Not good for multiple cooks .
53. U-SHAPED KITCHEN LAYOUT
ADVANTAGES
Efficient for a small, medium or large kitchen space
No through traffic to disrupt work zones
Wide "U" can support a kitchen island
Lots of cupboard space.
54. U-SHAPED KITCHEN LAYOUT
DISADVANTAGES
Not efficient for large kitchens without an island
Bottom corner cabinets are difficult to access
Unsuitable for narrow kitchens i.e. below 10” wide.
56. PARALLEL WALL/ GALLERY
ADVANTAGES
Excellent use of the kitchen triangle
Lots of workspace and cabinets on either side
Great for small apartments with limited space
Great for small kitchens
Great for one cook to move around
57. PARALLEL WALL/ GALLERY
DISADVANTAGES
Can be difficult for through traffic
Needs good lighting as can be dark- lights may
need to be added under overhead cabinets
58. FACTORS TO CONSIDER WHEN PLANNING
THE LAYOUT OF KITCHEN
Organization of cooking areas
Layout of equipment
Size of the kitchen
Location of the kitchen (close to the dining areas
and easy access to the outdoors.
Floor Plan
Type of services
Type of Business
59. WORKING AREA
The activity centre of the kitchen is arranged
around the following
Sink
Stove
Refrigerator
60. RELATIONSHIP BETWEEN SEQUENCE AND
ACTIVITY CENTRES
Workplace → sink → workplace →workplace
→refrigerator
Mixing and preparation centre
Washing and cleanup centre
Cooking and serving centre
61. MIXING & PREPARATION CENTRE
Near fridge, near sink (may have its own sink
separate from the main cleanup sink)’
Near trash and compost containers
Needs counter space
knife storage, cutting boards, measuring and mixing
utensils, small appliances such as food processor
or blender, casseroles and baking dishes,
flavorings, cookbook storage, graters
62. CLEAN UP CENTRE
Main sink
Dishwasher, garbage disposal, trash
Storage for cleaning materials.
Dishtowels, paper towels, garbage bags.
food storage containers and materials, colanders
and strainers, possibly everyday dishes and
flatware (near dishwasher), possibly saucepans.
63. COOKING AND SERVING CENTRE
Main item in this area is the stove.
Stoves especially gas should not placed near
draughts (breeze).
Cupboards and drawers in this area should contain
equipment relation to cooking and serving.
What are some items related to:
a. Cooking? b. Serving?
64. COOKING AND SERVING EQUIPMENT
Equipment related to cooking such as pots, pans,
casserole dishes.
Equipment related to serving include china,
glasses, serving dishes, cutlery