Principles of Kitchen Design PDF

Principles of Kitchen Design Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives Describe the trends in modern kitchen design. Explain how to budget for a kitchen. Identify where to put a kitchen within a facility. Explain how to create flow patterns that make the service system and work centers run sm...

Principles of Kitchen Design Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives Describe the trends in modern kitchen design. Explain how to budget for a kitchen. Identify where to put a kitchen within a facility. Explain how to create flow patterns that make the service system and work centers run smoothly. Describe the guidelines for equipment placement. Describe the food safety considerations when designing a kitchen. Modern Kitchen Design Smaller and more efficient More fresh and healthy food Display kitchens Appliances on display Marché kitchen Technologically superior Cocinas de exhibición Electrodomésticos en exhibición Display Kitchen Teppanyaki – Display Kitchen It is a post-WWII style of Japanese cuisine that uses an iron griddle to cook food. Typically propaneheated, flatsurfaced, and are widely used to cook food in front of guests. Marché Kitchen Touch Screens Connect and monitor a full range of kitchen equipment from multiple brands. Remotely tracks – in real-time – how the equipment is performing and how it is being utilized by staff, enables remote recipe creation and distribution, and automates essential food safety processes – all on a single platform. Budget How much money to spend on design, construction, and equipment. Should reflect the type of market. Should include all a contingency amount of about 20% Contingency amount >20% - renovations or adaptive reuse projects in older structures Budget Underestimating the budget will not impress bankers or investors Compromise and misrepresent the concept and ideas. Costs will vary widely: economic conditions, location, type of facility, etc. Planning: key to controlling costs Budget Price new equipment before look at used. Look for equipment that can perform more than one function (combi-oven: can hold, bake, or steam). Buyer beware: simple mandate when buying used equipment Time, delays, and change orders has cost implications. Budget If your concept is fully developed and you’ve already obtained the site for your facility: ü Design phase: no more than 16-18 weeks. ü Construction and/or remodel process should not take more than 16 – 24 weeks. 32 – 42 weeks Budget Checklist Back of House Front of House Electrical: $ per square Millwork Plumbing: $ per square Finishes Mechanical: $ per square Specialties Fire protection / sprinklers Lighting Kitchen walls, ceilings Sound: systems and treatment Kitchen equipment Furniture Kitchen small-ware Accessories: e.g., artwork Plate-ware Glassware Flatware Linens Budget Checklist Fees Fees Architect Façade treatment Engineering firm Signage Mechanical contractor Parking lot, curbs, sidewalk construction Designer and/or consultant Exterior lighting: e.g., parking lot Legal fees: e.g., permits, licenses Landscaping: design and installation Sprinkler system for landscaping Kitchen design guidelines 1. Define the concept, including the menu. 2. Define the goals. 3. How much money you intend to spend. 4. Choose the most energy-efficient equipment. Consider future growth. Consider equipment and workspaces that are movable. Separate the stages of food production. Look for equipment with good reputation and a proven performance record. 9. Control costs in places where customer won’t notice. 5. 6. 7. 8. Control costs in places where customer won’t notice. Staff comfort and safety Sufficient space to perform the required tasks Noise control Adequate aisle space Intelligent design to minimize injury risks Properly designed equipment, in good working condition Comfortable temperatures and humidity control Adequate lighting for the required tasks Service system Some foodservice system has subsystems. Together they encompass every aspect of the progression of food from kitchen to table and back to the dishwashing area. Hotel Subsystems Elegant tableside service Room service Casual Bar service Flow patterns in foodservice systems The progression of food is called flow. ü Product flow ü Traffic flow Every foodservice operation has several basic flow patterns. Typical Kitchen Product / Traffic Flow Flow and kitchen design Straight line or assembly-line flow Parallel flow: back to back and face to face L-shape U-shape Straight line or assembly-line flow Parallel flow L-shape flow U-shape flow Kitchen Design: Bubble Diagram A good way to begin a design process. Each area or workstation is represented as a circle, or bubble. Drawn in pencil in the location you have decided is the most logical for that function. Bubble Diagram If two workstations will share some equipment, you might let the sides of their circles intersect slightly to indicate where the shared equipment might best be located. Kitchen Design: Diamond Configuration Another good way to begin a design process. Situating the cooking area at one point of the diamond shape and other crucial areas in relation to it at other points. This layout minimizes confusion (and accidents) with a separate kitchen entrance and exit. Diamond Configuration Kitchen Design: Work Centers Lists An alternative to drawing diagrams. To list each work center and then list any other work center that should be placed adjacent to it. Conversely, list any work center that should not be next to it. Example: not a good idea to have the ice maker and ice storage bin adjacent to the frying and broiling center. Food Prepreparation Food Preparation Cleanup Work Centers Examples Delicatessen Cooking Baking Pre-Preparation: break down prime cuts of beef, clean and fillet fish, cut up chickens, open crates of fresh produce, etc. Preparation: foods are sorted further into individual or batch servings, e.g., lettuce and tomatoes are diced for salad assembly Production Areas / Stations: broiler, griddle, sauté, sauce, holding, pantry, utility distribution center Baking Area / Station: mixing, proofing, forming, baking, finishing Work centers - space analysis In planning for each area, start with a flowchart to determine which functions should be included. Flowchart Workstation Kitchen Space Analysis / Rule of Thumb 50 square feet for every 75 to 100 seats. Banquet kitchens: 50.5 square feet for every 75 to 100 seats for storage of banquet table and chairs when they are not in use Food safety CDC estimates there are 48 million cases of foodborne illness annually in the USA. Plan Review for Food Establishments Guide, 2016* developed by FDA ü Preliminary food safety system before a food-related business opens its doors. ü Good idea for new business in the design phase. *see Moodle FoodNet Surveillance Network, CDC Food Safety It is a 7-step process to identify critical control points. In an HACCP-compliant kitchen, everything flows forward. Ingredients move in a single direction, without backtracking, from receiving to storage to pre-prep and prep to holding and serving.