1. Planning and Equipping the Kitchen
Chapter 5
Planning and Equipping the Kitchen

2. Objectives
After reading and studying this chapter, you should be able to:
Identify factors to consider when planning a kitchen's layout
Discuss the benefits and drawbacks of an open kitchen
Explain selection factors for purchasing kitchen equipment
Identify various cooking techniques

3. Kitchen Planning
Involves the allocation of space within the kitchen based on:
Equipment needs
Spatial relationships within the kitchen
Need to keep traffic flow to a minimum
Overall objective:
Minimize the number of steps taken by wait staff and kitchen personnel

4. Figure 5.1 Kitchen flow

5. Kitchen Planning (cont’d.)
Efficiency and comfort of the staff is important to operation
Servers will take the shortest and most convenient route
Chefs want their work organized to minimize excess activity and unnecessary steps
Ergonomics
Applied science of equipment design intended to reduce staff fatigue and discomfort

6. Kitchen Planning (cont’d.)
Legislation and public policy
Standards to accommodate workers and customers who are disabled
These standards affect foodservice design
Designers must:
Understand the National Sanitation Foundation standards
Apply these standards to the actions of workers

7. Kitchen Planning (cont’d.)
Avery suggests these methods of increasing kitchen efficiency:
Use purveyors that have a wide base of supply
Use conveyors to take food to service areas
Place service stations in dining rooms with items to reduce back-and-forth traffic
Use automatic conveyors to take racks from dining room, through the dishwasher, and back to dining room

8. Figure 5.3 Arrangement of work centers

9. Back of the House Green Ways to cut utility costs:
Induction ovens
High-speed ovens
Purchasing equipment wisely:
Can cut energy costs 10% to 30%
$2,500 annually in gas and electric bills
Exhaust hoods:
High-energy user
Use super-efficient exhaust hoods

10. Open Kitchen Highlights the kitchen or equipment
Standard food preparation: not usually featured
Reserved for what is glamorous: bright, shiny ladles, stainless steel, copper utensils, etc.
Some use under-the-counter refrigerator units to conserve space
Area set aside for open kitchens costs about 25% more

11. Open Kitchen (cont’d.) Drawbacks: Noise level:
Can be reduced with acoustic tile in the ceiling
Dining and banquet rooms:
Must feature carpet, upholstered chairs, washable window drapes, and acoustic ceilings
Chefs and cooks are completely exposed to customers:
Every word and gesture is visible

12. Kitchen Floor Coverings
Usually covered with quarry tile, marble, terrazzo, asphalt tile, or sealed concrete
Nonabsorbent, easy to clean, and resistant to abrasive cleaners
Neoprene matting
Provides traction in water accumulation areas
Should be covered with nonskid materials
The leading cause of restaurant accidents is slipping and falling

13. Kitchen Equipment
Today, trends are advancing in sustainable kitchen equipment
Energy Star program
Help homes and businesses save money and protect the environment through energy-efficient products and practice
National Restaurant Association
Offers recommendations for reducing water and electricity waste

14. Categories of Kitchen Equipment
Include:
Receiving and storing food
Fabricating and preparing food
Preparing and processing food
Assembling, holding, and serving food
Cleaning up and sanitizing the kitchen and kitchenware

15. Select the Right Equipment
Common questions:
Which will be the most efficient for the menu, item by item, and for future items?
What is the equipment’s purchase cost and operating cost?
Should the equipment be gas or electric?
Will it produce the food fast enough?

16. Select the Right Equipment (cont’d.)
Common questions:
Is it better to buy a large unit or two or more smaller units?
Are replacement parts and service readily available?
Is reliable, used equipment available?
Is more energy-efficient equipment available?

17. Match Equipment with Menu and Production Schedule
Variables:
Projected volume of sales for each menu item
Fixed or changing menu
Menu size
Speed of service desired
Nutritional awareness
Equipment selected

18. Other Factors to Consider
Include:
Total cost versus original cost
Selecting the most efficient equipment for the people and skills available
De-skilling the job with equipment

19. Equipment Stars Include: Stove/oven Deep-frying equipment
Low temperature ovens
Forced-air convection ovens
Microwave ovens
Infrared cooking equipment
Hot-food holding tables

20. Equipment Stars (cont’d.)
Include:
Refrigerators
Freezers
Ice machines
Pasta-making machines
Specialty cooking equipment
Evaporative coolers

21. Other Cooking Equipment
Numerous other kitchen items are available that may be useful for a particular menu:
Ice cream holding units, display cases, cream dispensers, meat patty-making machines, garbage disposals, infrared heating lamps, drink dispensers, dough dividers, bakers’ stoves, etc.

22. Maintaining Kitchen Equipment
It’s a little like preventive medicine:
By following certain practices, major problems can be avoided
Restaurant equipment:
Generally thought to have a life expectancy of about ten years
Properly cared for equipment can last much longer

23. Meeting with the Health Inspector
Public health officials and planning boards
Want to assure the public that eating in restaurants under their jurisdiction is safe
Factors include:
Floor covering
Number of toilets
Foodservice equipment
Lighting
Fire exits

24. Meeting with the Health Inspector (cont’d.)
Requirements vary from place to place:
Floor drainage systems, exhaust ductwork, distances between dining room tables, seats permitted, parking spaces required, entrances and exits to the parking area and restaurant
All must meet safety requirements