1. AN INTRODUCTION TO KITCHEN EQUIPMENT DESIGN/LAYOUT
Cawangan Kejuruteraan Mekanikal
Ibu Pejabat JKR Malaysia.

2. AN INTRODUCTION TO KITCHEN EQUIPMENT DESIGN/LAYOUT
Kitchen Equipments
( Cold water points & Electrical supply for each equipment to be identified)
Kitchen Hood
Centralized LPG installation
Fire Protection System

3. KITCHEN LAYOUT FOR TYPICAL RM8 SCHOOLS DM1 &DM2)
DM students, DM stidents, DM3-400 students, DM4-500 students, DM students

4. KITCHEN LAYOUT FOR TYPICAL RM8 SCHOOL (DM3, DM4&DM5)

5. GENERAL REQUIREMENT
The installation shall cater mainly for Asian type of cooking. European type of cooking may also be served.
Cooking shall include normal meals to serve resident students. Meals served shall include breakfast, lunch, tea, dinner and light supper of local cooking designed to menu served.

6. GENERAL REQUIREMENT(CONT.)
Equipment shall be provided for raw ingredients receiving, checking, storage, rough preparation
(sorting and cleaning), vegetable, fish and meat preparation, cooking, serving & issuing, washing, drainage and waste disposal.
Material used for cooking equipment must be corrosion proof, resistant to damage by heat or impact and scratching and easily cleaned.- stainless steel
Tabletops and shelves 2.0mm 14SWG
Sinks and Undershelves1.6mm 16swg
Containers 0.7mm 22swg

7. KITCHEN LAYOUT RECEIVING AREA/ DELIVERY Accessibility ( Road & Ramp)
Weighing machine
Sinks
SS tables
This is denoted as receiving area – it is an area where raw ingredients receiving, checking. It shall be designed such the area is accessible - vehicle.
Entrance to the kitchen shall be provided with ramps cos the goods are bulky and heavy. Trolleys are used so ramps are necessary.
SS Sinks shall also be provided for washing etc.

8. KITCHEN LAYOUT 2. STORAGE AREA: Dry – For storage of dry components
e.g flour, onions, anchovies, rice etc.
Wet – Fish, meat, vegetables etc.
SS Slated Racks, pot racks, freezer and refrigerator
SS Cabinets with shelves
Storage area are actually for storage of raw ingredients to safe time and more economical to the operator where by they can buy in bulk.
Appropriate room size, door size and ventilation should be provided to provide a well ventilated, and accessible storage area.
Storage area if possible shall be separated i.e.dry and wet
For Dry- Racks, pot racks, cabinets etc.
For wet - freezer and refrigerator

9. KITCHEN LAYOUT PREPARATION AREA Sinks c/w sink grinder
Solid wood chopping block,
Grinder, Industrial type blender c/w table
Coconut Milk Extractor, weighing scales.
SS worktable c/w intermediate shelf
Insecutor
Area where raw ingredients such onions, coconut, fish etc are being prepared before the real cooking process.(Sorting and cleaning). Regardless of grouping of equipment sink are normally placed against a wall, both for support and to allow a short waste to extend through the wall to discharge over an external gulley. Double sinks are preferred allowing vegetables to be washed in one sink then transferred to rinse and soak whilst awaiting use.

10. SS Cabinet c/w undershelf

11. SS Work Table c/w undershelf

12. MOBILE TROLLEY

13. Wooden Chopping Block

14. Industrial Type Blender
Electrically operated
Power - not less 0.75 Kw single phase
Two speed motor
Cutting blade is stainless steel
Container - clear polycarbonate
Coupling - metal reinforced vulcanized rubber

15. Industrial Type Blender

16. Coconut Milk Extractor
Electrically operated
Motor not less 0.75 Kw, single phase
Body s.steel 16swg thk.
Capacity - 80 pcs/hr

17. KITCHEN LAYOUT COOKING AREA Tilting kettle 30gls Water boiler
Braising Pan
3 burner Kuali Range
Counter type rice cooker.
Oven
Estimated Nos per K.E Equipment
Counter type rice cooker – 7kg ( Rule of Thumbs)- 50 boys,60-70 girls- 4 nos of rice cooker + 4 spare pan
T.Kettle: 180 litres – 2 nos
Water Boiler: 30 gallons- 1 nos.
Braising Pan- 1 nos
Insect killer/Insecutor- coverage 1200 sq. ft
3 burner Kuali Range- I nos
The cooking area is where cooking process are carried out.The bulk of the kitchen equipment cost is from the cooking area. Suitable equipment,nos and size must be selected inorder for the operator to perform his work well.

18. Gas Kuali Range

19. Gas Kuali Range

20. 30 gals Gas Tilting Kettle
Cast iron with capacity 30 gals
1.5mm s/steel body
19 pieces of individual burner 9,500 Btu/hr with total capacity 180,000 Btu/hr.

21. Tilting Kettle

22. Deck Type Rice Cooker

23. Refrigerator/ Freezer
6 door upright refrigerator & freezer

24. Water Boiler

25. KITCHEN LAYOUT SERVING AREA
Baine marie 6 pans ( heated by heater element)
Stainless steel table ( for baine marie)
SS Tray slide
SS Guide rails
Hot & Chilled Water Dispenser, trolleys
Shall comprise of the area where food shall be served and also the proper eating area. Normally food are placed in pans before being placed in the baine marie. So S/S Table shall be provide closed to the cooking area. For schools and Matrikulation center the kitchen are attached to the dining area so water cooler, guide rails are also supplied and installed.

26. Baine marie
It consist of a heated well into which vessels containing food are placed ready for service, The well may be ‘open’ or have a frame for fitted vessels and maybe fitted with heated water or warmed air. The temperature is regulated by thermostat. – BS 2512: part 10:1963 (gas heated equipment).

27. Baine marie

28. SERVING AREA (contd) Insecutor Water Cooler Sinks
Loose items: container, plates and cutlery- are by operator

29. Insecutor

30. Tray Slide And Guide Rail

31. Sinks at Dining Area
Provided under main contract

32. KITCHEN LAYOUT
CLEARING/ DISPOSAL
Mobile Waste Disposal Bins

33. KITCHEN LAYOUT WASHING AREA Deep Washing sink c/w sink grinder
Water Heater ( hot water supply for stubborn stains)
SS Slatted Rack
SS Cabinet c/w intermediate shelf with/without sliding doors
Pot Rack – suitable for storage of pots/pans.
Insecutor
The washing area shall be placed closed to the storage area for utensils

34. Double Bowl Sink
sink grinder not install as yet

35. Double Bowl Sink (installed w/o sg)

36. Sink Grinder Electrical Operated (not less 0.75 Hp, single phase)
Attached directly to plumbing under the sink drain.
Stainless steel with two way grinding action.

38. Ice Cube Maker Electrically operated- single phase
Power consumption 5000 Btu/hr
Body of s.steel 304
Capacity : kg/day

39. S/Steel Container For Hot And Cold Water
Container c/w cover, non -drip faucet, sight tube.
Capacity: 30 Gls.
Body S.Steel 16 swg thk.
Insulated with injected rigid polyurethane foam.
Unit place on S.Steel trolley.

40. S/Steel Four Tier Slatted Rack c/w Surround Plate
4 nos 16 swg s/steel slatted shelved surround with 150mm high s/steel plate.
4 nos 1½in. dia. tubular leg c/w adjustable bullet feet.
Dimension:
3500mm x 760mmx 860mm

42. S/Steel 4-Tier Cabinet c/w Doors
16 swg s/steel top.
20 swg s/steel side with. wiremesh and back enclosure
4 nos. 16 swg s/steel swing open type door.
4 nos. s/steel 1½in. diam. Tubular leg adjustable bullet feet.

44. S/Steel Worktable c/w Retractable Undershelf
For counter type rice cooker.
Table top 16 swg s/steel.
Undershelf 16 swg s/steel fittted with 4 fixed 150mm caster and rubber stopper.
Dimension:
1400mm x 836mm x 900mm

45. Counter type rice cooker – normally provided with spare pans

46. High Pressure Water Jet Pump
Type: Vertical multi stage
Pressure: 15 Bar
Capacity: 1-2 m³/hr
Construction : Stainless steel
Mechanical seal
For daily cleaning of kitchen and dining area

47. High Pressure Water Jet Pump-cont’d
Motor:
Speed: 2900 rpm
Power: 2.2 Kw
Supply: 415/3/50
Type: TEFC
Insulation: Class F

48. High Pressure Water Jet Pump-cont’d
Accessories:
Stainless steel electrode
Strainer
Pressure gauge
Pressure regulating unloader
60 ft length high pressure hose
Heavy duty water jet spray gun
Pressure relief valve