1. KITCHEN LAYOUTS AND DESIGNS

2. Work Triangle
Clean-Up
Cooking and Serving
Food Preparation & Storage

3. Work Triangle
It was developed in the 1950’s, used to evaluate the efficiency of a kitchen plan.
It is an imaginary triangle that connects the three work centers.
The work centers should be equally spaced so that the sum of the three sides does not exceed 22 feet.
Measurement is taken from the center-front of each appliance.
This concept is an important tool in kitchen planning to keep the distance traveled while working in the kitchen to a reasonable distance.

4. WORK CENTERS
areas in the kitchen where specific tasks are performed and equipment is stored
focused around major appliances such as refrigerator-freezer, range, and sink
These centers make possible an orderly flow of activities connected with food storage, preparation, cooking and serving, and clean-up.

5. Work Centers There are three main work centers in a kitchen:
Food Preparation and Storage Center
Cooking and Serving Center
Clean-up Center

6. Work Centers Food Preparation & Storage Center Refrigerator
Cabinets for dry storage
Counter space for cutting and mixing
Clean-up Center
Sink
Dishwasher
Food disposal

7. Work Centers Cooking & Serving Center
Range - at least 24 inches of heat resistant counter space on either side
Counter space

8. Basic Kitchen Types or Layouts
The work centers of kitchens can be arranged into a variety of layout.
There are six basic kitchen types or layouts.
U-Shaped
L-Shaped
Galley/Corridor
One-Wall
Peninsula
Island

9. U-shaped Kitchen

11. U-shaped Kitchen Work centers are located on three adjacent walls
Most efficient layout
Versatile layout
Provides a lot of cabinet and counter space

12. L-shaped Kitchen

14. L-shaped Kitchen Work centers are located along two adjacent walls.
Two workstations on one wall and the third on an adjacent wall
Adapts well to a variety of room layouts
Prevents traffic from passing through work triangle

15. Galley or Corridor Kitchen

17. Galley or Corridor Kitchen
Work centers on two walls with an aisle between them
Good choice for a narrow kitchen
May have traffic passing through work triangle, especially the corridor layout

18. One-Wall Kitchen

20. One-Wall Kitchen
All appliances and cabinets are located along one wall.
Often used where space is limited
Less efficient because of long work triangle

21. Peninsula Kitchen

23. Peninsula Kitchen
An L-shaped kitchen with a counter extending from one end
Good way to add additional counter and cabinet space

24. Island Kitchen

25. Island Kitchen
A U-shaped kitchen with a separate counter unit that stands alone
The island can serve many functions.

26. Commercial Kitchen Layout

27. Commercial Kitchen Design Considerations
Kitchen Layout
Available
Space
Menu
Ergonomics
Energy
Efficiency
Sensory Appeal
Flexibility
Employee Mobility
Health Codes

28. Commercial Kitchen Design Considerations
Available space
- you want to make the most of your available space without sacrificing work flow or speed
Menu items to be prepared and the number of meals to be served
- the method of storage and preparation involved in making the dishes in your menu will help you choose the equipment you will need in the kitchen

29. Commercial Kitchen Design Considerations
Ergonomics
- the fewer steps your employees need to complete a task, the better
- employees can stand in one spot and do all of their work with minimal bending, reaching, walking or turning
Energy Efficiency
- to save money on utility costs
- refrigeration and cooking equipment are kept as far apart as possible while still being practical

30. Commercial Kitchen Design Considerations
Sensory appeal
- kitchen layout can appeal to customers’ other senses as well
- open/exhibition kitchens, for example, allow customers to see everything that’s going on in the kitchen
Flexibility
- equipment usage and placement can change based on food trends and new management
- make sure the equipment can be easily moved for cleaning

31. Commercial Kitchen Design Considerations
Employee mobility
- employees should be able to easily move around without bumping into one another. This is vital to maintaining a smooth-running kitchen, especially during rush periods.
Health Codes
- Local health codes have certain stipulations when it comes to commercial kitchen layout and design.

32. Commercial Kitchen Layout
No definite rule! Each kitchen is different.
Determine your priorities and needs, and choose a design that will accommodate them and will work well with your menu.

33. Common Commercial Kitchen Layout
Assembly-Line
Zone-Style
Island-Style
Ergonomic Configuration

34. ASSEMBLY-LINE
This design is ideal for a restaurant that mostly produces large quantities of the same foods, like pizzas or sandwiches.
In an assembly-line configuration, the kitchen is laid out according to the order of use, and the pieces of equipment are generally in a line and are sometimes linked together battery-style.

35. ZONE-STYLE
The kitchen is divided into different zones or blocks (food preparation, cooking, refrigeration, washing and a block for the kitchen-to-server transition)
There may be multiple blocks. For example, a large kitchen may need two food preparation blocks: one near the refrigeration and one near the cooking equipment.

36. ERGONOMIC CONFIGURATION
ERGONOMICS is an applied science concerned with designing and arranging things people use so that the people and things interact most efficiently and safely.
The kitchen is designed in accordance with what is more comfortable and efficient for the chef and other kitchen workers.
This arrangement is sometime less energy efficient.

37. Commercial Kitchen Work Flow
Kitchen layout has a direct effect on the WORK FLOW ( orderly flow of food and staff in the kitchen)
A good WORK FLOW helps reduce preparation and serving time.
To implement a good work flow, commercial kitchens are typically divided into WORK STATIONS.

38. Source: www.finehomebuilding.com

39. WORK STATIONS and WORK SECTIONS
WORK STATION - simply means a specific work area where a particular kind of food is produced or a specific job is done
contains the necessary tools and equipment to prepare certain types of foods
Similar work stations are grouped into larger work areas called WORK SECTIONS

40. WORK STATIONS and WORK SECTIONS
BEVERAGE SECTION
Hot Beverage Station
Cold Beverage Station
HOT FOODS SECTION
Broiler Station
Fry Station
Saute Station
Steam Station

41. A well-planned Commercial Kitchen should..
provide adequate storage for raw materials
provide adequate space for food being prepared
provide adequate space food awaiting service
provide adequate storage for equipment, utensils, etc.
be efficient and effective in terms of movement of staff, equipment, materials and waste management

42. A well-planned Commercial Kitchen should..
provide an area for checking in stock
provide adequate supply of clean air (natural ventilation or exhaust system)
provide efficient work flow (The premises shall be designed so that there is a continuous progression of food from delivery to storage, through to preparation and the finished product).

43. Assignment: (independent work or pair work) Graded Assessment on Understanding
Perform an ACTUAL or VIRTUAL commercial kitchen tour. You have 3 options.
Option No. 1 – Perform ACTUAL KITCHEN TOUR, if you have relatives/friends or if your family owns a commercial food service business. Don’t forget to take pictures or a video for documentation purposes, TO BE ATTACHED/SUBMITTED TOGETHER WITH YOUR CRITIQUE PAPER.
Option No.2 - VIRTUAL KITCHEN TOUR – research on your own for videos featuring a commercial kitchen but make sure to be familiar with their menu to guide you in critiquing the kitchen’s layout. Cite your references.
Option No.3 - Access the video, Tour at Boone Tavern Hotel and Restaurant, at and study their menu which you can view at

44. Assignment: (can be individual or with a partner)
2. Analyze/critique the kitchen in terms of the following:
Kitchen Layout (what type of commercial kitchen layout? Appropriate for the menu and available space?)
Work Centers (size, equipment used, equipment arrangement or placement)
Work Efficiency
Recommendations/ Suggestions for Improvement
3. Submit a printed copy of your critique next meeting, on a short bond paper. Use Times New Roman 12 font, 1.5 spacing, 1 inch margin on all sides.
4. Date of submission: on or before July 16 (Tuesday)

45. REFERENCES
Information for the Safe Design of Commercial Kitchens retrieved from
How to Design a Commercial Kitchen retrieved from

46. REFERENCES
Kitchen Floor Plans, retrieved from FACS Teacher Resource Center at