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Kentsruction is experts in residential renovations.


Kentsruction is experts in residential renovations. Our reputation for quality work, responsiveness, and competitive pricing has been the primary factor in our success. We are committed to client satisfaction in which we serve the client from the developmental stages of a project to final completion – PowerPoint PPT presentation

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Title: Kentsruction is experts in residential renovations.

Principles of Kitchen Design
Kentstruction Certified Kitchen Remodeler Company
Principles of Kitchen Design
  • The kitchen is the heart of any foodservice

Like a human heart, its job is to pump and
circulate life, in the form of food, through the
rest of the operation. Therefore, kitchen
placement affects the quality of the food, the
number of people who can dine at any particular
time of day, the roles and workload of the
kitchen employees and servers, utility costs, and
even the atmosphere of the front-of-house space.
Definitions - Kitchen Design
  • Design refers to overall space planning it
    defines the size, shape, style, and decoration of
    space and equipment in the kitchen.
  • Layout is the detailed arrangement of kitchen
    floor and work spacewhere each piece of
    equipment will be located and where each
    workstation will be.
  • Work center is an area in which workers perform a
    specific task, such as tossing salads or
    garnishing plates. When several work centers are
    grouped together by the nature of the work being
    done, the whole area is referred to as a
  • work section cooking section, baking section,

Learning Objectives
  • In this chapter, you will learn to
  • Describe the trends in modern kitchen design
  • Explain how to budget for the kitchen you want
  • Identify where to put your kitchen within your
  • Explain how to create flow patterns that make the
    service system and work centers run smoothly
  • Describe the food safety considerations when
    designing a kitchen
  • Describe the guidelines for equipment placement
  • Describe the unique design needs of service areas
    and each part of the kitchen

Trends in Kitchen Design
  • Driven by consumer demands, economic factors
  • Smaller, more efficient kitchens may mean
  • A shortage of qualified labor
  • High demand for business space in the market
  • Budget constraints
  • Increased demand for fresh, healthy, local food

Display Kitchens
Trends in Kitchen Design
  • Food preparation done in view of customers
  • Watching a busy kitchen staff is interesting
  • Whets the appetite and makes guest feel catered
  • Todays more sophisticated diners want quality,
    freshness, and presentation as much as taste
  • A well functioning display kitchen accentuates
    sense of showmanship, opportunity to interact
    with guests
  • Semi-open option, with half-walls,
    under-counter storage to keep messier aspects of
    cooking out of view

Appliances on Display
Trends in Kitchen Design
  • Wood-burning ovens or gas-fired counterparts
  • Heavy but attractive, energy-efficient
  • Functional pizza done in 3 to 5 minutes
  • Induction range tops
  • Sleek-looking, easy to clean, speedy,
  • Rotisserie ovens or grills
  • Not just for browning chickens! Attachments allow
    more menu items than ever pasta, casseroles,
    fish, vegetables, and more.

The Marché Kitchen (mar-SHAY)
Trends in Kitchen Design
  • A display-style concept for retail foodservice
    with European origins
  • Diners stand and watch the action instead of
    being seated and waited on.
  • Most include attractive, upscale design touches
    Blonde wood, tiled pedestals and warmer trays,
    faux finishes on ventilation hoods and equipment.

Small, High-Tech Kitchen
Trends in Kitchen Design
  • Designed with carefully orchestrated work centers
  • Designed for ergonomics and efficient labor
  • Outfitted with the highest-quality equipment
  • Greater use of technology
  • Touch screens, programmable appliances
  • Commonsense touches
  • Trash receptacles built into counters, compact
    storage for work centers

Making the Numbers Work
  • Deciding how much money to spend on design,
    construction, and equipment is critical first
  • Estimate funds and timeline for each phase or
  • Does design budget realistically match concept
    in size and scope?
  • Does it reflect the market in which the business
    will operate?

Making the Numbers Work
  • Lack of early budgeting and planning often
    unravels a promising concept.
  • Be clear about how much money you intend to
  • A consultant/designer should not present ideas
    that you cannot afford.
  • Include a contingency amount of 20 in the
  • All your costs will vary widely and the key to
    controlling them is planning.
  • It is reasonable to expect cost estimates up
    front from designer, architect, or consultant.

Making the Numbers Work
  • One factor that has major cost implications is
  • Delays and change orders can be costly.
  • Contractors may charge expensive overtime.
  • Last-minute work leaves no time to dispute any
    details you arent satisfied with.
  • Could delay your opening.
  • Develop a timeline in tandem with your budget.
  • Design phase should take no more than 16 to 18
  • Construction and/or remodel process should not
    take more than 16 to 24 weeks.

Basic Kitchen Design Guidelines
  • In addition to defining the concept, define the
    goals you expect to achieve with it.
  • Decide on your menu before the design process
  • Separate stages of food production so raw
    materials can be prepared well in advance.
  • Choose the most energy-efficient equipment in
    your price range.
  • Consider future growth that may require
    additional space and utilities.
  • Control costs in places where customers wont
    notice and kitchen staff wont be affected.

Todays kitchen designers also consider the
comfort and safety of people who work in them
Staff Comfort and Safety
  • Sufficient space to perform the required tasks
  • Adequate aisle space
  • Intelligent design to minimize injury risks
  • Properly designed equipment, in good working
  • Comfortable temperatures and humidity control
  • Adequate lighting for the required tasks
  • Noise control and abatement

Service Systems and Flow Patterns
  • A large operation can have more than one service
    system at work simultaneously. Hotels are good
    examples, with
  • Elegant tableside service
  • Room service
  • Casual bar service
  • Quick-service restaurants service systems
    emphasize speed and convenience
  • Takeout or drive-through service
  • Order and pay at counter meal served within

Human Engineering Checklist
In the Kitchen
  • Adequate number of floor drains to keep floors
  • Carborundum chips in quarry tile in slippery or
    wet areas
  • Slip-resistant wax on vinyl floors
  • Ramps and handrails in receiving area
  • Storage space for carts and hand trucks
  • Floor mats for standing in place for long periods
  • Kitchen floor level with walk-in refrigerator
  • Sloped floors or troughs around steam-jacketed
    kettles to encourage quick drain-off of hot
    liquids to floor drains
  • Coved corners where floors meet walls, for ease
    of cleaning

Human Engineering Checklist
In the Kitchen
Materials Handling
  • Hand trucks and carts
  • Strong, easy-to-clean shelving
  • Portable shelving
  • Ladders for reaching stored goods on high shelves
  • Carts for moving foods in large quantities

Utensil Handling
  • Knife racks
  • Easy-to-clean utensil drawers with removable
  • Utensil drawers at every workstation and table
  • Overhead utensil racks

Human Engineering Checklist
In the Kitchen
Food Production Equipment
  • Compliance with National Sanitation Foundation
    International (NSFI) standards
  • Compliance with ADA requirements
  • Portable equipment, if needed in more than one
  • Portable bins for dry ingredients flour, sugar,
  • Wall-hung or mounted on legs for ease of cleaning
  • Free of burrs, sharp edges, and hard-to-reach
  • Safety equipment (shields, bowl guards) on

Human Engineering Checklist
In the Kitchen
Food Production Equipment - continued
  • Disposals in all production areas (if permitted
    by local codes)
  • Open rail-type under-shelving that permits
    crumbs, food particles to fall to the floor
  • Marine edge on all tables with sinks to prevent
    water spills
  • Adequate parking space for equipment from other
    departments (bread racks, etc.)

Human Engineering Checklist
In the Kitchen
Ware washing Equipment
  • Pot storage racks beside pot washing station and
    in or near each work area
  • Storage containers for soiled linen
  • Box, glass, and metal can container in each major
    work area
  • Utensil sorting table
  • Paper and bone container at dishwashing station
  • Pre-rinse, power or hand
  • Cleaning supply storage
  • Hose reel
  • Cart wash-down area

Human Engineering Checklist
In the Kitchen
Service and Dining
  • Condiments and support service equipment
    available near points of service
  • Convenient dish drop-off
  • Easy-to-clean chairs no cracks to accumulate
  • Minimum number of steps from food pickup to
    points of service

Common flow patterns for food prep
Flow and Kitchen Design
  • Straight Line Arrangement
  • Also called assembly-line kitchen food and
    materials passed from one work center to another
    in a straight line
  • Parallel Flow Configuration 4 variations
  • Back to back
  • Face to face
  • L Shape
  • U Shape

Preparation Areas
Space Analysis
  • Fabrication
  • Preparation
  • Production
  • Holding
  • Assembly

Production Areas
  • Griddle station
  • Broiler station
  • Production
  • Sauté station
  • Holding station

Bakery Areas
Space Analysis
  • Mixing station
  • Proofing station
  • Forming area
  • Baking station
  • Finishing station

Other Considerations
  • Utility distribution system
  • Doors
  • Landing Spaces
  • Worktables
  • Work area heights
  • Placement of sinks, water supply, electrical
  • Floor and wall materials

Needs for Catering/Service Kitchens
In the Kitchen
  • Stainless-steel tables for plating food
  • Combi oven/steamer
  • Cook-and-hold oven
  • Hot food holding boxes
  • Steam table
  • Mixer
  • Tilting kettle
  • Braising oven or tilting braiser
  • Salamander
  • Range top
  • Reach-in and walk-in refrigeration
  • Sink, with hot and cold water
  • Beverage containers
  • Ice bin or (better) ice machine
  • Sufficient electrical outlets
  • Storage for linens, plateware,
  • flatware, glassware
  • Storage for tables and chairs

Nice to Have, Not Required
Portable steam table Portable salad bar Fryer,
broiler, griddle
Three-compartment sink Dishwashing machine
Food Safety Kitchen Design
  • CDC estimates 48 million food-borne illness cases
    annually in United States
  • FDAs Food Establishment Plan Review Guide
  • Ensures food safety is a priority from start of
  • Complete and submit to local health department
    before business opens
  • A requirement in many cities and states
  • A flow plan is also required
  • Charts flow patterns for food, dishes, utensils,
  • List of foods prepared more than 12 hours in
    advance of serving, and safety plan for handling

Design and HACCP Compliance
Food Safety Kitchen Design
  • Hazard Analysis of Critical Control Points
    (HACCP) system
  • Seven-step process to identify food handling
    points (cooking, storage, holding, etc.) to keep
    foods safe for consumption
  • Combine advanced technology and intelligent
    layout to minimize contamination risks
  • Install reach-in coolers in every prep area
  • Make ovens, fryers, ranges, storage racks mobile
  • Place hand-washing sinks closest to the stations
    that will need them most
  • Store raw and finished foods in separate