Facility design 3b

INTERNATIONALC U L I N A R Y C E N T E R

BASICS OF FOOD FACILITY DESIGN: MODULE 3B

KITCHEN LAYOUT BEST PRACTICES

Note: These slides do not have narration.


STORAGE ROOM PLANNING• Locate your storage rooms(s) between the receiving

door and the most important points of use • Consider security, especially for meats and alcohol

storage. Put locks on the door and make these rooms visible from the office!

• Select adjustable shelving:– Chrome finish or wooden shelves are fine for dry storage rooms

• Provide adequate lighting, shielded in case of breakage• Store all goods 6” off the floor at all times• Consider high density shelving for large operations to

save on floor space


PLANNING WALK-IN REFRIGERATION• Walk-in refrigeration consists of insulated

panels for the walls, floor and ceiling, and the refrigeration system itself

• Air-cooled, top-mounted compressors will be less expensive to buy but more expensive to operate

• Make sure your space has a chilled water loop before selected a water cooled compressor

• If possible, plan for a depressed floor in any walk-in refrigerators

• Share walls of walk-in refrigerators whenever possible

• Also open walk-in freezers into refrigerators rather than directly into your kitchen


PREPARATION AREA PLANNING• Allow one 72” x 30” prep work area for each prep

employee• Use space above and below the prep table

surface for storage of utensils and pans– Drawers– Open shelves– Ceiling or wall mounted utensil racks

• Include table space on both sides of prep sinks to make washing produce easier

• Don’t forget garbage cans and hand sinks!


PRODUCTION AREA PLANNING• Consider your processes and staff use:– How many people will be working on the line at

the same time?– Will you be using an expeditor? Which side of

the service counter will they be working?– Will servers do any plating or garnishing of apps

or desserts?– Consider making the line capable of supporting

prep functions before service begins


PRODUCTION AREA PLANNING

Put batch cooking equipment behind the à la minute line, or at either end of a single line

The aisle between the line and the service counter should be 36”-42”

Combine all equipment so it fits under a single ventilation hood

Service counters will need heat lamps and plate storage

The service wall shown here is for all your utilities and is 12” wide when you have a double-sided line like this one Put the tallest pieces of equipment at

either end of the cooking line


PRODUCTION AREA ISSUES• Include point-of-use refrigeration for prepped

items (doors or drawers)• Plan on assembly space for plating and

garnishing (consider built-in cutting boards on the service counter)

• Include space for mise-en-place at sauté or wok stations

• Plan on space for dumping fried items (typically to the left of fryers)

• You’ll want a nearby source of water for filling pots and maybe steam kettles as well as for cleaning


PRODUCTION AREA ISSUES• Space for mise-en-place at saute or

wok stations• Space for dumping fried items

(typically to the left of fryers)• Source of water for filling pots and

kettles as well as cleaning


PRODUCTION AREA ISSUES• For safety reasons:– Fryers must be

minimum 17” from an open flame

– Avoid positioning fryers right next to high traffic area

Too close!


WAREWASHING AREA PLANNING• Always keep soiled areas separate from clean

areas• Keep wet areas together if possible• Include scrapping holes on soiled dishtables

(above garbage cans)• Include pre-rinse facilities on your soiled

dishtable• Add overshelves for glass racks to save

space/speed racking


WAREWASHING AREA PLANNING• Provide at least 48” of clean dishtable

space for cooling racks after removal from dishwasher

• Provide adequate clean serviceware storage in an area that will stay clean

• You will need either a 3-compartment sink or an automated pot-washer


WAREWASHING AREA PLANNING

Make sure a hand sink is conveniently located

Have some landing space on the soiled and clean ends of your pot sink

The soiled dishtable should be accessible by service staff and dish staff

A pre-rinse sink and faucet helps your dishmachine work more effectively

Leave plenty of room for racks to cool after exiting the machine

Use wall space next to and above clean areas for storage

This is a warewash area for a large restaurant (250+ seats!) You may not need such a big machine but the planning principles are the same for small operations.

Everything should flow from soiled areas to clean areas

Facility design 3b

Business

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