CHAPTER TEN-PLANNING AND EQUIPPING THE KITCHEN

• Factors to Consider When Planning a Kitchen’s Layout

• Selection Factors for Purchasing Kitchen Equipment

The Overall Objective

• Minimize the number of steps taken by wait staff and kitchen personnel

• Equipment is placed so that servers only need to take a few steps

FACTS• Kitchens take up 25

to 30 % of total restaurant space

• Servers will take the shortest and most convenient route

• Accommodate disabled workers and patrons

FACTS

• Cooking/strong equipment

• Legislation and public policy affects foodservice design

OPEN KITCHEN

• Highlights the kitchen and sometimes a piece of equipment

• Standard food preparation is not featured

• Displayed with bright, shiny ladles, stainless steel and copper utensils

OPEN KITCHEN

• Under the counter refrigerator units to conserve space

• The area set aside costs 25% more than the standard kitchen

• Must keep the noise level down

Kitchen Floor Coverings

• Materials should be nonabsorbent, easy to clean, and resistant to the abrasive action of cleaners

• Areas that accumulate water neoprene matting provides traction

• All kitchen areas should be covered with nonskid materials

Categories of the Kitchen

• Receive and store food• Fabricate and store

food• Prepare and process

food• Assemble, hold and

serve• Clean-up and sanitize

the kitchen and kitchenware

Select the Right Equipment

• Which equipment will be most efficient for the menu?

• What is the equipment purchase cost and operating cost?

• Gas fired or electric?

• Will it be fast enough?

Select the Right Equipment

• Large unit or two small units?

• Are replacement parts and service readily available?

• Is reliable used equipment available?

MENU DETERMINES THE EQUIPMENT

• What size of equipment: projected volume of sales of each menu item

• Fixed/Changing menu:Menu size: long menus call for greater variety of equipment

• Equipment selected for food preparation

FACTORS INTO CONSIDERATION

• Total cost vs. original cost.

• Match equipment with people skills.

• De-skilling the job task: reduce or eliminate cooking skills.

COOKING EQUIPMENT

• Oven/ Stove• Microwave• Low Temp. Oven• Forced-Air Convection

oven• Griddle• Ice machines• Deep-frying

equipment

COOKING EQUIPMENT

• Hot Tables• Refrigerators• Freezers• Titling Skillets• Steamer• Infrared Cooking• Refrigerators/ Freezers• Pasta- Making Machines

HEALTH INSPECTOR

• Floor covering• No. of toilets• Foodservice

equipment• Lighting• Fire exits

HEALTH INSPECTOR• Floor drainage systems• Distances between

dinning room tables• No. of seats permitted• No. of parking spaces

required• No. of entrances and

exists

The End