commercial kitchen design

1 Cylvan hartanto Id: 3915 DCKYAPR14F

KITCHEN DESIGN

NSPC502

Name: Cylvan Hartanto

ID NO: 39135

Class :DCKYAPR 14

Tutor : Shannon Wrightson


INDEX

Cover …………………………………………………… page 1

Index …………………………………………………… page 2

The Brief ’’operational requirement ’’…………………... page 3 – 4

Production System………………………………………. page 5 – 6

Budget …………………………………………………… page 7

Future Requirement……………………………………… page 7

Kitchen equipment (quote)………………………………. page 8- 10

Kitchen Material ………………………………………... page 11-14

Ergonomic……………………………………………….. page 15 -16

Regulatory requirement………………………………….. page 17

Industry Feedback……………………………………….. page 18

Feedback Analysis……………………………………….

Draft Kitchen Layout…………………………………….. page 19-20

Reference List …………………………………………… page 21


THE BRIEF

OPERATIONAL REQUIREMENT

Eiffel D’OR is the name of my restaurant, my style restaurant is the French Bistro

Why because my menu what I was design classic home and simple so that’s why I choose the

bistro my service style is Ala Carte

Number of seat and hours operation

My restaurant capacity is 100 seat and my restaurant operational hours open Monday to

Sunday for lunch start from 10.30 am to 13.00 pm total cover lunch 50 guest because lunch

time people are still busy so not to much come to restaurant , and for dinner i open from

17.30 pm -20.30 pm total cover 150 guest because people have enough time to enjoy their

food.

Staffing

Head Chef

I have one head chef in my kitchen, he or she do created the menu, analysis the menu and

also checking the standard food portion and standard presentation of food ,head chef also

help cooking and making special dish from the head chef. and head chef every day checking

and order the kitchen material to supplier

Sous Chef

Sous chef, he or she will help head chef to cook, He or she should give the information to

head chef about the food supplier which he/she need. and sous chef also do the manage

staffing schedule.

Cook

I have two Cook in my kitchen ,he or she will help sous chef to cook the food was order by

the guest, one cook meat,one cook fish and also making preparation sauce, prepare the stock.

Commie

I have two commie chef in my kitchen one in hotline and one in the cold area commie chef

do the preparation of vegetable, fish, meat and dessert preparation

Dishwasher

I have two people kitchen hand in my kitchen,in this part job I make 2 shift one in lunch and

one people in dinner time to help kitchen staff or chef to clean equipment and kitchen area.


Specialty Kitchen Design

My restaurant kitchen design ,i have made unique round kitchen shape and open glass

kitchen so the guest can see the cooking process and after cooked pass the food in pickup

counter put in under heat lamb and the service directly fast pickup the food easy way and

serve to the guest ,waiters not allow to pick up enter the kitchen.


Production System

Storage

Storage should be in good hygienic purpose. Storage should be near to delivery area in order

to have an easy access during delivery. Raw and cooked food should be kept separately with

proper dates labels. I personally agree to locate my storage area where should be near

preparation area and cooking area, because make easy my kitchen staff work flow, ergonomic.

1. Dry storage:

Dry storage the usual things to store are pasta, herbs, flour, sugars, canned, rice, oil and other

condiment that consider dry stuff. This must have a shelf to put the raw material to arranged

neatly. It should be elevated away from the ground. Base on the health and safety rules

storage should need to have a proper ventilation and good lighting. First in First out (FIFO)

and also keep clean in this area. I have two dry storage in my kitchen, one used for my

hotline and one for my cold area to put the flour, pastry use. The size of my dry storage is 1,4

x 1,4 meters why because I need put my shelving the size is 1 meters long.

2. Cold Storage:

This storage is for dairy product, vegetable, preparation food for to avoid cross contamination

and also to keep fresh. Cold storage I need one walk-in-chiller and under bench chiller, two

standing chiler, cold storage must be in 1-4°c. why I need this all things, i need walking

chiller is for big storage for the raw material came from delivery and put into the walkin-

chiller and my staff will take the walk-in chiller and prepared and storage into the under

counter chiller or standing chiller next to prep area and cooking area so that is make good

effect doring running kitchen, easy work. It mean ergonomic working triangle

Storage

Preparation cooking

The size of my walkin chiller and freezer is 1,4 x1,6 meters because I need put my shelving

for put my food preparation. and I need under counter chiller because that help my staff do

preparation for stoking and easy take out its ready when have order from the guest

3. Freezer storage:

This storage is for meat, poultry, seafood product that need to freezer for food safety rules,

avoid contamination of bacteria, freezer must -18°C, freezer storage I need one walk in

freezer and two standing freezer, I need this because walk-in freezer used for the big storage

from delivery to the kitchen if my staff need he or she will take out from the walk-in freezer

and after finished preparation storage into standing freezer. Why I need undercounter or

standing freezer it use to help my staff easy to storage after they do preparation for stoking

and easy take out when there is order from the guest and also safe time.


4. Chemical storage

In my kitchen must have for chemical storage, this storage use for storing the kitchen

cleaning chemical, I locate my chemical storage on the back of kitchen next to emergency

exit because chemical is the dangerous or poisioning should be storage away from food area

5. Wastage Storage

In my kitchen i put my wastage storage is under the counter two in preparation in hotline area

why I need two because is more efficient if the one rubbish bin full they can use other bins to

throw the rubbish not waiting other bins was cleaning up and why I put in under counter

because space saving, hygienic keep kitchen looks clean.and same in cold kitchen I put under

counter and one is in wet area the reason is throw or remove the rubbish from durty plate

before clean wash the plate ,equipment.

Capacity and functionality

I have 100 seat in my restaurant ,in my kitchen I have two stove six burner and four burner,

this stove can help my staff to cook the food when busy time can cook many dishes in the

same time and do mise en place ,preparation sauce,stock.

I have grill size is 600Wx467Hx800D (mm) this helping my staff to grill food and also can

use for heat the sauce

Preparation Space

In regards with my menu design what I have made up to have a separate in each section. In

hot area I would prefer to have 2 bench with under counter chiller, the top of counter use for

preparation before cooking and for the cold area I have 2 benches and 2 under counter

chiller,my staff can use the top counter for preparation dessert. In my kitchen design I give

space preparation area with the bench and cooking area 1,5 metter so that make my staff easy

working. easy to move flow ,ergonomic.


Budget

Budget is the quantitative plan of business it talking about how much money,volume ,cost

and expenses ,asset liabilities and cash flow to build some business ,strategy of business

plan. So for the Eiffel D’OR restaurant need budget $130.000 NZD, this budget use for buy

the kitchen equipment, and total budget have been spend NZD $80,851.45 and I have still rest

of budget is $49,148.55 it’s was under budget because I’ve a discount from the supplier and

rest of budget I will use for buy new equipment in the future, because i will make new menu

in the future

Future Requirement

While doing the business smoothly, I have planned to extend my business in the future.

Before that it is necessary to do a market research and a SWOT (strength, weakness,

opportunity, thread) analysis on same to identify the potentials. I have left the free space to

place some equipment’s which I have to be placed in future to increase my productivity and

the staff performance.

In the future, I will buy more stoves and special equipment like alto sham double pan

electronic rotisserie fuctional for rotisseries chicken and electric waffle maker,because I’ll

add more dishes on my menu, so the kitchen will be busy. So I decided to have more stoves

when the menu expands. Apart from that I thought of adding some new equipment’s also. I

would look upon expanding the kitchen and restaurant area by buying the area beside my

restaurant its means I’ll be build new kitchen


List Specialist Equipments

A. Primary Equipment

Item qty Brand Dimension Choice

Catering

Southern

Hospitality

NZ$

Operational

requirement

Oven with

cook 6

burner

1 Blue Seal Gas 900W x 915H

x 812D

$ 5,100.00 $ 7,430 Main dishes

Grill 1 Chargrill / Charbroiler

Gas 305mm

Electrolux

600Wx467Hx8

00D (mm)

$ 6,480.00 $ 5000.00 The grilled

dishes

Under

Bench

Fridge

2 Skope 2 door 1200w*680D*

700H (mm)

$ 4,565 $ 5,495 Storage

preparation

Fridges 1 Skope TME 980L 2

Door Chiller – White,

1130Wx2195H

x700D (mm)

$ 4,825.00 $ 5,125.00 Storage for

meat,poultry,

seafood

Double sink

Bench

3 Simply 1200w*600D*

900H

$ 6,036 $ 6,036 washing

Chiller 2 Skope HB80 Counter

Top Chiller

1200Wx840Hx

725D (mm)

$ 8.210.00 $ 10.000.00 Storage for

preparation

Combi oven 1 Convotherm

Code:

ECON1020OEB

515w*559D*6

47H (mm)

$ 5,995.00 $ 20,000 Multi function

cooking used

Benches 4 Ryno

Code:

WRB7120

1200Wx900Hx

700D (mm)

$ 1,482.80

$ 1,482.80 preparation

Bench 2 Ryno WRB770 700Wx900Hx7

00D (mm)

$ 1,113.20 $ 1,350 preparation

Single sink 1 Ryno 1200mm $ 2.468 $ 2,468 washing

Shelving 10 Medium Duty

Shelving 265kgs

1995h x

1500w x 450d

$ 7,040 $9,350

Holding

storage


Total $53,315 $73,736

GST 15% $7,997.25 $11,060.4

Grand Total $61,312.25 $84,796.4

B. Secondary Equipment

Item Qty Brand Dimension Pri ce

NZ$

Total NZ$ Operationa

requirement

Salamander 1 Electrolux

EXG600

600*392*427 $ 2,995 $ 3,029 Baking or

toasted

Food Plate

Warmer

1 Metaltecnica 1200mm*700mm*850mm $1,359.60 $ 2000.00 Keep plate

warm /holding

plate

temperature

Mixer 1 Robot

Code:

RC211U2

345Wx410Hx280D (mm) $ 2,056.25 $ 2,500 Pastry used

Heat Lamps 1 Roband 110Wx83Hx1500L (mm)

$ 761.20 $ 850.00 Holding food

temperature

/keep food

warm

Tota $ 7,171 $ 8,379

GST 15% $ 1,075.65 $1,256.85

Grand Total $ 8,246.65 $9,635.85


C. Health and Safety Equipment

Item Qty Brand Dimension Prize NZ $ Total NZ$ Operational

requirement

Floor Mats 5 Natural Rubber Anti

Fatigue Mat Black

1500 X 900

*8

$ 111.25 $ 45.00 Anti

slip/safety

used

Rubbish

Bins

4 Brabantia Pedal Bin w

Fire Bucket

30 Litre $ 229.75 $ 198.78 Trow the

wastage

/unused

Hand and

wash Basins

3 Stailess steel 304,thicknes

s: 1mm

$ 65.00 $ 50.00 Hygienic rules

Wash before

handling food

Fire

Extinguisher

4 Carbon Dioxide Fire

Extinguiser 3.5kg

3.5kg $ 949.6 $ 1,400 Use in fire

emergency

Insect Light 2 Lacor Elc Fly 400*320*90 $ 196 $ 295 Trap the insect

/Food safety

First aid

Kits

2 Large

industrial/warehouse

kit

$ 82 $ 126 Used if there

is

accident/medic

al used

Hood 1 Ryno 1500Wx900

Hx700D

(mm)

$ 2,385 $ 2,387 Hot Air

ventilation

Dishwasher 1 Starline Dishwasher

Model M1 with Rinse

Pump

630mm x D

650mm x H

1530mm

$ 5,801.70 $7,290.00 Washing dish

plate,cooking

equipment

Total $9,819.55 $11,791.78

GST 15% $1,473.00 $1,768.76

Grand Total $11,292.55 $13,560.54

TOTAL TWO QUOTE

Total Budget for choice catering A+ B+C = NZD $80,851.45

Total Budget for Southern Hospitality A+B+C = NZD $107,992.75


I Choose Choise Catering for my Equipment Quote because is cheaper than southern

hospitality.

This budget I for the primary equipments and secondary equipments, health and safety

equipments, Finally I’ll spend budget for kitchen equipment around 70% , is $80,851.45 and

the rest is 30%, I will keep for backup it’s means I will use for buy a new equipment in the

future . So I choose choice catering because I’ve a discount and also get the full warranties

from that.

Kitchen Material

Floor

Sureshield

www.nuplexconstruction.co.nz

Advantage of this foor is easy installation not need long time and easy to clean mop the dirty

is done and this floor also hygienic because is anti mould, safety because anti slip and water

resistant .

Disadvantage of this type floor is expensive price to install this floor because the

specification of this floor .

Ceramic Tiles Floor

http://www.nuplexconstruction.co.nz/


http://sweets.construction.com/

Advantage of this floor is easy to clean just need mop the dirty and the floor is clean.Ceramic

is also water resistance, ceramic is cheaper not to expensive (moderately),ceramic does not

hold the heat well it’s mean ceramic is very fast cold so this good for kitchen to keep

temperature stable.

Disadvantage of ceramic, ceramic is hard to installation need long time to fit each square of

ceramic and need tools to install this floor.

Rubber Floor

www.seriouseats.com/

Advantage of rubber floor is safety anti slip , water resistance, easy installation, anti bacteria,

many choice of color,easy to maintain.

Disadvantage of this floor is expensive price.

For the floor in my kitchen design I choose the floor made from the rubber because its easy

maintain , many choice of colour and easy to installation, safety anti slip and water resistance

also hygienic anti bacteria.

Kitchen Walls

Stainless steel

Advantage of this wall is easy to clean ,long term used ,protective in high heat temperature

it’s mean anti burning of fire.

Disadvantage of this wall is expensive price and also difficult to maintain.

www.mdgck.com

http://sweets.construction.com/swts_content_files/1133/Commercial-Enhanced-Slip-Resisting-Quarry-Tile-Metropolitan-Ceramics-by-Ironrock-L-Sweets-483367.jpg

http://www.seriouseats.com/

http://www.mdgck.com/


FRP (Fiberglass Reinforced Panels)

Advantage of this wall is variety choice of color and effective cost , save cost ,easy

installation.

Disadvantage of this wall the Trim strips at joints between panels don’t provide complete

smooth surface.

www.construction.com

Tile – Ceramic or glass tile, light colored with expoxy grout

Advantage of this wall easy to clean just need mop the ceramic is done ,also durable.

Disadvantage of this wall is hard to installation ,need long time square by square and also

expensive price and need tools to install this wall.

www.crosbytiles.com.au

For my kitchen design I choose my wall made from stainless because is easy to clean up,

long term used cause protective in high heat temperature it’s mean anti burning and also

safety and hygienic.#

Kitchen Light

CFL – LIGHT

Advantage of this light is the price is cheaper and long life used and easy to installation ,less

heat.

Disadvantage of this light it’s Hazardous if the light is broken or any accident can be

happen , because contain a small amount of the mercury that can be high risk for food

contamination.

http://www.construction.com/

http://www.crosbytiles.com.au/


www.en.m.wikipedia.org/wiki/compact_fluorancent_lamp

T8 Fluorescent light

Advantage of this light is cheaper price, easy installation and power saving it’s mean saving

energy or electrical cost. Disadvantage of this light it’s Hazardous if the light is broken or

any accident can be happen , because contain a small amount of the mercury that can be high

risk for food contamination.

www.sparksdirect.co.uk/light/fluorescent

LED

Advantage of this light is more saving energy or electrical cost and long life used and durable,

easy to installation

Disadvantage of this light is price expensive one each light.

www.se-led.com

For my design to make my kitchen layout look bright I choose to use LED light because is

easy to installation and long life light ,the important for me use this light is safety, away from

high risk hazardous cause the material of light has been made from, no mercury contain

http://www.en.m.wikipedia.org/wiki/compact_fluorancent_lamp

http://www.sparksdirect.co.uk/light/fluorescent

http://www.se-led.com/


Ergonomics

Ergonomic is friendly, that means everything is doing easy and have a good work flow. The

Ergonomic also play a vital role in the organization of our kitchen workflow in all area of the

operation.

Ergonomics plan in the kitchen is based around your three activity points. Wet area, cold area,

hot area, in other words “ working triangle ”. The distance between those areas must need to

as safety and convenience viewpoints. In those three corners must need to place important

points to keep in mind when doing kitchen design.

Hot area – Griddle, oven, Dish washer, Stoves

Wet area – Sinks, Wash basin

Cold area – Freezer, Fridge

Receiving Area

In my design i place my receiving area near my storage area, dry storage and walk in fridge

and freezer and also near my chef office too. The reason is for the ergonomic and food safety,

that’s help my chef easy received from supplier and checking than easy fast directly place

into the storage.

Storage Area

Storage area where the material has been store may kind storage in kitchen ,cold, freezer,dry

storage ,a good storage must be place in good ergonomic, that means storage near to the

preparation and cooking area. The reason is make my staff easy work,faster after preparation

they can put directly into storage, not have to walking to far.

Preparation

To handle raw material in the kitchen, especially fish, chicken and raw meat always use

gloves and you should use different chopping board for them to avoid cross-contamination of

bacteria. And my preparation area is close with my chiller and cold storage and easy to take it

out and prep all the staff. My other bench is near to dry storage and salad area, and this is

easy for the salad section to do the prep and take the dry ingredient. For the salad section we

have under bench fridge, also the passing bench multifunction with plate warmer.


Cooking Area

In my cooking area “hot line area” I have I enough hood useful take the hot air out, fume,

moist, that make keep my kitchen temperature stable. I locate my hot and cold line separately

because is different type cooking, hot line for the main dish and cold line for dessert and

salad. The reason is because the ergonomic and food safety ,make my staff easy working not

cross together with other staff and prevent cross contamination. I design my hot and cold

kitchen open directly so the guest can see the chef were prepare the food ,and also I design

directly food passing so the waiter easy pick up the food and serve to the guest ,that mean the

waiter not must go into kitchen “easy work flow”.

Waste Area

For ergonomic I put my bins in under counter so it’s no blocking the working flow my staff

can walking easy .i have four rubbish bins ,two rubbish bins in hot line under counter and

one in wet area or dishwashing area and one in cold area, each rubbish bins have wheel that

make easy to take it out and remove when full to garbage room on the back of kitchen.


Regulation Requrements

Food Hygiene Regulation 1974

This Legislation ensure the food safety handling in my kitchen so I have 3 double sink one in

hotline and one in wet area and one in cold area and 1single sink near to preparation area in

hot section and 4 wash basin. I place two in changing room and one in hotline, one in cold

area,this effect to my staff must always wash their hand before handling food, after the go to

toilet or after handling raw food and always wash vegetable before preparation, make sure all

clean.

Health and Safety Act 1992

This legislation ensure the safety work place for all employee where they work in my kitchen.

According that legislation I place the hazard notices wherever required in my kitchen, this

help my staff to keep work safety as possible.

I have 4 fire extinguisher place in my kitchen, I placed 3 in my hot line area and 1 in cold

area, my staff easy to take the extinguisher if there is in case of fire accident.

I have 2 first aid kit’s place in my kitchen 1 I placed near my chef office and 1 in cold

area.the reason is make my staff easy to take first aid kit if there is in case of accident.

Bulding Act 1992

This legislation ensure the building must satisfy the requirements of eligibility standard of the

building.

So In my design I have a lot floor drain n my kitchen that helping my staff easy to clean the

floor and drain the water or any spill liquid this prevent kitchen keep in good hygiene,no

contamination and safe for my staff from slip because the wet floor, or oily floor.

I have fire exit one door on the back my kitchen this very important for the building

safety,this help my staff kitchen easy go out if in case of fire accident.


Feed back

Analysis feedback

Chef tell me about scaling the size and review the work flow, review the floor to delivery

area to storage,reviw the wash basin in changing room for the staff, review for the wet area ,

review putting the fire extinguisher, chef also comment my kitchen much door so I need

remove all the door and opens de wall, review the building layout. I just change my layout

wall and move the place cooking equipment to give space with other equipment and scaling

each area to make sure there in correct space for my staff work flow after I put my equipment.

That’s make my kitchen look better ergonomic

For the example my cooking and preparation bench must have minimal space 1,5 meters that

help my staff easy to move


Draft Layout


Reference

Equipment quote

Southern hospitality : www.sauthernhospitality.co.nz

review 5 november 2014

Choice catering : www.choice.co.nz


Material

Kitchen Specialist finder http://www.kitchenspecialistfinder.com/Design_and_Materials.php


Floor

Sureshield floor www.nuplexconstruction.co.nz


Lighting

Cfl : www.ehso.com/cfl_light_blubs.htm


led : www.coninental-lighting.com


Regulation

Health and safety act in employement

http://www.business.govt.nz/laws-and-regulations/health-safety/workplace-emergency-

planning

www.healthandsafetymanual.co.nz/first-aid-in-the-workplace/what-does-the-law-say-about-

the-need-for-first-aid-in-workplaces/

http://www.sauthernhospitality.co.nz/

http://www.choice.co.nz/

http://www.kitchenspecialistfinder.com/Design_and_Materials.php

http://www.nuplexconstruction.co.nz/

http://www.ehso.com/cfl_light_blubs.htm

http://www.coninental-lighting.com/

http://www.business.govt.nz/laws-and-regulations/health-safety/workplace-emergency-planning

http://www.business.govt.nz/laws-and-regulations/health-safety/workplace-emergency-planning

http://www.healthandsafetymanual.co.nz/first-aid-in-the-workplace/what-does-the-law-say-about-the-need-for-first-aid-in-workplaces/

http://www.healthandsafetymanual.co.nz/first-aid-in-the-workplace/what-does-the-law-say-about-the-need-for-first-aid-in-workplaces/

commercial kitchen design

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