kitchen layouts module 9 management of food preparation & service

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Brief descriptions of kitchen layouts. Advantages and disadvantages

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KITCHEN LAYOUTSby

Maxine Pitt

LEARNING OBJECTIVES

1. Define the terms: work triangle, ergonomics.2. Identify at least two factors to consider when

planning kitchen layouts.3. Identify the FOUR main types of kitchen layouts.4. State the advantages and disadvantages of each

type of kitchen layout.5. Name the main activity centres of the kitchen

and discuss the activities carried out in each centre.

ERGONOMICS

• The study of efficiency in workplace concerning the arrangement of equipment in the most efficient way so that time and energy are saved.

MAXIMIZING EFFICIENCY IN THE KITCHEN

• Workstations should be arranged to allow work to flow logically.

• Work surface height should be designed to eliminate fatigue.

WORK TRIANGLE DEFINED

• An invisible triangle formed by the sink, stove and refrigerator.

SEQUENCE FOR KITCHEN LAYOUT

Workplace → sink → workplace →workplace → refrigerator

RECOMMENDED DISTANCE IN A WORK TRIANGLE

• Refrigerator to sink 1.2 -2.1 m (4”-7”)• Sink to stove 1.2- 1.82 m (4”-6”)• Stove to refrigerator 1.2 -2.74m (4”-9”)• Sum of total triangle should not exceed 6.6m

(22”)

POORLY CONSTRUCTED WORK TRIANGLE

• If the sink, refrigerator and range are too far apart, the work triangle will be exhausting.

WORK TRIANGLE DEFINED

• An invisible triangle formed by the sink, stove and refrigerator.

MAIN KITCHEN LAYOUT TYPES

• Single wall/ corridor layout• U shaped• L shaped• Parallel wall

SINGLE WALL/ CORRIDOR LAYOUT

SINGLE WALL/ CORRIDOR LAYOUT

SINGLE WALL/ CORRIDOR LAYOUT

L-SHAPED LAYOUT

L-SHAPED LAYOUT

L-SHAPED LAYOUT

L-SHAPED LAYOUT

U-SHAPED KITCHEN LAYOUT

U-SHAPED KITCHEN LAYOUT

U-SHAPED KITCHEN LAYOUT

U-SHAPED KITCHEN LAYOUT

PARALLEL WALL/ GALLERY LAYOUT

PARALLEL WALL/ GALLERY LAYOUT

PARALLEL WALL/ GALLERY LAYOUT

SINGLE WALL/ CORRIDOR LAYOUT ADVANTAGES

ADVANTAGES OF CORRIDOR/ONE WALL DESIGN

• Suitable for small kitchen spaces. Limited space means cheaper cost.

• Suitable for narrow kitchen.• Good for small families and people who do

little cooking.

DISADVANTAGES OF CORRIDOR/ONE WALL DESIGN

• Has the longest journey of working distance because it does not have a work triangle.

• Sink has be centrally located so that the efficiency of the kitchen is note severely degraded.

L-SHAPED KITCHEN LAYOUT ADVANTAGES

ADVANTAGES OF THE L-SHAPED KITCHEN

• Great for corner space• Efficient for a small and medium kitchen space• Can adjust to any length• Can easily divide the kitchen into multiple

work sites• No through traffic to disrupt work zones• Can use one side of the kitchen as a wall

divide

DISADVANTAGES OF THE L-SHAPED LAYOUT

• The corner of the L can be problematic if the corner is taken up by a cupboard because unless fitted by a special angled corner cupboard, the corner spaces will be inaccessible and wasted.

• Not efficient for large kitchens.• Not good for multiple cooks .

DIFFICULT CORNERS FITTED WITH SPECIAL ANGLED CORNER

U-SHAPED KITCHEN LAYOUT ADVANTAGES

U-SHAPED KITCHEN LAYOUT ADVANTAGES

• Efficient for a small, medium or large kitchen space

• No through traffic to disrupt work zones• Wide "U" can support a kitchen island• Lots of cupboard space.

U-SHAPED KITCHEN LAYOUT DISADVANTAGES

• Not efficient for large kitchens without an island

• Bottom corner cabinets are difficult to access• Unsuitable for narrow kitchens i.e. below 10”

wide.

PARALLEL WALL/ GALLERY LAYOUT

PARALLEL WALL/ GALLERY ADVANTAGES

• Excellent use of the kitchen triangle• Lots of workspace and cabinets on either side• Great for small apartments with limited space• Great for small kitchens • Great for one cook to move around

PARALLEL WALL/ GALLERY DISADVANTAGES

• Can be difficult for through traffic• Needs good lighting as can be dark- lights may

need to be added under overhead cabinets

FACTORS TO CONSIDER WHEN PLANNING THE LAYOUT OF KITCHEN

• Organization of cooking areas• Layout of equipment• Size of the kitchen• Location of the kitchen (close to the dining

areas and easy access to the outdoors.

ACTIVITY CENTRES

• The activity centre of the kitchen is arranged around the following

• Sink• Stove• refrigerator

MAIN ACTIVITY CENTRES

• Mixing and preparation centre• Washing and cleanup centre• Cooking and serving centre

• Workplace → sink → workplace →workplace →refrigerator

• Mixing and preparation centre• Washing and cleanup centre• Cooking and serving centre

RELATIONSHIP BETWEEN SEQUENCE AND ACTIVITY CENTRES

MIXING & PREPARATION CENTRE

• Near fridge, near sink (may have its own sink separate from the main cleanup sink)’

• Near trash and compost containers• Needs counter space• knife storage, cutting boards, measuring and

mixing utensils, small appliances such as food processor or blender, casseroles and baking dishes, flavorings, cookbook storage, graters

CLEAN UP CENTRE

• Main sink• Dishwasher, garbage disposal, trash• Storage for cleaning materials.• Dishtowels, paper towels, garbage bags.• food storage containers and materials,

colanders and strainers, possibly everyday dishes and flatware (near dishwasher), possibly saucepans.

COOKING AND SERVING CENTRE

• Main item in this area is the stove.• Stoves especially gas should not placed near

draughts (breeze).• Cupboards and drawers in this area should

contain equipment relation to cooking and serving.

• What are some items related to:a. Cooking? b. Serving?

COOKING AND SERVING EQUIPMENT

• Equipment related to cooking such as pots, pans, casserole dishes.

• Equipment related to serving include china, glasses, serving dishes, cutlery

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