kitchen layouts module 9 management of food preparation & service

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KITCHEN LAYOUTS by Maxine Pitt

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Brief descriptions of kitchen layouts. Advantages and disadvantages

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Page 1: Kitchen layouts  module 9 management of food preparation & service

KITCHEN LAYOUTSby

Maxine Pitt

Page 2: Kitchen layouts  module 9 management of food preparation & service

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.

Page 3: Kitchen layouts  module 9 management of food preparation & service

ERGONOMICS

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

Page 4: Kitchen layouts  module 9 management of food preparation & service

MAXIMIZING EFFICIENCY IN THE KITCHEN

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

• Work surface height should be designed to eliminate fatigue.

Page 5: Kitchen layouts  module 9 management of food preparation & service

WORK TRIANGLE DEFINED

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

Page 6: Kitchen layouts  module 9 management of food preparation & service

SEQUENCE FOR KITCHEN LAYOUT

Workplace → sink → workplace →workplace → refrigerator

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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”)

Page 8: Kitchen layouts  module 9 management of food preparation & service

POORLY CONSTRUCTED WORK TRIANGLE

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

Page 9: Kitchen layouts  module 9 management of food preparation & service

WORK TRIANGLE DEFINED

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

Page 10: Kitchen layouts  module 9 management of food preparation & service

MAIN KITCHEN LAYOUT TYPES

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

Page 11: Kitchen layouts  module 9 management of food preparation & service

SINGLE WALL/ CORRIDOR LAYOUT

Page 12: Kitchen layouts  module 9 management of food preparation & service

SINGLE WALL/ CORRIDOR LAYOUT

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SINGLE WALL/ CORRIDOR LAYOUT

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L-SHAPED LAYOUT

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L-SHAPED LAYOUT

Page 16: Kitchen layouts  module 9 management of food preparation & service

L-SHAPED LAYOUT

Page 17: Kitchen layouts  module 9 management of food preparation & service

L-SHAPED LAYOUT

Page 18: Kitchen layouts  module 9 management of food preparation & service

U-SHAPED KITCHEN LAYOUT

Page 19: Kitchen layouts  module 9 management of food preparation & service

U-SHAPED KITCHEN LAYOUT

Page 20: Kitchen layouts  module 9 management of food preparation & service

U-SHAPED KITCHEN LAYOUT

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U-SHAPED KITCHEN LAYOUT

Page 22: Kitchen layouts  module 9 management of food preparation & service

PARALLEL WALL/ GALLERY LAYOUT

Page 23: Kitchen layouts  module 9 management of food preparation & service

PARALLEL WALL/ GALLERY LAYOUT

Page 24: Kitchen layouts  module 9 management of food preparation & service

PARALLEL WALL/ GALLERY LAYOUT

Page 25: Kitchen layouts  module 9 management of food preparation & service

SINGLE WALL/ CORRIDOR LAYOUT ADVANTAGES

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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.

Page 27: Kitchen layouts  module 9 management of food preparation & service

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.

Page 28: Kitchen layouts  module 9 management of food preparation & service

L-SHAPED KITCHEN LAYOUT ADVANTAGES

Page 29: Kitchen layouts  module 9 management of food preparation & service

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

Page 30: Kitchen layouts  module 9 management of food preparation & service

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 .

Page 31: Kitchen layouts  module 9 management of food preparation & service

DIFFICULT CORNERS FITTED WITH SPECIAL ANGLED CORNER

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U-SHAPED KITCHEN LAYOUT ADVANTAGES

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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.

Page 35: Kitchen layouts  module 9 management of food preparation & service

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.

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PARALLEL WALL/ GALLERY LAYOUT

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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

Page 38: Kitchen layouts  module 9 management of food preparation & service

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

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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.

Page 40: Kitchen layouts  module 9 management of food preparation & service

ACTIVITY CENTRES

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

• Sink• Stove• refrigerator

Page 41: Kitchen layouts  module 9 management of food preparation & service

MAIN ACTIVITY CENTRES

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

Page 42: Kitchen layouts  module 9 management of food preparation & service

• Workplace → sink → workplace →workplace →refrigerator

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

RELATIONSHIP BETWEEN SEQUENCE AND ACTIVITY CENTRES

Page 43: Kitchen layouts  module 9 management of food preparation & service

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

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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.

Page 45: Kitchen layouts  module 9 management of food preparation & service

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?

Page 46: Kitchen layouts  module 9 management of food preparation & service

COOKING AND SERVING EQUIPMENT

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

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