Chapter 5 Planning and Equipping the Kitchen Courtesy of Sysco The Restaurant: From Concept to Operation, 7th Edition

Objectives After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout Discuss the benefits and drawbacks of an open kitchen Explain selection factors for purchasing kitchen equipment Identify various cooking techniques

Kitchen Planning Involves the allocation of space within the kitchen based on: Equipment needs Spatial relationships within the kitchen Need to keep traffic flow to a minimum Overall objective: Minimize the number of steps taken by wait staff and kitchen personnel

Kitchen Flow Figure 5.1 Kitchen flow Courtesy of The American Gas Association

Kitchen Plans Courtesy of the American Gas Association

Kitchen Plans Courtesy of the American Gas Association

Kitchen Plans

Kitchen Plans Courtesy of the American Gas Association

Kitchen Planning (cont’d.) Efficiency and comfort of the staff is important to operation Servers will take the shortest and most convenient route Chefs want their work organized to minimize excess activity and unnecessary steps Ergonomics Applied science of equipment design intended to reduce staff fatigue and discomfort

Kitchen Planning (cont’d.) Legislation and public policy Standards to accommodate workers and customers who are disabled These standards affect foodservice design Designers must: Understand the National Sanitation Foundation standards Apply these standards to the actions of workers

Kitchen Planning (cont’d.) Avery suggests these methods of increasing kitchen efficiency: Use purveyors that have a wide base of supply Use conveyors to take food to service areas Place service stations in dining rooms with items to reduce back-and-forth traffic Use automatic conveyors to take racks from dining room, through the dishwasher, and back to dining room

Figure 5.3 Arrangement of work centers Courtesy of Dr. Arthur C. Avery, Professor Emeritus, Purdue University Figure 5.3 Arrangement of work centers

Back of the House Green Ways to cut utility costs: Induction ovens High-speed ovens Purchasing equipment wisely: Can cut energy costs 10% to 30% $2,500 annually in gas and electric bills Exhaust hoods: High-energy user Use super-efficient exhaust hoods

Open Kitchen Highlights the kitchen or equipment Standard food preparation: not usually featured Reserved for what is glamorous: bright, shiny ladles, stainless steel, copper utensils, etc. Some use under-the-counter refrigerator units to conserve space Area set aside for open kitchens costs about 25% more

Open Kitchen Floor Plan

Open Kitchen (cont’d.) Drawbacks: Noise level: Can be reduced with acoustic tile in the ceiling Dining and banquet rooms: Must feature carpet, upholstered chairs, washable window drapes, and acoustic ceilings Chefs and cooks are completely exposed to customers: Every word and gesture is visible

Square Footage Needed

Square Footage Needed (cont’d.)

Square Footage Needed (cont’d.)

Kitchen Floor Coverings Usually covered with quarry tile, marble, terrazzo, asphalt tile, or sealed concrete Nonabsorbent, easy to clean, and resistant to abrasive cleaners Neoprene matting Provides traction in water accumulation areas Should be covered with nonskid materials The leading cause of restaurant accidents is slipping and falling

Kitchen Equipment Today, trends are advancing in sustainable kitchen equipment Energy Star program Help homes and businesses save money and protect the environment through energy-efficient products and practice National Restaurant Association Offers recommendations for reducing water and electricity waste

Back of the House © John Wiley & Sons, Inc.

Categories of Kitchen Equipment Include: Receiving and storing food Fabricating and preparing food Preparing and processing food Assembling, holding, and serving food Cleaning up and sanitizing the kitchen and kitchenware

Select the Right Equipment Common questions: Which will be the most efficient for the menu, item by item, and for future items? What is the equipment’s purchase cost and operating cost? Should the equipment be gas or electric? Will it produce the food fast enough?

Select the Right Equipment (cont’d.) Common questions: Is it better to buy a large unit or two or more smaller units? Are replacement parts and service readily available? Is reliable, used equipment available? Is more energy-efficient equipment available?

Match Equipment with Menu and Production Schedule Variables: Projected volume of sales for each menu item Fixed or changing menu Menu size Speed of service desired Nutritional awareness Equipment selected

Total Cost Versus Original Cost Include: Initial cost Life expectancy and parts replacement Cost of energy of each piece of equipment Cost of warm-up time

Selecting the most efficient equipment For the people and skills available Select only pieces of equipment that are the most efficient and necessary

Deskilling the job with equipment New equipment is designed to reduce or eliminate cooking skills Conveyor broiler Conveyor pizza oven Automatic crepe machine Grooved griddle Cook chill Sous vide

Electric Equipment © John Wiley & Sons, Inc.

Equipment Stars Are selected to best prepare the principle menu item Include: Stove/oven Deep-frying equipment Low temperature ovens Forced-air convection ovens Microwave ovens Infrared cooking equipment Hot-food holding tables Oven Stove/oven Most prominent piece of equipment is traditional range. Biggest energy user Kitchen often planned around the stove/oven   Deep-frying equipment Fryers designed for water boiling as well as deep fat frying Pressure fryers Low temperature ovens Alto Sham Forced-air convection ovens Fan or rotor makes for rapid circulation and quicker heating of the food. Microwave ovens Cooks by radiated energy to penetrate the food. Cooking is not uniform Excellent for reheating food

Heavy Cooking Equipment Range with burners and flat top grill Grill Deep Fryer

Advantages and disadvantages of microwave cooking Reheat Defrost Precooking Too fast/food under or over cooked Low capacity

Equipment Stars (cont’d.) Infrared cooking equipment Hot-food holding tables   Infrared cooking equipment Infrared waves use to reduce cooking time Food can be cooked on both sides at the same time Hot-food holding tables Heated by gas, elec

Equipment Stars (cont’d.) Include: Refrigerators Freezers Ice machines Pasta-making machines Specialty cooking equipment Evaporative coolers Other cooking equipment Refrigerators Reach-ins Walk-ins   Freezers Blast chillers Ice machines Used to produce ice for ice water and beverages Pasta-making machines For restaurants that make their own pasta Specialty cooking equipment Cheese melter Spin dryer Quartz fired oven Induction stove Crepe-making machine Evaporative coolers Evaporative coolers installed in kitchens reduce the cost of cooling considerably. Other Cooking Equipment Numerous other kitchen items are available that may be useful for a particular menu Ice cream holding units, display cases, cream dispensers, meat patty–making machines, garbage disposals, infrared heating lamps, drink dispensers, dough dividers, bakers’ stoves, etc.

Maintaining Kitchen Equipment It’s a little like preventive medicine: By following certain practices, major problems can be avoided Restaurant equipment: Generally thought to have a life expectancy of about ten years Properly cared for equipment can last much longer

Meeting with the Health Inspector Public health officials and planning boards Want to assure the public that eating in restaurants under their jurisdiction is safe Factors include: Floor covering Number of toilets Foodservice equipment Lighting Fire exits

Meeting with the Health Inspector (cont’d.) Requirements vary from place to place: Floor drainage systems, exhaust ductwork, distances between dining room tables, seats permitted, parking spaces required, entrances and exits to the parking area and restaurant All must meet safety requirements