AN INTRODUCTION TO KITCHEN EQUIPMENT DESIGN/LAYOUT Cawangan Kejuruteraan Mekanikal Ibu Pejabat JKR Malaysia.

AN INTRODUCTION TO KITCHEN EQUIPMENT DESIGN/LAYOUT Kitchen Equipments ( Cold water points & Electrical supply for each equipment to be identified) Kitchen Hood Centralized LPG installation Fire Protection System

KITCHEN LAYOUT FOR TYPICAL RM8 SCHOOLS DM1 &DM2) DM1- 200 students, DM2- 300 stidents, DM3-400 students, DM4-500 students, DM5- 600 students

KITCHEN LAYOUT FOR TYPICAL RM8 SCHOOL (DM3, DM4&DM5)

GENERAL REQUIREMENT The installation shall cater mainly for Asian type of cooking. European type of cooking may also be served. Cooking shall include normal meals to serve resident students. Meals served shall include breakfast, lunch, tea, dinner and light supper of local cooking designed to menu served.

GENERAL REQUIREMENT(CONT.) Equipment shall be provided for raw ingredients receiving, checking, storage, rough preparation (sorting and cleaning), vegetable, fish and meat preparation, cooking, serving & issuing, washing, drainage and waste disposal. Material used for cooking equipment must be corrosion proof, resistant to damage by heat or impact and scratching and easily cleaned.- stainless steel Tabletops and shelves 2.0mm 14SWG Sinks and Undershelves1.6mm 16swg Containers 0.7mm 22swg

KITCHEN LAYOUT RECEIVING AREA/ DELIVERY Accessibility ( Road & Ramp) Weighing machine Sinks SS tables This is denoted as receiving area – it is an area where raw ingredients receiving, checking. It shall be designed such the area is accessible - vehicle. Entrance to the kitchen shall be provided with ramps cos the goods are bulky and heavy. Trolleys are used so ramps are necessary. SS Sinks shall also be provided for washing etc.

KITCHEN LAYOUT 2. STORAGE AREA: Dry – For storage of dry components e.g flour, onions, anchovies, rice etc. Wet – Fish, meat, vegetables etc. SS Slated Racks, pot racks, freezer and refrigerator SS Cabinets with shelves Storage area are actually for storage of raw ingredients to safe time and more economical to the operator where by they can buy in bulk. Appropriate room size, door size and ventilation should be provided to provide a well ventilated, and accessible storage area. Storage area if possible shall be separated i.e.dry and wet For Dry- Racks, pot racks, cabinets etc. For wet - freezer and refrigerator

KITCHEN LAYOUT PREPARATION AREA Sinks c/w sink grinder Solid wood chopping block, Grinder, Industrial type blender c/w table Coconut Milk Extractor, weighing scales. SS worktable c/w intermediate shelf Insecutor Area where raw ingredients such onions, coconut, fish etc are being prepared before the real cooking process.(Sorting and cleaning). Regardless of grouping of equipment sink are normally placed against a wall, both for support and to allow a short waste to extend through the wall to discharge over an external gulley. Double sinks are preferred allowing vegetables to be washed in one sink then transferred to rinse and soak whilst awaiting use.

SS Cabinet c/w undershelf

SS Work Table c/w undershelf

MOBILE TROLLEY

Wooden Chopping Block

Industrial Type Blender Electrically operated Power - not less 0.75 Kw single phase Two speed motor Cutting blade is stainless steel Container - clear polycarbonate Coupling - metal reinforced vulcanized rubber

Industrial Type Blender

Coconut Milk Extractor Electrically operated Motor not less 0.75 Kw, single phase Body s.steel 16swg thk. Capacity - 80 pcs/hr

KITCHEN LAYOUT COOKING AREA Tilting kettle 30gls Water boiler Braising Pan 3 burner Kuali Range Counter type rice cooker. Oven Estimated Nos per K.E Equipment Counter type rice cooker – 7kg ( Rule of Thumbs)- 50 boys,60-70 girls- 4 nos of rice cooker + 4 spare pan T.Kettle: 180 litres – 2 nos Water Boiler: 30 gallons- 1 nos. Braising Pan- 1 nos Insect killer/Insecutor- coverage 1200 sq. ft 3 burner Kuali Range- I nos The cooking area is where cooking process are carried out.The bulk of the kitchen equipment cost is from the cooking area. Suitable equipment,nos and size must be selected inorder for the operator to perform his work well.

Gas Kuali Range

Gas Kuali Range

30 gals Gas Tilting Kettle Cast iron with capacity 30 gals 1.5mm s/steel body 19 pieces of individual burner 9,500 Btu/hr with total capacity 180,000 Btu/hr.

Tilting Kettle

Deck Type Rice Cooker

Refrigerator/ Freezer 6 door upright refrigerator & freezer

Water Boiler

KITCHEN LAYOUT SERVING AREA Baine marie 6 pans ( heated by heater element) Stainless steel table ( for baine marie) SS Tray slide SS Guide rails Hot & Chilled Water Dispenser, trolleys Shall comprise of the area where food shall be served and also the proper eating area. Normally food are placed in pans before being placed in the baine marie. So S/S Table shall be provide closed to the cooking area. For schools and Matrikulation center the kitchen are attached to the dining area so water cooler, guide rails are also supplied and installed.

Baine marie It consist of a heated well into which vessels containing food are placed ready for service, The well may be ‘open’ or have a frame for fitted vessels and maybe fitted with heated water or warmed air. The temperature is regulated by thermostat. – BS 2512: part 10:1963 (gas heated equipment).

Baine marie

SERVING AREA (contd) Insecutor Water Cooler Sinks Loose items: container, plates and cutlery- are by operator

Insecutor

Tray Slide And Guide Rail

Sinks at Dining Area Provided under main contract

KITCHEN LAYOUT CLEARING/ DISPOSAL Mobile Waste Disposal Bins

KITCHEN LAYOUT WASHING AREA Deep Washing sink c/w sink grinder Water Heater ( hot water supply for stubborn stains) SS Slatted Rack SS Cabinet c/w intermediate shelf with/without sliding doors Pot Rack – suitable for storage of pots/pans. Insecutor The washing area shall be placed closed to the storage area for utensils

Double Bowl Sink sink grinder not install as yet

Double Bowl Sink (installed w/o sg)

Sink Grinder Electrical Operated (not less 0.75 Hp, single phase) Attached directly to plumbing under the sink drain. Stainless steel with two way grinding action.

Ice Cube Maker Electrically operated- single phase Power consumption 5000 Btu/hr Body of s.steel 304 Capacity : 180- 260 kg/day

S/Steel Container For Hot And Cold Water Container c/w cover, non -drip faucet, sight tube. Capacity: 30 Gls. Body S.Steel 16 swg thk. Insulated with injected rigid polyurethane foam. Unit place on S.Steel trolley.

S/Steel Four Tier Slatted Rack c/w Surround Plate 4 nos 16 swg s/steel slatted shelved surround with 150mm high s/steel plate. 4 nos 1½in. dia. tubular leg c/w adjustable bullet feet. Dimension: 3500mm x 760mmx 860mm

S/Steel 4-Tier Cabinet c/w Doors 16 swg s/steel top. 20 swg s/steel side with. wiremesh and back enclosure 4 nos. 16 swg s/steel swing open type door. 4 nos. s/steel 1½in. diam. Tubular leg adjustable bullet feet.

S/Steel Worktable c/w Retractable Undershelf For counter type rice cooker. Table top 16 swg s/steel. Undershelf 16 swg s/steel fittted with 4 fixed 150mm caster and rubber stopper. Dimension: 1400mm x 836mm x 900mm

Counter type rice cooker – normally provided with spare pans

High Pressure Water Jet Pump Type: Vertical multi stage Pressure: 15 Bar Capacity: 1-2 m³/hr Construction : Stainless steel Mechanical seal For daily cleaning of kitchen and dining area

High Pressure Water Jet Pump-cont’d Motor: Speed: 2900 rpm Power: 2.2 Kw Supply: 415/3/50 Type: TEFC Insulation: Class F

High Pressure Water Jet Pump-cont’d Accessories: Stainless steel electrode Strainer Pressure gauge Pressure regulating unloader 60 ft length high pressure hose Heavy duty water jet spray gun Pressure relief valve