1. Kitchen departments-storage/preparation/cooking/auxillary
The kitchen department is the most equipped & complex groups of space in catering system.
When designing an industrial kitchen, the architect & the owner have to work with a kitchen advisor. He helps to write a specification,
to plan an arrangement of equipments,
to design the energy facilities,
to plan the menu.

2. Meal Production Process
In planning a kitchen, the most important factor is the meal production process. The type, the quantity, the production type of the meals in an establishment affect the designing of spaces in a kitchen.
The gastronomic program describes the production flow, gives information about the storage, the operating areas (preperation, cooking) and the service organization of the establishment.
The space organization chart shows the zones and the sections in the kitchen.

4. Classification of Kitchens
(relative to food type & activity density )
Traditional kitchen covers all activities of food production (storage, preparation, cooking) Preparation & cooking areas take larger space.
Finishing kitchen is for cooking or heating up convenience food (precooked & chilled) or frozen food. Storage, especially cold storage areas are larger.
Dietary kitchens in hospital catering system. They could be many in number & as a part of the central kitchen or apart.
Central kitchen in big establishments such as universities, hospitals, transport catering systems.

5. Food Storage Area
Storage requirements in a catering establishment varies:
relatingly to the size & type of catering operation
and influenced by management policy.
they are also closely linked with food purchasing
by wholesale
by bulk purchases
by central buying (many hotels & restaurants in the same area)
by contact buying (for a fixed time)
by retailers (small establishments)
the location of the establisment is important
(at town centers, the area is very restricted; then preparing & storage areas are smaller then eating area, for saving space)

6. Space Requirements for Storage Areas
Goods access
dry goods weekly
vegetables once or twice a week
perishable foods daily
refuse & waste removal......once or twice a week

7. Properties of Storage Areas
vegetable stores
- near to goods entrance
- direct access to vegetable preparation area
- vegetables are stored away from daylight
- ideal temperature: 5 – 10 C
- humidity rate: up to 95 %
- rate of ventilation: 2 air changes / hour

8. Properties of Storage Areas
dry goods store
- ideal temperature: 10 – 15 C
- rate of ventilation: 2 air changes / hour

9. Properties of Storage Areas
cold stores
- chilled stores (just above freezing point)
- individual refrigerators
- reach-in cabinets
- walk-in cabinets
- deep freeze stores (-18 to –23 C)
- cold rooms

10. Properties of Storage Areas
drink storage
- proximity to serving area
- temperature (beer C)
(wine C)

11. Food Preparation Work centers
- the equipment & facilities used for operations at each stage in the preparation of a meal are grouped together into work centers.
- work centers are designed to provide the most convenient & economical arrangement possible so that the minimum effort & time is expended by the employees.
Work centers can be arranged in:
- linear
- parallel
- right angled groupings

12. Working Process Studies
in Kitchens
Working process studies in kitchens are made to evaluate the work & to improve the way in which work is done.
flow process charts
- each change in activity is listed in chronological order
- type of work, distance travelled & time taken are indicated
time charts
- charts showing comparisons in units of time

15. Working Process Studies
in Kitchens
travel charts & diagrams
- show information recorded from movements and distances travelled by kitchen staff
meal sequence charts
- indicate the sequence of production for the whole meal (for large quantities)

16. Work Center Planning
Arising from work study investigations, several factors are found to affect the positioning of equipment in a work center.
- compactness of layout
- arrangement of equipment
- limits of reach
- economy of movements
- multipurpose use of facilities
- mobility of equipment

17. Determination of Kitchen Areas
Determination of kitchen areas is due to:
- number of meals produced
- type of meal
- type of catering establishment
- planning
- equipment
- use of convenience food

18. Space Requirements Dimensions
Kitchen layouts are determined by two main sets of dimensions:
- sizes of equipments & fittings
- spaces which must be left clear for access & movements
Grouping of equipment
- wall grouping
- island grouping

19. Food Preparation Areas
- vegetable preparation
- meat & fish preparation
- pastry preparation
- general preparation

20. Preparation Areas Divisions of preparation areas may be provided by:
- separate rooms adjoining the main kitchen
- low walls between areas (appr. 120 cm. high)
- open plan: arrangement of benches & equipment into a specialist section within the main kitchen (requires less space; easier communication & supervision)

21. Properties of Preparation Areas
- vegetable preparation area
(raw vegetables, salad vegetables, fresh fruit)
wet area (sinks & benches)
adjacent to vegetable stores & refuse
- meat & fish preparation area
(meat, poultry, ham, bacon, sausage, fish)

22. - pastry preparation area
(hot sweets, cold sweets, pastry work, bakery items)
should be kept cool & well ventilated
- general preparation area
the need depends on the extent of specialization in three main areas
assembly place for cooking – around cooking area

23. Cooking Area
Cooking area is the zone where the number of kitchen equipments is highest.
Before designing a cooking area, the characteristics of all equipments in the market must be examined and adequate equipments should be choosen.

24. Various purposes for which equipment may be required
to produce meals in sufficient quantities
to provide an adequate variety of food
to ensure a suitable quality of product
to facilitate preparation & cooking within a reasonable time
to reduce costs of food production either directly or by reducing the labour involved

25. Factors affecting the selection of equipment
possibility of equipment serving more than one purpose
cost of the equipment including the labour & the attendance associated with its use
use of alternative arrangements which could make the equipment unnecessary (such as the use of convenience food instead of ordinary market produce).

26. Evaluation of equipments
capacity
size (dimensions of space occupied)
weight
mobility (for multi-purpose use)
module (standardization & interchangebility)
internal dimensions (usable inner space)
ergonomic considerations
performance
quality of construction (solidity)
operation
hygiene
maintenance (care, repairs)
depreciation (estimated life)
costs (initial, maintenance)

27. Standardization Standardization in kitchen is very important
Standardization Standardization in kitchen is very important. For this, the dimensional conformity of equipment is required. There is no universal standards for sizes & dimensions of equipments. But the European Catering Equipment Manufacturers Association favours the use of Swiss Gastro-Norm system which is widely used in Europe. The Gastro- Norm is a series of dimensions for pans & trays, but can be used for all kind of equipment.

28. The design of modular units gives:
good appearance
flexibility
changebility of units

29. Cooking equipments
ovens
boiling equipments
frying equipments
grilling equipments
holding equipments
beverage-making equipments
back-bar units
accelerated cooking

30. Layout of cooking equipments
island grouping (large kitchens)
wall siting (small kitchens)
Space requirements in kitchens
The space requirement changes with:
capacity
type of kitchen
arrangement of equipments
circulation areas