1. CHAPTER TEN-PLANNING AND EQUIPPING THE KITCHEN
Factors to Consider When Planning a Kitchens Layout
Selection Factors for Purchasing Kitchen Equipment

2. The Overall Objective
Minimize the number of steps taken by wait staff and kitchen personnel
Equipment is placed so that servers only need to take a few steps

3. FACTS Kitchens take up 25 to 30 % of total restaurant space
Servers will take the shortest and most convenient route
Accommodate disabled workers and patrons

4. FACTS Cooking/strong equipment
Legislation and public policy affects foodservice design

5. OPEN KITCHEN Highlights the kitchen and sometimes a piece of equipment
Standard food preparation is not featured
Displayed with bright, shiny ladles, stainless steel and copper utensils

6. OPEN KITCHEN Under the counter refrigerator units to conserve space
The area set aside costs 25% more than the standard kitchen
Must keep the noise level down

7. Kitchen Floor Coverings
Materials should be nonabsorbent, easy to clean, and resistant to the abrasive action of cleaners
Areas that accumulate water neoprene matting provides traction
All kitchen areas should be covered with nonskid materials

8. Categories of the Kitchen
Receive and store food
Fabricate and store food
Prepare and process food
Assemble, hold and serve
Clean-up and sanitize the kitchen and kitchenware

9. Select the Right Equipment
Which equipment will be most efficient for the menu?
What is the equipment purchase cost and operating cost?
Gas fired or electric?
Will it be fast enough?

10. Select the Right Equipment
Large unit or two small units?
Are replacement parts and service readily available?
Is reliable used equipment available?

11. MENU DETERMINES THE EQUIPMENT
What size of equipment: projected volume of sales of each menu item
Fixed/Changing menu:
Menu size: long menus call for greater variety of equipment
Equipment selected for food preparation

12. FACTORS INTO CONSIDERATION
Total cost vs. original cost.
Match equipment with people skills.
De-skilling the job task: reduce or eliminate cooking skills.

13. COOKING EQUIPMENT
Oven/ Stove
Microwave
Low Temp. Oven
Forced-Air Convection oven
Griddle
Ice machines
Deep-frying equipment

14. COOKING EQUIPMENT
Hot Tables
Refrigerators
Freezers
Titling Skillets
Steamer
Infrared Cooking
Refrigerators/ Freezers
Pasta- Making Machines

15. HEALTH INSPECTOR Floor covering No. of toilets Foodservice equipment
Lighting
Fire exits

16. HEALTH INSPECTOR Floor drainage systems
Distances between dinning room tables
No. of seats permitted
No. of parking spaces required
No. of entrances and exists

17. The End