 |
| TriMark SS Kemp Design Department |
|
Design |
Interior Design |
Kitchen Design |
Design Portfolio |
Design Guides |
Design Awards
|
|
| Design Guidelines for a Kitchen |
|
Main Considerations
Factors to consider in desireable layouts
Functional areas to consider
Physical characteristics of equipment layout
How to simplify design
Dishwashing Selection
Dishwashing Area
Probable Useful Life of Kitchen Equipment
|
|
| Main considerations |
| Allow one half to one third of the overall square footage to be used for kitchen area. Main considerations include size of menu, use of convenience foods vs. cooking from scratch, complexity of the preparation required, functions provided by a single kitchen (banquet service, coffee shop, main dining). |
|
| Factors to consider in desirable layouts |
| Factors to consider in desirable layouts include access to raw materials, flow, relationship to other departments, access to utensils and needed equipment. A rectangular space usually works best. Locate bulk storage (dry, refrigerate freezer) close to receiving area. Rough preparation should be centrally located, plating and final prep should be located near the dining room. Dishwashing area should have easy access to dining room. |
|
| Functional areas to consider |
| Functional areas to be considered in a good layout are storage, preparation, final preparation, service and dining areas, warewashing and support areas. |
|
| Physical characteristics of equipment layout |
| Physical characteristics of a good equipment layout include configuration of the layout, method for mounting the equipment, utility connection methods. Consider flexibility in components that can be rearranged to meet changing conditions such as new management, different methods of service, a new menu or a new prep method. |
|
| How to simplify design |
| Simplify design as much as possible. Incorporate clean uncluttered lines in the range sections. Use hung tables where heavy grease or soil accumulates. Use modular equipment to eliminate corners, edges and unnecessary shelves. Eliminate wheels on equipment that is seldom moved. Specify equipment without unnecessary accessories. Eliminate utilities that penetrate the floor. An open environment is preferred, providing supervision of the production areas and communication between workers. |
|
| Dishwashing Selection |
|
| Meals Per hour |
Style |
| Up to 50 |
Counter or under-counter |
| 50-250 |
Single tank door style |
| 50-400 |
Single tank conveyor |
| 400-750 |
Single tank conveyor w/pre-wash |
| 750-1500 |
Double tank conveyor w/pre-wash |
| 1500 Plus |
Flight-type conveyor |
|
|
| Dishwashing Area |
|
| Meals Per hour |
sq.ft. Needed |
| 200 |
100 |
| 400 |
200-300 |
| 1800 |
400-500 |
| 1200 |
600-700 |
| 1600 |
800-900 |
|
|
| Probable Useful Life of Kitchen Equipment |
|
| Item |
Useful Life (Years) |
| Convection Oven |
7-10 |
| Deck Oven |
10-15 |
| Rotary Oven |
12-20 |
| Mixers |
15-25 |
| Ranges |
10-15 |
| Steam-jackered Kettles |
15-25 |
| Food choppers |
10-15 |
| Vertical cutter mixer |
12-15 |
| Tilting fry pans |
12-20 |
| Grills |
8-12 |
| Fryers |
8-12 |
| Broilers |
8-12 |
| Steamers-high pressure |
10-15 |
| Steamers-low pressure |
12-15 |
| Steamers-no pressure |
8-12 |
| Refrigerator/freezer walk-in |
12-20 |
| Refrigerator/freezer reach-in |
12-20 |
| Carts and Cabinets |
8-12 |
| Coffee Urns |
8-12 |
| Dishwashing machines |
10-15 |
| Stainless steel tables and sinks |
Unlimited |
| Galvanized tables and sinks |
8-12 |
| Stainless steel shelving |
Unlimited |
| Galvanized shelving |
6-10 |
| hoods and ventilation systems |
8-12 |
|
|
 |
|
|
|
|
