3 Work Triangle It was developed in the 1950’s, used to evaluate the efficiency of a kitchen plan. It is an imaginary triangle that connects the three work centers. The work centers should be equally spaced so that the sum of the three sides does not exceed 22 feet. Measurement is taken from the center-front of each appliance. This concept is an important tool in kitchen planning to keep the distance traveled while working in the kitchen to a reasonable distance.
4 WORK CENTERS areas in the kitchen where specific tasks are performed and equipment is stored focused around major appliances such as refrigerator-freezer, range, and sink These centers make possible an orderly flow of activities connected with food storage, preparation, cooking and serving, and clean-up.
The work centers of kitchens can be arranged into a variety of layout. There are six basic kitchen types or layouts. U-Shaped L-Shaped Galley/Corridor One-Wall Peninsula Island
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Two workstations on one wall and the third on an adjacent wall Adapts well to a variety of room layouts Prevents traffic from passing through work triangle
Work centers on two walls with an aisle between them Good choice for a narrow kitchen May have traffic passing through work triangle, especially the corridor layout
20 One-Wall Kitchen All appliances and cabinets are located along one wall. Often used where space is limited Less efficient because of long work triangle
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23 Peninsula Kitchen An L-shaped kitchen with a counter extending from one end Good way to add additional counter and cabinet space
Available space - you want to make the most of your available space without sacrificing work flow or speed Menu items to be prepared and the number of meals to be served - the method of storage and preparation involved in making the dishes in your menu will help you choose the equipment you will need in the kitchen
Ergonomics - the fewer steps your employees need to complete a task, the better - employees can stand in one spot and do all of their work with minimal bending, reaching, walking or turning Energy Efficiency - to save money on utility costs - refrigeration and cooking equipment are kept as far apart as possible while still being practical
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Sensory appeal - kitchen layout can appeal to customers’ other senses as well - open/exhibition kitchens, for example, allow customers to see everything that’s going on in the kitchen Flexibility - equipment usage and placement can change based on food trends and new management - make sure the equipment can be easily moved for cleaning
Employee mobility - employees should be able to easily move around without bumping into one another. This is vital to maintaining a smooth-running kitchen, especially during rush periods. Health Codes - Local health codes have certain stipulations when it comes to commercial kitchen layout and design.
No definite rule! Each kitchen is different. Determine your priorities and needs, and choose a design that will accommodate them and will work well with your menu.
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34 ASSEMBLY-LINE This design is ideal for a restaurant that mostly produces large quantities of the same foods, like pizzas or sandwiches. In an assembly-line configuration, the kitchen is laid out according to the order of use, and the pieces of equipment are generally in a line and are sometimes linked together battery-style.
35 ZONE-STYLE The kitchen is divided into different zones or blocks (food preparation, cooking, refrigeration, washing and a block for the kitchen-to-server transition) There may be multiple blocks. For example, a large kitchen may need two food preparation blocks: one near the refrigeration and one near the cooking equipment.
ERGONOMICS is an applied science concerned with designing and arranging things people use so that the people and things interact most efficiently and safely. The kitchen is designed in accordance with what is more comfortable and efficient for the chef and other kitchen workers. This arrangement is sometime less energy efficient.
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Kitchen layout has a direct effect on the WORK FLOW ( orderly flow of food and staff in the kitchen) A good WORK FLOW helps reduce preparation and serving time. To implement a good work flow, commercial kitchens are typically divided into WORK STATIONS.
WORK STATION - simply means a specific work area where a particular kind of food is produced or a specific job is done contains the necessary tools and equipment to prepare certain types of foods Similar work stations are grouped into larger work areas called WORK SECTIONS
Provide adequate storage for raw materials provide adequate space for food being prepared provide adequate space food awaiting service provide adequate storage for equipment, utensils, etc. be efficient and effective in terms of movement of staff, equipment, materials and waste management
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Provide an area for checking in stock provide adequate supply of clean air (natural ventilation or exhaust system) provide efficient work flow (The premises shall be designed so that there is a continuous progression of food from delivery to storage, through to preparation and the finished product).
Perform an ACTUAL or VIRTUAL commercial kitchen tour. You have 3 options. Option No. 1 – Perform ACTUAL KITCHEN TOUR, if you have relatives/friends or if your family owns a commercial food service business. Don’t forget to take pictures or a video for documentation purposes, TO BE ATTACHED/SUBMITTED TOGETHER WITH YOUR CRITIQUE PAPER. Option No.2 - VIRTUAL KITCHEN TOUR – research on your own for videos featuring a commercial kitchen but make sure to be familiar with their menu to guide you in critiquing the kitchen’s layout. Cite your references. Option No.3 - Access the video, Tour at Boone Tavern Hotel and Restaurant, at and study their menu which you can view at
2. Analyze/critique the kitchen in terms of the following: Kitchen Layout (what type of commercial kitchen layout? Appropriate for the menu and available space?) Work Centers (size, equipment used, equipment arrangement or placement) Work Efficiency Recommendations/ Suggestions for Improvement 3. Submit a printed copy of your critique next meeting, on a short bond paper. Use Times New Roman 12 font, 1.5 spacing, 1 inch margin on all sides. 4. Date of submission: on or before July 16 (Tuesday)
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