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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Chapter 5
Planning and Equipping the Kitchen
Courtesy of Sysco
The Restaurant: From Concept to Operation, 7th Edition 1
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Objectives
• After reading and studying this chapter, you should be able to: – Identify factors to consider when
planning a kitchen's layout– Discuss the benefits and drawbacks of
an open kitchen– Explain selection factors for purchasing
kitchen equipment– Identify various cooking techniques
2
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Planning
• Involves the allocation of space within the kitchen based on: – Equipment needs– Spatial relationships within the kitchen– Need to keep traffic flow to a minimum
• Overall objective:– Minimize the number of steps taken by
wait staff and kitchen personnel
3
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Figure 5.1 Kitchen flowCourtesy of The American Gas Association
Kitchen Flow
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Plans
5Courtesy of the American Gas Association
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Plans
6Courtesy of the American Gas Association
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Plans
8Courtesy of the American Gas Association
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Planning (cont’d.)
• Efficiency and comfort of the staff is important to operation– Servers will take the shortest and most
convenient route– Chefs want their work organized to minimize
excess activity and unnecessary steps
• Ergonomics– Applied science of equipment design
intended to reduce staff fatigue and discomfort
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Planning (cont’d.)
• Legislation and public policy– Standards to accommodate workers and
customers who are disabled– These standards affect foodservice design
• Designers must:– Understand the National Sanitation
Foundation standards – Apply these standards to the actions of
workers
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Planning (cont’d.)
• Avery suggests these methods of increasing kitchen efficiency: – Use purveyors that have a wide base of supply – Use conveyors to take food to service areas– Place service stations in dining rooms with items
to reduce back-and-forth traffic– Use automatic conveyors to take racks from
dining room, through the dishwasher, and back to dining room
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Figure 5.3 Arrangement of work centers
Courtesy of Dr. Arthur C. Avery, Professor Emeritus, Purdue University
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Back of the House Green
• Ways to cut utility costs:– Induction ovens– High-speed ovens
• Purchasing equipment wisely: – Can cut energy costs 10% to 30%
• $2,500 annually in gas and electric bills
• Exhaust hoods:– High-energy user
• Use super-efficient exhaust hoods13
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Open Kitchen
• Highlights the kitchen or equipment– Standard food preparation: not usually
featured• Reserved for what is glamorous: bright,
shiny ladles, stainless steel, copper utensils, etc.
– Some use under-the-counter refrigerator units to conserve space
– Area set aside for open kitchens costs about 25% more
14
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Open Kitchen (cont’d.)
• Drawbacks:– Noise level:
• Can be reduced with acoustic tile in the ceiling
– Dining and banquet rooms: • Must feature carpet, upholstered chairs,
washable window drapes, and acoustic ceilings
– Chefs and cooks are completely exposed to customers: • Every word and gesture is visible
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Floor Coverings
• Usually covered with quarry tile, marble, terrazzo, asphalt tile, or sealed concrete – Nonabsorbent, easy to clean, and resistant to
abrasive cleaners
• Neoprene matting – Provides traction in water accumulation areas
• Should be covered with nonskid materials– The leading cause of restaurant accidents is
slipping and falling
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Kitchen Equipment
• Today, trends are advancing in sustainable kitchen equipment– Energy Star program
• Help homes and businesses save money and protect the environment through energy-efficient products and practice
– National Restaurant Association• Offers recommendations for reducing water
and electricity waste
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Back of the House
22
© John Wiley & Sons, Inc.
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Categories of Kitchen Equipment
• Include:– Receiving and storing food– Fabricating and preparing food– Preparing and processing food– Assembling, holding, and serving food– Cleaning up and sanitizing the kitchen
and kitchenware
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Select the Right Equipment
• Common questions:– Which will be the most efficient for the
menu, item by item, and for future items?
– What is the equipment’s purchase cost and operating cost?
– Should the equipment be gas or electric?
– Will it produce the food fast enough?
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Select the Right Equipment (cont’d.)
• Common questions:– Is it better to buy a large unit or two or
more smaller units?– Are replacement parts and service
readily available?– Is reliable, used equipment available?– Is more energy-efficient equipment
available?
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Match Equipment with Menu and Production Schedule
• Variables: – Projected volume of sales for each menu
item – Fixed or changing menu– Menu size – Speed of service desired– Nutritional awareness – Equipment selected
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
• Include:
– Initial cost– Life expectancy and parts replacement– Cost of energy of each piece of
equipment– Cost of warm-up time
Total Cost Versus Original Cost
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Selecting the most efficient equipment
For the people and skills available•Select only pieces of equipment that are the most efficient and necessary
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Deskilling the job with equipment
• New equipment is designed to reduce or eliminate cooking skills– Conveyor broiler– Conveyor pizza oven– Automatic crepe machine– Grooved griddle– Cook chill– Sous vide
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Electric Equipment
30© John Wiley & Sons, Inc.
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Equipment Stars• Are selected to best prepare the
principle menu item• Include:
– Stove/oven– Deep-frying equipment– Low temperature ovens– Forced-air convection ovens– Microwave ovens– Infrared cooking equipment– Hot-food holding tables
Oven
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Heavy Cooking EquipmentRange with burners and flat top grill
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Deep FryerGrill
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Advantages and disadvantages of microwave cooking
• Reheat• Defrost• Precooking• Too fast/food under or over cooked• Low capacity
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Equipment Stars (cont’d.)
• Infrared cooking equipment• Hot-food holding tables
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Equipment Stars (cont’d.)
• Include:– Refrigerators – Freezers– Ice machines– Pasta-making machines– Specialty cooking equipment– Evaporative coolers– Other cooking equipment
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Maintaining Kitchen Equipment
• It’s a little like preventive medicine:– By following certain practices, major
problems can be avoided
• Restaurant equipment: – Generally thought to have a life
expectancy of about ten years• Properly cared for equipment can last much
longer
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Meeting with the Health Inspector
• Public health officials and planning boards – Want to assure the public that eating in
restaurants under their jurisdiction is safe
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Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.
Meeting with the Health Inspector (cont’d.)
• Requirements vary from place to place:– Floor drainage systems, exhaust
ductwork, distances between dining room tables, seats permitted, parking spaces required, entrances and exits to the parking area and restaurant• All must meet safety requirements
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