Professional Documents
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Clean-Up
Food
Preparation &
Storage
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.
WORK CENTERS
Ergonomics Flexibility
Employee
Menu
Mobility
1. Assembly-Line
2. Zone-Style
3. Island-Style
4. Ergonomic Configuration
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.
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.
ERGONOMIC CONFIGURATION
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.
Commercial Kitchen Work
Flow
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.
Source: www.finehomebuilding.com
WORK STATIONS and WORK
SECTIONS
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
WORK STATIONS and WORK
SECTIONS
SECTION STATIONS
BEVERAGE SECTION Hot Beverage Station
Cold Beverage Station
HOT FOODS SECTION Broiler Station
Fry Station
Saute Station
Steam Station
A well-planned Commercial Kitchen
should..