KITCHEN LAY
OUT & DESIGN
After
developing the work places, determining the specific equipment to use, and finalizing the space requirements, the food facility consultant is ready to
accomplish the layout phase of the planning process. Some of the equipment
layouts for certain functions may already have been completed during the design
of the work places. Now the designer will formalize them, first as rough
sketches and ultimately in the form of blue prints.
The layout process may be described as two separate stages that occur at the
same time. One stage deals with arrangements of individual pieces of equipment,
work tables, and sinks with a unit which comprise a functional area or a
functional department i.e. one particular area may be developed for the
function of Indian and Tandoor preparations, (or) salad and sandwich
preparation, as a single unit.
The second stage of layout process involves arranging the functional areas into
a total facility. For e.g. the receiving, storing, prepreparation, production,
pot washing areas, and non production areas such a rest rooms, offices are
brought together to form the basic floor plan for the facility.
There may be some doubt as to whether these 2 stages of layout are done at the
same time. Even though the designer may be working on one stage or another at
any given time, layout design must be considered in term of both stages. In
essence, the layout of the total facility must be considered when laying out
the component areas and vice versa.
Concepts of Layout:
There are 4 concepts of layout for a kitchen plan, they are
1. Materials or products
2. Machines and equipment’s
3. Workers
4. Movement.
1. Materials or products
• The products should be designed for ease of production.
• Raw materials used should require minimum no. of processing steps.
• The layout should protect the material from detrimental factors such as moisture,
dust, vibration and temperature changes.
• To provide flexible layout to handle change with product
• Material storage area should facilitate taking inventory.
• Provide facilities for storing waste and scrap materials.
2. Machines and Equipments.
• The equipment provided in the layout should be united to the required
processes.
• Maximum use of the equipment’s should be planned.
• Layout should provide for each operations of the equipment.
• Layout should facilitate movement of mobile equipment’s.
• Sufficient access space for equipment maintenance should be provided.
• Proper ventilation and exhausting of equipment to be provided.
3. Workers:
• Layout should safeguard the workers by eliminating hazards.
• Adequate light should be provided.
• Proper exhaust system for fresh air should be provided.
• Layout should be free of distracting activities.
• Design of work place should correspond to the height of the workers.
• Layout should provide adequate work space.
4. Movement:
• Layout should provide for easy movement of material and workers.
• Provide for smooth flow into and out of work place
• Layout should prevent back tracking
• Delays in movement of material should be minimised.
Layout configuration
The arrangement of equipment and work places for functional areas is usually is
the form of a straight line or in combination and modifications of straight
line configurations. The basic patterns that may be used include;
Single
straight line arrangement: This is
the simplest of designs, but it is limited in the number of pieces of equipment
or work places that can be arranged. The straight line arrangement may be
placed along a wall or take the form of an island.
‘L’ Shaped
arrangement: This is a modification of the straight
line arrangement to accommodate more equipments and work places, it is
sometimes used where linear space is limited. The ‘L’ shaped configuration is
suitable for seperating two major groups of equipment. One group of equipment
would be placed on one leg of the ‘L’, the other group forming the second leg.
‘U’ shaped
arrangement: ‘U’ shaped configuration is ideal
for small areas where only one or two employees are working. One disadvantage
of this configuration is that straight line flow through the area is not
possible.
Paralell, back to back arrangement: This configuration is an arrangement of two
parallel lines where the backs of the equipment and/or work places on each line
are adjacent to each other. This arrangement centralizes the utility lines
required for the equipment. Some time a short wall is constructed between the
two rows of equipment, in which case provision for cleaning and maintenance
should be provided.
Parallel face to face arrangement: This arrangement utilises two straight lines
of equipment and work places where the front face each other and are separated
by an aisle space. This is very common configuration that can be used in many
areas of facility. This configuration requires two separate utility lines for
equipment as compared to the single utility line used in the parallel back to
back arrangement.
The final arrangement for most facilities is usually composed of a combination
of configuration of equipment and work places. Only the smallest of operations
would use a single configuration of the layout facilities.
After arriving at the total area requirement for the main kitchen, the
following is the estimated percentage of production/space for functional
areas:-
Functioning
area
Space allotted %
• Receiving
5
• Food
storage
20
•
Pre-preparation
20
•
Cooking
12
•
Baking
10
• Pot wash - KSD
5
• Traffic
aisles
16
• Garbage –
wet/dry
5
• Employee
facilities
5
•
Miscellaneous
2
If you understand the basic principles of kitchen layout will help take much of
the mystery out of the design process. The most basic layout principle is the
work triangle. The work triangle is the line drawn from each of the three
primary work stations in the kitchen - the food storage, cooktop, and sink. By
drawing these lines, you can see the distance you’ll walk to move to and from
each area.
The sum of the ideal triangle is supposed to be between 15 and 22 feet, putting
each of the three appliances within two or three steps of one another.
The three primary kitchen work stations which create the work triangle are:
1. Food
storage- Your refrigerator and pantry are
the major items here. Cabinetry like lazy Susan or swing-out pantry units adds
function and convenience. Options like wine racks, spice racks, and roll-out
trays help to organize your groceries.
2. The
preparation/cooking station - Your
range, oven, microwave, and smaller appliances are found in this area. Counter
space is important in this section. Conserve space by moving appliances off the
counter with appliance garage cabinets and space-saving ideas like towel rods
and pot lid racks.
3. The
clean-up station - Everyone’s least favorite
activity is one of the kitchen’s most important - clean-up. This area is home
to the sink, waste disposal, and dishwasher. Cabinetry for this station is
designed to organize with the trash bin cabinet and roll-out tray baskets for
storage convenience.
Your kitchen is probably more than just a place to cook and eat. You may choose
to include a breakfast bar, desk, bookshelves, computer station, a TV or
whatever in your kitchen.
Triangle
reloaded
The work triangle, however is experiencing a remodel of its own. The work
triangle was designed for an age when there was only one cook, and only three
appliances (fridge, stove, sink).
Here are a few top tips:
• No leg of the triangle is supposed to be less than 4 feet or more than 9
feet.
• There should be no human (well, or non human, of course) traffic flow cutting
through the triangle.
• Place the microwave near the refrigerator for convenience
• Walk space should be 42″ wide to account for traffic flow and clearance of
large appliance doors or large relatives
• Counter space on either side of the range or cooktop should be a minimum of 15
inches
• An 18-inch counter should be adjacent to the fridge on the same side as the
handle
• The food prep area (minimum counter space 36 inches) is ideally located
between the fridge and the sink; If the food prep area is between the sink and
the range or cooktop, it will involve more travel.
• A lower surface is best for food prep (measure 7 to 8 inches below your elbow
height)
• In two-cook kitchens, the fridge and range/cooktop are usually shared.
• Two triangles can share a leg, but shouldn’t overlap
• An island with a second sink creates at least one more triangle, and adapts
to many uses: wet bar location, flower cutting and arranging, homework station
etc.
Now
let’s see the layouts:
The single
line (or Pullman) kitchen
This is a smart and simple solution for narrow rooms, ideally with one wall
over 10 feet long, without windows or doors. However, this layout causes the
longest journey distances since you often have to walk from one end of the room
to the other. Therefore, it’s a good idea to place the sink in the middle of
the line, with adequate space separating it from the range.
• Ideal for apartments and smaller homes
• Works well with the open designs found in many contemporary homes
• Small moveable table can provide eating space
• Can be enhanced with the addition of an island
The galley
kitchen
This shape offers the most efficient use of space, making it the choice of many
professional chefs. The two rows allow room for lots of preparation space, and
moving between activity areas can be as easy as turning around. However, this
shape is not ideal if the corridor is open at both ends, since it can cause
traffic congestion.
Make sure there is enough room for opposite drawers to be open at the same time
(at least 48″). Another important consideration is to keep the cleaning and
cooking areas on the same side in order to minimize the risk of accidents while
moving hot pans between the sink and range.
• Great for smaller kitchens
• Appliances are close to one another
• Easy for one cook to maneuver
• Can easily convert to a U-Shape by closing off one end
The
L-shape kitchen
This is a very popular kitchen layout - ideal for a family kitchen, or for
entertaining guests, since it can easily accommodate table and chairs in the
same room. Using two adjacent walls, the kitchen also benefits from the lack of
through-traffic. The sink, range and fridge should be separated by a
preparation area.
• Very flexible layout design
• Major appliances can be placed in a variety of areas
• Work areas are close to each other
• Can easily convert to a U-Shape with a cabinet leg addition
The
U-shape kitchen
The use of three full walls in a room offers the perfect working kitchen. The
fridge, range and sink can be spaced out for maximum efficiency and
convenience. This is great news for those who take your cooking seriously, as
it provides the best workflows with the shortest distances around the kitchen.
This shape also allows for large amounts of countertop and storage space.
• Perfect for families who use their kitchens a great deal
• Provides plenty of counter space
• Efficient work triangle
• Can convert one cabinet leg into a breakfast bar
The island
kitchen
A very popular kitchen type, the island layout is perfect if you plan to
entertain but requires more floor space. An independent island unit can face a
dining or living area, allowing the cook to socialise while preparing. A sink
here provides the optimal arrangement in terms of the kitchen’s working
triangle. Otherwise, a cooktop with a canopy over the island can form a
stunning focal point to the kitchen.
The
G-Shaped Kitchen
Built very much like the U-Shaped with the addition of an elongated partial
wall, the G-Shaped kitchen offers a great deal of space.Ideal for larger
families needing extra storage space Plenty of counter and cabinet space
Multiple cooks can function well in this layout Can convert one cabinet leg
into a breakfast bar or entertaining area
