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Semester II: Food Production and Patisserie II
Chapter – 2 – Layout of Kitchen
General Layout of the Kitchen
There are four basic types of kitchen layout
1. Wall Layout, where the refrigerator, sinks, and range is located along the wall in a straight
line.
2. Corridor Layout, which has stations on both sides of a narrow hallway with about a walkway
in the middle of only about 3-5 feet wide.
3. "L" Layout, which has two legs joined at one corner perpendicularly to form an "L".
4. "U" Layout, which as the name implies has the refrigerator, sink, and range arranged in an
"U" format.
Before we understand the General Layout of a Kitchen we should understand the work flow in the
Kitchen
WORK FLOW OF A TYPICAL CATERING ESTABLISHMENT
RECEIVING AREA GARBAGE DISPOSAL
1. DELIVERY AREA
2. STORAGE AREA
3. GAS BANK
STORAGE AREA
1. DRY STORAGE
2. COLD STORAGE
PRE PREPARATION TRANSIT STORE
COOKING (Hot/Cold) PAN WASH
DISHING (Hot/Cold) STILL ROOM
(Crockery, Cutlery,
Glassware Store)
SERVICE
DINING WASHING
(Crockery, Cutlery, Glassware
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General Layout of the Kitchen
Receiving involves verifying the authorization for goods received, as well as their quantity, quality,
and condition.
The functions of receiving, at the foodservice location, products ordered from the purveyor is broken
down into six components:
Verify the quantities and price of products received to the purchase order and suppliers invoice
Verify products to written specifications.
Process the necessary paperwork and transfer it to stores and accounting
Communicate non-shipment of products ordered to purchase order clerk
Physically move goods into kitchen and stores.
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Storage
General Layout of Store
Walk In for Walk In for Walk In for Onions Potatoes Office Work
Meat Dairy Vegetables Area for
Products Products and Fruits Computers and
paper work
Racks for Dry & Grocery Store
Weighing Area for Store
Scale Receiving
The objective food storage are:
1. Protect inventory from theft.
2. Food inventory should be stored in an organized manner in a clean area.
3. The storage system should let management know what is on hand.
4. The system should minimize spoilage and waste.
The Storeroom (Dry Storage)
The dry storage room should have the following characteristics:
1. There should be adequate space. The storeroom should be designed to handle the foodservice
operations needs. Care should be taken the space is not too large as there may be a tendency to fill
empty area. The space requirements should be based on the menu and frequency of deliveries. The
general formula is 0.5 sq. feet per meal served or food requirements for two weeks
2. The storeroom should be located reasonably close to the receiving and food production areas.
3. Access to storeroom should be limited to storeroom personnel and management.
4. Temperature, humidity and lighting considerations should be built in to the storeroom:
a. Since high temperatures can accelerate dry foods spoilage of temperatures need to be
maintained in the 60 to 70 degrees F. range; 50 degrees F is better. (i.e. 32 C)
b. Maintain humidity to 50 to 60 percent.
c. Provide for air circulation, changing room air volume four times per hour.
d. Limit sunlight to prevent susceptible goods from spoiling; however maintain adequate light
of 2 to 3 watts per sq. foot
5. Arrange shelving and arrangement of contents with the following characteristics:
a. Required that goods be out of cartons.
b. Shelves should be adjustable and made of wood or metal.
c. Shelves should be no higher than 7.5 feet.
d. Bulk goods can be store on pallets 6 to 7 inches off the floor.
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e. Keep goods off the walls and floor to facilitate circulation and cleaning; also prevents
moisture absorption.
f. Store goods to facilitate finding items and taking inventory.
6. Use the "f.i.f.o." system; provide for rotation; utilize date stamps.
7. Protection from food products from vermin and insect:
8. Seal the room as tightly as possible.
9. Clean and spray on regular basis.
10. Leave no trash in the storage area.
11. Bulk cereals and other susceptible goods should be in tightly closed metal or plastic containers;
keep labeled and on rollers.
12. In summary management should strive for the following:
a. A thermometer in storeroom to warn of high temperatures.
b. Maintain control of access to storeroom.
c. Date mark goods and rotate them on a "f.i.f.o." basis.(First In First Out)
d. Store goods 6 to 10 inches above floor and 2 inches from wall.
e. Assign adequate space for each class of goods.
f. Keep the storeroom clean and spray on regular basis.
g. Keep clear glass goods out of sunlight.
h. Bulk goods should be kept in plastic containers, sealed tight and off the floor on rollers.
Refrigerated storage
There should be an adequate amount of refrigeration: separate space for vegetables and dairy;
Temperature should be maintained at 5 Degrees Centigrade. Other refrigerated storage considerations
are: keep the area clean, provide a germinal or ultraviolet radiation lamp for mold control; use a
temperature alarm to avoid costly spoilage in case of refrigeration malfunction.
Frozen food storage
The following items should be followed in storing food in frozen storage:
Temperatures should be maintained in the -10 to -18 Degrees Celsius.
Food should be properly wrapped.
Do not refreeze frozen products that have thawed.
Consider the use thermal gauge to monitor freezer temperature.
Store products so as to provide "f.i.f.o." usage. "f.i.f.o." basis.(First In First Out)
Wash up Area
There are 2 wash up areas
1. Pot Wash – This wash up area is used to wash all big pots and pans used in the kitchen by the
Chefs. The large utensils from the Bain-maries as well as the main kitchen and preparation areas
could be sent to the pot washer.
2. Dish Wash = This Wash up area ensures cleaning of the dirty dishes, crockery’s and cutleries;
the area needs to be positioned correctly in line with the service and the dining area. All the dirty
dishes, crockery’s and cutleries can be collected through mobile closed trolleys and can be
wheeled onto the wash up area. Based on the type and the various items which are to be washed,
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they can be segregated and leftovers can be scrapped before wash up. The glasses will be sent to
the glass washer for effective and clear wash.
The following equipment’s are used in this area:
a. Three sink unit
b. Pre wash sink unit with waste disposer
c. Receiving table with overhead shelf
d. Rack type dishwasher
e. Unloading zone
f. Mobile shelving
g. Glasswasher
Once the dishes have been washed and dried, the same can be wheeled in a mobile shelving back to
the storage area and once more the same cycle starts again on the next day.
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