INDUSTRIAL KITCHEN DESIGN
INDEX
- What is a Industrial
kitchen ?
- Spatial Planning
- Flooring
- Walls and Ceilings
- Ventilation
- Lighting
- Storage
- Fixtures, Fittings and
Equipment
- Gas connection
- Water Supply & Drainage,
Electrical
- Waste
- Staff Amenities
- Fire Safety
- What is a Industrial kitchen ?
Industrial Kitchen incorporate cooking stations and
appropriate equipment to operate the stations. The physical size of the
restaurant is also taken into consideration when the type of industrial equipment's and appliances are selected for the kitchen.
Industrial Kitchen
- Spatial Planning
Spatial Requirements
A well planned kitchen should:
- 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, crockery and cutlery.
- Be efficient and effective in terms of
movement of staff, equipment, materials and waste management system in place
Food & Oil
- Provide an area for checking in stock.
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, with no cross over to avoid cross
contamination.
Food Delivery or Receiving
This includes the receiving of
purchased goods, which involves: handling, checking, recording orstorage.
Some of these functions may be combined or
not needed depending on the size of the kitchen.
Storage
The amount of storage space and the type of storage will depend on.
1.The size of
the kitchen.
2.Menu.
3.The volume of
business.
4.Delivery frequency.
The length of
storage.The type of
storage (frozen, refrigerated or dry).
Storage of meats, poultry and fish
should be taken into consideration when designing the
Kitchen and kept separate
from dry foods, vegetables, fruit and
pastry.
Preparation and Cooking
The main preparation areas in food premises are for:
1.Meat preparation.
2.Poultry
preparation.
3.Fish preparation.
4.Vegetable
preparation.
4.Pastry/dessert preparation.
All food preparation areas should be
separate from the cooking area. Each
preparation area should have one single
sink per station separated by a physical
or air gap to reduce cross contamination. Hand
basins should be in these areas.
Preparation and Cooking
Clean Crockery
Storage for clean crockery should be
close to the washing up facility to minimize excess
movement around the kitchen and ideally
in a separate room due to the
air pollution in
a kitchen.
Provisions for
Adequate Space
Space shall be provided on the premises
for staff to handle food and perform other activities
that are part of the food
business.
Staff changing
room.
Food preparation
and service.
Separation of raw
food preparation from cooked food preparation and other ready-to-eat food
preparation areas.
Washing and
sanitizing operations for utensils and equipment.
Space should be provided
for:
Separation
of food
storage and handling areas from areas for chemical storage, toilets, waste
storage, office areas and other
areas used for activities that could contaminate food or food
preparation
Flooring
Floor Finishes and
Serviceability
Floors in food premises must be able to
be cleaned effectively and
thoroughly, must not absorb grease, food substances
or water, harbor
pests, and should be laid so as not to cause pooling of water.
Following is a list of suitable industrial kitchen flooring surfaces:
Stainless steel with a non-slip profile
and welded joints.
Ceramic tiles with epoxy grouting.
Quarry tiles with impervious sealer.
Poly vinyl sheet or tiles with heat
welded joints.
Steel
trowel case hardened concrete with epoxy sealant
- What is a Industrial kitchen ?
Industrial Kitchen incorporate cooking stations and
appropriate equipment to operate the stations. The physical size of the
restaurant is also taken into consideration when the type of industrial equipment's and appliances are selected for the kitchen.
 |
| Industrial Kitchen |
- Spatial Planning
Spatial Requirements
A well planned kitchen should:
- 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, crockery and cutlery.
- Be efficient and effective in terms of movement of staff, equipment, materials and waste management system in place Food & Oil
- Provide an area for checking in stock.
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, with no cross over to avoid cross contamination.
Food Delivery or Receiving
This includes the receiving of
purchased goods, which involves: handling, checking, recording orstorage.
Some of these functions may be combined or
not needed depending on the size of the kitchen.
Storage
The amount of storage space and the type of storage will depend on.
1.The size of
the kitchen.
2.Menu.
3.The volume of business.
4.Delivery frequency.
The length of storage.The type of storage (frozen, refrigerated or dry).
Storage of meats, poultry and fish should be taken into consideration when designing the
Kitchen and kept separate from dry foods, vegetables, fruit and pastry.
2.Menu.
3.The volume of business.
4.Delivery frequency.
The length of storage.The type of storage (frozen, refrigerated or dry).
Storage of meats, poultry and fish should be taken into consideration when designing the
Kitchen and kept separate from dry foods, vegetables, fruit and pastry.
Preparation and Cooking
The main preparation areas in food premises are for:
1.Meat preparation.
2.Poultry
preparation.
3.Fish preparation.
4.Vegetable
preparation.
4.Pastry/dessert preparation.
All food preparation areas should be
separate from the cooking area. Each
preparation area should have one single
sink per station separated by a physical
or air gap to reduce cross contamination. Hand
basins should be in these areas.
 |
| Preparation and Cooking |
Clean Crockery
Storage for clean crockery should be
close to the washing up facility to minimize excess
movement around the kitchen and ideally
in a separate room due to the
air pollution in
a kitchen.
Provisions for
Adequate Space
Space shall be provided on the premises
for staff to handle food and perform other activities
that are part of the food
business.
Staff changing
room.
Food preparation
and service.
Separation of raw
food preparation from cooked food preparation and other ready-to-eat food
preparation areas.
Washing and
sanitizing operations for utensils and equipment.
Space should be provided
for:
Separation
of food
storage and handling areas from areas for chemical storage, toilets, waste
storage, office areas and other areas used for activities that could contaminate food or food
preparation
storage, office areas and other areas used for activities that could contaminate food or food
preparation
Flooring
Floor Finishes and
Serviceability
Floors in food premises must be able to
be cleaned effectively and
thoroughly, must not absorb grease, food substances
or water, harbor
pests, and should be laid so as not to cause pooling of water.
Following is a list of suitable industrial kitchen flooring surfaces:
Stainless steel with a non-slip profile
and welded joints.
Ceramic tiles with epoxy grouting.
Quarry tiles with impervious sealer.
Poly vinyl sheet or tiles with heat
welded joints.
Steel
trowel case hardened concrete with epoxy sealant
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