KITCHEN LAYOUTS AND

DESIGNS

Work Triangle

Cooking and
Serving

Food
Preparatio
n&
Storage

CleanUp

Work Triangle
It was developed in the 1950s, 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
areas in the kitchen where specific
tasks are performed and equipment is
stored
focused around major appliances such
as refrigerator-freezer, range, and
sink
These centers make possible an
orderly flow of activities connected
with food storage, preparation,
cooking and serving, and clean-up.

Work Centers
There are three main work
centers in a kitchen:
1.Food Preparation and
Storage Center
2.Cooking and Serving
Center
3.Clean-up Center

Work Centers
Food Preparation & Storage Center
Refrigerator
Cabinets for dry storage
Counter space for cutting and
mixing
Clean-up Center
Sink
Dishwasher
Food disposal

Work Centers
Cooking & Serving Center
Range - at least 24 inches of
heat resistant counter space on
either side
Counter space

Basic Kitchen Types or

Layouts
The work centers of kitchens can
be arranged into a variety of
layout.
There are six basic kitchen types or
layouts.
1.
2.
3.
4.
5.
6.

U-Shaped
L-Shaped
Galley/Corridor
One-Wall
Peninsula
Island

U-shaped Kitchen

U-shaped Kitchen
Work centers are located on
three adjacent walls
Most efficient layout
Versatile layout
Provides a lot of cabinet and
counter space

L-shaped Kitchen

L-shaped Kitchen
Work centers are located along
two adjacent walls.
Two workstations on one wall and
the third on an adjacent wall
Adapts well to a variety of room
layouts
Prevents traffic from passing
through work triangle

Galley or Corridor
Kitchen

Galley or Corridor
Kitchen
Work centers on two walls
with an aisle between them
Good choice for a narrow
kitchen
May have traffic passing
through work triangle,
especially the corridor layout

One-Wall Kitchen

One-Wall Kitchen
All appliances and cabinets
are located along one wall.
Often used where space is
limited
Less efficient because of long
work triangle

Peninsula Kitchen

Peninsula Kitchen
An L-shaped kitchen with
a counter extending from
one end
Good way to add
additional counter and
cabinet space

Island Kitchen

Island Kitchen
A U-shaped kitchen with a
separate counter unit that
stands alone
The island can serve many
functions.

Commercial Kitchen Layout

Commercial Kitchen
Design Considerations

Ergonom
ics

Energy
Efficienc
y

Sensory
Appeal

Employe
e
Mobility

Menu

Available
Space

Flexibilit
y

Kitch
en
Layou
t

Health
Codes

Commercial Kitchen
Design Considerations
Available space
- you want to make the most of your
available space without sacrificing work
flow or speed
Menu items to be prepared and the
number of meals to be served
- the method of storage and preparation
involved in making the dishes in your
menu will help you choose the
equipment you will need in the kitchen

Commercial Kitchen
Design Considerations
Ergonomics
- the fewer steps your employees need to
complete a task, the better
- employees can stand in one spot and do all
of their work with minimal bending, reaching,
walking or turning

Energy Efficiency
- to save money on utility costs
- refrigeration and cooking equipment are
kept as far apart as possible while still being
practical

Commercial Kitchen
Design Considerations
Sensory appeal
- kitchen layout can appeal to customers
other senses as well
- open/exhibition kitchens, for example,
allow customers to see everything thats going
on in the kitchen
Flexibility
- equipment usage and placement can
change based on food trends and new
management
- make sure the equipment can be easily
moved for cleaning

Commercial Kitchen
Design Considerations
Employee mobility
- employees should be able to easily
move around without bumping into one
another. This is vital to maintaining a
smooth-running kitchen, especially
during rush periods.
Health Codes
- Local health codes have certain
stipulations when it comes to
commercial kitchen layout and design.

Commercial Kitchen Layout

No definite rule! Each

kitchen is
different.
Determine your priorities
and needs, and choose a
design that will
accommodate them and will
work well with your menu.

Common Commercial Kitchen

Layout

1.
2.
3.
4.

Assembly-Line
Zone-Style
Island-Style
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
BEVERAGE
SECTION

HOT FOODS
SECTION

STATIONS
Hot Beverage
Station
Cold Beverage
Station
Broiler Station
Fry Station
Saute Station
Steam Station

A well-planned Commercial
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, etc.
be efficient and effective in terms of
movement of staff, equipment, materials
and waste management

A well-planned Commercial
Kitchen should..
provide an area for checking in stock
provide adequate supply of clean air
(natural ventilation or exhaust system)
provide efficient 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).

Assignment: (independent work

or pair work) Graded Assessment
on Understanding
1.Perform an ACTUAL or VIRTUAL commercial kitchen tour. You have
3 options.
Option No. 1 Perform ACTUAL KITCHEN TOUR, if you have
relatives/friends or if your family owns a commercial food service
business. Dont forget to take pictures or a video for documentation
purposes, TO BE ATTACHED/SUBMITTED TOGETHER WITH YOUR
CRITIQUE PAPER.
Option No.2 - VIRTUAL KITCHEN TOUR research on your own for
videos featuring a commercial kitchen but make sure to be familiar
with their menu to guide you in critiquing the kitchens layout. Cite
your references.
Option No.3 - Access the video, Tour at Boone Tavern Hotel and
Restaurant, at www.youtube.com/watch?v=oa0nHaccEU0 and study
their menu which you can view at www.boonetavernhotel.com

Assignment: (can be individual or

with a partner)
2. Analyze/critique the kitchen in terms of the
following:
1. Kitchen Layout (what type of commercial kitchen layout?
Appropriate for the menu and available space?)
2. Work Centers (size, equipment used, equipment arrangement or
placement)
3. Work Efficiency
4. Recommendations/ Suggestions for Improvement

3. Submit a printed copy of your critique next meeting,

on a short bond paper. Use Times New Roman 12
font, 1.5 spacing, 1 inch margin on all sides.
4. Date of submission: on or before July 16 (Tuesday)

REFERENCES

Information for the Safe Design of

Commercial Kitchens retrieved from http
://
www.safework.sa.gov.au/contentPages/d
ocs/hospSafeDesignComKitchen.pdf
How to Design a Commercial Kitchen
retrieved from http://
www.foodservicewarehouse.com/restauran
t-equipment-supply-marketing-articles/
how-to-start-a-restaurant/how-to-desig

REFERENCES
Kitchen Floor Plans, retrieved from FACS
Teacher Resource Center at
http://gator419.hostgator.com/~
bwilson/downloads.php