Work Triangle
Clean-Up
Cooking and Serving
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
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 cleanup.
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
Energy
Efficiency
Sensory
Appeal
Ergonomics
Flexibility
Employee
Mobility
Menu
Available
Space
Kitchen
Layout
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 that’s
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
STATIONS
Hot Beverage Station
Cold Beverage Station
HOT FOODS SECTION
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. Don’t 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 kitchen’s
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/doc
s/hospSafeDesignComKitchen.pdf
• How to Design a Commercial Kitchen retrieved
from
http://www.foodservicewarehouse.com/restauran
t-equipment-supply-marketing-articles/how-tostart-a-restaurant/how-to-design-a-commercialkitchen/c28307.aspx
REFERENCES
• Kitchen Floor Plans, retrieved from FACS Teacher
Resource Center at
http://gator419.hostgator.com/~bwilson/downloa
ds.php