PowerPoint Presentation
Basics of Food Facility Design: Module 3APRINCIPLES OF GOOD
KITCHEN DESIGN
INTERNATIONALCULINARY CENTERForward FlowThe main principle of
kitchen planning is to keep goods moving forwardMinimize
backtrackingMinimize cross trafficApply same principle to waste,
linens, and so on.
INTERNATIONALCULINARY CENTER
INTERNATIONALCULINARY CENTERFoundation Principles of Good
Kitchen DesignRespect forward flow whenever possible.Remember that
space is 3D.Consider sanitation at all times.Employees are
human!
INTERNATIONALCULINARY CENTERAnalyzing a Kitchen Plan
Identify the major functional areasTrace the path of several
typical food items:ProteinDry goodsAlcoholLook for forward flow,
cross trafficConsider staffing:Where will people be working and how
will they move around each other?
INTERNATIONALCULINARY CENTER
INTERNATIONALCULINARY CENTER
INTERNATIONALCULINARY CENTER
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AVOID THIS IF YOU CAN!
INTERNATIONALCULINARY CENTER
INTERNATIONALCULINARY CENTERRECEIVING
DRY STORAGE
REFRIGERATED STORAGE
BAKING
PRE-PREP (HOT FOODS)
PRE-PREP (COLD FOODS)
POT WASHING
HOT PRODUCTION
COLD PRODUCTION(GARDE MANGER)
DISHWASHING
ASSEMBLY
DINING
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PRIMARY FLOWS IN COMMERCIAL KITCHENS
