The work centres in a kitchen layout should be positioned with four basic concepts in mind smooth work flow, avoidance of congestion at work tables and sinks; comfortable work environment, and hygienic and sanitary conditions.
Smooth work flow: Smooth work flow in a kitchen can be easily managed if the sequence of activities to be performed is clearly marked out. On the basis of the work flow principles and the production cycle, work centres can be established for each production activity.
The main work centres in an institutional kitchen are:
(a) Preparation centre for meat, fish and poultry.
(b) Preparation centre for vegetables and fruits.
(c) Cooking centre.
(d) Holding, service or dishing-out centre.
(e) Washing up or sink centre.
In addition to the above centres for food production, it is important to design kitchens layouts with separate hand-washing facilities for staff at strategic
points, such as the entrance to the kitchen and in between the preparation and cooking centres. Work in both these centres requires the use of such facilities frequently during the process of working. Depending on the size of the kitchen and its layout plan, hand wash basins should be fixed where they need to be used the most depending on the activity involved.
Avoidance of Congestion at Work tables and Sinks: Congestion in kitchens may result from any one or more of the following:
(a) Faulty design or work centre planning and improper placement of major equipment. While designing kitchens, it is important to keep in mind the movement of workers in and around work centres with a view to avoid unnecessary congestion. An allowance of 3.5–4 m2 floor space per person is adequate, with a minimum of 11.25 m2 if ceiling is less than 3m.
(b) Improper scheduling of work and timings of performance. It is important that all different jobs are coordinated in a manner such the people are busy enough, yet do not get into each others way.
(c) Over utilisation of certain pieces of equipment resulting in congestion at that point. In such cases it is necessary to ensure a balance in the use of all equipment, through adjustment of menus or purchase or new equipment.
(d) Very often a frustrated workforce comes together informally, around a group leader at a particular centre. In such cases, supervisors have to work towards raising the morale of the work force, and creating an atmosphere where each person performs his work happily and with a sense of dedication.
(e) Congestion may also be due to overstaffing or a lot of people visiting kitchen staff from outside. A check on unnecessary traffic by restricting entry of outsiders during working hours could alleviate this problem.
In addition, the risk of contamination from outside would be avoided.
Provision of a comfortable work environment: Comfort is one of the basic needs of staff in the kitchen, and involves factors which will help to produce the maximum work with the least fatigue. A number of factors contribute to comfortable working conditions:
(a) Temperature and humidity of the environment: It is not so easy to control temperature and humidity directly in the kitchen, as this area is subjected to heat production in various ways such as through
production and emission of steam and fumes in cooking, radiation from visible heating elements or indirect heat from appliances. To add to this is the heat produced by the normal respiration of people working in the kitchen. So while it is not easy to control temperature and humidity in kitchen, an attempt can be made by provision of efficient extractor hoods over cooking areas where steam and fumes are generated and proper ventilation through exhaust fans which can make the environment more comfortable by setting up fresh currents of air in the kitchen without making it draughty. A temperature of 18° C to 20° C and humidity of 60 per cent is recommended for comfort.
(b) Structural features: The structural features with respect to working heights, floors, ceilings and walls fittings and furniture have already been discussed in detail. It will suffice to state briefly that all structural features should aim at providing comfort at work, eliminating strain fatigue and tension, imparting a feeling of safety, security and harmony among people.
(c) Kitchen decor: The décor of the kitchen should provide a feeling of spaciousness, brightness, relaxation and enjoyment at work. The greatest contributory factor to such feelings is colour. White or light colours make the environment feel clean, bright and efficient. Use of a single colour helps to create a feeling of greater space. White combined with natural wood or green can brighten up a dark north facing kitchen. Blue gives a happy, fresh and clean appearance. Too many colours should be avoided, not only because they give a congested feeling, but also because they withdraw attention from the colourful food and ingredients handled in the kitchen.
(d) Relationship of people at work: With all the above factors taken care of a work environment may still be uncomfortable if the atmosphere in the kitchen is tense or hostile. It is therefore very important to create harmonious relationship among people at work, and between them and their superiors. It is therefore in the interest of management to provide an environment which is not only physically comfortable, but also mentally and socially harmonious.
(e) Hygiene and sanitation: In the designing of any layout, hygiene and sanitation must be among the guiding principles, since the space in question is to be used for preparing and serving food to people. The consequences of bad hygiene and sanitation are discussed in Unit 7.
Here it will suffice to emphasize that an awareness of this aspect in the planning of spaces will go a long way in safeguarding the health of people working in those spaces, as well as that of the customers.
For successful layout planning it would be useful to remember that:
n The placement of equipment in centres should allow plenty of space around them for cleaning.
n Units built into walls help to save space in small kitchens.
n Free standing equipment rather than that placed flat on the floor is more hygienic. Sometimes in restricted spaces mobile equipment is useful not only for cleaning but to make the layout more flexible to suit the needs of the establishment at different times.
n An island layout is easier to clean and work in. with the work tables placed against the walls, between sinks, ovens and stoves and machines in the centre of the kitchen, they become easily accessible to all individuals working at different centres.
n Wet preparation and cooking units near external walls avoid drainage pipes passing through the kitchen.
n Walls and floorings should not have sharp turns and all areas should be visible to people when they are walking.
n Traffic lines used by staff should not converge, criss-cross or diverge widely.
n Layouts should ensure that food is not handled repeatedly. It should flow in a single direction. It is preferable to set up separate raw and prepared food areas to prevent any backward flow of food, as this causes partly processed food to come into contact with raw cut food subjecting it to the danger of cross-contamination.
In addition, plans should account for the provision of employee restrooms with washing and toilets facilities, built in lockers for keeping their street clothes and valuables while at work in their uniforms or working clothes.