KITCHEN DESIGN AND

LAYOUT

Lilik Hariyanto, [Link]., [Link].

Lilik Hariyanto, [Link]., [Link].
PRELIMINARY

 The kitchen is very important in preparing and processing food

 A household kitchen is different from a company kitchen
 Work volume
 Kinds of activities
 Means of equipment
 Food distribution
 Motto:
House : What will be presented is what will be processed
Company : what will be processed is what will be served
 Certain requirements
GENERAL DEFINITIONS
 Kitchen:
Place, building / building bag along with physical equipment and facilities used to process food,
from raw material to ready-to-eat food
 Cross traffic
Path intersects between food lines and non-food lines or between processed food lines and
raw material lines
 Food chain (food chain)
The flow of food from the place of production of materials, transportation, distribution, storage
and processing of food ready for consumption
 Food flow
The flow of food from the entry of raw materials into the processing plant to processed food
that leaves the processing plant for serving
DESTINATION
 He understands the structure and layout of a healthy kitchen
 Putting structure and layout into practice
 He knows a healthy kitchen structure
 Wall
 Floor
 Sky
 Room area
 Kitchen layout
 Efficient workflow
KITCHEN FUNCTION
• COMPLETE
• HEAT
• COOL
• MIX
• ADVANCED
• WASHING EQUIPMENT
• WASHING HANDS
• STORE INGREDIENTS AND FOOD

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MIXING
 Raw materials are selected / sorted, parts damaged, dirty, garbage thrown away
 Food ingredients are washed before being blended
 After cleaning, BM is mixed on a clean base by cutting, peeling / slicing
 Hands, knives, containers for mixing must be clean / washed first
 Materials served raw should be washed better & be careful, it is recommended to
use a disinfectant that is allowed (0.02% PK, 05 ppm chlorine or hot water
blanching)

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HEAT
 Destination :
Produce bbg in the form of food you want,
Make it easy to digest
Free from pathogenic bacteria
 How to:
Fry
Boil
Baking
Burn
Dry in the sun
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COOL
• Some foods are processed by cooling to get the desired shape (ice
cream, pudding, chocolate, etc.)
• <10 is not dangerous because pathogenic bacteria cannot reproduce

MIX
• Food is a mixture of ingredients, producing a certain taste
• Materials that are mixed:
Food raw materials (Capcay, Gado2, Soto Mie, Nasi Rames)
BTM (bread tenderizer, coloring, preservative)
Auxiliary ingredients (water, sugar, salt, soy sauce)

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CONTAINER
 Includes:
Contain raw materials
Contain cooked food
Contain food that will be brought to the serving place
Food containers must be clean, strong, do not leak, closed

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WASHING EQUIPMENT
 Is part of the activities in the kitchen
 With soap, clean running water, rinse with hot water

WASHING HANDS

 Is the first part of all kitchen activities

 Should be a food handler's habit
 Location of the wash basin near the entrance so that everyone always remembers to wash
their hands before working
Lilik Hariyanto, [Link]., [Link].
STORING FOOD INGREDIENTS

• The kitchen is a place to store raw materials, finished food and utensils
• Each type of material is stored separately

• Perishable food needs a special storage place at the right temperature

• The place of the equipment must have sunlight to help the disinfection and
drying process of the equipment

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SIZE AND WORKING SPACE FUNCTION
1. FLOOR
 Kitchen floor area should be adequate, not overcrowded
 Size: 2 m² for everyone to work well
 Example: a kitchen with 3 workers requires floor area …………… m²?
 1-2% slope of the floor to facilitate drying (every 100 cm, 1-2 cm high difference)
 Strong material, flat, water tight, non-slip, easy to clean

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2. VENTILATION
• Ventilation is required for air flow in the kitchen so that O2 is sufficient
• O2 is needed by humans, vegetables, fresh meat, and roasting
• Ventilation hole size min 20% of floor area with cross layout (air intake / cold from
below and air out / hot above)
• Ventilation can be cooled, but dirty air must be removed periodically
• To prevent flies, gauze wire is installed

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3. WALL

 As a room divider, made of waterproof, strong, not easily dirty, easy to

clean (ceramic, porcelain) material, min 2 m above the floor
 Main priority :
 Washing place
 Place of compounding
 Place of processing / cooking

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4. FIELD OF WORK
• In the form of a permanent / movable building
• Comfortable to use
• Flat, strong, clean surface
• Fixed work area can be coated with ceramic / porcelain
• The portable work area is made of strong and rust resistant metal (stainless steel)
• Size: h = 90 cm, front reach = 75 cm
• When using the shelf up < 150 cm

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5. DOOR
 100cm min width opening out
 To ensure air circulation, it is recommended that all
connecting doors in the kitchen be made transparent
with insect and rodent proof gauze that opens in two
directions.
 The distance between the door and the floor should not
be more than 5 mm to prevent the entry of rats.
 The door connected to the bathroom (WC) must pass
through the space between to prevent odors (odor
breakable).

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6. CONUS
 the corner where the floor meets the wall should be curved (cone) so that it
is easy to clean and does not become a place for dirt / dust to accumulate.
 The size of the cone is made within a radius of 5 cm so that a cylindrical
indentation is formed that covers the dead corner.

7. NAT
 Gaps between porcelain, tiles or tiles should be covered with a flat
covering material, not exceeding 1 mm apart from the surface of the floor
or wall.
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FOOD FLOW

 RECEIPT OF MATERIALS
 STORAGE OF MATERIAL
 MATERIAL WASHING
 Compounding of the ingredients
 PROCESSING OF MATERIALS
 PROCESSED FOOD CHOCOLATE
 PACKAGING
 TRANSPORT PREPARATION
 FOOD LOADING
PLACE OF RECEIVING MATERIALS

 As a kitchen entrance
 Enough space to receive, inspect, sort materials

Where to store materials

 Wet material
 Dry material
 FIFO Principle (first in first out)
MATERIAL WASHING PLACE

• Container / washing place must be provided properly and sufficiently

Washing water must be clean and running

The waste disposal system is equipped with a grease trap (grease trap) which is cleaned
every week

Garbage disposal is carried out by placing it in a plastic bag and closed so that it does not
smell and avoid insects / mice
PLACE OF COMBINATION INGREDIENTS

• WORKING TABLE / SPECIAL FIELD FOR MAKING

• MADE FROM STRONG, AVERAGE, EASY TO CLEAN, ERGONOMIC SIZE
PLACE FOR PROCESSING OF MATERIALS
 The stove has a hood
 Food processing equipment is not made of toxic materials (Cu, Cd, Zn, Pb,
As)
 Anti-fly equipment (fly proof)
 Gauze on doors, windows, vents
 Fly attractants, repellent, electric (killer)
 Cleanliness, including:
 Water, garbage cans equipped with plastic, disinfectant, rags, hand soap and
utensils, general cleaning
A PLACE FOR ADMINISED FOOD

 Requires a wide area with a flat surface, strong, easy to clean

 Two kinds of container:
 Large container
 Place food in large containers to be transported to serving places (pots, drums,
cauldrons)
 Small container
 Place food in a container for food portions directly to consumers (containers,
boxes, wraps)
PACKAGING PLACE
 Each type of food packaged in doods, containers, etc. must be separated to prevent cross-
contamination
 Plastic bags should not be blown

TRANSPORT PREPARATION PLACE

 Prepackaged food items are prepared on clean shelves on the floor
 Food closed
 Food that is placed stacked must not contaminate each other (contamination of the top of the
food with the bottom of the food container)

FOOD LOADING PLACE

 In a box car and protected from outside contamination
BUILDING LAY OUT
LAY OUT
 Three patterns viz
 Circular path pattern
 Straight path pattern
 Elbow path pattern
FOOD LINE
 Arranged in order:
 The place for receiving materials - a place for storing materials - a place for
washing materials and tools - a place for storing tools - a place for compounding -
a place for processing - a place for container and preparation for transport
CROSS LINE

 Crosses to avoid:
 Between food and cooked food
 Between foodstuffs and WC / other contamination, hazardous
and toxic medicinal substances (B3)
 Between washing hands with washing food ingredients
 Between work tools for raw food with tools for cooked food
ERGONOMY
ROOM DENSITY
 Front reach: 60 cm, back reach: 40 cm, body thickness: 25 cm (front reach = 125 cm)
 Reach left and right hand @ 60 cm, body width: 50 cm (reach right left = 170 cm)
HIGH REACH
 2 m high, forward reach 75 cm
HIGH FIELD OF WORK
 The location of the work table is 90 cm high, so the location of the stove and cauldron must be
taken into account so that it is as high as the working area
 INGREDIENTS
 The materials used do not cause health problems (allergies, etc.)
Any questions?

Thank you

Lilik Hariyanto, [Link]., [Link].