Food Service Facilities Layout and Design
sq ft/seat of hotel and club banquet room
10-11 sq ft/seat
sq ft/seat of restaurants and halls
12-15 sq ft/seat
sq ft/seat of school lunchroom
9-12 sq ft/seat
Is a reproduction of a technical drawing, documenting an architecture or an engineering design, using a contact print process on light-sensitive sheets
Blueprint
Is a method of cooking chicken and other foods using a pressure fryer and condiments
Broasting
Refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible
Charcoal kettle-grilling
Cooking appliances used to brew coffee
Coffeemakers or coffee machines
A type of food service system where in foods are purchased and produced in large central production kitchen; school system, airline catering;
Commissary (Satellite)
Is an oven that has fans to circulate air around food.
Convection oven (either a fan-assisted oven or a fan oven)
Is a device for cooking food that uses a fan to push hot steam and air around the food
Convection steamer
A type of food service system that is cook to serve
Conventional
An oven which do not have fans, rely primarily on radiation from the oven walls
Conventional oven
Also known as a frier, fryolator
Deep fryer
Is proposed project which is based on extensive investigation and research to support the process of decision making. It is a collection of data about the market and other factors
Feasibility study
It includes: The prospectus outline, Research on the proposed site, Customer policies, community growth, Building trends, Competition in the area
Feasibility study
Is a drawing to scale, showing a view from above, of the relationships between rooms, spaces and other physical features at one level of a structure
Floor plan
A range with gas rings and an oven for cooking with gas
Gas cooker, gas range, gas stove
Is a cooking device consisting of a broad flat surface that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations
Griddle
Work area that found in many institutional food service kitchen - e.g. bakeshop
L-Shaped Layout
An oven consist of a baking chamber made of fireproof brick, concrete, stone, or clay.
Masonry oven
The Five "M"s of Concept Development
Menu; Market; Management; Money; Method of Execution
An oven that uses micro radiation waves as a source of heat in order to cook food as opposed to a fire source.
Microwave oven
Is a kitchen utensil which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared
Mixer
Is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly
Pressure frying
Most preferred floor tile on food service
Quarry tile
Refrigerated storage equipment used to store food products at point-of-use in production areas
Reach-in or roll-in units
An oven with a revolving wheel equipped with suspended trays holding food in the process of baking that is adjusted to bake the contents in one revolution of the wheel and is automatically controlled to stop when a tray is level with the loading door
Rotary or revolving tray oven
It is used for toasting, as well as browning of gratin dishes, melting cheeses onto sandwiches, and caramelizing desserts. It is generally similar to an oven without a front door, with the heating elements at the top
Salamander
A stove that burns a volatile liquid fuel such as alcohol
Spirit stove
It is similar to a double boiler and cooks large quantities of food by using steam heat. It is designed with both an inner and outer steel wall that cooks the contents inside by releasing steam into the space between the walls.
Steam jacketed kettle
Area that include spaces for dry, refrigerated, and frozen products
Storage area
Is an indoor cooking process that uses a grill pan
Stove-top pan grilling
Is a primary factor in dictating equipment and space needs. And is one of the most important determinants of kitchen needs
The Menu
Are small electric ovens with a front door, wire rack and removable baking pan
Toaster oven
Is a deep-frying device housed inside a vacuum chamber. It was originally developed for potato chip production
Vacuum fryer
Refrigerated storage equipment used for central storage purposes and hold items awaiting production and service
Walk-in units
Is a place where one employee works or one menu item is made
Work station
A bulbous stove in which wood or coal is burned
potbelly stove, potbelly
Kitchen design factors
♥ Cost ♥ The menu ♥ Food quantity ♥ Food quality ♥ Utilities ♥ Space ♥ Sanitation and safety ♥ Type of service
