EQUIPMENT

LAYOUT

jdsanoria 1
 • Afterthis lesson, the students should be
able to:
– Describe the desirable relationships between the
component parts of a work area in a food facility;
– Develop the methods for analyzing a layout and list
the features that should be included in each work
area; and
– Illustrate typical layouts for each functional area of a
foodservice operation.

Learning Objectives
jdsanoria 2
EFFECTIVE LAYOUT
jdsanoria 3
• Layout
– The arrangement of equipment to create efficient, safe and
ergonomically correct work areas.

– Design – focuses on the arrangement of functional areas in the entire

facility.
– Layout – focuses on the way equipment is place within individual
work spaces.

– Effective layout depends on:

• Access to raw materials
• Attention to the flow of food and personnel in the production process
• Relationships to other departments
• Access to utensils and equipment
• Ease of cleaning and sanitation
jdsanoria 4
 • Assembly line Model

Access to Raw Materials

jdsanoria 5
 • Assembly line Model

Access to Raw Materials

jdsanoria 6
 Access to Raw Materials in
Final Preparation

Access to Raw Materials

jdsanoria 7
 • Layout of each part of the food
preparation should follow a
logical progression.
• The flow relationship in each
work area is most efficient if the
movement is in a straight line
or L shape.

Flow
jdsanoria 8
 • System – a regularly interacting group of elements
that form a whole.
CONVEYOR TO DISHWASHING

SCRAPING AND STACKING

DISHES BUSED TO CART
Dishwashing MACHINE DISHWASHING
DISHES USED FOR SERVICE
Process Flow
AIR DRYING AND SORTING
DISHES MOVED TO PANTRY

DISH STORAGE
DISHES MOVED TO RANGE

Relationship to Other Departments

jdsanoria 9
 TRASH
DISHWASHING
DINING AND
GARBAGE
REMOVAL

Relationship of
Dishwashing to
POT AND
Other Functions FOOD
PRODUCTION
PAN
WASHING

Relationship to Other Departments

jdsanoria 10
 • Two parking spaces needed in the
production area:
– A place to temporarily place carts
containing raw ingredients
– Space for carts holding the finished
product

Access to Utensils and Equipment

jdsanoria 11
 • Ease of sanitation results from:
– Use of easily cleaned materials, such as stainless steel
– Sealed food-contact compartments
– Construction without ledges, crevasses, joints, and other areas that
trap food debris and breed bacteria
– Simple disassembly and reassembly on equipment that has to be
broken down for cleaning and sanitizing
– Ready access to catch pans for grease and food debris
– Removable components that can be run through the dish machine
– Mounting on 6-inch (15-centimeter-) high legs or casters
– Enclosed and sealed controls that cannot be damaged by water in the
cleaning and sanitizing process.

Ease of Cleaning and Sanitation

jdsanoria 12
 • Important design features:
– Stainless-steel understructure
– Backsplashes
– Cover radius corners
– Spreader under fabricated
tables

Ease of Cleaning and Sanitation

jdsanoria 13
Ease of Cleaning and Sanitation
jdsanoria 14
PHYSICAL
CHARACTERISTICS OF
EQUIPMENT LAYOUT
jdsanoria 15
• Configuration (shape) of the layout
• Method for mounting the equipment
• Utility connection methods

jdsanoria 16
 • Three most common shapes for work area
layout:
– Straight line – best arrangement from a time-and-motion-
efficiency standpoint.
– L – uses a limited amount of space and provides a very
convenient work surface.
– U – offers a large amount of table surface area

Configuration of the Layout

jdsanoria 17
Configuration of the Layout
jdsanoria 18
Configuration of the Layout
jdsanoria 19
 • Most common mounting arrangements:
– Small steel legs – 6 inches
– Equipment stands
– Casters

Methods for Mounting Equipment

jdsanoria 20
Methods for Mounting Equipment
jdsanoria 21
LAYOUT OF
FUNCTIONAL AREAS
jdsanoria 22
 • Primary components:
– Loading dock
– Access control (a locked door)
– Space for staging food while it is being checked
– A surface (worktable) on which cartons, lugs, flats, and
other items can be set during inspection
– Scale

Receiving
jdsanoria 23
 • Primary considerations in the design and
layout of a receiving area:
– Adequate space for trucks to maneuver while delivering
products.
– A large enough dock.
– A controlled entry for foodservice, if the loading dock is
shared by other functions in the building.
– Adequate aisle width so that products can be checked and
weighed without blocking access to the dock.

Receiving
jdsanoria 24
Storage
jdsanoria 25
Storage
jdsanoria 26
 Pre-preparation area
(Darker-line Area) for a
160-seat Restaurant

Pre-preparation
jdsanoria 27
 Pre-preparation Equipment (Darker-line Area) for a Large Institutional
Foodservice Facility

Pre-preparation
jdsanoria 28
 • Pantry – dedicated to preparation, assembly, and
service of cold foods such as salads, sandwiches,
desserts, and cold appetizers.
– Worktable with sinks
– Refrigerated storage for raw materials as well as for finished
items
– A refrigerated makeup area with cold pans
– Pickup station for servers

Cold-Food Preparation (Pantry)

jdsanoria 29
Final (hot-food)
preparation
jdsanoria 30
 Menu Item Preparation Equipment Required Servings/Hour
Technique
Strip steak Broil Charbroiler 36
Swordfish steak Broil Charbroiler 16
Chicken breast Broil Charbroiler 44
Shrimp Sauté Open-burner range 12
Scallops Sauté Open-burner range 8
Calamari Sauté Open-burner range 4
Lobster tail Steam with heat Combi oven 12
Fried chicken Deep-fat fry Fryer 12
Home fries Deep-fat fry Fryer 32
Asparagus Steam Combi oven 24
Sample Worksheet for Determining Final Preparation Equipment
Requirements Based on Menu

jdsanoria 31
Final Preparation Equipment Selected by Menu Requirements

jdsanoria 32
1. Bread 11. Silverware 21. Crackers
2. Butter 12. Water and water pitcher 22. Tray stand or shelf for trays
3. Butter plates 13. Glasses 23. Condiments

4. Baskets for bread 14. Ice 24. Sour cream

5. Coffee machine 15. Cold tea 25. Soup

6. Coffee and filters 16. Hot tea and Sanka 26. Precheck machine and/or space
for writing out checks
7. Coffee cups and saucers 17. Boiling water 27. Microwave oven
8. Cream 18. Linen napkins and tablecloths 28. Soft drinks
9. Cream pitchers 19. Receptacle for soiled linen 29. Trash container
10. Sugar 20. milk 30. Pickup control board

Potential Items Located in a Server Station

Service Areas jdsanoria 33

Service Areas
jdsanoria 34
jdsanoria 35
Service Areas
jdsanoria 36
 • The overall approach taken to the layout of the
dishwashing area is a function of these factors:

– Concept of the foodservice operation

– Size of the operation
– Timing
– Operational approach to dishwashing

Warewashing
jdsanoria 37
 Dishroom for a Small Foodservice Operation
Warewashing
jdsanoria 38
Dishroom with
a Two-Tank
Dish Machine

Warewashing
jdsanoria 39
Dishroom with
Flight-Type Dish
Machine

Warewashing
jdsanoria 40
Carousel Dish
Machine Layout

Warewashing
jdsanoria 41
 Dishroom with
Tray Accumulator

Warewashing
jdsanoria 42
 • A space,
usually located in
the vicinity of the
receiving dock,
used for cleaning
carts and trash
cans.

Cart-Wash Room
jdsanoria 43
 Rest Rooms with Employee
Lockers and Linen Storage Rooms

Linen and Locker Room

jdsanoria 44
 Number of Seats in Dining Size of Serving Kitchen (Net), Square
Area Feet (Square Meters)
50-100 75-100 (6.97 – 9.29)
100-250 100-150 (9.29 – 13.94)
250-500 150-300 (13.94 – 27.87)
500-1000 300-500 (13.94 – 46.45)

Service Kitchens
jdsanoria 45
 Necessary May Be Desirable
Sink with hot and cold water Dish machine
Ice machine Refrigeration
Storage for china Fryers, grills, or broilers
Table for holding service equipment Steam table
Coffee urn Storage for catering equipment
Electrical outlets for portable equipment Heated cabinets
Convection oven
Three-compartment sink

Service Kitchens
jdsanoria 46