Ergo chapter 3

• Ergonomic kitchen


  Creates maximum optimisation for your activities and allows you to work comfortably with minimum moves. It ensures easy work and is created not to tire one out quickly.
• Characteristics of an ergonomic kitchen

  • User adaptability
  • Excellent work-flow assurance
  • Standardized utensil storage
  • Assembled storage space for consumables
  • Efficient lighting in all kitchen zones
• User adaptability


  The kitchen is made for user adaptability and comfort. This ranges from the countertop height, lighting, storage, availability of products, and so on.
• Excellent work-flow assurance


  The kitchen layout should be formed based on the kitchen work triangle that connects the cooktop, sink and refrigerator. The distance between these three divisions should be unobstructed and minimum for maximum work done in cooking, cleaning, and storing.
• Standardized utensil storage


  The utensils are stored in separate cabinets as per their shapes and sizes to make the kitchen ergonomic. This is done to avoid over-stacking and toppling of objects and create a neat space. One can choose a modular kitchen with accessories for U-shaped or L-shaped kitchens that cannot have separate cabinets.
• Assembled storage space for consumables

  The edibles should be stacked in single-layered drawers so that they can be spotted quickly. They should be segregated according to their sizes and shapes so that none gets covered beneath the other or topples over.
• Efficient lighting in all kitchen zones

  There should be sufficient lighting spread across the entire kitchen. The cooking zone should have a focused and bright light for better vision during cooking. The countertops should have small LED lights or any other preferable that deny any shadow to be cast and obstruct activity.
• Principles in creating a good commercial kitchen design

  • Flexibility and Modularity
  • Simplicity
  • Movement of Materials and Personnel
  • Maintenance of Sanitation
  • Expedient Monitoring
  • Space Efficiency and Effectivity
• Flexibility and Modularity


  A dynamic commercial kitchen will adapt to how the executive chef operates. Utilize movable equipment to create spaces that would adapt to multi-use workstations.
• Simplicity


  In order to maximize space for an effective and efficient delivery of goods and services, the simplest design should be considered. Since the kitchen is prone to clutter, which usually results in poor sanitation and confusion, a simpler layout will address this issue.
• Movement of Materials and Personnel


  A busy kitchen does not necessarily mean chaos. A kitchen that allows easy movement of goods and people will allow timely and better delivery of service. Ideally, a circular pattern provides order and lessens or completely avoids confusion.
• Maintenance of Sanitation


  The cleaning of the kitchen is simultaneously done with the preparation and cooking. To be able to achieve a clean kitchen, the bins installed near worktables and equipment should be easily removable when cleaning the table surface, floors, and walls.
• Expedient Monitoring


  The layout of the kitchen if conscientiously and properly done will allow not just physical access to monitor the activities in the kitchen but would allow also visual access, easier movement, and better communication within and amongst the kitchen staff.
• Space Efficiency and Effectivity


  An efficient and effective kitchen layout adheres to the principle of ergonomics. The location of equipment by usage and size should be considered. A kitchen which is designed with the necessary equipment will promote better production.
• Parts of a commercial kitchen

  • Storage
  • Cleaning/Washing
  • Food Preparation Area
  • Meal Cooking Area
  • Service Area
• Storage


  The storage area can be segregated into nonfood storage, cold storage, and dry storage. Nonfood storage can be divided for cleaning supplies and for dishes and cutleries.
• Cleaning/Washing


  This section in the commercial kitchen includes equipment and fixtures such as sinks, machines for washing, and drying racks. It is necessary to have compartmentalized sinks for all the washing of the utensils that are for quick and immediate use. The use of machines for washing dishes, cutleries, and other kitchen cooking vessels can also be utilized except that they have their own timing unlike manually washing.
• Food Preparation Area


  The food preparation area is critical because raw foods are placed in this section. It is important that this area has its specific sink for washing. Typically, this area should be near the storage to minimize movement.
• Meal Cooking Area


  The Bulk of large equipment such as ranges, ovens, fryers, and rotisseries are situated in this section. Similar to the food preparation area, this section for cooking meals is compartmentalized into smaller sections dedicated to baking, grilling, frying and roasting. Since this is the final stage of food preparation, the service area should be easily accesible.
• Service Area


  In a commercial kitchen, this is the final area where food is placed . this is were the service staff picks up the food and beverage to serve to the clientele.
• Visual access is an important factor in desiging the work area.
• Clearance provides a safe work environment and allows for maximum usage of the area
• Clearance according to the average heights of the users
• Benefits of an ergonomic kitchen

  • Reduces costs
  • Boosts productivity
  • Improves quality of work
  • Boosts and improves employee engagement
  • Creates a safe co-op experience in a company
• Ways to make your kitchen ergonomically sound

  • Maintain unobstructed space between appliances
  • Follow the kitchen work triangle rule
  • Maintain a distance of 1.05 – 1.2 meters between benches and fixtures
  • Store dishes near the dishwasher
  • Maintain a bench height of 850mm- 920 mm
  • Maintain proper distance between stove and range hood
  • Install drawers instead of cabinets
  • Ensure properly lit work zones
  • Consider installing a sprung floor