The Shape of Space: Food Preparation Spaces

95 Pages·1990·3.838 MB·English

by  Crane, Dixon (auth.)

THE SHAPE OF SPACE
FOOD
PREPARATION
SPACES
THE SHAPE OF SPACE
FOOD
PREPARATION
SPACES
CRANE· DIXON
~ VAN NOSTRAND REINHOLD
~_NewYork
Acknowledgements
The authors wish to extend their thanks to the
following individuals, companies and institutions who
kindly assisted with the preparation of this book.
Graham Barrie and Christopher Nutt of Berkeley Food
Equipment for providing a considerable amount of
technical data, which was particularly relevant for the
chapter on commercial kitchens.
Disabled Foundation, Royal National Institute forthe
Blind and the Institute forthe Partially Sighted for
their assistance.
Chris King for his neat and eloquent drawings.
last, but by no means least, we must thank our
colleague Nenad lorencin who has undertaken the
bulk of the detailed research and compilation of this
book.
Copyright © 1990 Diagram Visual Information
Softcover reprint of the hardcover 1st edition 1990
library of Congress Catalog Card information is
available.
ISBN·13:978·1·4612·8797·1 e.ISBN.13:978.1-4613.1481.3
001: 10.1007/978·1·4613·1481·3
AU rights reserved. This book may not be reproduced
or utilized in any form or by any means, electronic or
mechanical, including photocopying, recording or by
any information storage and retrieval systems,
without permission in writing from the Publisher. THE
PUBLISHER HEREBY GRANTS PERMISSION FOR THE
INCLUSION OF INDIVIDUAL IllUSTRATIONS IN THIS
WORK AS PART OFWORK STUDIES AND PROJECT
DOCUMENTATION BY THE PURCHASER.
Published in the United States of America by
Van Nostrand Reinhold
115 Fifth Avenue
New York, New York 1003
Distributed in Canada by
Nelson Canada
1120 Birchmont Road
Scarborough, Ontario M1K 5G4, Canada
16 15 14 13 12 11 10 9 B 7 6 5 4 3 2 1
CONTENTS
DOMESTIC FOOD PREPARATION Section contents
1.01-1.02 Relationship diagrams
1.03-1.04 Anthropometric data
1.05 -1.12 Kitchen layouts
1.13-1.18 Clearance spaces and equipment
1.19-1.23 Special kitchens
.....- ....... 2 COMMERCIAL FOOD PREPARATION Section contents
'n-!.... ~ Planning decisions
r- .
I 2.01 - 2.03
Space allocation and layout
2.04-2.21
., iI
3 SERVERY SYSTEMS Section contents
3.01 - 3.02 Access systems
t~ 3.03 - 3.04 Counter equipment
3.05 - 3.08 Single, dual and separate serveries
3.09 Cash points
.....- -,... . 4 FOOD COURTS Section contents
••• • 4.01-4.07 Layout arrangements
11111 4.08-4.11 Ethnic preparation/serveries
II 'i
1 Section contents
5
RETAIL CATERING 5.01 Vending machines
5.02-5.04 Fast food and diners
5.05-5.08 Drive-in kiosks
5.09-5.10 Patisseries
5.11 - 5.20 Ethnic kitchens
Bibliography
FOREWORD
This book is intended as a tool for architects, interior
designers and other professionals to identify the
space requirements for domestic or commercial
kitchens and food preparation areas. The size and
shape of kitchens are often determined by external
factors rather than the internal operating
requirements.
The various factors of access, servicing and
function, combined with the often predetermined size
and shape make many food preparation areas unique.
The purpose of this book is to identify the principles
applying in various situations and to show by
example how the same basic functional criteria can be
satisfied within a variety of spatial contexts.
The book is divided into five chapters dealing with
domestic and commercial kitchens, food serveries
and foods courts and retail catering. Each chapter
identifies the various criteria to be borne in mind
when preparing layouts, and provides specimen plans
and information that can be applied directly to a wide
range of food preparation facilities.
In preparing this book we have consciously
intended the information to be plagiarized or copied
directly, either by photocopying, cutting and pasting,
tracing or computer scanning. All the images are
drawn to scale and can be used same size or resized
as required. Our aim has been to provide information
that will enable the designer to identify design
parameters and our examples provide possible
schematic solutions.
In conclusion it should be noted that catering
dE!sign is an extensive and highly specialized subject.
This book concentrates on dimensional criteria and
internal function relationships and is intended to
generate ideas more than solving all problems.
Detailed technical and statutory requirements such
as public health regulations and servicing have not
been covered in this book.
The book has been prepared by architects in
designing and implementing catering facilities and
whilst every endeavor has been taken to ensure the
information is correct, the book is not intended to
supplant or replace the experienced catering
consultant or design company.
DOMESTIC FOOD PREPARATION
1
1.01 Relationship of kitchen to other rooms. 1.12 Straight line kitchen assembly: 4 person
1.02 Kitchen work centers. household.
1.03 Anthropometric data: cooking. 1.13 Kitchens: clearances and corners.
1.04 Anthropometric data: storage, preparation and 1.14 Stove/sink types.
washing up. 1.15 Low level storage units.
1.05 Refrigeration, sink and cooking centers. 1.16 High level storage units.
1.06 Kitchen layouts 1. 1.17 Tall storage units.
1.07 Kitchen layouts 2. 1.18 Refrigerators and freezers.
1.08 Kitchen layouts 3. 1.19 Kitchens for the partially sighted.
1.09 Kitchen layouts 4. 1.20 Wheelchair access in kitchens.
1.10 Kitchen layouts: central work station. 1.21 Motor home kitchenette.
1.11 Kitchen assemblies: 2p erson household. 1.22 Yacht galley.
1.23 Circulation of air, heat and fumes
DOMESTIC FOOD PREPARATION
Relationship of kitchen to other rooms
1.01
A B
Living
Enter Hall Enter
Bedroom
Kitchen
Bathroom
andWC Dine
c
D
Bath
Bedroom Bedroom(s) F WC
room
II II
)=
Living Kitchen,,'"
Enter Eo'" Hall I
#,# Dine
...K.it _ch-e-n-_ . II ~##
Dine Living / /
.
/
/ Dme
/
E
Bathroom
Bedroom(s) Utility
andWC
Larder/
Enter
pantry
NTS
A Example of a studio: kitchen is part of living
accommodation; lobby to WC required.
B Example of a studiol1 bedroom apartment: kitchen
and dining areas combined.
C Example of a 1 bedroom apartment: kitchen
combined with living and dining areas.
D Example of a 112 bedroom apartment: bathroom
off kitchen/dining areas, acting as a lobby to WC.
E Example of a 2+ bedroom house: centralized
kitchen with access to front and back entrances.
DOMESTIC FOOD PREPARATION
Kitchen work centers
1.02
1
c
B
2
® B c
c
A
@ A B
NTS
• The total length of the work triangle should average 1 Work flows.
between 6.5m/21'8"and 7.0m/23'4". 1A Refrigerator/larder: electricity supply required.
• Through circulation is to be kept away from the work 18 Sink and drain: window above sink advisable;
triangle and should not cross the sink (8) to stove (e) water supply and drain required.
route. 1C Stove: extract exhaust above cooker; electricity
• The sink to stove is the most used route. It should be and gas required.
between 1.2m/4' and 1.8m/6'. 2 Work centers.
2A Refrigerator.
28 Sink.
2C Stove.
DOMESTIC FOOD PREPARATION
Anthropometric data: cooking
1.03
45
18
A
0 '<:I"
N co
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LO
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MIN 105 60 60
MIN 42 24 24
1:20
• Dimensioning - height, depth, width - of equipment A Wall oven.
for operations and work to be carried out in correct B Stove/oven.
ways, with minimum toil possible and in utmost
safety.
• Stove height between 800mm/2'8"and 920mm/3'1"
(people taller than 1.8m/6' require top of equipment to
be higher than 920mm/3' 1':
• Heavy goods should be stored at a low level or waist C Storage.
height. D Preparation.
• Light goods/equipment should be stored above E Washing up.
shoulder height.
• Minimum 1.8m2/9ft. 20f space is required for basic (Illustrations are shown on 1.04)
storage with an additional O.5m2/5ft. 2 per person
served.
• High level units with a narrower depth for easier
access to the back of units are used in preparation.
• For washing-up, if possible, the sink should be
situated by a window for natural light, thus avoiding
units over. Alternatively, artificial light below a high
level unit is required (body creating own shadow). 2m/
6'8"and 1.8m/6"'.
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