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6 2 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • M A R C H / A P R I L 2 0 1 7 10 Kitchen Design Best Practices freezers, especially for large opera- tions. "It's great for a walk-in to be 9 feet across because this accommodates speed racks and is deeper than shelving. But a walk-in that is 11 feet wide often has wasted space in the middle. It's important to have a balance of shelving and racks," Carlson says. Dunnage racks should be close to a door, and against a wall so whatever is stacked won't fall. "We tend to not wrap shelving around a corner because this becomes dead space that you can't access," Carlson says. A question that always comes up is which way should the storage room doors swing open, Carlson says. "Doors should swing open to people for prep and cooking." 9. Maximize cold preparation space. Ensuring that team members follow proper sanitation and safety standards for raw or precut vegetables and fruit requires that they must have ample tables and sinks. To maximize prep space, Galvin recommends using three-compartment sinks with marine edges that rise high enough to hold in water and minimize spilling. "We can get additional prep space by placing wide cutting boards across," he says. 10. Designate space for hot bulk preparation. Many restaurants designate at least some kitchen space for hot bulk prepara- tion even if they have a hot cook line in the front of the kitchen for exhibition/ display-style preparation. Larger opera- tions divide the space just as they would in the display cooking areas into stations for grilling, frying and baking. "On a cooking line we always want two 'escape routes' and good circula- tion," Carlson says. "There must be wide enough aisle space so no one gets stuck in the middle during busy prep times." He is also getting more requests to add smokers. "Though a smoker that is only 30 inches by 30 inches holds 150 pounds of meat and doesn't take up much floor space, areas also must be designated for prep." Drains must be installed for all equipment using water, including combi ovens, tilt kettles and tilt fry pans. "Equipment should also be as mobile as possible on the cooking side but also on the opposite side for maximum flexibility and easy cleaning," Carlson says. Bonus: Make sustainable decisions. The owner sets the vision for the res- taurant's sustainable practices, from locally sourced food to energy-efficient equipment. "Restaurateurs must decide whether they are considering first costs or lifecycle costs," Ricca says. "For example, does it make sense to keep equipment costs fairly low and replace equipment after five years and lots of expense for maintenance, or should you invest in equipment that will last 20 years, which over the long term will be less expensive but requires more invest- ment up front?" In addition to considering using recycled and reclaimed wood, LED lights, automatic sensors that turn off equipment and lights when they aren't in use, and other sustainable materi- als, the project team must look at purchasing energy-efficient equipment such as fryers, combi ovens, pulpers and dish machines. Further Considerations Incorporate security measures. Protection against theft of food, liquor and cash must be considered. This in- cludes installing visible security cameras in and around areas such as cash rooms, liquor lockup rooms, and trash and receiv- ing areas. Galvin suggests using a sheet rock ceiling in an office space. "Robbers can't lift this drop ceiling, so they will have to tear apart the sheet rock to enter Customers at Deep Blu Seafood Grille in the Wyndham Orlando Resort in Bonnet Creek, Fla., can watch culinary action at a Spanish-themed Euro cooking island. Thomas Galvin's placement of refrigeration across from each cooking area enhances employee productivity and efficiency. Photo by Emily Galvin