10 common errors in kitchen planning and ways to avoid them

Nation's Restaurant News, Feb 10, 1997 by Foster Frable, Jr.

(10) Lack of landing areas and work space next to equipment, in particular, ranges, fryers and refrigerators. Well-planned work stations are the result of a balance between production, storage and work/holding areas. A flat landing area, called a spreader, located between two ranges or fryers, can be as valuable to the production process as the cooking equipment.

One way to make sure both needs are accommodated is to use flat top ranges for spreaders or a landing area. The cost difference between a neutral spreader and a hot top is minimal. The hot top may be used for stock pots during prep time and for plating and landing during peak cooking times. Landing space for at least two sheet pans should be provided within a short distance of any oven.