It smells... delicious: Applied Phenomenology

Architects study objective and subjective aspects of the built environment. Objective subjects are easily observed and quantified. A bridge structure collapses when subjected to a certain amount of load. Phenomenology is a philosophical approach to more subtle qualities of our surroundings, and has been adopted by architects as a useful framework. It acknowledges that we experience our environment with all senses, and explores conscious and subconscious reactions to various inputs. We may have strong reactions to a place that subconsciously triggers certain associations.

The sense of smell can transport us back to long forgotten memories. It is directly connected with the sense of taste, and it comes to no surprise that it should be of special concern when designing a dining facility.

Fresh bread comes out of the oven at Model Bakery,  Oxbow CA Public Market.

First impressions when approaching the front door of a restaurant are affected by smells reaching from old liquor, burnt fryer oil, chlorine bleach, artificial air freshener, or neutral, to subtle smells of wood, caramelizing onions, baked apple, fresh baked bread, roasted garlic, and fresh croutons  fried in butter.  Careful planning of food preparation locations, as well as air supply and exhaust systems make a big difference. Conscious distribution of "smells" during opening hours such as serving baskets of fresh bread, accompanied by some herbed butter can make all the difference.



Provided by Spark Architecture

The range - sentimental relict, or essential equipment?

Of all commercial kitchen equipment, the gas fired range strikes a tender chord. Our archetypes embrace the image of hearth and fire.  However attached we are to this piece of equipment, it is important to re-analyze its role when planning revisions or new food preparation areas. John Birchfield observes in Design and Layout of Foodservice Facilities that "most food facilities would be better designed if the kitchen did not include open-top or hot-top ranges."

Are you silently screaming "NO"? Exceptions are noted below, but first consider:

Open top ranges have the worst heat to food transfer rate (~90% waste) compared to other cooking equipment. They require more sophisticated exhaust systems, automatic fire suppressant systems, gas lines (if not present), and may cause other more efficient equipment to be underutilized. More efficient commercial cooking equipment includes steamers, steam-jacketed kettles, and convection ovens, which benefit from enclosed heat chambers, facilitating rapid heat transfer, and minimized volume loss. 

Sample griddle/grill

Further, grills or griddles can be efficient alternatives when the equipment is turned off when not used. They are available with smooth and grooved surfaces, and precise temperature control options in 12" increments.






Mechanical system cost for exhaust and general air conditioning load can be dramatically increased by open top ranges. If left "on" when not used exponentially higher operating costs result.  Manufacturers often offer a restaurant line and an institutional/heavy duty line. When foreseeing constant heavy use of the range, restaurant owners should consider specifying "institutional" grade, which offers higher durability and more configuration options.

Exceptions that justify open top ranges are restaurants specializing on sauteed foods and omelets, although many of those could be prepared on a flat grill surface. Small food operations rely on the versatility of a range, which also offers the ability to prepare small orders on demand. A range can encourage Chef's to engage in additional experimental research and menu development. Further, new concepts of "show kitchens", with glazing proudly displaying the inner workings of a commercial kitchens, may be able to befit from the visual merchandising effect range cooking offers. A successful example for this concept is Liberty Market in Gilbert, AZ.