Top Tips For Designing A Commercial Kitchen
16 Jun 2017, 7:58 AM
Top Tips For Designing a
Getting your commercial kitchen design right at the start will save you a lot of time and hassle later on. There are many factors to take into consideration, and here are some steps to follow.
There are a number of areas that you should have in your kitchen, so it makes sense to think carefully about these before you start the actual design. The main areas are:
Prep area – decide how close you want this area to be to the appliances
Production – for the commercial ranges, steamers and large equipment
Receiving – where you will receive the food products
Storage – both cold storage and dry storage
Service – you will want to store some but not all of the dishes here
Washing section – to wash and rinse the dishes
Waste area – for disposing of food and rubbish
The equipment is essential for your kitchen. Rather than choosing your layout and then choosing your equipment, you will want to consider both together because your equipment will affect the layout. Here are some things to consider when choosing equipment:
Choose high-quality equipment that will last a long time
Discuss with your chef what they need. They may have certain items that they prefer to use,
Consider the energy efficiency of the equipment, which may be important if you want to save
money on running it.
Modular equipment can be especially useful from smaller kitchens, and it provides you with
more flexibility to rearrange your kitchen.
Multifunctional equipment that does more than one thing, like combination ovens, can be
great when space is limited.
As well as the above details, there are a number of other factors to consider when you design your commercial kitchen:
Safety – make sure you have enough sprinklers and fire extinguishers, and ensure a high level of sanitation.
Open kitchen – these can be attractive, but you will have to think even more carefully about the appearance of your kitchen.
Ventilation – this is essential to get rid of the smoke and steam, otherwise the kitchen can become unhealthy to work in.
Space – ensure you have enough space for everyone to move around freely.
Flexible – your ideas may change over time, so you may want to ensure your kitchen is flexible enough that you can change it around in the future.
Don't rush your design because you want to ensure that you get it right. If you don't, you may end up having to make time-consuming and costly changes in the future. So keep all of these changes in mind and set up your ideal commercial kitchen.
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