It's hard to realize how important commercial kitchen design is until you work in one that has been designed poorly. Smart kitchen design creates an easier work area and prevents unnecessary bottlenecks and interruptions.
If you’re designing a commercial kitchen whether big or small, there are multiple factors to consider.
First it’s important that you know what kind of food you will be cooking and more important how you will be preparing it. This will help you decide what cooking equipment you will need. For example a fish and chip outlet main apparatus will be a large fryer where as a restaurant may need a variety of ovens, stoves, grills and fryers.
No matter what size your kitchen is, you must have adequate storage for food items. Refrigeration units can be large and take up a lot of space if they’re not built in to the room itself so this must be considered when laying out your kitchen. A larder or room for dry storage may be necessary to house a variety of ingredients that can be stored away from the heat of the kitchen.
Not only is this important to consider for the placement of necessary equipment but also the safety of those who will be working in it every day. Service can be very busy and it’s important that chefs have space to move around each other and the equipment.
A professional kitchen will have a hot side and cold side – one where the cooking happens and one where the preparation happens. On top of this there may also be service area where food is plated and collected by floor staff. You will know how much space is necessary to run the kitchen smoothly.
If you’re wondering how you can do all of this and remain in budget then consider us for your cooking equipment supplies. When it comes to major purchases such as commercial dishwashers and commercial refrigeration our longevity in this business means we are able to offer discounts that most "internet sites" cannot beat. So should you find one of our products cheaper elsewhere, give us a ring and we will beat the price.