Commercial Kitchen Design Principles
The aim of planning a kitchen is to achieve a work area which creates maximum efficiency and safety and keeps wastage of labour, energy and material to a minimum.
Whether it's a large or a small commercial kitchen layout for a restaurant, hotel or pub, the following design principles apply and should be considered when creating good workflow in the kitchen:
- Ensure delivery vehicles have good access to your premises and where possible direct access to the catering area.
- Allow adequate space for dry, chilled and frozen goods to eliminate the need for delivery personnel to enter the food prep area.
- Consideration should be given to segregating raw food from prepared food although this may not be possible when space is limited.
- Position prep area between bulk storage and main cookline.
- Ensure adequate prep sinks, hand wash sinks and pot wash sinks.
- When choosing cooking equipment always consider your type of menu.
- Where possible, the installation of energy efficient cooking equipment should be considered. By installing induction cooking equipment, combination ovens and energy efficient grills not only will you save on energy costs but this will also speed up the delivery of dishes to customers and cut down the amount of time spent on cleaning and maintenance of cooking equipment.
- When designing the layout of a professional kitchen safety and workflow should be thought about carefully.
- Make sure that the flow through the kitchen suits your style of service. Fast cook equipment such as fryers, griddles and salamaders should be positioned nearest to the service point and bulk cooking equipment such as convection ovens, combi ovens, bratt and boiling pans furthest away.
Mechanical And Electrical Installations
- Consideration should be given to the type of services available. In remote areas a gas connection is not always possible. Target Catering Equipment's induction hobs and cooking suites offer an ideal alternative to traditional gas cooking ranges.
- Always check the incoming electrical supply is able to cope with equipment specified, a 3 phase electrical supply may also need to be installed.
- An important part of a well designed kitchen is the service spine or service manifold. Within this structure most, if not all of the associated services can be located for equipment situated around it. This is usually installed as an island unit and incorporated into the design of the ventilation system.
- Commercial kitchen ventilation is a key part to your catering kitchen and where gas cooking equipment is specified there are stringent rules and regulations and gas safety interlock systems need to be installed.
- An alternative and cheaper ventilation system solution, which does not require expensive gas safety interlocks, is an all electric kitchen including induction hobs and commercial induction ranges which Target manufacture to order.
Food Service Area
- Adequate space for holding hot and cold food prior to service should be allocated. The provision of heated gantries will help food to stay hot and a correctly designed food service area will enable the smooth transition of dishes from the kitchen to the dining area.
- The dishwashing area is of paramount importance to the successful running of a catering business. Consideration should be taken to providing enough space for the storage of clean items as well as disposal of rubbish and waste food. Target Catering Equipment manufacture dishwasher tables and complete dishwashing systems to suit exact requirements.
- A condensate canopy may need to be installed in order to remove steam produced during the dishwashing procedure, Target manufacture stainless steel condensate canopies to suit all requirements.