Commercial Kitchen Design - 9 Points To Consider
Careful consideration to commercial kitchen design, prior to embarking on your kitchen installation, will ensure you end up with a kitchen which suits you as well as your staff and will work efficiently during your busiest service times.
Commercial Kitchen Design - 9 Points To Consider When Designing Your Commercial Kitchen
- Do I need planning permission?
- What sort of catering equipment will be needed and will this require a specialist kitchen ventilation system?
- Have designated work areas been defined for different operations in the kitchen to incorporate a smooth work flow?
- Have wall and floor finishes been chosen that are safe and easy to keep clean?
- Is catering equipment chosen energy efficient, easy to keep clean and service and from a local, reliable and trusted source?
- Is frozen and chilled storage, as well as dry goods storage been incorporated in order to make production easy set under counters near point of use?
- Has enough space been allowed for easy movement around the commercial kitchen?
- Has cleaning been made easy with sinks and a designated bucket sink in the cleaning area?
- Dishwashers are great, but what happens if they break down? Make sure you have at least 2 sinks in dishwashing tabling so that you can wash by hand if necessary.
Check out energy efficient catering equipment which can be incorporated into your commercial kitchen design.