A good commercial kitchen has more than great cooking equipment and top chefs. It also needs to be well designed, have proper ventilation, be energy efficient, and be easy to maintain. Read on for more design tips for creating a great commercial kitchen.
A commercial kitchen should be the right size for the establishment. It needs to be large enough to accommodate all the equipment you have but not so big that it is time-consuming to walk around for the workers. Many kitchens are too small, as restaurants try to fit in more diners rather than more kitchen space. A commercial kitchen should have about five square feet for every seat in the restaurant, which is a good guide to help you determine the right size kitchen for your establishment.
The commercial kitchen should be well designed so that all equipment fits comfortably and is easy to navigate. This makes movement in the kitchen faster and more efficient while improving safety. Not only is it safer physically for staff to work in a well-designed kitchen but also it reduces spills and therefore the amount of waste.
Related to design, kitchens should place useful equipment together and put heavily-used items in easy-to-access spaces. Taps and cookers should be highly accessible, while lighting should be bright and illuminate all the main areas. Limit bulb use and don’t overly-light rarely-used corners, making use of natural light as much as possible. You could also follow the advice of experts such as the Chartered Institution of Building Services Engineers (CIBSE) to help with energy efficiency in the kitchen.
Equipment should be made from the right materials to ensure ease of maintenance; for example, stainless steel sinks limit stains. Cabinets are more useful than shelves, as the contents don’t get so dusty. Choosing a high-quality catering fridge from a specialist stockist such as https://www.fridgefreezerdirect.co.uk/catering-equipment is also vital in ensuring a commercial kitchen operates smoothly.
Kitchen can get hot and stuffy, so adequate ventilation is vital for comfort and safety. It is also important for customer satisfaction, as good ventilation means they don’t get to smell the food as it is cooking. This can be helpful for less-pleasant smells and any burnt food, which could be off-putting.