132019 Plan how you will use the space in your commercial kitchen. Designing the correct facility that meets all of your requirements involves the marriage of all these things.
Make sure that the food preparation area chopping sorting etc is near your storage areas.
This allows you to efficiently grab fresh ingredients prepare them and move on to the cooking area quickly. The appropriate size of the commercial kitchen. It is time to arrange all commercial accessories in drawers like you never have done before.
The first rule of designing a kitchen is to assess the following things. Its absolutely imperative that your chef is involved in the design process. Heres our guide for how to set up a small commercial kitchen in 3 easy steps.
The cooktop where you cook. The fridge where youre likely to store food. The cleaningwashing and storagereceiving areas can be located behind the.
Ergonomics is the number one consideration in the design of kitchen space. For example placing the cookers in one location reduces energy costs for range hoods. There are many requirements in a restaurant kitchen so before you dive into the factors to consider when planning a commercial kitchen design youll need to do a little research.
Proprietors designers and commercial kitchen users with recommendations for implementing efficient safe and best practice for the hospitality industry. The main idea is to plan an ergonomic work area to reduce the distance and effort required to work effectively in the kitchen. What is the menu.
This is one of the most important factors that you need to consider when planning commercial restaurant kitchen. This tiny kitchen gains quite a bit of extra storage space with sky-high cabinets that go all the way up to the ceiling. 842016 Kitchen design directly affects the energy consumption.
How much space is available. It may also be placed in a dedicated crockery store. Add cutlery trays knife blocks spice racks aluminum foil holders and bread drawers to adjust all accessories.
Flow of Materials and Personnel. Organise Meal Preparation Areas. Small Commercial Kitchens Commercial Kitchen Design Food Strategy.
9102018 According to the Certified Food Service Professionals handbook there are six guidelines you should follow when creating a commercial kitchen design. Commercial kitchens should be designed for maximum labor. The second is making sure youre in compliance with your state and local health department laws and rules when the kitchen is being used for a business.
Baskets are then left to air dry on basket runners or placed onto an open rack. 2262018 In this layout kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other allowing cooks to quickly send food down the line. Watch this video fea.