The Basics Of Commercial Kitchen Planning
When embarking upon a new business venture requiring a commercial kitchen
, there are many factors to consider. Kitchens must be designed with efficiency in mind; this means both the layout, and the commercial kitchen equipment that is to be used.
Ensuring that the correct equipment has been purchased, and that they layout has been designed in a way that creates optimum efficiency within the kitchen both in terms of space, and in timesaving devices and arrangement. For instance, it is no good having the fresh produce refrigerator on the opposite end of the kitchen to the fresh produce worktop. That would cost time, as caterers will have to walk the length of the kitchen simply to get their ingredients, and money, because, as the old adage goes, time is money.
When undertaking kitchen design, it is necessary to engage the services of professionals within the industry. They have the expertise and experience to understand the specific needs of commercial kitchens, and the type of commercial kitchen equipment required by different styles of restaurant.
Here are some of the areas in which a professional design company will liaise with you:
Primarily, a kitchen must be well laid out; the exact layout is dependent on the style of cooking undertaken. The kitchen must be planned and designed in accordance with the manner in which the food is cooked. For instance, in a kitchen that specialises in seafood, the worktop that prepares the fish or molluscs, should be placed next to the oven, so there is little wastage in time between food preparation and cooking, additionally, many kitchens will use a refrigerator that contains only seafood, which will also be placed next to the worktop.
Todays modern commercial kitchen equipment has been designed with such considerations in mind, they understand that kitchens will require several small refrigerators, scattered around the kitchen, rather than one large refrigerator that stores food for all the kitchen areas. For example, deserts, fresh produce, starters, meats, seafood in a large commercial kitchen, these areas will all be separate and require their own specialist configurations. Generally, each area follows a distinct line of food preparation: the food is refrigerated, taken out and prepared, cooked, then placed on the counter for the waiters to pick up and serve to customers.
Regarding the specific commercial kitchen equipment needed, it is essential that they comply with the rules issued by the Health and Safety Executive (HSE). This is essential, because kitchens found to be in breach of any HSE laws, will be investigated, and potentially closed down. It is fundamental to purchase all goods from reputable manufacturers, and follow installation guidelines to the letter if in doubt, seek help from a professional kitchen equipment supplier.
There are many regulations and specifications pertaining to commercial kitchens, including lighting requirements, interior design regulations, hygienic specifications, and much besides. A general rule of thumb: always purchase stainless steel commercial kitchen equipment, as they tend to be favoured by the HSE for their high levels of hygiene and the fact that stainless steel is generally a safe material, and not detrimental to health in any way.
by: martinseo
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