Commercial Catering: The Basics of Kitchen Design

Commercial Catering: The Basics of Kitchen Design

When designing, or renovating, a commercial catering kitchen, there are many factors to take into account.  In the past, kitchens tended to be rather small, as the emphasis was on saving space and allowing a larger seating area.  Nowadays, it is still the case, that kitchens need to be small, but there is an emphasis on efficient space management.  Modern kitchens, when properly designed, can fit in many more items than kitchens of the past.

It is fundamental to ensure that kitchens are well designed, an ill-conceived kitchen can have significant, and detrimental, effects on a business’s turnover.  Good planning can save space within the seating area, thus increasing the number of customers the restaurant can cater to, but can also save time, decreasing food preparation time.  Over the course of a financial year, such savings in space and time can increase profits by thousands of pounds.  This is why, if building a new kitchen, or renovating an existing kitchen, it is essential to employ the services of a professional commercial catering design firm.

Designing a new kitchen is a complicated and convoluted affair; here we will discuss the various considerations that must be covered.  

Firstly, it is important to lay correct flooring.  Kitchen shifts are long and arduous, with staff on their feet for a large proportion of the working day.  Thus, flooring needs to be comfortable, and with a little give to protect from problems such as backache.  Flooring must also be easy to clean, as spills are a frequent occurrence, the same is true of the walls, which must be wiped clean after each shift.  Some paints are washable, others are not, so do check before applying a new coat.

Lighting must be extremely bright, and cover all areas where caterers are working with sufficient light to ensure that they can see exactly what they are doing.  Ventilation is also an important consideration, as if kitchens fill with steam, caterers cannot see their work properly, and as any chef can tell you, presentation is the key to any successful dish.

When undertaking commercial catering design within a large kitchen, you will probably need to add a cool room to the plans.  Subsequently, or if you are designing a smaller-scale kitchen, then refrigerators can be placed at different workstations, depending on needs.  Refrigerators can be designed to slot into any available space, and many kitchens have several scattered around.  

Generally, a commercial kitchen will have at least three different types of cooking implements, normally a flattop pan, ovens, and deep fryers.  Make sure that you consider the style of food that will be cooked in the kitchen, and that you purchase the appropriate cooking devices.  You will also need industrial dishwashers, sinks, and a plethora of utensils.  

With commercial catering equipment, make certain to liaise with a professional kitchen design company, they have experience in the industry and have a good understanding of the needs of a commercial kitchen.

Our particular recommendation is www.garnersfoodserviceequipment.co.uk, where you can obtain professional and expert advice as to how best to design your kitchen.

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