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If you have ever worked in a poorly designed commercial kitchen, you will know just how important it is to utilize the right materials and lay out everything correctly. A smart kitchen design can make work a whole lot easier, and also prevents unnecessary delays and problems when trying to get orders out quickly. But what do you need to consider when designing a commercial kitchen? Read on to find out more.
The Available Space
Perhaps the most important thing to consider is the amount of space you have available to you, as well as the number of people you will need to serve in one sitting. It’s vital to make the most of this space and arrange everything correctly to enable employees to move around freely without interruption. A good rule of thumb is that you’ll need around five feet of space for every seat in your dining room – the more people you are serving, the larger the kitchen needs to be.
Commercial Kitchen Ergonomics
The next thing you want to consider is ergonomics. What this means is providing your staff with a kitchen that is comfortable to work in. You want to help them avoid doing any excessive bending or stretching, turning and walking. The more you factor ergonomics into your design, the lower chances your staff have of injury.
Flooring, Walls and Doors
Commercial kitchens need to be designed with health and safety in mind. The floors should be highly durable, stain resistant, easy to clean, and made from a material that prevents staff members from slipping. Ideal materials are commercial vinyl, and ceramic tile. The walls should be made of a flame resistant material that is again easy to clean. White rock wall cladding is the most popular hygienic option at present. The doors of the kitchen are rarely considered, but again it is best to opt for a fire resistant material that is again easy to clean. Doormart USA is America’s largest supplier of steel and wood doors, and the steel options are ideal for commercial kitchens.
Although energy efficiency wasn’t a popular consideration in the past, it has become increasingly important over the last decade. Where possible, you should always strive to buy energy efficient devices and light bulbs, and strategically place your cooking equipment to maximize its efficiency. Not only will this decrease your energy emissions, but it will also help to lower your utility bill.
The layout of your kitchen will largely depend on the type of food you will be making. If you are making large quantities of the same foods, such as pizzas or sandwiches, you will be better off using an assembly line layout to improve efficiency. If you are running a multi-dish restaurant, a zone configuration will be a better option, as you can create separate stations for appetizers, meat, fish, etc. Finally, if your restaurant requires a lot of prep work, you may want to opt for an island layout, so that you can complete the prep work in the center of your kitchen, and cook it on appliances laid around the outside of the room.
Every commercial kitchen is different, so it’s vital to work out what your priorities are and act accordingly.