A well designed commercial kitchen should be efficient, safe, hygienic and above all, make the best use of the available space.
Let’s take a look at six main principles that should apply to any commercial kitchen. For expert help, consider specialists in commercial kitchen installation.
1-Maximise Space
It’s sensible to make use of all available space in a commercial kitchen installation, especially if you have a small kitchen. This may mean vertical shelving or wall-mounted equipment.
2-Safe Ventilation
Ventilation is super important in commercial kitchens. Not only does this keep the area comfortable and fresh, but it also improves appliances’ longevity and makes the kitchen less prone to fire risk.
3-A Logical Flow
It’s sensible to think through how staff will move within the kitchen. Ensuring easy access to the right equipment – for example, refrigerators near to worktops, and dishwashers near to where plates come in – saves people milling about in all directions.
4-Hygiene
Hygiene is of utmost importance in the commercial kitchen. An effective layout will have spaces for raw and cooked food, handwashing stations, and easy to clean surfaces.
5-Ergonomics
Spend a little time thinking about the height of worktops and how easy it is to reach tools and equipment. This avoids back strain and over-reaching, which can lead to accidents.
6-Future Proofing
Lastly, consider scalability: as your business grows, you may wish to add in more appliances. Save space for this, consider multi-use worktops and even consider movable stations.
