The Basics of Commercial Kitchen Planning

When embarking upon a new business venture needing a commercial kitchen, there are many considerations. Kitchens must be designed with efficiency in your 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 timesaving devices and arrangement. For example, it is no good having the fresh produce refrigerator on the opposite end from 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, since, as the old adage goes, time is money.

When undertaking cooking area design, it is necessary to engage the services of specialists within the industry. They have the knowledge and experience to understand the specific requirements of commercial kitchens, and the type of industrial kitchen equipment required by different styles of restaurant.

Here are some of the locations in which a professional design company can 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 developed in accordance with the manner in which the food is prepared. For instance, in a kitchen that specialises in seafood, the worktop that prepares the fish or molluscs, should be placed next to the stove, so there is little wastage on time between food preparation and cooking, in addition , many kitchens will use a fridge that contains only seafood, which will become placed next to the worktop.

Present modern commercial kitchen equipment has been designed with such considerations in mind, they will understand that kitchens will require several little refrigerators, scattered around the kitchen, instead of one large refrigerator that stores food for all the kitchen areas. For instance , deserts, fresh produce, starters, meats, seafood – in a large industrial kitchen, these areas will just about 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 ready, cooked, then placed on the counter for the waiters to pick up and function to customers.

Regarding the specific industrial kitchen equipment needed, it is essential that they comply with the rules issued by the Safety and health Executive (HSE). This is essential, due to the fact kitchens found to be in breach associated with any HSE laws, will be looked into, and potentially closed down. It is fundamental to purchase all goods from reputable manufacturers, and follow installation guidelines to the letter – when in doubt, seek help from a professional kitchen equipment supplier.
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There are many rules and specifications pertaining to commercial kitchens, including lighting requirements, interior design regulations, hygienic specifications, and much besides. An over-all rule of thumb: always purchase stainless steel industrial kitchen equipment, as they tend to be preferred by the HSE for their high amounts of hygiene and the fact that stainless steel is usually a safe material, and not detrimental to health in any way.

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