If you have decided to renovate your commercial kitchen, then it’s time to do some market analysis. This will help you understand the different factors of setting up and managing a business that caters to the masses.
Designing a kitchen has no one right way. Each kitchen must be designed to fit the particular needs of each restaurant. Although some aspects of restaurant kitchen designs are standard, such as refrigeration units, storage and prep areas, every design is customized to meet the unique business needs.
Commercial Kitchen Design
Although kitchens are spacious and well-equipped, with a little creativity, you can design your space to work in shorter cycles and attain high levels of food safety. When finding the perfect commercial kitchen layout, the last thing you want to do is create something inefficiently. When getting food delivered or cooking a meal yourself, clean dishes are just an arm’s length away. There is no need to walk across the kitchen to get them. You can break this process down into different zones;
1. Preparation zone
The prep zone is where all your food preparation will occur. It’s also the ideal place to find creative ways to stash your favourite sauce bottles, salt and pepper grinders, and other less-than-appetizing kitchen accessories. You don’t want these items cluttering your work area or within arm’s reach of the cook.
2. Storage zone
There are several things you need to store in a commercial kitchen. Consider the goods and implements you will need to store. This covers everything from dry ingredients to fresh produce, which requires strict temperature control.
3. Proper ventilation
What size is the hood necessary over the cookline? How deep should it be? Is fresh air makeup necessary? If so, should it be included in the hood? What kind of hood is necessary? The hood is either double V-shaped, island-style, or V-shaped. The required hood dimensions can be calculated based on the equipment’s type, size, and airflow rate. Site assessment is still necessary, though, as ultraviolet hoods or vertical extraction may be the only options in some situations, including in locations under residential buildings.
Did you know that many dishes and kitchen utensils have to be washed before being reused? Each item requires different cleaning solutions and temperature levels. There are differences among the same type of kitchen equipment, such as some coffee mugs may require a dishwasher while others can be washed by hand in a sink.
We need to know how much-refrigerated space we will need, right? While calculating how much space you need is not hard, figuring out the space already available in your restaurant can be a little more complicated. Yet, determining and allocating the proper amount of space needed for your products is crucial in ensuring that your food is fresh and free from any contamination.
To sum up, you need to consider several factors when designing a kitchen for commercial usage. If you want the best layout for your money, then be clear about your design goals, and consider involving your staff in the process.