How to Design a Commercial Kitchen and Its Equipment

When it comes to creating adequate spaces for the elaboration and conservation of food for a large number of people there are a few key considerations to take into account.

Design of commercial kitchens and equipment

Commercial gas engineers in North London offer the following tips for the design of a commercial kitchen, whether it must be suitable for the preparation and preservation of food for a high-demand service or for a small group of people.

Commercial kitchens are ideal for restaurants, casinos, school or business kitchens, hotels, buffets, hospitals, large chain stores, etc. The ideal size of the kitchen has a direct relationship with the number of diners for which it will cater.

Design the kitchen according to your needs

Each establishment has different needs, therefore, the design, management, choice of materials and the choice of production equipment should be carried based on your needs to ensure an optimal result in terms of productivity, safety, innovation, aesthetics and budget.

Consider hiring a professional kitchen design firm to guide you in your project, so that your kitchen will be as you had dreamed it.

Initially, you will need to make an analysis of areas, to thoroughly know everything related to the way of working, storage, preparation, cooking methods, plating, etc. For this, you should ask yourself the following questions:

  • What will be the final product?
  • What type of food is going to be offered and in what quantity?
  • What will be the size of the portions?
  • What methods of preparation will be applied?
  • What processes need to be executed?
  • What equipment will be necessary?

Kitchen design

After taking measurements, it is useful to create drawings in 2D or 3D by computer, to show the distribution of space and equipment, to get a vision of what the space will be like, the electrical installations, water and sanitary networks, etc. In addition, you should plan to equip and install the kitchen with high-quality equipment.

Configuring the design of the kitchen

The configuration of the kitchen can be established through some basic areas, among them are:

  • Reception area and merchandise control
  • Dry room
  • Refrigeration room
  • Freezing room
  • Preliminaries
  • Hot kitchen
  • Cold Kitchen
  • Laundry room
  • Preparation area

One aspect that should be considered in this process is that there must be a separation between the equipment that generates heat and that which does not, for this the correct equipment must be chosen to maximise profitability.

In the distribution of space, traffic must be very fluid, but you must be very careful to avoid cross-contamination risks from areas of cleaning, washing pots, and washing dishes, etc.

Likewise, the distribution of space should be adapted so that all workers can work at full capacity and perform their functions normally without interfering with the work of others.

You will also need to design with safety and hygiene standards in mind, to avoid possible contamination between raw materials, garbage and food and to preserve the integrity of workers and guests.

Carefully consider the installation of traps for grease and solid waste to avoid contaminating public drains. Also, the kitchen should be designed to facilitate easy cleaning and maintenance.

If you are in the process of acquiring or remodelling your commercial kitchen, consider working with a group of professionals to develop your design with success and quality.

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