31 October 2016

How to Design a Small Commercial Kitchen


Commercial kitchens are the heart and soul of any restaurant. A well-designed kitchen can really work to boost business by making food preparation easy, safe and efficient. A good kitchen needs to take into consideration the ergonomics of the kitchen space to make sure worktops and appliances are located in the best places for convenient use. A well-planned kitchen will save money in the long run, but to be successful, the design process needs some careful consideration.

How to Design a Small Commercial Kitchen

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Space and Budget

Kitchen designs are determined by the requirements of the restaurant, the amount of space available, the appliances necessary, the budget available and the preferences of not only the owners but also the people who will work in the kitchen. There is no point designing a kitchen that looks great if the chefs find it difficult to navigate and inconvenient to use.

Think About Types of Food

The first thing to do is to think about the type of food that will be cooked in the kitchen. Is it gourmet or pub-style? Fried food or fresh? Do you serve a lot of fish and meat, or is it more vegetable-heavy? These issues will affect the food preparation space and appliances you will need. For example, if you cook pizzas, a pizza oven could be a great idea, while fried food might benefit from the installation of a large deep-fat fryer.

Flooring Choices

One important aspect of a commercial kitchen is the choice of flooring. For example, vinyl flooring is highly popular due to its easy-clean surface. This flooring is available from many stockists, such as http://www.ukflooringdirect.co.uk/. Vinyl is a good material for strength and durability in addition to hygiene and safety. It pays to steer clear of hard tiled floors in a commercial kitchen as any crockery or glasses dropped are likely to break.

Kitchen Appliances

Consider the larger appliances you need, such as refrigerators, freezers, ovens, display areas, storage areas and worktop space. A large restaurant might benefit from a walk-in fridge, freezer or store room. The size of the restaurant and the appliances needed will dictate the amount of space required in the commercial kitchen. If you’re planning on a new building or extension, use a professional architect and make sure you have proper planning permission for any new structures.