What is the most practical restaurant kitchen design? Here we look at ideas and practical tips for maximising and utilising your kitchen space.
Builders, electricians and plumbers will all be essential, but first consult with an experienced kitchen designer and your chef. Tips and expectations from the team working in the kitchen will also be extremely useful.
Kitchen design considerations:
– Ergonomics: A design that does not impede your kitchen staff saves meal preparation time and reduces accident risk and food spills.
– Energy efficiency: The placement of appliances can reduce energy costs. Cookers in one place can reduce energy consumption via the range hoods.
– Size: This needs to be proportionate to the seating number at your restaurant. Different restaurant types need different equipment, but restaurant capacity is a good indication for size. The rule is every seat needs five feet square of space in the kitchen.
– Ventilation: Smoke and steam in the kitchen are unhealthy and can be dangerous for your team. Good ventilation is a necessity.
– Maintenance: The ease of this depends on the materials used, the arrangement, and how cookware is stored; for example, cabinets with doors for dishes.
Whether used or new, always select equipment made specifically for professional kitchens. Equipment is generally separated into:
– Food preparation tables.
– Electrical equipment used in baking, cooking and frying.
– Ice machines, refrigerators and freezers.
– Dish washing equipment, such as commercial warewashers from suppliers such as https://www.247cateringsupplies.co.uk/bar-supplies/commercial-warewashers.
– Drawers, shelves, and cabinet dish storage.
Firstly, arrange to speak with government food law inspectors to review your plans in health and safety terms.
It is a good idea to create different zones for each employee to reduce chaos and collision. Ensure your kitchen design is also flexible to adjust to changing food trends and market demands. Fads and diets change regularly; therefore, it is a good idea to design a kitchen that can keep up.
Separate cooling systems and electric ovens and cookers, providing safe food preparation and better energy consumption. Also pay close attention to the energy consumption of your appliances to reduce costs.
With careful consideration for your team, you can successfully create a kitchen that your staff will enjoy. This will be reflected in high-quality food and efficient productivity.