Dos and don’ts when planning your commercial kitchen layout

When planning your commercial kitchen layout, avoiding common mistakes can save you money and time in the long run. Here we explore the dos and don’ts of designing a commercial kitchen.

Dos for planning your commercial kitchen

• Plan your workflow carefully so it is easy to move food from the storage areas to prep, cooking, plating, and cleaning areas.
• Position your appliances logically. Fridges should be near the prep areas, and cooking equipment should be close to your serving stations. A commercial induction range, like those at https://www.targetcatering.co.uk/induction-suites/commercial-induction-range, is a good choice because it heats up quickly, cooks food evenly, and doesn’t make the kitchen too hot.
• Make sure the walkways are wide enough for staff to move safely without bumping into each other.
• Think about all the safety and hygiene rules that you need to follow, especially around food storage, handwashing stations, and ventilation.
• Choose materials that are easy to clean, like stainless steel counters and non-slip flooring. Avoid materials like untreated wood or porous tiles, as they can hold bacteria and are harder to sanitise properly.
• Make sure to install proper lighting and ventilation in the relevant areas.
• Leave lots of space for the storage of ingredients, pans, and cleaning supplies.
• Install proper lighting to avoid eye strain.
• Think about the long-term growth of your business and what space and equipment you may need. Consider making your layout flexible for future changes.

Don’ts for planning your commercial kitchen

• Don’t crowd the space with too many counters or appliances – this will just make it harder for everyone to get around safely.
• Don’t forget fire safety, including proper hood systems, fire blankets and fire extinguishers.
• Don’t block emergency exits or walkways with equipment or shelving.
• Don’t forget about drainage, especially in areas with heavy cleaning needs.
• Don’t ignore noise levels. Keep loud appliances away from customer-facing areas if your kitchen is open plan.
• Don’t forget waste management and make sure you are compliant with any laws regarding waste areas.