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.
