Commercial kitchens are busy, pressured environments. A well designed, streamlined commercial kitchen makes all the difference to getting quality food prepared quickly. Let’s look at six factors to consider when planning your commercial kitchen installation.

1-Layout

Choosing a good layout is key. A layout with a kitchen island helps staff communicate, while a zone style layout has zones for each area of preparation, keeping the kitchen space organised and good for outlets with large menus. An assembly line is good for restaurants that deliver only one main food choice, such as sandwiches. It’s often well worth consulting experts in commercial kitchen design to maximise your space, such as //www.targetcatering.co.uk/commercial-kitchen-designers.

2-Storage

Plentiful storage is essential in a kitchen. Consider your refrigerated storage, as well as ambient foodstuffs and freezer space.

3-Ventilation

Ventilation is key in commercial kitchens, to make it a comfortable, fresh area to cook in and also to prolong the life of your appliances, and reduce fire risk.

4-Hygiene

Consider ways to keep your kitchen as hygienic as possible. You’ll need multiple handwashing stations, and separate areas for cooked and raw foods.

5-Preparation Areas

Ideally, you’ll have different preparation areas for different foods: desserts, vegetables, meats and pre-cooked items. This prevents cross contamination, and allows for a seamless workflow.

6-Delivery Access

Don’t forget the all-important delivery truck: your delivery driver needs to be able to park up as close to the kitchen as possible, so ensure access is easy and convenient.