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Let's take a quick look at each of these areas like- your available space, Health & safety, energy efficiency, etc. We have shared another important aspect of keeping your kitchen, flexible is making sure that lots of equipment can be easily moved when they need to be cleaned.
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5 Elements That Need to be Considered While Designing a Commercial Kitchen
Good service of course depends on hiring reliable staff but your kitchen staff can only work efficiently in a well-designed kitchen. In order to ensure that your kitchen is built to be as efficient as possible, below are some key elements to consider.
1. Your available space • This is one of the most important considerations for commercial kitchen design. The amount of space you have available will determine the size of the equipment you’re able to purchase. When thinking about the available space, you should always take work flow and speed into account – you don’t want to sacrifice either so purchasing large equipment that will interfere will your staffs’ ability to work is never advisable. • The amount of space in your kitchen will also determine how many customers you’re able to serve. As a general rule – you should allow five square feet of space in the kitchen for every customer.
2. Health & safety • Safety is another extremely important consideration. You should educate yourself about all health and safety requirements of running a commercial kitchen. • Failure to do this could very easily lead to your restaurant being closed down or a liability case if one of your staff were to be injured as a result of the kitchen being unsafe to work in.
3. Energy efficiency • Energy efficiency should never be an afterthought when designing a commercial kitchen. Making your kitchen as energy efficient as possible can save you a considerable amount on your energy bills, making it a vitally important thing to get right. • In order to make your kitchen energy efficient, you should ensure that any refrigeration and cooking equipment is kept as far apart as possible without sacrificing too much on practicality.
4. Mobility of staff • It can be very easy to focus too much on the actual equipment you’re going to buy when designing a commercial kitchen and neglect the needs of your staff. This is never a good idea since your staff are vital to the kitchen running smoothly. • When designing your kitchen, you should ensure that there’s plenty of space for your staff to move around the kitchen and past each other. This will go a long way to reducing any accidents and make your kitchen much more efficient, not to mention pleasant to work in.
5. Flexibility • Being able to stay successful in the food industry often relies on being able to change and adapt to the demand of customers. This is why it’s so important to keep flexibility in mind when designing a commercial kitchen. If you decide to completely overhaul the menu, then this will often mean having to change certain pieces of equipment as well as the placement of the equipment. In such situations, getting in touch with professional modular kitchen manufacturers will be the right thing to do. • Another key aspect to keeping your kitchen flexible is making sure that pieces of equipment can be easily moved when they need to be cleaned.
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