IMPORTANT CONSIDERATIONS TO KEEP IN MIND WHEN PLANNING COMMERCIAL KITCHENS

2. IMPORTANT CONSIDERATIONS TO KEEP IN MIND WHEN PLANNING COMMERCIAL KITCHENS • At NWCE, we have the best Commercial Kitchen Planners in the UK. They are well-occupied with technical specifications & designing structured layouts, planning commercial kitchen. • If you are looking to plan a commercial kitchen in the UK then let us walk you through some important considerations. These need to be kept in mind to make sure you have the best systematic workflow placed inside the operation (kitchen) which can yield you a higher level of revenue. www.nwce.co.uk

3. 1. DESIGNING A COMMERCIAL KITCHEN • At NWCE, our Commercial Kitchen Planners first look at your kitchen dimensions and understand your requirements & needs for the preparation of the most systematic & structured layout. Our team works as per precise Commercial Kitchen design guidelines for detailed layouts and specifications. Thus meeting your business vision to turn it into reality. • From storage, food preparation, and cooking to the food service area and dishwashing, the kitchen workflow is facilitated to ensure a standardised workflow which will further ensure consistency of processes starting from the back-of-house to the front. Foremost attention is given to the location of water supplies, electricity and gas outlets, and drainage throughout the different production areas including stores, cooking areas, and service areas. • At NWCE, we have all the best tools in the UK needed to inspire the ideal vision of your kitchen. Also, we have no restrictions, being able to tailor your kitchen to work within the means of your budget. At NWCE, we involve the kitchen manager in the planning & design process. As the placement of these facilities will play an important role in the service procedures and cooking operations. www.nwce.co.uk

4. 2. LIGHTING & VENTILATION • Lighting and ventilation should be appropriate and directly communicate with the outside. Moreover, all openings must have anti-insect and rodent nets to avoid mosquitoes & flies inside the kitchen. • Make sure your commercial kitchen has cooker hoods in order to vent fumes outside. There are two types of hoods that are effective in daily use & vent fumes outside in a proper manner: • Hoods that are mounted in the wall or with flue outlet air extractors. • Hoods that have wall outlet and activated carbon filters • At NWCE, our Commercial Kitchen Planners ensure to keep appropriate lighting & ventilation at crucial places in the layout design to allow proper flow of air which will reduce the smoke of the food being prepared to not cause coughing inside the working environment. www.nwce.co.uk

5. 3. PLANNING COMMERCIAL KITCHEN WITH DESIGNATED EQUIPMENT • At NWCE, our Commercial Kitchen Planners give the most comprehensive & structured layout which will allow the standardised workflow and higher productivity. The layout is prepared in such a manner that it fits the most used equipments in the correct place for the employees and chefs to access rapidly to give swift output. • From fryers to freezers, six-burner stoves to gas-powered salamanders, even storage shelves, stainless steel prep tables, three-compartment sinks, and outlets each & everything is placed for easier & faster access so it becomes tranquil in scenarios when recipes call for blenders, food processors, or mixers. • Our Commercial Kitchen Planners ensure an appropriate distance between the sink and the cooking range of the kitchen. Sufficient space should be allocated to the people involved in the process of preparing food. We advise you to ensure that the flow of people and food products inside the kitchen should be tranquil & uniform. In order to prevent the occurrence of any inadvertent operations or discordance with the orders. This will boost efficiency resulting in an increase in production output and decreasing the table turnover time. www.nwce.co.uk

6. 4. PANTRY AND STOREROOM • At NWCE, while designing the layout, our Commercial Kitchen Planners make sure to keep the pantry in an independent room or in the basement. Which has to be healthy and with sufficient height so that an adequate amount of raw & processed food materials can be placed with ease. • We educate our clients to make sure the pantry room is not accessible to the public as it is intended solely for food storage in special cold stores and where no food handling is possible. The floor and walls must be smooth and washable. • The deposit in the pantry room must be equipped with suitable and sufficient shelving made of washable material, destined to contain non-perishable foodstuffs. www.nwce.co.uk

7. At NWCE, we recommend you to keep 4 types of refrigerators in the kitchen for food storage. This is so you can access every item swiftly, also avoiding any confusion & any sort of mix-up: • One refrigerator for preserving cooked products and semi-finished products. • 2nd refrigerator for preserving raw meat. • 3rd refrigerator for preserving & storing vegetables. • 4th refrigerator for other forms of foods such as processed meats, eggs, milk, and dairy products like cream & cheese. • A single freezer is sufficient for frozen food, however, we recommend 2 freezers for best results. www.nwce.co.uk

8. 5. SAFETY OF THE EMPLOYEES • Employees safety should be the foremost priority for any business. It is the employees who are going to bring in the customers by providing them with the best service. You must make sure that your equipment, large and small, must be operating properly. In addition to being up to the codes and standards of the local health and fire departments. Keeping cooking equipment free of food, grease, and debris will help prevent dangerous flare-ups of hot flames that could injure your cooks. • We advise you to get these 3 crucial life savers in your commercial kitchen. “Smoke & Heat Detectors, Sprinkler Systems, and Fire Extinguishers” regularly inspected, scrutinized & tested, and if required, opt for replacement. Regular servicing & maintenance of your machinery will reduce the chance of having a fire in the first place. At NWCE, our foremost priority is installing and commissioning with appropriate safety certification for your commercial business. • At NWCE, we ensure that all our Engineers are extensively Gas Safe trained, and registered. Thus allowing them to cautiously and legally install any gas appliances or equipment within your kitchen setup. By working with NWCE, you can ensure complete peace of mind for your catering business. As we keep you updated regarding the regular servicing of commercial kitchen equipment. www.nwce.co.uk

9. 0161 764 8688 HOW DO I FIND NWCE FOOD SERVICE EQUIPMENT? Folds Road, Bolton, BL1 2SB northwestcateringengineers 0161 764 8688 InfoNwce info@nwce.co.uk company/nwce www.nwce.co.uk