Commercial

A commercial kitchen design can be a complicated proposition, so it’s imperative that you plan everything down to the smallest possible detail.

Functionality is key in a commercial kitchen design.

Before you even start planning anything, think about what type of service you’re offering in your kitchen. Whether you’re serving up the finest ala carte menu or providing hot meals for a cafeteria, it’s important to recognise that the purpose of your kitchen should reflect the design.

Once you’ve established exactly what you’re trying to achieve with your kitchen, put a list together of the essentials you’re going to need to craft an efficient working area. Once you have this list, you can then determine whether you have the space and money to achieve your goals.

I don’t need to tell that if you’re planning a commercial kitchen design, there are a lot of health and safety regulations that you need to adhere to before you can even cook anything. Here's a great document to read - Health and Safety in Commercial Catering.

Contact your local council who can put you in touch with the necessary people to come and inspect your premises. Doing this early on will give you a clear idea of mandatory things you need to include and save you delays later on.

When it comes to buying cooking equipment for your kitchen, make sure you consider your menu. For example, you might not need hi-tech equipment to get food out quickly if your menu is relatively simple.

On the other hand, better quality equipment can save you time meaning that eventually it pays for itself and makes the chefs job significantly easier. It’s important to get this balance right so if you’re unsure, talk to some people in the industry to get some ideas.

The food service area of any commercial kitchen also needs serious thought. Many designers underestimate how much space is needed for service - try not to fall into this trap. Sufficient room for plating up will ensure your kitchen functions smoothly. Using kitchen design software to plan the layout of your kitchen is certainly advisable.

Washing up areas are never going to be the most glamorous part of a kitchen but believe me, you need to make some good decisions here. After all, if you’ve got no plates you’re not going to be serving anyone.

Space is once again paramount, so make sure your washing up areas provide room enough for dishwashers and hassle free loading and unloading. Don’t underestimate how much steam can be generated by a dishwasher so ventilation has to be considered in a fast moving kitchen.

In any commercial kitchen you want your washing up area to be as close to the restaurant as possible. This is so dirty plates can be gathered in quickly and turned around for the next service. On a busy night, this forward thinking can make all the difference to any kitchens takings.

If you’re looking for help with your commercial kitchen design, there are a number of knowledgeable people in the industry who can advise you on what will work. Make sure you contact as many companies as possible for quotes on your appliances and accessories to get the best deals.