Commercial Kitchen Layout

Commercial Kitchen Layout
Commercial Kitchen Layout

If you are having your kitchen renovation done by a professional your layouts will probably be very detailed. Try comparing these with others available online to get new ideas. You can also ask your designer to give you several variations on the layout. You do not have to stick with the first design they offer you. By looking around online you may also find one that you like more than the layout your designer gave you.

Commercial Kitchen Layout

Commercial Kitchen Layout Key # 1 – Have an Adequate Delivery Area. Never underestimate your need for a large storage and off-loading area for dry goods, chilled or frozen items. Many suppliers and vendors have a minimum delivery size, so you must have space in storage to meet their requirements. Also if possible, keep delivery personnel from entering the food prep and cooking areas.

Commercial Kitchen Layout

Commercial Kitchen Layout Key # 2 – Setup your food preparation correctly. The “prep” or preparation area should ideally be setup between your bulk food storage and the cooking workstation. In order to cut down on the risk of cross-contamination you should separate the raw meat and fish blocks from the other foodstuffs. But in a small workspace, where separation is not possible, you need to add in mini-sinks for hand-washing and utensil cleaning.

Commercial Kitchen Layout

Commercial Kitchen Layout Key # 3 – Plan the Cooking Area carefully. Be aware that cooking workstations are the biggest trouble spots in a commercial kitchen design. You need to not only consider the size and type of cooking apparatuses but also the basic power structure of the building itself (gas is not always available). Here the layout must emphasize ease of workflow and staff safety and protection from fire, smoke inhalation and electrical hazards.

Commercial Kitchen Layout

Commercial Kitchen Layout Key # 4 - Food service should large enough to prevent bottle-necks. Many time architects and inexperienced owners don’t allow for enough room in the food service workstation which causes back-ups, dropped trays and plates, and worst of all cold food!
Commercial Kitchen Layout Key # 5 – Plan for an efficient dishwashing operation. Unless you customers are using paper ware and plastic trays, you need to make certain that you have adequate workspace to collect, scrap, recycle, wash up plates and store refuse when your staff is “humping the Holbert” dishwasher.

Commercial Kitchen Layout
Commercial Kitchen Layout

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