Characteristics of a good commercial kitchen design
The how to design a small commercial kitchen is considered good if it has the following characteristics:
Ergonomic design of the kitchen. This design allows the staff to conveniently navigate the kitchen. This allows you to quickly prepare meals, as the movement of personnel is minimized and reduces the risks of accidents.
Energy efficiency. Energy consumption is directly related to the design of the kitchen. This is one of the most important factors when planning how to design a small commercial kitchen. For example, placing tiles in one place reduces energy costs for fume hoods.
Various how to design a small commercial kitchen configurations
There are 4 main restaurant design configurations:
how to design a small commercial kitchen – Configuration of the assembly line
Such a configuration is best suited for restaurants in which the preparation of dishes goes in line and there is not a large number of dishes on the menu. This is a good choice for pizzerias, fast food restaurants, etc.
how to design a small commercial kitchen – Ergonomic configuration of the kitchen.
This configuration is mainly used in fast food restaurants. For example, the refrigerator is next to the fryer for quick cooking of French fries.
how to design a small commercial kitchen – Configure the zone style
The work tables are located depending on the operations that are performed on them, for example, the cutting tables will always be next to each other. Tables in these zones are equipped with all necessary equipment (mixers, knives, etc.), so that the efficiency of the work performance remains at a high level.
how to design a small commercial kitchen – The island style configuration
This configuration is similar to the previous one, but there is one exception that in the middle of the kitchen there is one main unit. This block is responsible, as a rule, for cooking, while other operations take place on tables along the walls of the kitchen.
Appropriate size of commercial kitchen. The size of the kitchen should be proportional to the number of seats in the restaurant. The basic rule is to provide at least 5 square feet of kitchen space for each place in the restaurant itself. This means that in a restaurant with 40 seats the kitchen should occupy an area of 200 square feet.
Good ventilation. The restaurant is unacceptable for the presence of steam and smoke in the kitchen, as restaurant customers can start to smell like food after they leave the restaurant.
Ease of maintenance. It depends on the material from which the kitchen is made, as well as on how the elements are arranged in the kitchen and how to store kitchen utensils.