The people involved will first need to arrange spaces and functions efficiently. The chef will also indicate the requirements of the establishment. The kitchen layout, flow, and area for activities. The designer will create the space to meet your needs.
It is crucial to determine the kind of customer you wish to serve. These guidelines will guide you in designing a commercial kitchen. So, these are guidelines to follow when designing commercial kitchens. Safety and hygiene are top priorities. These regulations impact the design and layout of restaurant kitchens. So, these regulations also apply to designers
6 rules to design a restaurant kitchen:
The kitchen is the space for meal preparation. Particular characteristics that staff can work efficiently and safely.
First, make sure it’s appropriate dimensions. The correct area arrangement will result in hygienic safety. Second, you can save resources and time by automating food processes from the moment raw materials arrive to the time they are delivered.
The proper workflow should consist of:
- You must identify all areas used for washing or preliminary processing meat and vegetables. So, these areas can depend on the kitchen’s complexity, be separate rooms or rooms separated from other kitchen parts by washable panels.
- A square or rectangular shape is always preferred. So, it will prevent you from having narrow areas or bottlenecks that make it hard to clean.
1. Designing a commercial standard dimension:
Including the washing zone, a kitchen capable of accommodating 50 or more people must be at least 20 square meters. For more flexibility, 0.25 square meters per seat is calculated. Cleaning and sanitation should be possible when furnishings are positioned. You have to decide Aline cabinets dimensions according to kitchen size.
2. Lighting and ventilation
All openings should also be equipped with anti-insect, rodent, and other protection. So, the kitchen must also be functional. For example, cooker hoods should be vented outside. So, two types of hoods exist:
- Wall-mounted or with flue outlet extractors
- Wall outlet with activated carbon filters
- While the choice is yours, all cooking stoves, fryers, or rotisserie ovens must have at least one hood.
3. Flooring and walls
The floor must be smooth, washable, and impermeable. You can tile or enamel them with epoxy resins for up to 2m. So, the kitchen can also be connected to other rooms, including a pantry, cold storage, and washing area.
4. Pantry and storeroom
The pantry should be located in a single room or the basement as long as it’s healthy and has sufficient height. It is used for food storage in select cold stores where no food handling is allowed. So, all floors and walls must be washable.
You must provide sufficient storage for the deposit made from washable material. So, for food storage, there are types:
- A cell or refrigerator is required to prepare food-ready meals and semi-finished goods.
- A cell phone or refrigerator is for meat
- You can use a refrigerator or cell phone to store other food items, such as milk, processed meats, and other dairy products. However, it is better to have two freezers.
5. Dishwashing area:
You are not permitted to prepare food in the space or area for washing pots and saucepans. The minimum surface area should be 5 square meters.
6. Install equipment:
It is necessary to install plants and equipment when designing a restaurant’s kitchen. The equipment and plants must be adapted to the types and needs of food that is being prepared. So, the material used to make commercial kitchen elements, such as work surfaces and storage shelves like Aline cabinets should be continuous and smooth.
1. Steel tables:
Tables for food preparation need to be made from stainless and should comply with all kitchen appliance standards. So, this is because the food being prepared, particularly meat, needs to be processed on stainless steel. You can have stainless steel preparation tables free of charge or connect to other equipment depending upon the kitchen layout.
2. Countertop:
Professional cooktops are standard equipment in catering businesses and should be placed at the heart of the kitchen. So, the central module is usually made up of multiple burners. So, to make the stove work efficiently, more ovens must be installed on the stove.
3. Cabinets:
First of all, you have to decide which style of kitchen cabinets is best for you. Aline cabinets are the best choice of kitchen. So, you can also create a kitchen tool to let you experiment with a color combination. You can also take advantage of professional design to get some additional inspiration for kitchen cabinets.
4. Sinks:
Sinks must have non-manual taps, such as a photocell or pedal, and ceramic or stainless steel. In addition, the vegetable and meat sector sectors should have their sinks.
5. Dishwasher:
The professional dishwasher is crucial as it helps prevent the spread and growth of diseases and bacteria caused by food.
6. Fridge:
Restaurants should have fridges as many food products require refrigeration. So, food storage is crucial because food cannot be consistently and immediately use.
7. Blast chilling:
A blast cooler is a tool that quickly lowers the temperature of raw or cooked food. So, this allows for optimal storage in the freezer or refrigerator.
8. Kitchen flow:
It is crucial to plan the flow of traffic in a restaurant’s kitchen. So, these steps are essential to avoid making basic mistakes in your kitchen. For example, you can separate the clean and dirty dishes courses by going towards the wash area.
There should be two paths, and they shouldn’t conflict. They should always be readily accessible, have a foot opening, and not allow staff to touch the lid. The key to hygiene is waste management.
Conclusion:
Your kitchen design is key to your success in any restaurant or food company. It is essential to plan your kitchen well so that it runs smoothly. So, plan all parts of the kitchen like a countertop, Aline cabinets, floor etc. An efficient flow is essential to the success of your food service operations. This can get with commercial kitchen floor plans that emphasize coherence.
Please visit: Cabinet Land
