The Basics of Commercial Kitchen Planning

Whenever embarking upon a new business venture requiring a commercial kitchen, there are many things to consider. Kitchens must be designed with efficiency in your mind; this means both the layout, and the commercial kitchen equipment that is to be used.

Ensuring that the correct equipment has been purchased, and that they layout has been designed in a way that produces optimum efficiency within the kitchen – both in terms of space, and in timesaving devices and arrangement. For example, it is no good having the fresh produce refrigerator on the opposite end from the kitchen to the fresh produce worktop. That would cost time, as caterers, band will have to walk the length of the kitchen simply to get their ingredients, and money, due to the fact, as the old adage goes, period is money.

When undertaking cooking area design, it is necessary to engage the services of experts within the industry.
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They have the experience and experience to understand the specific requirements of commercial kitchens, and the type of commercial kitchen equipment required by different ones of restaurant.

Here are some of the areas in which a professional design company will certainly liaise with you:

Primarily, a kitchen must be well laid out; the exact layout is dependent on the style of cooking carried out. The kitchen must be planned and created in accordance with the manner in which the food is cooked. For instance, in a kitchen that is a specialist in seafood, the worktop that prepares the fish or molluscs, should be placed next to the oven, so there is little wastage over time between food preparation and cooking, additionally , many kitchens will use a fridge that contains only seafood, which will also be placed next to the worktop.

Modern-day modern commercial kitchen equipment has been designed with such considerations in mind, they will understand that kitchens will require several small refrigerators, scattered around the kitchen, rather than one large refrigerator that shops food for all the kitchen areas. For instance , deserts, fresh produce, starters, meat, seafood – in a large commercial kitchen, these areas will most be separate and require their very own specialist configurations. Generally, each area follows a distinct line of food preparation: the meals is refrigerated, taken out and prepared, cooked, then placed on the table for the waiters to pick up and function to customers.

Regarding the specific commercial kitchen equipment needed, it is essential they comply with the rules issued by the Safety and health Executive (HSE). This is essential, mainly because kitchens found to be in breach of any HSE laws, will be investigated, and potentially closed down. It is fundamental to purchase all goods from reputable manufacturers, and follow installation guidelines to the letter – when in doubt, seek help from an expert kitchen equipment supplier.

There are many regulations and specifications pertaining to commercial kitchens, including lighting requirements, interior design rules, hygienic specifications, and much besides. An over-all rule of thumb: always purchase stainless steel commercial kitchen equipment, as they tend to be favoured by the HSE for their high degrees of hygiene and the fact that stainless steel is usually a safe material, and not harmful to health in any way.