Commercial kitchen planners create kitchens that protect the environment, reduce disposal issues, and minimize footprint.
Organizing areas and performing functions effectively will require the staff involved. The chef will also be able to outline the needs of the restaurant. So, layout, flow, and the site are for activities. The designer will design the space to suit your requirements.
It is vital to know the type of client you would like to cater to. These guidelines will help you through the process of designing commercial kitchens. So, security and hygiene are the top priority. These regulations affect the layout and design of kitchens at restaurants. Therefore, these rules also apply to designers.
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- Standard commercial dimension
- Light and air conditioning
- Walls and floors
- Pantry and storage
- Dishwashing space
- Install equipment
Standard commercial dimension:
Including the washing space, kitchens that can accommodate at least 50 should be at a minimum of 20 square meters. To make it more flexible, 0.25 square meters per seat is the standard. In addition, cleanliness and sanitation must be possible when furniture is set up.
Light and air conditioning:
Every opening should be fitted with anti-insect rodents, insects, and other security. The kitchen must also function. Therefore, two kinds of hoods are available: wall-mounted or equipped with extractors for the flue outlet. Wall outlet equipped with activated carbon filters. The choice is yours all cookers, fryers, or rotisserie ovens should contain at minimum one hood.
Walls and floors:
The floor should be smooth, washable, and impermeable. It is possible to tile or coats them using epoxy resins for up to 2 meters. So, the kitchen could be connected to other rooms like the pantry, cold storage, and washing space.
Pantry and storage:
The pantry must be placed in a single area or the basement to fit and be tall enough. It’s used to store food in cold stores that are a select few in which no handling of food is permitted. Also, surfaces and floors must be cleanable. So, you should provide adequate storage for the deposit created of washable materials.
Dishwashing space:
You cannot cook food in the kitchen area or the site used to wash saucepans and pots. The minimum size of the room must not exceed 5 SQM.
Install equipment:
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Countertop:
Professional cooktops are a standard feature in catering establishments and must be in the kitchen center. So, the central module is typically comprised of several burners. To ensure that the stove is functioning effectively, other ovens have to be added to the furnace.
Cabinets:
The first step is to choose which design of blue kitchen cabinets will work best for your needs. For example, cabinets are an excellent choice for your kitchen. Next, you can develop a kitchen appliance to allow you to experiment with color combinations. So, it is also possible to benefit from professional design services to gain ideas in kitchen cupboards.
Sinks:
Sinks should have non-manual taps, like pedals or photocells, as well as stainless steel or ceramic. Additionally, the meat and vegetable sector should have sinks.
Dishwasher:
The dishwasher of a professional is vital because it prevents the spread and spread of diseases and bacteria brought on by food items.
Fridge:
Restaurants must have refrigerators since numerous food items require refrigeration. In addition, food storage is essential since food items are not always available and are quick.
Kitchen flow:
It is essential to plan your flow inside the kitchens of restaurants. Therefore, these steps are crucial to prevent making common mistakes in the kitchen. For instance, you could sort the clean and dirty dishes by heading towards the washing area.
There ought to be two routes that don’t cross. They must always be easily accessible, with an opening for the foot, and shouldn’t allow employees to reach into the lid. The most important aspect of cleanliness is the proper management of waste.
Conclusion:
The kitchen’s design is essential to your success at any restaurant or food business. It is crucial to design your kitchen in a way that operates smoothly. Therefore, you must plan every part of your kitchen, such as countertops, cabinets, flooring, etc. A smooth flow is crucial for the successful operation of your foodservice operations. This problem can be solved when you have the layout of commercial kitchens that focus on coherence.