When it comes to commercial kitchen design, there is no shortage of questions and concerns that must be addressed. Those who are in the hospitality industry know this all too well. Hotels, theme parks, restaurant chains, airports and casinos all require top-notch professional kitchen designs, but how can we narrow down the best tactics?
It all starts by having a professional relationship with a kitchen design contractor. From there, it is all about isolating the most crucial pieces of equipment and most important factors needed for a professional kitchen design. Fortunately, the following guide is here to help. Be sure to read on and learn more!
What is the most important piece of equipment in the commercial kitchen?
The single most important piece of equipment will depend on the establishment in question, but the list is full of the usual suspects. Of course, it all starts with the oven. Some establishments may rely on a convection oven, while others go with combination ovens. Pizza ovens and conveyor ovens are commonly utilized as well.
From there, ranges and gas/electric grills can be added to the equation as the proprietor of the establishment sees fit. Ventilation equipment is high on the list as well, in addition to freezers, fridges and food processors. Each kitchen has to come to a consensus about what the most crucial pieces of equipment are, so that they can make the purchases that make the most sense for their needs.
There is no understating the importance of working alongside an experienced vendor that is easily able to source the best equipment for your kitchen at a reasonable price. This is where the good folks at Mathias Food Service Equipment Company come into play. They are able to take in all of your thoughts and concerns, aligning you with the equipment that is best for your establishment’s needs.
The 4 Factors You Need for a Professional Kitchen Design
Once the right equipment has been decided upon, there are four primary factors that need to be considered for a professional kitchen design. As soon as the key components are in place, these are the most crucial considerations from a safety and functionality standpoint:
Ergonomics
This concept may seem complicated but in reality? It is very easy to consider in situations like these. The dictionary definition is as simple as can be. Ergonomics is the science of “designing and arranging things people use so that the people and things interact most efficiently and safely.” In order to ensure the safety of these future interactions, there are a few things that must be covered.
For starters, how much equipment will the kitchen need to hold? This plays a huge role in the amount of space that a commercial establishment will have to work with. Secondly, how many people are going to be in the kitchen at a given time? Will they have enough space to navigate from point A to point B without any added danger?
These are the questions that need to be answered. The staff’s routes between each station of the kitchen must be clear and easily accessible, too. The flow of people and things has to be maximized so that there are no untimely accidents or staffing issues.
Spacing
In other words, how much room are you going to have to work with each day? Once a team of professionals has had a chance to look the kitchen over, they are able to give their clients a better idea of what commercial kitchen layouts they can successfully adopt. According to industry guidelines, there is a simple rule of thumb that can be followed here.
60 percent of the commercial space should be earmarked for the front of the house and 40 percent should be dedicated to the back of the house. For example, let’s say that the establishment in question has 1,000 square feet of space to work with. 600 feet would be set aside for the front of the house and 400 feet would be dedicated to the back.
Creating an Open Line of Communication
The human element cannot be discarded when designing spaces of this nature. Will staff members be able to communicate with each other in a timely manner? This is where open floor plans come in handy. The older kitchens that function as a maze, with all sorts of walled-off sections? They need to become a thing of the past. Don’t make the mistake of making staffers’ lives even harder.
Can executive chefs and managers easily oversee what is going on in the kitchen? This is another crucial question that has to be answered. Otherwise, the process of training and communicating with staff members is going to be far more challenging than necessary. Of course, some restaurants may be able to work around these concerns because they have more experienced chefs and staff members, which is something to bear in mind.
Maximum Safety
It should go without saying that every kitchen design would take safety into account but that does not mean that an establishment should make any assumptions. Design and safety are concepts that go hand in hand. The layout that is being designed should keep all food safe for consumption, for starters. The receiving area should be placed near the fridge. Any cleaning chemicals should also be stored far away from the food.
These are the types of simple considerations that will save clients in the hospitality industry all sorts of time and difficulty. The local regulations in your area are also going to play a major role in the layout of a commercial kitchen. Design elements are not always determined by common sense. In many instances, local ordinances will force certain decisions that are not expected.
Is staff safety being prioritized? Make sure that proper ventilation is being built into the space. Mats should also be placed on the ground, as a means of reducing the wear and tear that is being placed on staffer bodies. Fire safety is a part of this discussion, too. Fire exits, smoke alarms and fire extinguishers must all be present and easily accessible.
