The kitchen is the most important aspect of any commercial restaurant venture. Commercial kitchens need to be designed with effective work stations, high-quality equipment and health and safety issues in mind. These kitchens do not function like domestic kitchens, and there are many things to consider when designing and planning an efficient commercial kitchen.
Some of the most important aspects to think about in the design are planning appropriate risk assessments, seeking the right approvals, the utilization of space and storage, selection of equipment, heating and ventilation and air conditioning systems.
The Right Equipment
Equipment must be appropriate for the kinds of foods you prepare. So think about ovens, fryers, hobs, fridges, freezers and dishwashers. The right equipment can make a huge difference to your kitchen, so consider the highest-quality commercial dishwashers, which will deal with industrial pots and pans.
There are various dishwashers for commercial use, so make sure you know exactly what your kitchen requires in terms of size and power.
How you dispose of waste in a commercial kitchen is a vital consideration. The government recently introduced an initiative to cut down on food waste from retailers and manufacturers, and the restaurant business has a duty to reduce food waste too.
Time and temperature are essential considerations when storing food to ensure no items are wasted due to poor storage techniques. Also consider portion size and stock rotation to ensure the older items are used first. You should also have a plan in case the freezer or fridge breaks down to limit food wastage.
Approval and Risk Assessment
It is always vital to make sure the kitchen plan is approved by the relevant authorities before pressing ahead with any renovations. There are various food safety requirements that must be met. These are to ensure correct storage, processing and serving of all types of food. There are special considerations for halal meat, organic foods, gluten-free foods and other foods related to specific dietary requirements.
When assessing risk, the kitchen must be designed to fit in with the menu. This means thinking about risky or rare products, such as hand-made items and complex recipes that require specific preparation. Think about ingredient flow and what sort of work tops are necessary, as well as the equipment you will need.