How to Design and Setup Your Commercial Kitchen in an Effective Manner

Not all owners of commercial kitchens can utilise the services of professional architects. Professional architects have the ability to design kitchens so that they can function in an efficient and effective manner. At the same time, they usually follow an approach that leaves the door open for future expansions and alterations. In some cases, commercial kitchen owners utilise the services of professional kitchen designers. These professionals can help you make optimal use of your space. It is essential to place a lot of importance in the physical layout of your kitchen. This is because several workers will be performing various activities in the kitchen on a daily basis. If they keep colliding with each other, their efficiency will be low. Similarly, if your Sanden YPC-120SR underbench fridge impedes access in the kitchen, it will compromise the efficiency of your workers too.

To get the best design for your commercial kitchen operations:

  • Measure the size of each appliance and equipment in the kitchen (including details on their ventilation and energy requirements, whether electrical or gas)
  • Note down the model number and the manufacturer of each appliance
  • Similarly, note down the same details on equipment that you plan to purchase (including commercial mixers and blenders) and ensure that your facility has the capacity to handle the additional equipment (including their power and ventilation requirements)
  • Compute the amount of storage space you currently have (including shelves and other storage space) and estimate the amount of additional storage that you need
    • It is worth mentioning that storage could onsite or offsite and could include food preparation, work areas, restrooms and areas where your workers can store or change their clothes
  • Consider whether your coolers or freezers have any slab thickness requirements or insulation
  • Ascertain the manner in which you will need to install your hand sinks, cooking hoods, grease pits, dishwashers etc. and,
  • Commence the process of obtaining the relevant approvals from the local health departments

A professional kitchen designer will undoubtedly help you out in this. They will not only provide ample space for your staff to work in an efficient manner. They will account for the space that your need for your commercial cookery equipment as well. Above all, they will understand the manner in which you run your operations. This will enable them to design the best layout for your commercial kitchen. And, if you have sufficient space, they might even be able to leave vacant spaces to meet your future requirements too. This will be particularly useful when you want to expand your business.