A Practical Guide to Choose the Best Configuration For Your Commercial Kitchen

What precisely differentiate a commercial kitchen from a residential one (besides the number of people it serves) are the quality of cooking equipment and the configuration of commercial cooking appliances, such as Restaurant Ovens and Commercial Deep Fryers in the kitchen. Figuring out the configuration of kitchen equipment might seem like a daunting task, but it’s not impossible if you’ve adequate knowledge about efficient kitchen layouts and how to configure your commercial food equipment for a spellbinding success in this industry. With that in mind, let’s have a look at some of the most crucial points, you’ll need to keep in mind while configuring your Kitchen Fridges, Commercial Mixers and other equipment in your kitchen in the best possible manner.

How do you determine the configuration?

In order to make sure that all the aspects of the kitchen are well-planned, you have to consider following details.

1. Available Space: Your kitchen should have enough space for all your commercial cookery equipment, without hindering any space available for the cooks and other staff. You have to make sure that there is enough space for the kitchen basics, such as commercial bars, commercial blenders, and other equipment.

2. Employee space: Secondly, you’ll need to make sure that the appliances and high-end equipment, such as Scotsman Ice machines, do not get in the way of employee mobility. Unless they can move around freely, they will not be able to finish the dishes in time, or properly.

3. Health and safety codes: You have to make sure that your restaurant meets all the health and codes- you do not want to get on the wrong side of the health department.

4. Energy efficiency: There is no need for you to get the biggest, or the most expensive commercial food processors or other equipment for the kitchen if your restaurant does not call for it. Instead go for energy efficiency- that way, you will be able to meet the costs of running and maintaining the restaurant without going into losses.

5. Flexibility: Make sure that there is enough space in your kitchen for you to move the bulky equipment around. This way, you will be able to buy new equipment or replace existing ones, depending on changes in the menu or food trends. You should have enough space to add equipment from reputable brands, such as Ice-O- Matic Ice Maker Machine or Baron Combination oven in your restaurant in the near future in case you already don’t have them.

Configuring your kitchen layout

You can make sure that your kitchen is designed and arranged in a way that is most ergonomic and energy efficient. Figuring out if your kitchen is going to have an assembly-line configuration or a zone-style configuration will help you plan the way in which your equipment, such as commercial microwave oven, will be arranged. Whether you are purchasing dishwasher online or fridges online, it’s highly recommended to get an idea of your kitchen configuration well in advance in order to get the right equipment. Let’s have a look at some common commercial kitchen configurations.

– Ergonomic configuration can be attained by planning your kitchen layout in a way that would offer maximum comfort to the chef and the staff. It will increase their access to all equipment and make sure that they complete their jobs in the least possible time. On the downside, this is not the most energy-efficient configuration.

– When it comes to Zone style configuration, certain areas of kitchen are used specifically for just one purpose. The zones usually include prep-zone, cooking zone, sanitation/washing zone, refrigeration zone, plating zone and so on.

– Assembly line configuration is suitable for restaurants that have a specialized menus (that is, if your kitchen is going to be used to produce mainly pizzas, or desserts). In this configuration, your cooking equipment will be arranged according to the sequence of the dish that is to be produced.

– Lastly, in island style configuration, the centre of the kitchen is allocated for cooking, and the area surrounding the cooking area is reserved for prep and transition.