Posted by Al Nunes, Senior Contract Sales Engineer, TriMark United East
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The success of your kitchen design depends on several basic factors: receiving, storage, refrigeration, preparation and cooking, clean up, space, lighting, and flooring.
Is your receiving area large enough to handle volumes of products being delivered on a daily basis? Do you have enough scales, hand carts and material handling equipment?
Do you have enough space to store products needed on a daily basis? How often can you get deliveries from your purveyors? Analyze how many food items and supplies you will need to help determine storage space.
Is your refrigerator large enough to chill both fresh and bulk products? Is the ice machine sized properly? It’s vital that you have adequate space for refrigeration.
Prep and Cooking
Do you have the right equipment to prep and cook food? Will your cooking equipment be able to execute your menu efficiently? A seafood restaurant may need more fryers, for example, while an Italian-style or fine dining establishment may need more sauté ranges. Take a look at the type of food you will be serving and make your decisions based on the menu
Is your dishwashing equipment able to handle the volume of dishes coming back from the dining room? How many different types of plates will you have? A diner for example, may have one style of plates for all menu items, while a fine dining establishment may have different plates for each item. Is the dish room in close proximity to the dining room to avoid unnecessary steps? Is there enough storage for clean dishes? Are there enough areas where waste receptacles can be stored? Is there enough space to handle the volume of daily waste? Is there an adequate amount of hand sinks throughout the kitchen?
Do you have wide, obstruction-free walkways? Is there enough space to avoid hazardous working conditions? Do you have adequate aisle space in front of cooking surfaces?
Is the lighting bright enough to allow staff to properly and safely complete their tasks? Is there enough lighting in both the front and the back of the house?
Flooring and Kitchen Surfaces
Is the flooring strong enough to support heavy equipment such as refrigeration and cooking equipment? Is the flooring able to avoid water from building up on the floor? Are there enough floor drains? Floors, walls and ceilings should be smooth, non-absorbent and easy to clean.
These eight elements are critical to efficient commercial kitchen design. Making sure you factor in all of these items will help optimize productivity in your restaurant.
Al Nunes, Senior Contract Sales Engineer, TriMark United East