The Key Principles of Commercial Kitchen Design

1. THE KEY PRINCIPLES OF COMMERCIAL KITCHEN Design www.impruvellc.com

2. WHERE TO START WITH YOUR COMMERCIAL KITCHEN LAYOUT • 6 professional Kitchen Design principles Explained • 1. Flexibility & Modularity- • The commercial kitchen layout should be flexible because the commercial kitchen is a dynamic environment. • Possibly, you updated the menu and served new items, or you also hired a new executive chef with a different approach than the previous one. • For these causes, commercial kitchens have the flexibility to move other stations around for easy work and cooking. • Multi-use workstations or modern equipment could deliver an adjustable work environment.

3. 2. Simplicity- • You want to stop anything that could lead to inefficiencies for staff, as you plan your kitchen design. • For example, storage is vital, but useful shelving inside a small space could lead to be messy, unorganized kitchen. • Just because cooks spend a lot of time searching for what they require instead of doing what they do best.

4. 3. Flow of Materials and Personnel- • Delivery to Storage- To accept product deliveries, there is required to be a suitable place close to where they are stored. • Prep to Production/Cooking- After doing this, staff will obtain the products from cold or dry storage so they can begin prepping.

5. 4. Ease of Sanitation- • Many restaurant spends a lot of their time cleaning the kitchen. • Just because having a kitchen designed for sanitation is vital. • Choose commercial kitchen equipment with wheels or also add wheels on your work tables, so you can easily move them when washing the floors and walls is an amazing way to easily clean a restaurant kitchen.

6. 5. Ease of Supervision- • The executive chef is required to handle many things when it comes to kitchen management. • They are required to check the kitchen team, prepare dishes, supplies order on time, food quality, and confirm that all commercial kitchen equipment is working properly.

7. 6. Efficiency of Space- • Many restaurants have limited cooking space, so you need to research how to easily install all of these necessary equipment into your small kitchen. • When setting up a compact kitchen for food trucks or concession stalls, it's essential to include countertop equipment and other small-scale products.

8. CONCLUSION • Installing a well-thought-out kitchen design before obtaining equipment and arranging a layout will assist your enterprise in success. • A well-designed restaurant kitchen can help in your restaurant grow, make your staff jobs earlier, improve the flow of your kitchen, and even avoid accidents. • These commercial kitchen design principles make an ideal commercial kitchen that works for any establishment, no matter what their size or concept. • Along with this, these factors also deliver the idea for selecting the most vital equipment kitchen staff require to work quickly and efficiently. • Read Blog : The Key Principles of Commercial Kitchen Design

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