When you start a food business, the prime requirement is to establish a fully-equipped and fully-functional kitchen. Well, what does this mean? Does it simply mean that you should fill the kitchen with the most expensive and impressive sounding equipment? Of course not. A commercial kitchen is not simply a repository for equipment and the design has to include a factoring of certain particulars. This includes understanding the workflow, the maximum and average turnover, the refrigeration requirements, as well as things such as power and water consumption. A custom made piece of equipment can be perfectly suited to the fitout and outperform the top-of-the-line alternative in terms of optimisation and efficiency.
A cooking station refers to the specific cooking area dedicated to an area of food preparation. Each station offers the equipment and layout required for carrying out the appropriate food preparation. The design and synthesis of the cooking stations depend on the purpose of the kitchen. For example, if your kitchen fitout is a training centre, then allowances will have to be made for the movement of budding chefs only beginning to get familiar with the workflow of a commercial kitchen, there will also need to be extra space for trainers/teachers to evaluate and guide performance. A kitchen purposely suited for baking will be set up differently than a pizza shop or any other specialised kitchen. This is an important factor in the design of the commercial kitchen.
Choosing the Right Equipment
Commercial kitchen equipment should be capable of handling large-scale customer requirements. Always buy sturdy commercial equipment that is suitable for mass production of food. High-level safety standards are required, and longevity and durability should be selected for. It is sensible to purchase from reliable and well-known commercial kitchen equipment manufacturers, however a commercial kitchen consultant may be able to recommend lesser known, cheaper, but equal-quality alternatives. Since these products are still commercial-grade equipment, they will necessarily include all the mandatory features such as: safety shields, finger guards, dehumidifiers, and so on.
Layout and Design of the Kitchen
The layout and design of a commercial kitchen are extremely important in regards to workflow, optimisation, and efficiency. There are stringent safety and quality guidelines about size, dimension, temperature, and airflow. There should be enough space for movement, and everything should be well-organized.
•Ergonomics: You should make sure that the design is convenient for the workers. They shouldn’t be expected to have to continually overexert themselves due to a poorly designed kitchen. Not only does a proper design reduce fatigue but it also brings efficiency and better service to the customers.
•Energy efficiency: You must ask for a design that is the most energy efficient. Aside from the environmental considerations, this will help to keep down the cost of your bills. Keeping the kitchen illuminated with natural light, and placing all the cookers at a centralized place are some examples of energy saving. Use of solar water heaters keeps the operational costs to minimum levels. Things such as ceiling height and room volume also contribute to the energy efficiency of the kitchen.