Blog
By Ray Winson | 12 November 2021

How To Design A Professional Commercial Kitchen

Designing the actual kitchen space in your restaurant includes deciding what kind of equipment and supplies you will need. You will also want to decide what kinds of appliances will be most efficient for your business and how to arrange your kitchen in order to make the most efficient use of your space. Next, you will need to determine how your layout will work so that you can plan where you will need to install your appliances and where you will have your supplies located. Finally, you will need to decide how your menu will fit into your layout. The following tips will help you learn how to design a professional commercial kitchen
 

Create A Professional Kitchen Layout

The first step in designing your commercial space with a kitchen layout designed to your specific needs is to determine the purpose of the space. How many employees will you have? Where will the food be stored? The answers to these questions will help you decide the best way to organize your commercial space to make the most efficient use of the space available.


Professional kitchen layouts should include a clear walk-in shelving and counter space. This is essential to any restaurant kitchen design and easy to maintain and clean for the employees and customers who are using the space. Professional commercial kitchen layout plans should also include adequate storage for cooking supplies and for the products that will be used daily by your staff members. This may include cutting boards, food containers, cooking oil and other kitchen related products. Having enough storage will allow your restaurant kitchen design to grow and add more employees if the demand for supplies increases.

Select And Buy Your Commercial Kitchen Equipment

A kitchen is a designated area within a building for the preparation of food and often features equipment like a stove, refrigerator, and cabinets for storing food.


A commercial kitchen, however, is not the same as the kitchens we find in our homes, it requires way more specialized commercial kitchen equipment, which includes: Commercial gas range, dough sheeter, commercial sink, meatball machine, commercial refrigeration equipment, etc.

You will need to think about your storage situation, the floor plan of the space you have available, and how much of the commercial kitchen equipment you will actually be using. 

 

Types Of Kitchen Design

Select a Kitchef Kitchen Design If you prefer a more streamlined approach to restaurant kitchen layout, you might want to consider using a kitchef kitchen layout plan to achieve your results. Kitchefs create professional, fast-casual layouts that use the most efficient materials and can often be completed in just one weekend. They can also provide you with the flexibility to create the layout you want in small or large spaces, as well as in multiple departments at once. For instance, a kitchef can create an entire new room to replace a section of an existing kitchen. The only limit to the type of Kitchef kitchen layout you will be able to create is the size of your budget.
 

L-shaped Galley Kitchen

The L-shaped galley kitchen design is another fast-casual cooking style that is ideal for kitchens that have limited space. In this design, the cooks in the kitchen alternate positions across two circular carts. A large kitchen with several stations is great for this style of layout because the cooks are close together, yet out of the way of each other. A downside of a L-shaped layout is that there is not a lot of space in the middle, making it difficult for larger cookers to circulate properly in the kitchen. L-shaped carts are typically best suited to smaller kitchens where the cooks do not need to perform multiple tasks simultaneously.
 


Open Space Approach

The open space (or simply "open space") concept enables staff to move freely throughout the kitchen without the need of individual stations. By using this method, you will free up space in your kitchen allowing you to add other features. The primary difference between an open space and a station is the fact that station locations are often placed far from the door. Because of this, cooks must travel distance to perform simple tasks such as mixing, chopping, or storing food. An open space allows staff to work within the kitchen, yet gives them the freedom to access areas that may not be used as frequently.
 

Multi-Service Kitchen

The Multi-Service Kitchen offers the benefits of both a station and an open space, and can be designed on a modular basis if you have the space. This option is best for very large or rapidly changing businesses. The benefit of this kitchen style is that the chef has more freedom to multitask without being restricted by a limited amount of space. It allows staff to work in close proximity, yet still allows them to move around if needed. This type of kitchen flow provides for a smooth flow of food preparation and eliminates the problem of over-stuffing a kitchen.
 

Islands and multi-station kitchens

Restaurants that have implemented a island layout or a multi-station kitchen approach find that their operations decrease considerably, even eliminate stocking problem. Islands and multi-station kitchens allow chefs to work in small areas that are normally reserved for stoves, refrigerator, and other food preparation needs. This type of kitchen design saves money and the restaurants are able to offer a more personal touch to customers and an enhanced customer experience. If you are looking for an innovative kitchen style that promotes efficient and smooth food preparation, then a kitchen design with systematic preparation is ideal for you. A professional commercial kitchen designer is the best person to make this transition for you.

 

Leave a Reply

Your email address will not be published.Required fields are marked. *
Name
E-mail
Content
Verification code