Your commercial kitchen’s success will rely upon whether you get the fundamental components of your kitchen configuration right. Such fundamental components fall into several categories, as you’ll see below.

1.     Delivery Area

Since you’ll be getting food items conveyed to your kitchen consistently, you need the space and facilities to manage the delivery. You will require gear and carts to transport items from one area to the next. So, you’ll need a budget for such elements.

2.     Storage

What amount of space would you need? Track the volume of the supplies you’ll be getting. And, the amount that gets utilized daily to compute the presumable storage room you are going to require. The room for storage should be divided into noon-food, dry and cold storage.

Non-food storage is for keeping disposable goods, clean dishes, and cleaning supplies. Cold storage is for foods that need refrigeration or freezing.

3.     Refrigeration

You will require adequate refrigeration and freezer room to maintain the freshness of all the short-term and long-term foods and beverages. Take a stock of the foods or drinks you require and the expected turnaround.

4.     Arrangement and Cooking

What sort of menu do you plan to use and have you chosen the appropriate cooking gear and preparation room? From your menu you will be able to determine the type of cookers, fryers, stoves and so forth, you are going to require. Hence, don’t simply consider what you may need at the present time. Consider how your menu may advance and make the necessary plans.

5.     Cleaning or Washing

You will require adequate dishwasher gear to adapt to the quantity of plates and cutlery you’re probably going to be utilizing. Cleaning needs a brisk turnaround; therefore, plan cautiously about where your dishwashers will be situated to evade pointless carriage.

Likewise, you will require sufficient space to manage food and beverage waste and adequate kitchen hand sinks for your staff to utilize. The cleaning room should be situated near the kitchen, so that waiters can drop used dishes quickly. It should also be close to the storage space, so that chefs can find clean utensils fast.

6.     Space

It is a crucial component of commercial kitchen design that affects all other elements. The space that’s available to you will establish the format and structure of your commercial kitchen. Hence, you have to consider footfall, quantity of employees, health and safety, and maximizing speed from your kitchen to guest tables.

7.     Lighting

Satisfactory lighting to conduct culinary assignments is critical. Therefore, you need to plan for the type and amount of lights your kitchen will need.

8.     Type of Flooring

Your ground surface should be solid, tough, slip-resistant, secure and simple to clean and keep up. Ensure that your commercial kitchen has a floor that meets all those requirements

For more details on how you can design a commercial kitchen and augment your available space, please contact the Dawnvale. We offer expert interior fit-out services to owners in the hospitality, hotel and leisure sectors. Our reputable firm collaborates with well-known restaurant designers and operators across the UK to come up with award-winning bar and restaurant spaces. If you need help with designing a capable commercial kitchen space, reach out to us via 0161 684 7879.