How To Layout A Small Commercial Kitchen
Commercial kitchen layouts are built around a focus on workflows and safety.
How to layout a small commercial kitchen. I used to think that in my commercial kitchen a food drain wouldnt be necessary for the design or execution. The island commercial kitchen layout starts with the ring layout and adds a central preparation or cooking station. While your requirements are likely scaled down from that of the professionals there are simple things you can do to create more flow and efficiency in your kitchen.
- The work triangle should not cut through an island cabinet or any other obstacles by more than 30cm - No major traffic patterns should cross through the work triangle - A full-height obstacle should not come between any two points of the triangle. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Commercial kitchen design is determined by two things.
Take a tape measure and note the size of each piece of equipment. A commercial kitchen needs industrial-grade equipment that will withstand a busy restaurant schedule. Workflows and safety should be the prime drivers in the layout of a professional kitchen.
The island-style layout places the ovens ranges fryers grills and other principle cooking equipment together in one module at the center of the kitchen while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow any section can be the island depending on what best suits your needs. Add cutlery trays knife blocks spice racks aluminum foil holders and bread drawers to adjust all accessories. I have been looking everywhere for some basic blueprints like this.
Small Commercial Kitchen Layout Floor Plan 0508202. Commercial Kitchen Layout Considerations Plan your workspace dimensions carefully. A poorly designed restaurant kitchen can cause chaos and may even cause accidents.
Look for a label on the equipment with pertinent information. Complete Restaurant Kitchen Layout Plan 0608201. I just wanted to know how things are generally organized so I can try to model my new kitchen after one that seems to fit.
The first is defining the purpose of your kitchen whether its to cater to a business venture or for personal use only. As a result when starting a new restaurant or re-designing your existing business you should think through your kitchen design carefully. You may also see Minecraft Kitchen Designs Cool Commercial Kitchen.
Sep 12 2018 - Explore John Mcdonalds board small restaurant kitchen layout on Pinterest. When organizing your kitchen work triangle you may want to consider these few rules. Your restaurant or food business will depend on you getting this right.
Small Commercial Kitchen Layout Floor Plan 0508201. Make sure that the food preparation area chopping sorting etc is near your storage areas. Youll need to make provisions for space between pieces of equipment in front of equipment including opening doors as well as factoring in space for staff to walk freely around the kitchen.
Wherever there are some dark nooks use LED lights for more illumination. The second is making sure youre in compliance with your state and local health department laws and rules when the kitchen is being used for a business. For example a kitchen may have storage units washing stations and food prep counters along its perimeter and cooking equipment in its.
A commercial kitchen design firm or an interior designer with restaurant-design experience can help you to design your kitchen in a way that is efficient safe and profitable. Thank you for these commercial layouts. How you organise your kitchen is up to you but it is worth following a few guidelines to make sure you arent making operations more difficult less safe or unhygienic.
Im Elvis an Architect and designer currently working in a company that is dedicated to the design and construction of equipment for industrial kitchens I am passionate about my work and I would like to share my knowledge. Sometimes a new restaurant has a fabulous location but a small kitchen space and you have to adapt your plans accordingly. The layout of your commercial kitchen is important for food and personal safety.
Check your records and list energy--both electrical andor gas and ventilation--requirements. Vivian Black May 8 2018. Im Elvis an Architect and designer currently working in a company that is dedicated to the design and construction of equipment for industrial kitchens I am passionate about my work and I would like to share my knowledge.
Simple things include ensuring theres a set-down space next to deep-fat fryers never siting a fryer at the end of a run and always allowing a minimum of 900mm corridor to the front of any cooking equipment although 1200mm is ideal. Make a detailed list of existing kitchen equipment.
