If you are considering a commercial kitchen refurbishment, you’ve probably realised there are many important factors to consider. From a well-planned layout that maximises workflow to enough storage and space to keep the line running smoothly, a commercial kitchen fit out can be overwhelming. In this post, you’ll learn 4 key factors to consider when planning your kitchen refurbishment.
Optimized Commercial Kitchen Layout
When it comes to the layout design of a kitchen, several important factors can make or break your commercial kitchen.
The first thing to consider is food preparation. Different types of food need to be segregated during prep. For example, you need adequate space for meat that is totally separate from other foodstuffs to avoid contamination.
Next is cooking space. The cookline will become the heart of the kitchen layout. Make sure the design allows for smooth operation of cooking, prepping and plating up. Also, ensure there is enough space for the number of cooks on the line and the volume of orders they’ll be taking on.
Lastly, you need to think about cleaning down. You’ll need a designated area for washing dishes, cutlery, etc. to be reused. If this space is too small or awkwardly designed, it will slow up the entire kitchen.
Kitchen Storage Needs
One of the most common issues of kitchen refurbishments is a lack of storage space.
When planning storage, make sure to take into account refrigeration, freezers and dry storage.
You can work out how much food storage you’ll need based on the frequency of deliveries. If you have infrequent deliveries, you’ll be getting much larger orders and so will need more storage space.
Now is a good time to talk to your chefs and find out if there are any current issues with storage. If so, talk to your commercial contractors about finding innovative solutions to add more storage space.
Cleaning
Nothing slows down a kitchen more than a poorly designed cleaning station. Without the right size commercial dishwasher, service is going to grind to a halt.
For small to medium-sized venues, you’ll want an undercounter dishwasher. For medium to large venues, a pass-through dishwasher is better. And for a large venue, a conveyor will be needed to keep things running smoothly.
When working on the layout of the cleaning station, make sure there are separate routes for dirty and clean dishes coming in and out if possible to avoid confusion and save time.
Fire Safety & Regulations
Fire safety should always be front of mind when working on a commercial kitchen refurbishment. Your kitchen will need to meet all current regulations in order to pass inspections. If you’re unsure of the current fire safety regulations, consulting a commercial contractor is best.
Consult Professionals
If you’re struggling with the layout, design or regulations of your commercial kitchen refurbishment, or simply don’t know where to begin, it may be best to consult a professional commercial contractor.
Here at Creative Edge, we offer full package commercial kitchen refurbishments which include fully optimized designs as well as expert installation and fit-out. We can take care of the important elements of an efficient design, lighting, ventilation, sourcing the best equipment and ensuring your kitchen meets all current regulations. For a free quote or to find out more about how we can help you with your commercial kitchen fit out, get in touch today.
