The Ideal Guide to Designing a Commercial Kitchen

Here are the key areas of consideration when planning a Commercial Kitchen:

• DELIVERIES

  Good access is required so that the delivery personnel do not enter the food area.

• STORAGE

  Adequate space required for Refrigerators, Freezers, Cold Rooms & Dry Storage.

• FOOD PREP AREA

  Best positioned between storage and cooking area with space for prep and hand wash sinks.

• COOKING AREA

  Design space for equipment needed (e.g. Ovens, Hobs and burners).

• VENTILATION

  Ensure the legally required extraction system is in place (see the Ideal Guide to Commercial Kitchen Extraction).

• FLOW

  Make sure the flow between all areas is easy and safe.

• ELECTRICS

  Check that your electricity supply is adequate for your kitchen equipment.

• SERVICE AREA

  Easy access required for serving staff and the right equipment for hot/cold food and dishes e.g. heated gantries.

• CLEANING AREA

  Plan for the space and equipment needed e.g. sinks and dishwashers. You will also need to plan for storage and waste disposal.

It is always best to have your commercial kitchen designed by an experienced professional. Ideal Catering provide the full design service. To find out more please call 01953 542 434.