Here are the key areas of consideration when planning a Commercial Kitchen:
Good access is required so that the delivery personnel do not enter the food area.
Adequate space required for Refrigerators, Freezers, Cold Rooms & Dry Storage.
Best positioned between storage and cooking area with space for prep and hand wash sinks.
Design space for equipment needed (e.g. Ovens, Hobs and burners).
Ensure the legally required extraction system is in place (see the Ideal Guide to Commercial Kitchen Extraction).
Make sure the flow between all areas is easy and safe.
Check that your electricity supply is adequate for your kitchen equipment.
Easy access required for serving staff and the right equipment for hot/cold food and dishes e.g. heated gantries.
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.
Posted on 7th September 2021