Commercial Kitchen Design Guidelines

Restaurant design should support efficient kitchen operations and workflows and vice versa. Kitchen design directly affects the energy consumption.

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When designing a commercial kitchen the goal is to create a space that not only supports the entire restaurants design but also allows staff to easily maneuver and efficiently complete their tasks.

Commercial kitchen design guidelines. Most commercial kitchen design projects will require at minimum 4 types of sinks. So the focus of this article is to highlight major considerations regarding the design of a commercial kitchen for a restaurant bakery or café. All commercial kitchens large or small should have a safe work flow that promotes safe food handling and eases the burden of the operators.

January 25 2019 3 minute read. A good commercial kitchen is a blend of airy aesthetics premium equipment and a well-thought design that ensures optimum productivity and staff safety. What is the menu.

Commercial Kitchen Design Guidelines The aim of planning a commercial kitchen layout is to achieve a work area which creates maximum efficiency keeping wastage of labour energy and materials to a minimum whilst also being safe for staff and customers complying with all commercial kitchen design regulations. How much space is available. Food safety storage and waste is a key part of this which is why we covered it in another post in this series.

This is one of the most important factors that you need to consider when planning commercial restaurant kitchen. The first rule of designing a kitchen is to assess the following things. The design and construction of food premises must.

According to the Certified Food Service Professionals handbook there are six guidelines you should follow when creating a commercial kitchen design. Designing the correct facility that meets all of your requirements involves the marriage of all these things. That said there are several basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively.

B provide adequate space for the activities to be conducted on the food. A be appropriate for the activities for which the premises are used. Safety Guidelines for Designing a Commercial Kitchen Whether you are starting a new restaurant or rebuilding an existing one you need to make sure that safety never takes the backseat.

Smart commercial kitchen design is essential for efficiency safety and revenue. The first rule of designing a kitchen is to assess the following things. How many covers am I looking to achieve.

These sinks are typically direct drained. Smart commercial kitchen design is essential for efficiency safety and revenue. Commercial kitchen design and construction requirements encompass everything from the handling preparation and storage of food to proper workplace temperatures and are regulated by a range of local state and federal agencies including OSHA and the FDA among others.

The size of restaurant kitchen should be. Wholesale operations involve sales to other entities that are one or more steps away from the direct consumer. Currently the most trusted name in food safety is NSF International.

May be either floor mounted as in the image above or similar in design to a utility room sink you might find in a residential building. Every aspect cannot addressed in a single post. What is my intended food offer or menu.

Six Principles of Commercial Kitchen Design. Kitchens should be designed in a way that avoids risks such as cross contamination between different food types collision of operatives and to avoid the risk of external contaminates entering the kitchen. This helpful guide shares valuable tips and insights on a wide range of commercial kitchen design-related issues and topics from where to begin and common configuration styles to key principles and considerations regarding layout equipment and execution.

One mop sink for obvious reasons. What is my style of service. For example placing the cookers in one location reduces energy costs for range hoods.

So we will cover each item below in grater detail in upcoming posts. How many people will I be employing to run the kitchen. Maybe youre opening a brand new facility and looking at an empty space.

The appropriate size of the commercial kitchen. Layouts Utilities Commercial Kitchen Regulations is a broad category and encompasses a lot of important information for the practical safe and sanitary running of your commercial kitchen. How much space do I have available.

Regardless of what type of foodservice establishment you have there are several objectives for designing a kitchen properly. Typical commercial kitchen guidelines for design may vary by state country or town so it is important to understand the requirements for your location. The following items are the essential issues or elements that will need to be addressed and incorporated into a kitchen design for a restaurant or café.

If your restaurant is located in Europe you must be sure that your commercial kitchen equipment is in accordance with European CEN Standards that provide the safety design requirements for food processing machinery. Every foodservice establishment is unique and will operate differently than others so you have to decide what will help you best meet your kitchen goals. Since commercial kitchens are designed for wholesale or retail preparers who wish to sell beyond the limitations of these exemptions tenants must meet licensing and certification requirements to operate in those kitchens.

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