Tips For Commercial Kitchen Design

​Industrial commercial kitchens that are properly designed provides professional work flow which means that prep time and food quality will be prepped quickly.  This is what your customers are expecting. A properly designed commercial kitchen is the backbone to make a restaurant succeed or fail.  The layout in a restaurants kitchen is not only the type and quantity of equipment, but more importantly how and where the equipment is placed for cooking and service efficiency for those working within the kitchen and serving.

Commercial Refrigeration Design​ and Work Flow
Commercial refrigeration needs to be designed so that the all refrigerators and cold storage is in the back of the kitchens, since most of the ingredients will come from the fridge, it will improve the flow from the start. The food will be prepared on stainless steel counter top tables, moved and cooked to the cooking area, arranged on the flatware an then needs to be kept warm, before being served to the customer. This means that things such as warmers must be put closest to the customer - which will be the opposite end of the refrigeration placement designed location.

Kitchen Flow and Safety
While the food flow is important for the success of the restaurants organization, the safety aspects are also critical.  There should be enough space within the kitchen to ensure that heavy or hot items can be transported with ease and no opportunity running into other kitchen employees or servers. The working and moving space that the equipment manufacturers specify needs to be spaced properly around the cooking equipment to ensure that it does not overheat or trigger overheating in whatever is beside it.

Kitchen Flow and Lighting
The layout of your industrial kitchen is very important, but don't forget about the lighting and light quality.  Great lighting is essential for cooks that are sautéing, slicing, cooking and also preparing food on plates. They can not be expected to do a great job if they can not see correctly. Vents must be put near dish washers to manage the steam and range hoods need to be designed and implemented.

Cooking Equipment and Utensils
The kitchen cooking equipment and utensils are typically placed in one area on a wall in the cooking area. The designated wall need to strong enough to handle all the requirements such as power factors, gas hook-ups and also utensil storage space.

United Restaurant Supply is an equipment supplier and designer for commercial kitchen design and consulting.