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Commercial kitchen design 

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A well designed commercial kitchen is a work area with the maximum efficiency, safety and which keeps to a minimum wastage of labour, energy and material.
 
Utilising the services of a professional commercial kitchen design and installation team ensures the most energy efficient and productive kitchen is established for your operation. 
 
A professional design and installation team coupled with an experienced equipment supplier will have an understanding of the main types of food services, the structure of menus and flow patterns, what equipment is available, how each item of equipment can be used and its capacity. 
 
The following steps are taken to ensure the best layout, design and food equipment for a commercial kitchen: 
 
Consultation
Gathering accurate information on which to base the plan is extremely important. It ensures the most energy efficient and productive commercial kitchen is established for your operation. 
 
Planning
The menu will determine the design of the preparation space, the type of cooking equipment and refrigeration facilities required for the commercial kitchen 
 
The flow pattern of a commercial kitchen is like any industrial manufacturing process. The flow needs to reduce working effort, cross traffic and avoid bottlenecks. 
 
Thought must be given to what equipment is available, how each item of equipment can be used and its capacity. An experience supplier can assist you with these decisions which can greatly affect your kitchens running costs and capabilities. 

Design 
Through the use of computer-aided design (CAD) system, designers can develop your commercial kitchen layout to any specifications. 
 
Most importantly the design must conform to the national and state health and building codes and standards. Once again a professional design and installation team will have all of this information and factor it into the design. 

Installation 
The commercial kitchen is installed by professional and experienced trade’s people. Following the design layout work areas are constructed and installed, followed by the installation of the food equipment. 

Commissioning 
Finally the commercial kitchen needs to be tested before being used to serve the public.  

Maintenance 
Ongoing maintenance of a commercial kitchen ensures the planned and designed function of minimum wastage of labour, energy and material is sustained.   Equipment should be service by a trained technician.
 
 
 

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