![01 Commercial Kitchen Set-up [End-To-End] 1_edited.jpg](https://static.wixstatic.com/media/d77482_6bc4af492b1a46518891232365d9094e~mv2.jpg/v1/fill/w_980,h_593,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/d77482_6bc4af492b1a46518891232365d9094e~mv2.jpg)
We Create Functional, Profitable Commercial Kitchens.’
A lot goes into designing a commercial kitchen on a high level, from considering food prep zone, cooking stations, storage space, service station and dish-washing station. If you have been in this industry, you might already have an idea on the nitty-gritty of it. Here we are with the information which can guarantee the long last Kitchen setup for your dream project -
Spacedeck Kitchens design team consults the client and ascertains what kind of catering activity will take place in the kitchen and who the targeted customers are. They have to arrange for functions and dedicated spaces in the most efficient way possible.
SET-UP OF A PROFESSIONAL COMMERCIAL KITCHEN
[6 Must-Dos for Setting-up a Great Commercial Kitchen]
1. Standard dimensions for a commercial kitchen design
The minimum size of your commercial kitchen for every 50 seats should be 20 square metres, including the washing station. To put it simply, you should have 0.5 square metres of kitchen space for every seat in the establishment. Furniture, fittings, and fixtures should be installed in such a way that they allow easy cleaning and sanitation.
2. Ventilation and lighting
Lighting and ventilation should be adequate and communicate directly with the outdoors. Furthermore, all apertures must be equipped with anti-insect and rodent netting. Cooking hoods that vent fumes outdoors must also be installed in the kitchen.
There are two kinds of hoods:
• Wall-mounted or flue-outlet air extractors
• With activated carbon filters and a wall outlet
The decision is yours; the only requirement that should be met is all cooking surfaces, fryers, and rotisserie ovens have a hood.
3. Walls and Flooring
Floors should have rounded corners and light-coloured edges to encourage proper and easy cleaning. The material used for constructing the floors should be smooth, washable, and impermeable. For proper drainage, the edges of the floors should slope into a drained gutter that should have a fine mesh grid.
Spacedeck tip: In the design of commercial kitchen floor plan, for smooth workflow and ease in the kitchen activities, the food service designer can link the kitchen to other related spaces such as the pantry, washing station, cold storage area, and others. Do keep in mind that half of their surfaces should be considered and included in the calculation for the standard of 0.5 square metres kitchen space/seat.
4. Pantry & Storage
The pantry must always be situated in a separate room or in the basement, as long as it is healthy and high enough. Pantry is one of those kitchen spaces that are completely isolated from the public and only accessed by the chefs and the kitchen staff. It is dedicated to food storage in special cold stores. Its floors and walls should also be constructed with a smooth material so that they are easily cleaned.
The deposit must be outfitted with appropriate and adequate shelves made of washable material and intended to hold non-perishable products.
Four types of equipment can be used for food storage:
-
A refrigerator for cooked dishes, ready-to-eat meals, and semi-finished foods
-
A refrigerator for raw meat storage
-
A refrigerator for vegetables storage
-
A refrigerator for other foods such as processed meats, milk, dairy products, and frozen food. A single freezer is sufficient; however, two freezers should be preferred.
5. Dish-wash Station
There shouldn’t be any food preparation or food processing permitted in the room or area designated for washing pots and pans. The minimum surface area must be 5 square metres, and it can be incorporated in the same kitchen space in certain instances.
6. Equipment that must be placed while designing a restaurant kitchen plan
There shouldn’t be any food preparation or food processing permitted in the room or area designated for washing pots and pans. The minimum surface area must be 5 square metres, and it can be incorporated in the same kitchen space in certain instances.
Access to raw supplies -> Preparation for pre-cooking -> Cooking -> Food garnish -> Service
Areas dedicated to washing and processing vegetables and meat should be kept separate. They can also be independent rooms altogether, of course depending on the size of the kitchen and the number of customers it handles at once. These rooms can be kept separated from the other areas by washable panels or something similar.
Food service designers should comply with the standards not only to create efficient designs, but also to ensure hygiene and easy maintenance. This ensures a smooth flow in preparing, storing, and displaying food. Standards lay down minimum required dimensions for the dedicated kitchen spaces to further facilitate good hygiene as well as efficiency.