How Well-Designed Commercial Kitchens Optimise Workflow

chef tasting his dish

Opening a new restaurant? Or are you planning to renovate your existing commercial kitchen? Whichever it is, the first thing you need to think about is the set-up and design. As a restaurant owner, you want your employees to complete their tasks quickly and efficiently. A well-designed kitchen with the right equipment cuts down injuries, preparation time and cleaning up.

Restaurant owners know that a poorly designed kitchen causes accidents in the kitchen. It also ruins the workflow. Consider these factors before you start working on a layout for your kitchen.

Use the proper equipment

Restaurant kitchens prepare dishes for large quantities of people every day. They need larger and sturdier equipment because of the amount of food that they produce. Purchasing equipment designed to serve large numbers of people saves a lot of time and effort. It maximises production and lessens the stress on your employees. Although commercial grade equipment is initially more expensive, it cuts costs in the long run.

There is kitchen equipment that have a variety of functions, like combi ovens. Combi ovens have three functions: convection, steam and combination cooking. The experts from Kent Catering state that combi ovens have become the mainstay of any quality professional kitchen.

Finding equipment that can perform several tasks at once saves time in the process flow. It also lessens the workload of your employees so that they can focus on other kitchen responsibilities.

Maximising space for efficiency

spacious commercial kitchen

Commercial kitchens need a lot of space for preparation and assembly. Packed tables and countertops get in the way of efficiency. If the kitchen is too crowded, your employees might not have enough space to perform their tasks. Cramped stations may also cause spillages, affecting the cleanliness of the kitchen.

Empty walls have the potential to provide a lot of storage space. Durable hooks affixed to walls can be convenient storage places for pots, pans and other cookware. Cabinets can also store condiments, cutting boards and other pieces of small equipment.

Moreover, streamline your kitchen machines and appliances. Don’t keep equipment that you no longer need. Unused equipment wastes a lot of storage space. Meet with your kitchen crew and discuss what’s essential versus items you can throw away. Invest in multi-purpose equipment to save space and boost efficiency.

A logical layout to ease process flow and improve sanitation

A commercial kitchen is a dynamic and busy place, but it doesn’t have to be chaotic. A kitchen with a logical layout eases the flow of materials and personnel. For example, the refrigerator and storage areas should be near the preparation area. The dish-washing area and waste disposals are separate from where the food is cooked. Completed orders exit the kitchen on one side and enter the other side. A well-thought kitchen design makes it easier to monitor food quality and ensures that everything is in proper order.

A logical layout also keeps cleanliness in the kitchen. There are food safety and sanitation codes that every kitchen should uphold. A layout that puts equipment and stations in their proper places optimises the kitchen’s sanitation. It keeps the preparation and cooking areas away from dirty places like waste disposals.

Whether you’re opening a new establishment or planning to renovate your commercial kitchen, a well-designed layout will keep your kitchen running at full speed. The overall arrangement of a kitchen is related to the speed and ability of your workforce. With a well-planned kitchen design, your employees won’t have problems getting the food orders out in time and maintaining cleanliness within the workstations.

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