How to design a kitchen ?

Design a best Kitchen
Owners, managers and chefs of a restaurant want and appreciate a conveniently designed kitchen space that will add to the functionality of the restaurant. It not only looks good but is also energy saving and increases production. If you are planning to design a commercial kitchen, these are some things you shall have to consider:



1) Priorities


Before you dive into building your dream commercial kitchen, take some time and make a list of the things you wish to have in your kitchen. Decide whether you will be serving only limited menu of item or serve full service menus. These factors have a hand in planning the layout of the kitchen.

2) Functionality


Your primary concern when designing a commercial kitchen, be it big or small, should be how to best use the available work space, without compromising it work speed or work flow. A well designed kitchen will be spacious enough (even if it's small) to allow workers to move around freely without stumbling upon one another. This is essential for the smooth operation of a kitchen, especially at busy hours. I personally advise restaurant owners to design ergonomics kitchen. The theory behind ergonomics is the fewer the number of steps a worker has to take for accomplishing a task, the better. In an ergonomics kitchen, a worker can do all their work with the minimum bending, turning or walking.

3) Flexibility


Irrespective of the theme you have chosen for your commercial kitchen, its functionality is a primary facet of the kitchen. The change in management or food trends can completely change the menu. So your kitchen should be designed in such a way that it can incorporate any major or minor changes.

4) Ventilation and lighting


Free passage of air within the kitchen is very important. Lighting should also be present in adequate quantities not only to increase the aesthetic value of the space but also to provide sufficient lighting in every corner. You may opt for fluorescent lighting for maximum amount of light.

5) Arrangement


There is no particular rule of thumb to decide the arrangement of the kitchen equipment.  Arrange them according to your needs, cooking style and the floor space available.

Here are 3 types of kitchen arrangements you can choose from:
  • Assembly- line configuration: Ideal for restaurants that prepare the same food in large quantities.
  • Ergonomic configuration: This arrangement revolves around what is efficient and comfortable for chefs and workers.
  • Zone- wall configuration: The kitchen is divided into 4 zones- cooking, food preparation. Refrigeration/ storing and washing.

6) Cleanliness


When designing the kitchen, make sure you use materials that are easy to clean. Cover the walls with commercial kitchen wall panels so that you can clean and maintain the walls with ease. Get a good and professional installer to install the wall panel. Also, ensure that the flooring material you choose is easy-to-clean, slip-, fire- and stain- resistant, durable and reliable. Vinyl, rubber and laminate tile can be the best option for kitchen flooring.

Submitted by : This article is contributed by Stuart, who is an owner of a restaurant and writes articles on food recipes and restaurants. In this article he writes about how to design a kitchen.



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