Commercial kitchens need to be safe and efficient, whether you’re running a small kitchen or a substantial one. So, let’s have a look at four elements that make up a well-run commercial kitchen.
Food preparation areas
Surfaces in kitchens are usually made from things like stainless steel, which makes for really hygienic food handling. Separate zones for different types of preparation will help to avoid cross-contamination.
Storage and organisation
Storage is really important, as you’ve got to make sure your ingredients, equipment and supplies all have their own clearly defined spaces. It might seem obvious, but your dry goods, chilled items and frozen products all need to be separated and stored appropriately, with easy access for staff during service. Good organisation also helps maintain hygiene standards, as it reduces unnecessary handling and movement around the kitchen.
Cooking stations
Cooking stations are where most of the action happens, so base your layout on the menu you’re preparing, and arrange the equipment so it supports a steady flow of work. Poor layout can slow service and increase the risk of accidents. A good commercial kitchen design company like this example www.targetcatering.co.uk/commercial-kitchen-designers can help with this and other factors.
Workflow and safety considerations
The overall flow of the kitchen matters just as much, too, so your team should be able to move easily between stations without crossing paths unnecessarily. Keeping your walkways clear is also a great way to stay safe in the kitchen.
Bringing these elements together creates a kitchen that’s going to be really efficient even when things get busy.
+ There are no comments
Add yours