A commercial kitchen design focuses on convenience and simplicity. At the mention of ‘commercial kitchen’, most people think of expensive ranges, grills, and fryers but commercial kitchens are more than just the fancy appliances. A proper commercial kitchen includes components that are set up in specific patterns to increase the performance, efficiency, and appearance of the kitchen. Commercial kitchen owners get the help of professional companies such as Dawnvale which help to create spaces that increase function, efficiency, and operational flow. No matter how big or small a commercial kitchen is, it needs a professional to design it for optimal performance.
Basic Elements of Commercial Kitchen Designs
- Storage Area
Every commercial kitchen needs a proper system to store food and non-food items. Storage can be cold or dry depending on the items that a restaurant stores. In the non-food area, storage can be split into different sections for cleaning appliances, dishes, utensils, disposable products, and chemicals. The section for storage of food should always be clean and free from chemicals. If you store food and chemicals together, you may contaminate it. Cold storage is for storing perishable products such as dairy products, fruits, and vegetables. Restaurants can store non-perishable foods such as cereals in dry storage.
- Food Preparation Area
Commercial kitchens must have an area for preparing food. It is equipped with equipment that is needed including sinks for washing produce before cooking, a cutting and mixing area, a sorting area, and a section for processing raw food. Designers conveniently locate the food preparation area close to the storage area.
- Cooking Area
A kitchen is not a kitchen if it does not have an area for cooking. The cooking area is the backbone of any commercial kitchen. It is where the chefs finish dishes and it has special appliances such as fryers and ranges. It is separated into different areas for different tasks such as baking, grilling, and frying. It is usually next to the service area.
- Service Area
There is no point in storing, preparing and cooking your food well if you are not going to serve it. The service area of a commercial kitchen is the point where food gets out of the kitchen and reaches customers. Serving staff pick up food from the service area and present it to customers. Restaurants that have buffet services present their food in the service area. Designers pit this area near the cooking area and at the front of the kitchen to make sure food reaches the customers fast.
- Cleaning Area
The cleaning area is usually near the kitchen entrance. It is the place where restaurant staff members wash the dishes and utensils. It contains appliance such as drying racks, warewashing machines, and sinks. Since cleaning requires fast turnaround, designers plan the cooking area to have sufficient space. That makes it easy to deal with waste and to avoid unnecessary carriage.