How To Layout A Small Commercial Kitchen
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I just wanted to know how things are generally organized so I can try to model my new kitchen after one that seems to fit.
How to layout a small commercial kitchen. A poorly designed restaurant kitchen can cause chaos and may even cause accidents. The layout of your commercial kitchen is important for food and personal safety. Complete Restaurant Kitchen Layout Plan 0608201.
- The work triangle should not cut through an island cabinet or any other obstacles by more than 30cm - No major traffic patterns should cross through the work triangle - A full-height obstacle should not come between any two points of the triangle. The island commercial kitchen layout starts with the ring layout and adds a central preparation or cooking station. Simple things include ensuring theres a set-down space next to deep-fat fryers never siting a fryer at the end of a run and always allowing a minimum of 900mm corridor to the front of any cooking equipment although 1200mm is ideal.
Youll need to make provisions for space between pieces of equipment in front of equipment including opening doors as well as factoring in space for staff to walk freely around the kitchen. Look for a label on the equipment with pertinent information. Wherever there are some dark nooks use LED lights for more illumination.
I have been looking everywhere for some basic blueprints like this. Small Commercial Kitchen Layout Floor Plan 0508202. Workflows and safety should be the prime drivers in the layout of a professional kitchen.
Check your records and list energy--both electrical andor gas and ventilation--requirements. Add cutlery trays knife blocks spice racks aluminum foil holders and bread drawers to adjust all accessories. Make sure that the food preparation area chopping sorting etc is near your storage areas.
While your requirements are likely scaled down from that of the professionals there are simple things you can do to create more flow and efficiency in your kitchen. In this article well cover what to consider before you design your commercial kitchens layout how to optimize your work flow and the six principles of kitchen design. Make a detailed list of existing kitchen equipment.
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