If you have a restaurant and is always hosting or catering corporate events, then it is a must that your kitchen is able to accommodate all the work that is going to be involved. One of the mistakes a majority of restaurant owner or designers make is putting too much emphasis on the dining section in the expense of other crucial areas such as the kitchen. In most restaurants, kitchens are squeezed, and most of them have poorly done electrical work, plumbing and sanitary. Due to the many appliances and flammable materials, a kitchen is a dangerous place and thus space and safety features are paramount.
How Commercial Kitchens Should Be
If you are planning to design, renovate or buy a restaurant, there are few features that you need to look for in a kitchen. Here are the characteristics of a good commercial kitchen design:
The design of a kitchen has a significant impact on the energy consumption. The design should allow for maximum energy utilization. You don’t want to spend most of the revenue on energy bills. For instance, the location of most of the basic appliances such as the cooker and kitchen taps should be placed in a location where it can be used by everyone comfortable. The lighting design should be done in a way that it reduces the number of the bulbs and still provides maximum illumination to the room. Avoid illuminating areas that do not require much light. Design the place in a way that it utilizes natural light particularly during the day.
This is among the most crucial features that you need to look for in a commercial kitchen. The ergonomic design helps in minimizing unnecessary movement of the staff while carrying out regular duties. This design focus will maximise worker output, especially by limiting time wastage on unnecessary movement. Reduced movements in the kitchen also help in minimizing accidents such slip and fall, food spills, etc.
The kitchen size should be proportional to the size of the restaurant and should be large enough to accommodate all the kitchen appliances and equipments you have.. Unfortunately, this is one of the most ignored features, and you will find most kitchens squeeze the room to create space for customers. No matter the size of the restaurant, the ratio to the capacity of the kitchen should always remain the same. The general rule for a commercial kitchen size is 5 square feet for every seat. With this guide, you’ll get the right size of kitchen depending on the expected restaurant’s capacity.
Without good ventilation, it will be impossible for the workers to operate in the kitchen properly. The accumulating temperatures coming from the heating elements, smoke, steam and fumes from foods can be dangerous and unhealthy for works. There must be proper ventilation for the safety of workers. Proper ventilation also helps to keep the dining area’s air clean so that customers do not smell what’s coming from the kitchen. Note that some people hate some smells such as those of frying fish.
Easy to Maintain
This is another feature you need to look for. The ease of kitchen maintenance depends on the material that it’s made from, how cookware is stored, the use of high-quality stainless steel sinks and other materials, as well as the arrangement of elements. A good example is choosing cabinets over shelves since they are easy to maintain.
So whether you own a restaurant or a catering company in Brisbane, it is important that you follow all the tips provided above.