Quality Commercial Kitchen Design

While a quality commercial kitchen design may seem an obvious task, employing the use of an experienced designer is beneficial to both management and staff. Since food service codes for sanitary cleaning apply, a skilled kitchen designer, familiar with local codes and requirements can more easily advise as to the details involved in proper appliance choice and overall layout for compliance.

A superior kitchen design is one in which both form and function are taken into consideration for the needs of the kitchen staff. While residential kitchen designs often feature appealing appointments such as hand carved cabinets, decorative fixtures, stone countertops and semi-commercial or modified appliances, the commercial design should concentrate on space and utility needs above aesthetic appeal.

Proper kitchens should be appointed with stainless steel appliances and food preparation surfaces. Stainless steel, as opposed to the usual residential options, provides for easy cleanup and sterilization procedures making adherence to local code requirements a routine task.

Commercially designed refrigerators and freezer units, also in stainless steel, provide for more accurate control and are better able to retain their designated temperatures during power outages. Ovens, both microwave and standard, warmers, broilers and cook tops should be made of durable stainless steel and cast iron with removable pans, grills and drawers for thorough and proper cleaning.

While the layout of a commercial kitchen is wholly dependent upon its intended use and size of venue, a standard layout would include a division of the entire area into sections. Sections for preparation, cooking, cleaning, storage and service should be strictly adhered to and labeled in obvious sight.

Floors should be made of durable, non-skid, non-porous material such as heavily sealed ceramic tile or concrete. Stationed assigned staff should be provided with non-skid commercial floor mats for foot and leg comfort during times of prolonged movement or standing.

In keeping staff considerations in mind, floor plans should include staff size and activity. Service windows and doors should be nearest to the final service areas with well-lit and easy to reach stainless counters for ease of movement. A congested area at the end of food preparation could mean stalled table service and general confusion of patron orders.

In a commercial kitchen, a wide but divided entrance and exit area should be provided for fast and convenient table service to patrons. In a quality designed commercial kitchen, floor plans should also consider space for free and easy staff movement between areas. Staff should have enough space between each station to move freely in a fast and productive manner to better complete each food service task.

Commercial kitchens can operate to their fullest capacity with little to no interruption in service when benefiting from a quality commercial kitchen design.