Commercial kitchen design is a science. There are so many different things to think about, that it’s easier to call a professional designed and have them do the hard work for you

1. Helpful Tips When Designing a Commercial
Kitchen
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2. Commercial kitchen design is a science. There are so many different
things to think about, that it’s easier to call a professional designed
and have them do the hard work for you. However, this isn’t always
possible. For example, you might be opening a new restaurant and
money might be tight. If you’re thinking of designing your kitchen
alone, then our tips can help you avoid some common mistakes.
Follow our advice, and you will create a functional and safe working
environment.
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4. You need to create a kitchen that is easy to navigate, where people
don’t get under each other’s’ feet. In a domestic kitchen, they will
tell you to keep the ‘kitchen triangle’ clear. This is the area between
the fridge, oven and sink. The same is true in a restaurant, except
that you will have more than one triangle. You need to make sure
that the pathway is easy between commonly walked paths. For
instance, if you have a salad preparation area, it needs to be within
easy reach of the fridge and on the other side, of the bar (-where
staff collects the dish). When planning triangle routes, consider the
menu and which parts of the kitchen go together. For example, all
preparation areas are likely to require easy access to the fridge. You
can use 3D modelling to create the perfect streamline design.
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Consider How People Will Walk Around the Room

5. Many people forget about storage when it comes to restaurant
kitchen design. Clearly, in a commercial kitchen, storage is essential.
You will need special storage areas for each of the sections in the
kitchen. For instance, the salad preparation area needs storage for
all of their cooking implements; the ovens need the pots and pans
nearby; and the desserts require plates and glasses. Remember that
you can have overhead storage, but make sure that the overhead
compartments carry objects that can be fixed in place, such as pots
and pans. If you have too many loose items in overhead
compartments, it can prove hazardous.
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Storage Space Is Essential

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Make Sure You Have Enough Counters
The counters are where the food will be prepared, if you don’t
have enough space, your kitchen will not run efficiently, meals
will go out late, and customers will choose to eat elsewhere –
unless the food is exceptional. We regularly visit a restaurant
that takes, sometimes, 2 hours to prepare the food, but, wow,
it’s well worth it. However, if you can avoid this problem, then
it’s better to do so.

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Lighting Is Essential
Another area that people often neglect in restaurant kitchen design is
the lighting. It’s very tempting when you first open a restaurant to
carry the theme through to the kitchen. I.e. if it’s a rustic restaurant,
they create a rustic kitchen. This is a massive mistake. Instead, you
need to make the kitchen airy and very light. Staff must be able to see
what they’re doing. They must also be able to make sure that the
dishes are presentable. They can only do this with good lighting.

8. Finally, you need to make health and safety provisions. This means
ensuring that there is adequate ventilation, and that the smells do
not reach the main restaurant too much; when this happens, it can
cause a cacophony of smells that put people off their food. Finally,
you need to make sure that water stays in the sinks. This may sound
obvious, but many commercial kitchens make the mistake in design
that leads to puddles. This is dangerous and best avoided.
If you would like to learn more about restaurant kitchen design, then
please visit Garnersfse
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Ventilation and Backsplash

9. Thank You
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