![]() Planning your new kitchen with a commercial kitchen design professional will save money and help you avoid costly mistakes. This layout facilitates workflow and communication. Other activities, such as storage, washing, cleaning and receiving, are behind the line. As food is prepared and cooked, it is sent down the line to the service area. Assembly Line LayoutsĪssembly line layouts are ideal for establishments with limited menus such as pizza, or for cafeterias and fast-food restaurants. This layout works well in a large kitchen but can be used in kitchens of any shape or size. The circular flow of an island facilitates communication and ease of movement. Areas around the sides are dedicated to prepping, washing, service and storage and receiving. Island layouts group major activities around a central block where grilling, sautéing and other cooking activities take place. Each can be outfitted with utensils, appliances and other equipment to increase efficiency. Each zone can include workstations that accommodate phases of preparation and cooking, such as grill, sauté, salad or dessert stations. Separate zones are allotted for storage, receiving, food preparation and cooking. The service area is near the exit, allowing servers to pick up orders and deliver them to tables. Cleaning and washing are near the entrance, where servers can deposit used dishes. Zone layouts arrange work areas according to activities. Having equipment handy to workstations increases efficiency. Strategic placement of lights lets staff see better and work safely. ![]() Increasing table height keeps chefs from having to bend over to prep or cook food. Adding ergonomic features enhances staff comfort and efficiency, saves time and increases safety. There are three basic layouts commonly used in commercial kitchen design. ![]() We also consider local health and safety codes for plumbing, refrigeration, ventilation, electrical outlets, wash stations and incorporation of the right commercial kitchen equipment. This influences the type and arrangement of workstations, number of burners required and what specialty equipment may be needed. If it seems overwhelming to plan a well-laid-out, ergonomically productive kitchen, Midway Restaurant Supply can help! We start by talking to you about the style of cooking your establishment produces and how many meals are served on a typical day. All these elements must meet safety requirements and local codes. Coolers, freezers, fryers, vent hoods, preparation tables, utensils and cooking vessels are a few types of equipment required for efficient commercial meal preparation. In addition, you must have commercial-grade kitchen equipment and appliances. In addition, a commercial kitchen design requires storage areas with shelves and cabinets and washing areas with sinks, dishwashing machines and drying racks.Ĭommercial kitchen designs must take into account ergonomics, energy efficiency, ventilation and maintenance. There must be space for prep areas, stovetops, ovens, fryers, warmers and service areas. One of the keys to producing excellent food in a commercial kitchen is ensuring that the work flows in an orderly manner for efficiency, hygiene and communication. ![]() Let Us Help With Your Commercial Kitchen Design! ![]()
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