Commercial Kitchen Design and Installation

The success of a commercial kitchen is determined not only by the good quality of equipment, a

great menu or service but also other important factors, such as the layout of the kitchen and the

correct installation of appliances . All these elements are organized according to a specific

scheme to optimize efficiency and effectiveness . Construction experts provide comprehensive

solutions and help to adapt the commercial kitchen to the design or concept of the entire

premises. Regardless of design, type of restaurant, and budget, all commercial kitchens share

some common characteristics, which are listed below.

Principles of Commercial Kitchen Design

Architects and designers primarily consider food hygiene standards when designing a commercial

kitchen . Commercial kitchens should have space for seven necessary functions: delivery, storage, food

prep, cooking, service, dish return, cleaning. A kitchen is a place for preparing meals. It should therefore

have certain features that will enable the personnel to work efficiently and safely. Proper flow, safe

preparation, storage and display of food are essential. Appropriate dimensions as well as the correct

arrangement of surfaces translate into the safety of food processes, which saves resources and time.

Commercial Kitchen Layout Design

There are several models for arranging a commercial kitchen. The most popular are:

● Island style. For the island-style kitchen, the main module and cooking equipment are in the

middle, with transition areas for food preparation and storage. In some commercial kitchens, the

position is reversed, with the preparation equipment inside and the cooking equipment around the

perimeter.

● Zone-style. In a zone-style configuration, each part of the kitchen is designed for a specific

purpose. Zone-style include prep, cooking, service and washing dishes.

● Assembly line . Assembly line is the perfect solution for takeaway restaurants , pizzerias or cafes

that produce large amounts of food. Thanks to such space planning , the kitchen is tidy and the

equipment is lined up.

● Open configuration . This style involves displaying all or part of the Back of House to guests.

This solution is often found in pizzerias. It works well in restaurants that want to increase

transparency in the preparation of meals.

Commercial Kitchen Equipment and Installation of Appliances

The basic equipment of a commercial kitchen is steel tables, hobs, hoods, ventilation systems,

commercial cookers, refrigerators, freezers and sinks. The food preparation table should be made of

stainless steel, as the food being prepared must be processed on such materials. The meat and

vegetable sectors must have their own sink and work surface. Professional dishwasher installation is

crucial to minimize the risk of the spread of disease and bacteria. Refrigerators are essential in any

restaurant as many foods need to be kept to a minimum temperature. When choosing catering

equipment , you should consider the safety regulations in commercial kitchens and the offer of leading

producers on the market. An experienced general contractor or professional kitchen installers will guide

you through the entire process, from commercial kitchen design to installation . They always work with

fully qualified gas and electrical safety engineers.