Designing a professional kitchen for mass cooking purposes is definitely not child’s play. In fact, there is a greater thought process involved when it comes to planning a commercial kitchen. You have to make the most out of the limited space available for you. Moreover, professional kitchen equipment is far different from the ones we use in our regular kitchens. It varies in size and also the installation is not as simple.
Therefore, you must follow a few tips when designing and planning a commercial kitchen. Not sure how to go about it? Let us help you out with what we know so you can successfully manage the hotel. Read below!
- Proper Ventilation
Remember that you wouldn’t be preparing a meal for two in a commercial kitchen. It is designed to serve hundreds in a day so you can well imagine the amount of cooking that needs to be done. We are sure you can also imagine what would happen if there is no proper system for ventilation. The smoke and grease will ruin the walls and also it will increase chances of suffocation.
Make sure there are functional exhaust fans, chimneys, and whatever it requires to make the ventilation system complete. It will not only save your property but also the precious human lives.
- Excess Storage
Restaurants and hotels are bound to buy their supplies in bulk to save cost and hassle. With that, there is also the need for excess storage. You can’t just put extra bottles of sauces anywhere you like. There should be designated shelves and cabinets for putting utensils and extra supplies. Make sure to utilize every little corner for storage purposes.
- Health and Safety Standards
The risk of kitchen accidents increases when there is food being cooked without any breaks. This is why it is highly important to invest in high-quality kitchen equipment that is approved by the authorities in terms of health and safety.
Moreover, all the equipment should be tested after installation to look for issues such as gas leakages or anything else of similar sort. There should be safety gear and relevant medical equipment available in case of emergencies. Above all, don’t forget to install a fire extinguisher. They say it takes a safe kitchen and a good spa to attract customers.
- Go for Easy-to-clean Materials
Whether it’s the floor of your commercial kitchen or the equipment you are willing to install, everything must be easy to clean. Go for equipment and utensils with dishwasher-safe components to further reduce the hassle.
Most of the material should be such that you don’t have to invite professional cleaners every other day to clean it. The cleaning team at restaurant should be able to handle it. Also, cooking equipment like grills should have grease pans so that you don’t have any trouble cleaning it after use.
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