If your kitchen is looking tired and in need of some work there’s a great deal of pleasure, if you can afford it, to refurbish the whole room.
There are some beautiful as well as practical kitchens available through a number of specialist design companies. And the new kitchen can transform your home.
But there are obvious differences between a new home kitchen and a large commercial kitchen. And most kitchen design companies are either in one camp or the other and rarely operating in both sectors.
In the domestic kitchen the only often repeated design tip is the triangle proximity of fridge, cooker and sink. Perhaps the fourth should be a work top near all these three components. These are the most visited spots in the kitchen and having them near each other should cut down on walking.
On the other hand, commercial catering equipment services stress the importance of flow and usually consists of 5 specific areas linked one after the other.
The first area is the storage that is near the goods in area. This is usually situated near the cleaning area of sinks, washing machines and drying racks. This is often one of the busiest parts of the kitchen.
The next essential area is the food preparation location that follows on from the storage of ingredients and cleaned pots, pans and dishes as well as all the other usual utensils.
Then in the heart of the kitchen is the island containing everything needed to cook the food. This will include ovens, ranges, griddles and fryers. Above will be exhaust systems and the whole island allows for chefs to work either side of it without getting in each other’s way.
In all commercial kitchen planning the trick is to create both space and yet intimacy as all the various chefs must work as a team. It’s not always easy for this to occur and we all know of stories about chefs and waiters shouting at each other or even flinging plates.
There are some beautiful as well as practical kitchens available through a number of specialist design companies. And the new kitchen can transform your home.
But there are obvious differences between a new home kitchen and a large commercial kitchen. And most kitchen design companies are either in one camp or the other and rarely operating in both sectors.
In the domestic kitchen the only often repeated design tip is the triangle proximity of fridge, cooker and sink. Perhaps the fourth should be a work top near all these three components. These are the most visited spots in the kitchen and having them near each other should cut down on walking.
On the other hand, commercial catering equipment services stress the importance of flow and usually consists of 5 specific areas linked one after the other.
The first area is the storage that is near the goods in area. This is usually situated near the cleaning area of sinks, washing machines and drying racks. This is often one of the busiest parts of the kitchen.
The next essential area is the food preparation location that follows on from the storage of ingredients and cleaned pots, pans and dishes as well as all the other usual utensils.
Then in the heart of the kitchen is the island containing everything needed to cook the food. This will include ovens, ranges, griddles and fryers. Above will be exhaust systems and the whole island allows for chefs to work either side of it without getting in each other’s way.
In all commercial kitchen planning the trick is to create both space and yet intimacy as all the various chefs must work as a team. It’s not always easy for this to occur and we all know of stories about chefs and waiters shouting at each other or even flinging plates.
No comments:
Post a Comment