Kitchens To Suit The Service

When designing a new commercial kitchen it’s essential first to know what sort of service will be provided.

A fast food or takeaway will be very different from an a la carte or counter service. The more organised the better it is for staff and customers.

A new restaurant business should ideally involve professional designers working alongside the proprietor and possibly the chef. The designer should also be able to provide all the equipment and any training that will ensure maximum efficiency.

All good kitchen design no matter the service being provided, must include the best workflow pattern.

This begins outside the building with a look at access for goods in. This is usually out of the main drag that finds the customers and therefore can be a back alley. It may be big enough for a small delivery van but unfortunately there will be times when bigger vehicles may call.

This is because suppliers often have better offers on large consignments to cut down on multiple returns.

With slim profit margins all restaurant entrepreneurs will want to take advantage of such deliveries whenever possible.

Catering kitchen design starts with the layout based upon type of service and when that is known the basics such as delivery and storage begins and ends with access for waste going out at the end of the whole cycle.

Before any equipment is bought there should be a check list of everything that will be needed from big fryers right down to the cutlery and table cloth.

When all the exact equipment specifications are know the good catering design companies will produce some CAD generated drawings with floor plan as well as 3D drawings. This allows the customer a chance to walk through and double check everything is there and placed where it should be.

There is so much more to opening a brand new restaurant starting with planning permission, checking health and safety regulations and making sure there are enough safe power-points. There may also be fire risk assessments required.

If you would like to know more visit Garnersfse.

Three Reasons Why Your Commercial Kitchen Might Use an Equipment Design Service

Many commercial kitchen owners fail to realise that they can have their equipment designed specifically for their kitchen. Tailored equipment can help a commercial in many ways, including boosting productivity and reliability.

Below, we are going to look at three of the key reasons why commercial restaurants choose to use kitchen equipment design services.

1.They require a special process. Clearly, the process depends on the restaurant. An example may be a restaurant that requires a special steamer, just for dim sums. There are many Chinese restaurants that serve buffet style food, and that make a lot of dim sums. For them, having such a machine might increase the speed and efficiency of their dim sum cooking. This is just an example; clearly, different restaurants will have differing products.

2.They want to merge multiple processes. If you operate a restaurant, then you probably already know about combi-ovens. These ovens combine various processes into a single unit. They can both heat the food using dry heat, and using wet heat (i.e. steam). However, a kitchen might have a need to combine other processes into a single unit.

For example, take the dim sums as an example again. The restaurant might want a place to cook the dim sums, and another place to store them. The storage will require moisture, because dim sums will get sticky when dry. Having both the cooking and storage area in the same piece of equipment minimises the number of steps that the cook/servers will need to take. It keeps the kitchen compartmentalised, which is safer and more profitable as it saves time.

3.They need a specific size and shape. The final reason for using a kitchen equipment design service is that the restaurant can have the equipment tailored to the kitchen. This will help with space constraints and flow.

If you would like to know more visit Garnersfse.