Commercial Kitchens Just Leave It To The Professionals

All of us that own our homes and love cooking will have dreamed at one time or another of having an unlimited budget to rebuild and furnish the kitchen.

My own favourite improvement would be the latest work services that have adjustable height capability. All work tops including sinks and ovens are designed to suit the height of an average person of presumably about five foot eight or nine.

Expensive adjustable height kitchens would make life a great deal more comfortable for shorter and taller people.

Designing your own private kitchen is one thing but Commercial kitchens are not for the amateur home cook.

You need to be a thoroughly experienced professional when it comes to commercial kitchens and restaurants. A huge amount of planning has to be carried out from the concept to the installation and then from that to operational maintenance.

A commercial kitchen apart from needing the best and latest equipment has to have a smooth flow from goods in to washing and waste out. Flow is the key word and from the beginning of the design the experienced planner will demonstrate this with the known dimensions of the kitchen area and the latest architectural computer graphics.

Flow begins sometimes even before the goods in area. Good planners look closely at the approach to goods in from the roads outside. A basic error can be something as simple as a rear of establishment being in a cull de sac that does not have the space for the delivery truck to turn.

Something as simple as that can perhaps bizarrely have an effect on profits and in turn the success of the restaurant because the supplier will know it must send a smaller delivery van. Everyone in the catering business knows that suppliers often offer huge discounts on large deliveries and in this case the restaurant will not be able to take advantage of that.

Above all, a commercial kitchen must be a place that preparation staff and chefs must feel comfortable to work in so consult the professionals for all kitchen installation or makeover.

What’s It Like to Own a Commercial Kitchen?

If you’re thinking of starting a commercial kitchen then it’s important that you understand as much as you can about what you’re letting yourself into to. Most people that start a new business

Commercial kitchens for me, for you, for everyone

Garners have over 30 years of experience when it comes to designing and installing commercial kitchens, if you are looking for a team that are going to support you, guide you and advise you appropriately then you should look no further. For a team that you can trust and depend on choose wisely, choose a team with dedicated players, experts and with over 3 decades of experience, any company can offer to supply you a commercial kitchen, only garners can design, supply and install your kitchen on time.

Garners specialise in designing commercial kitchens, with so many choices and design ideas for you to choose from you will be spoilt for choice, although, if you already have a design in mind and you want your vision to become a reality then you need to speak with the team here. Not only are the specialised in designing your dream kitchen, they can also work with any budget and any space, weather you are starting small or spreading your wings and going full throttle, Garners are guaranteed to have it all in hand.

Not only will you get a dedicated team to stand by you throughout the stages of designing and developing, you will also have a support team on hand after completion. Commercial kitchens have to be designed and made to a high specification, you want your latest work place to be secure and to be fully functioning in years to come. Not only are you able to get your kitchen designed from garners, installation is also available, as are the appliances and the equipment that you will need to make sure your kitchen if fully working. Everything from the word go to serving your first menu is available from garners, if you want success and a relaxing opening of your new kitchen then look no further, your dream kitchen and latest venture is only a phone call, email or skype call away.

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ART AND THE KITCHEN

Most people think of paintings and sculpture when they hear the word art, but there are many other things in life that can be considered works of art and a superb meal is one of them.

To create the best dishes the chef must be happy in his environment and unlike a domestic kitchen the commercial kitchen is somewhere a chef has to spend all his work hours and so it is especially important that he enjoys being there.

Catering kitchen design for a brand new restaurant, cafeteria or coffee shop should be something that involves professional and dedicated kitchen designers alongside the owner or manager and also the chef.

It also helps if the designer is also the provider and fitter of all the necessary equipment and this is where a company like Garners Food Service Equipment comes in.

Commercial kitchens should not be left to the enthusiastic proprietor as it is almost an exact science in creating a smooth flowing system based upon the type of food being served and if you get it even slightly wrong it can even make the difference between success and failure.

In all cases the object is to create a smooth flow from the point where dry and wet goods arrive right through to the point where pots and pans, cutlery and dishes are washed, dried and stored properly ready for the cycle to begin the next session.

If there is any tiny bottleneck in the flow it can at first be tiresome and eventually impossible to live with. This can be anything from an under-estimation of preparation area to awkward narrow passing points for more than one member of the crew.

When it all comes together and on the busiest of occasions with perhaps a half dozen chefs and helpers moving at controlled speed producing good dishes on time, then who is to say that in itself is not a piece of moving art?

When you hear people say that some of the best food dishes come from the grubbiest of kitchens just tell them that those same kitchens produce some of the worst stomach bugs eventually at one time or other.

Get the best of catering kitchen design with http://www.garnersfse.co.uk/design-services-205.html

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HOW TO ACHIEVE THE ULTIMATE KITCHEN DESIGN

If you are looking for the ultimate commercial kitchen design it is worth looking where you are now; the internet!

There are a few points to consider here.  You should have a look that any company you read up on has all the services you need under one roof.  This means from the design concept, wall cladding, flooring and a vast range of different products to choose from to get your kitchen up and running.

You will also need, at the same time, engage a design firm that can turn its hand to projects of any size, big and small and of any budget.  It is no good approaching one that will be sniffy if your kitchen project is of little value to them in terms of revenue.

Of course for an efficiently working kitchen there needs to be enough walking room for several people to perform their designated task without getting in each other’s way.  The food preparation area with sinks should be near the cooking area so that minimum movement is necessary to transfer prepared vegetables to the cooking pot.

These days, even though people have less money in their pocket, dining out is still what people do and the competition between restaurants has become fierce.  Although the whole restaurant concept is important, the kitchen is the heart of the place.  It is where the diners’ meals are produced.

It makes, therefore, sense to provide your chef with enough appliances to do the work swiftly with minimum man power to get the meals ready in the shortest possible time.  Although diners do not want to feel that they are being made to hurry up for a fast turnover, they still do not want to wait hours for their diners or lunches to hit the table.

You will have to consider what type of food you would like to serve and buy your appliances accordingly.  A self-respecting kitchen company will advise you on the best items for your budget.

Do remember that not every restaurant owner has the nous to design a good kitchen.

For further information about the ultimate commercial kitchen design please log on to http://www.garnersfse.co.uk/.

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Understanding Basic Design in Commercial Kitchens

Many people believe that there is little in the planning of commercial kitchen design. This is because it’s not front-of-house; no customer is going to see the kitchen, so why bother undertaking expensive design. However, this understanding is completely off kilter. With commercial kitchens, the design has significant impact on the quality of the food, the quality of service, and ultimately, on the reputation of the restaurant. If you want to run a successful restaurant, then you must have a well-functioning kitchen. This does not simply mean having equipment that works, but having a fantastic space to work in, for your chefs and your waiting staff. Here, we’re going to take a closer look at kitchen design.

Planning the System

For commercial kitchens to be successful, they have to have a system, and this system needs to be built into the design. What this means is creating a logical order in food preparation areas and storage. For example, a bistro that sells normal pub food will be selling both fresh and cooked foods. It is important that these areas are kept separate in order to avoid cross-contamination. However, it is also important that both areas can reach the refrigerator, or other shared appliances. In this case, you may choose to have refrigeration in the middle, and then a cold preparation area on one side, and a warm preparation area on the other side. Within the cold preparation area, you may be preparing salad and fish. It is not a good idea to prepare these foods on the same surface because tastes can transfer – your customers aren’t going to like it if their goats’ cheese salad tastes of salmon (although, to be fair, those two flavours go very well together). So, you need to think about the way that each section can be segmented further.

Each section – e.g. cold fish preparation – will need to have their own cutlery and other paraphernalia associated with that particular culinary delight. You need to plan these into the system too. You do not want your staff walking from one end of the kitchen to another to prepare a single dish. They should be able to create each dish within the appropriate station. By doing this you can avoid some common problems that occur in commercial kitchens:

1.       Staff wasting energy rushing between stations. This makes them tired, which makes them less productive, which in turn leads them to make mistakes.

2.       Staff rushing around the kitchen are a hazard. If you have a poorly organised kitchen, you are more likely to have accidents, which can lead to litigation, and is therefore best avoided.

3.       Cross contamination is easier if the various stations overlap.

You can help to organise stations better by using separate refrigeration, ovens, microwaves, and whatever other appliances you use. Or, alternatively, have the stations so that each key piece of equipment lays between them.

If you would like further information about commercial kitchens and the importance of layout, then please visit http://www.garnersfse.co.uk
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CHOOSE PROFESSIONALS FOR EFFECTIVE DESIGN

A kitchen is a room that is set apart from the main living area or restaurant dining room specifically designed for the preparation of food.  Commercial kitchens are more difficult to design as food is prepared for the payment of a sum by the diner.

Because of this, specific attention needs to be paid to health and safety legislation to minimise the risk of food contamination.  Before any kitchen is refurbished or set up it is important to get the inspectorate on board and on your side.

If you are wary to go it alone designing your restaurant yourself, it may be to your advantage to engage a team of reputable kitchen designers.  They will help you with all legal requirements as well as innovative design.

A commercial kitchen should also incorporate some of the wishes of the employees that have to work there.  They will often have practical suggestions as they may have worked in a commercial environment for some time.

It is really important that your kitchen workforce is able to move around freely so that they do not bump into each other.  This can easily be arranged in a new building.  However, restaurants are often already well-established and the kitchen space cramped.  This is where a good designer can be an invaluable asset.

To keep your kitchen staff happy the floor should be easy to stand on for long periods of time and has to be easily cleaned and slip resistant.  The lighting should be of high quality because your workforce has to be able to see what they are doing.  The whole place has to be well-lit including the freezer areas and washing up stations.

Apart from appliances, of course such as dishwashers and cookers there has to be an effective ventilation system in place.  Your diners will really hate it if they sit in comfortable chairs with kitchen smells all around it. 

Some of these systems work on an environmentally sound basis.  Hot air that is eliminated can be re-used to heat hot water, for instance.  Kitchen designers will source all machinery for you.

If you are looking for a reputable design company for commercial kitchens please visit http://www.garnersfse.co.uk/.

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The Difference Between Commercial And Domestic Kitchens

The difference between commercial kitchens and domestic ones lies in that the commercial venues prepare meals which the consumers will pay for when dining in a restaurant setting.  People go out to eat to treat themselves and also to be in a different environment where other people gather.

These kitchens are the subject of government health and safety legislation.  Public health can be compromised if the kitchen has not been designed properly and lacks the proper provision for hygiene and sanitation.

All kitchens should have floors and work surfaces that are easy to clean.  Tiled floors and stainless steel surfaces are the preferred materials as they can be washed with bleach without the fabric of the surfaces being affected.

You will also have to obtain certificates and a drink licence.

The floor plan is also quite different from an ordinary domestic kitchen. The emphasis has to be on the efficient preparation of food and the serving of it to the customers of the restaurant.

For this reason the cooking appliances are generally placed along one side of a wall.  In this area proper ventilation is important to prevent grease and cooking smells pervading the dining area. The food preparation side of the process should be away from this near a sink.  The object is to prevent staff of the different sections getting under each other’s feet.

If you find all these points a headache, it is perhaps better to leave the design to professionals conversant with the food industry.  They will observe all the necessary safety regulations and make sure that your kitchen is fit for purpose.

Another point to mention is that the lighting must be adequate.  The kitchen workers have to be able to see clearly when they are chopping food to prevent accidents with sharp knives.

You will appreciate that several different workmen will invade your property.  The company you have engaged will get all the different professionals together.  Apart from paying the bill at the end all the sourcing of different specialists will be taken out of your hands.

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