Commercial Kitchen Design Tips

Commercial kitchens that are well-designed promote efficiency which means that good food will come forth promptly, which in turn will keep your customers happy. In fact it would be true to say that commercial kitchen design can make or break your business. Design in commercial kitchens is not only about how much equipment can fit into the space provided, but where it will be placed for maximum flow and efficiency of those who work there.
Commercial refrigeration should be placed towards the back of commercial kitchens, because the ingredients for each dish will nearly always come from the refrigerator. It will be prepared on stainless steel benches, cooked in a variety of ways on whatever commercial cooking equipment is deemed necessary, arranged onto the plates and then it may need to be kept warm before being taken out to the customers. This means that items such as warmers should be placed nearest to the customer - at the opposite end from the refrigerators.
While food flow should be kept in mind, attention to safety is also paramount. Enough room should be reserved so that heavy or hot dishes can be moved around with ease and no chance of bumping into other workers. The space that the makers specify also needs to be left around commercial cooking equipment so that it does not overheat or cause overheating in whatever is next to it. The kitchen is one of the more important rooms of the house. This is not only the place where we cook the food but it is a place where we bond with other family members. The sad thing is most homes nowadays only have small kitchens and it does not leave much room to move around especially if all the family members are there. However, before you go off and ax one of the walls of your kitchen, you can opt for a cheaper alternative and that is to come up with a small kitchen design.
The technique to making a great and functional small kitchen design is to work with the space that you already have. No matter how small it may be. The first thing that you have to do is to get rid of the clutter. Then always be on the look-out for functional kitchen items that you can also use for decoration.
The floor plan of your commercial kitchen is important, but don't forget to look up - where the lighting must be installed. Good lighting is necessary for chefs who are sautéing, chopping, baking and arranging food on plates. They cannot be expected to do a good job if they cannot see properly. Vents should be placed near dishwashers to cope with the steam and range hoods should be included in the design.