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5 Focus Areas of Commercial Kitchen Planning and Management

Commercial Kitchen

Commercial kitchen planning and management play a key role in determining the efficiency of operations. Businesses need to be very careful about the hygiene and cleanliness and take into consideration the type of storage, preparation, and cooking equipment they would need in order to maintain their food flow – all of which require time and research. In addition, when planning a commercial kitchen, it is important to ensure that you are following all local laws and regulation to avoid any penalties. In the post, we outline five focus areas of commercial kitchen designing, to help you make an informed decision.

1. Flooring

More often than not, businesses overlook the importance of having the right kitchen flooring. The floor of a commercial kitchen should be strong enough to support heavy kitchen equipment including refrigeration and food preparation units. The surface should be even so that it doesn’t accumulate water. The establishment must have enough floor drains. Also, the walls should be non-absorbent and easy to clean.

2. Lighting

Adequate and properly designed lighting in a commercial kitchen is as important as having the right cooking and refrigeration equipment. Kitchen should be well lit to facilitate detail-oriented tasks including cleaning, food preparation, cooking, and presentation. Adequate lighting is not only essential in the main kitchen area, but also in the warehouse. That said, the light you choose should be free from glare and unwanted reflections.

3. Space

While it is important to have enough space to install all required refrigeration and catering units, it is also important to have enough space for your staff to move around with ease. A cluttered kitchen slows the operation, ultimately lowering the operational efficiency. Commercial kitchens should have wide and obstruction free walkways to avoid any hazardous workplace accidents. Your staff should be able to navigate the kitchen smoothly so that they deliver the food to customers as quickly as possible.

4. Cleanup

Dishwashers are indispensable for commercial kitchens. When choosing a dishwasher it is important to consider the volume of dishes you expect to clean in one go. When choosing a dishwasher ensure that it is fast in operation and meets all sanitary requirements so that you don’t risk violating any health code. Also, make sure there are enough hand sinks throughout the kitchen.

5. Storage

When designing a commercial kitchen layout it is important to evaluate how much food storage space you would require. In addition to considering the storage space in refrigerators and freezers, you also need to make sure that you have enough storage space for other kitchen equipment and utensils. In addition, make sure you have enough warehouse space to store deliveries from your suppliers.

Wrap Up

To make food facilities planning and management easier, it is advisable to prepare a list of all the items you would need to operate a commercial kitchen. Start with the items required for cooking, and then include items that would make the workflow easier and more efficient. As commercial kitchens are designed for a long-term usage, you would need professional assistance, because making alterations in commercial kitchens is both a cost and time-intensive process. HPG Consulting is ideally positioned to help you plan and manage commercial kitchens in the most cost-efficient way. To make the most of our services, fill out our contact form or simply call +91-11-43505228/29 or +919311202627.

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