According to the certified food service professionals handbook there are six guidelines you should follow when creating a commercial kitchen design. Foodservice equpment supplies recommends strategically placing cooking equipment so that the exhaust hood can whisk away hot air keeps the kitchen cooler and putting cold storage as far as possible from heat sources to keep appliances from.
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This is a small contemporary kitchen design and it features a stainless steel commercial stove that is pretty large and functional.
Commercial kitchen design for restaurant. As a result when starting a new restaurant or re designing your existing business you should think through your kitchen design carefully. However there is no one kitchen layout that s better than the rest. Commercial kitchens require a lot of power in fact a high percentage of your restaurant budget could be devoted to energy costs.
Principles of commercial kitchen design. A poorly designed restaurant kitchen can cause chaos and may even cause accidents. The walls of the kitchen feature knives steel choppers and a whole lot of accessories that are to be used in the restaurant kitchen.
The right commercial kitchen layout enables a boh team to do their best work safely and efficiently resulting in lower staff turnover and higher customer satisfaction. If your restaurant space has a long narrow kitchen space then an assembly line. Victor cardamone owner of restaurant kitchen design firm mise designs says that your ideal kitchen layout is entirely dependent on your kitchen space s size and shape.
Fast food restaurant kitchen. Regardless of what type of foodservice establishment you have there are several objectives for designing a kitchen properly.
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