Commercial Kitchen Design

Commercial kitchen design is determined by two things. The first is defining the purpose of your kitchen, whether it’s to cater to a business venture or for personal use only. The second is making sure you’re in compliance with your state and local health department laws and rules when being used for a business commercial kitchen.

Plan Your Commercial Kitchen Design

You need to plan your kitchen before you start any construction or remodeling. Sit down and write out all the things for which you wish to use your kitchen. If you’re opening a business, will you be working with a limited menu of items or will you be a full-service kitchen? These are important questions because the answers will determine what kind of equipment you’ll need to purchase.

Select Your Kitchen Equipment

Once you’ve decided on the kind of kitchen you’re creating, you need to select the equipment. Use the guidelines provided to you by the health department and make sure you adhere to those requirements.

Make a list of the necessary equipment and research vendors to get the best price and service for the product. Also be certain you really need those items on your list. Resist getting caught up in the excitement of creating your kitchen and overspending.

Ask yourself if that top of the line high-tech piece of equipment is necessary to get your food cooked and served. If it isn’t, depending on how strict your budget is, you may need to step down to the next model that costs a little less.

Top of the line equipment typically means faster and better cooking and baking times. It’s a personal choice based on need and budget. Make sure you have the correct connections for your appliances such a water, gas and electric.

Create a Functional Floorplan

This is the most important stage of creating your commercial kitchen. Take time to think this process through. Imagine yourself in the space every day and how you work and need to move about the room. Consider which pieces of equipment you need close to each other. Focus on the details and small things that make a work area functional and easy.

Preparation Area

Work tables and holding stations considerations will determine the size and placement of this important area in your kitchen.

• Work tables are often made of stainless steel in order to meet health code requirements for sanitation and cleaning regulations. This is where the chefs will work to chop, slice, peel, cut, and prepare foods to be cooked. These are typically located in the center of the kitchen away from the actual cooking area to keep kitchen traffic flowing properly.

• Holding stations include refrigerators and heating drawers and cabinets. They are usually placed in corners to be out of the way of kitchen activity. They are arranged in an assembly line layout with the refrigerator(s) being first since this is where most of the food is stored. The food will then be prepared, cooked and finally returned to the assembly line in the holding station's heated cabinets or drawers until time to serve.

Cooking Area

Choosing your stove and cooking range is a personal decision but will be governed by design, function and health code. Gas is the most favorite choice of professional chefs because the heat is directly controlled by the flame and provides a faster heating process. Whatever style you choose make sure the stove has the proper ventilation and placement will not interrupt the work going on in the kitchen.

Food Service Area

Plating up space for your delicious creations is an important area. Don’t underestimate how much space you actually need to accommodate this activity.

Washing Up Area

You will want to locate this area as close as possible to the dining room so dirty dishes can be cleared away quickly and placed in the dishwasher. Unloading can then go directly to the tables in the restaurant or into the cabinets of your home.

Other Design Elements and Considerations

Ventilation

You’ll want this in the cooking area as well as the area where you’ll be washing and cleaning up since a kitchen emits gas, heat and steam. Some systems are wall or ceiling mounted while others are designed for installation within an island. Spend extra time understanding the grease filters available for your chosen system.

Flooring

Safety and health regulations will narrow your choices for style and types of flooring. Vinyl is the most popular choice since it’s easy to clean with water and mop. For a home, hardwood is another popular choice and with modern finishes easy to mop. A good non-slip floor choice is a rubber flooring.

Cabinets and Countertops

Refer back to your original list of needs and function and your kitchen layout when choosing both of these. Stainless steel countertops and sinks are typical requirements of the health department for commercial kitchens. You’ll want to double check your local codes.

Allow for ample storage but don’t go overboard and create so much storage you feel compelled to fill it with utensils, pots and pans you’ll never use. Balance is the key to a successful design.

Lighting

Good lighting is imperative to your work station and overall kitchen design. Without proper lighting, accidents and mistakes can happen. Spend time selecting the lighting for your new kitchen.

Fire Extinguishers

Vital equipment and a code regulation are fire extinguishers. These will be inspected on a regular basis as well as the evaluation for your sanitation grade.

Don’t Forget Color and Style

Now that you have the required essentials selected, you need to focus on color and style for your new commercial kitchen design.

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