Design

How To Design Commercial Kitchen8 min read

Jun 21, 2022 6 min

How To Design Commercial Kitchen8 min read

Reading Time: 6 minutes

Designing a commercial kitchen can be a daunting task. With so many considerations to make – from the layout to the appliances – it’s important to get it right the first time. Here are a few tips to help you get started.

Layout

When designing a commercial kitchen, the layout is key. You need to make sure that the space is efficient and that all the appliances and work surfaces are within easy reach. You should also consider how the kitchen will be used. If it’s for a restaurant, for example, you’ll need to make sure there’s enough space for the cooks to work.

Appliances

When selecting appliances for a commercial kitchen, it’s important to think about the type of food you’ll be cooking. If you’re catering for a large number of people, you’ll need a range of appliances, including ovens, hobs, microwaves and refrigerators.

Work Surfaces

A commercial kitchen needs a variety of work surfaces to accommodate different tasks. You’ll need a prep area for chopping vegetables, a sink for washing dishes, and a range of counters and cabinets for storage.

Safety

Safety is paramount in a commercial kitchen. You need to make sure that all the appliances are properly ventilated and that there are adequate fire extinguishers and escape routes. You should also ensure that all staff are properly trained in safe kitchen practices.

What are the 6 types of a commercial kitchen layout?

There are six types of a commercial kitchen layout:

1. The Galley Layout: This layout is long and narrow and has two parallel cooking lines. It is good for restaurants that serve a lot of items that are all cooked in the same way.

2. The In-line Layout: This layout is in the shape of a U and is good for restaurants that serve a lot of items that are all cooked in different ways.

3. The Peninsula Layout: This layout is in the shape of a peninsula and has one main cooking line with an island in the middle. It is good for restaurants that serve a lot of items that are all cooked in the same way.

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4. The L-shaped Layout: This layout is in the shape of an L and is good for restaurants that have a lot of space.

5. The U-shaped Layout: This layout is in the shape of a U and is good for restaurants that have a lot of space.

6. The G-shaped Layout: This layout is in the shape of a G and is good for restaurants that have a lot of space.

How do you design a working kitchen?

Designing a kitchen is all about creating a space that is both functional and beautiful. It is important to take into account the layout of the kitchen, as well as the needs of the people who will be using it. Here are some tips for designing a working kitchen:

1. Start by drawing out a floor plan. This will help you to visualize the layout of the kitchen and determine what kind of storage and counter space you will need.

2. Consider the layout of the kitchen. Is there enough room to move around comfortably? Will the oven, stovetop, and refrigerator be in the right places?

3. Choose cabinets and countertops that fit your lifestyle and budget. Don’t forget to factor in the cost of installation and maintenance.

4. Choose appliances that are energy-efficient and fit your needs. Don’t overcrowd the kitchen with too many appliances.

5. Make sure there is adequate lighting in the kitchen. Recessed lighting is a great option, as is a light over the kitchen table or island.

6. Add a touch of personality to the kitchen with decorative items such as prints, paintings, or plants.

7. Keep the kitchen organized with storage solutions such as shelves, baskets, and hooks.

8. Don’t forget the most important rule of all: have fun with it! The kitchen should be a place where you enjoy spending time.

What makes something a commercial kitchen?

Commercial kitchens are designed for the purpose of food production and service. They differ from residential kitchens in terms of size, layout, and equipment.

A commercial kitchen must meet certain health and safety requirements. It must have adequate ventilation to keep the air clean, and it must be equipped with appliances that meet safety standards.

A commercial kitchen is also required to have a commercial grade hood and exhaust system. This system removes cooking vapors and smoke from the kitchen.

A commercial kitchen is typically larger than a residential kitchen. It has a more open layout, with workstations that are spaced apart to allow for easy movement of food and personnel.

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Commercial kitchens are equipped with high-quality appliances, such as convection ovens, blast chillers, and gas ranges. These appliances are designed to handle the high volume of cooking that is typical in a commercial kitchen.

If you are opening a restaurant or catering business, you will need a commercial kitchen. Contact your local health department for more information on the requirements for a commercial kitchen.

How do you size a commercial kitchen?

Commercial kitchens are a necessary part of any business that prepares or serves food. The kitchen needs to be the right size in order to accommodate the necessary equipment and to provide enough space for food preparation and cooking.

There are a few factors that you need to consider when sizing a commercial kitchen. The first is the type of food that you will be preparing. If you are going to be cooking large quantities of food, you will need a larger kitchen than if you are just preparing sandwiches or salads.

The second factor is the layout of your kitchen. You need to make sure that there is enough space to accommodate the cooking equipment, the refrigerators and freezers, the dishwashing area, and the storage area.

The third factor is the number of employees that you will have working in the kitchen. You need to make sure that there is enough space for each employee to work comfortably.

The final factor to consider is the type of business that you are running. If you are a restaurant, you will need a larger kitchen than if you are a catering business.

Once you have considered all of these factors, you can then begin to size your commercial kitchen.

What is the average size of a commercial kitchen?

A commercial kitchen is a space used for the preparation and cooking of food for public consumption. They come in all shapes and sizes, but what is the average size of a commercial kitchen?

Commercial kitchens can range in size from a small space in someone’s home to a large, multi-story facility. Generally speaking, the average size of a commercial kitchen is around 500 square feet. This includes both the cooking and prep space, as well as the storage and dishwashing areas.

There are a few factors that will influence the size of your commercial kitchen. The first is how much cooking and prep you will be doing. If you’re only cooking for a small number of people, you won’t need as much space as a restaurant that is serving hundreds of people.

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The type of food you will be cooking is also a factor. Kitchens that prepare primarily baked goods or simple meals will require less space than a kitchen that is cooking up a full course meal.

The layout of your kitchen is also important. If you have a lot of equipment that needs to be stored, you will need more space than if you are using a lot of counter space.

When designing or renovating your commercial kitchen, it is important to keep these factors in mind. By understanding the average size of a commercial kitchen and what influences that size, you can create a space that is perfect for your needs.

What is the most basic preparation found in professional kitchen?

The most basic preparation found in professional kitchens is seasoning food. This can be done with salt, pepper, herbs, or spices. Seasoning food helps to enhance the flavor of the dish. It also helps to make sure that the dish is properly seasoned and not too salty or bland.

What is the kitchen triangle rule?

The kitchen triangle rule is a guideline for kitchen design that helps to optimize the workflow in the kitchen. The rule states that the three main work areas in the kitchen should be arranged in a triangle, with the refrigerator at the top, the stove at the bottom, and the sink in the middle. This arrangement allows for efficient movement between the three areas and minimizes the need to walk across the entire kitchen.

The kitchen triangle rule is not a hard and fast rule, and there are many exceptions. For example, if you have a large kitchen, you may want to spread the three work areas out more to allow for more elbow room. Or, if you have a small kitchen, you may need to combine the refrigerator and the stove into one area. The important thing is to make sure that the three main work areas are within easy reach of each other.

If you are remodeling your kitchen, or designing a new one, be sure to consider the kitchen triangle rule. It can help to make your kitchen more efficient and user-friendly.