When a commercial kitchen is well-designed, it will definitely work efficiently, it will be safe and profitable too. Certain factors need to be considered before designing a small commercial kitchen. One that is designed on ergonomic type is usually liked by owners, chefs, and kitchen staff, fewer steps are required to complete a task, it will save money and time, finally, it increases the profitability. The basis for the design of a small commercial kitchen is space requirements, equipment, and budget.
List the Foods You Plan to prepare – When you design a small commercial kitchen, prepare a list or menu of all the foods you plan to prepare, describing in detail the process of preparation. Careful planning will avoid costly changes in equipment or construction.
List of Required Equipment – Make a list of all equipment you require for food preparation with detailed measurements. Refrigeration, display, and storage should be the next concern. Remember that each piece of equipment must meet commercial health code requirements. The size and number of equipment along with the food preparation counter surface will be the space needed in your commercial kitchen.
Choose a Location – Choose an appropriate location for your small commercial kitchen, next decide whether you would have new construction or remodel the existing one. Then contact your local zoning commission to determine if your new business venture complies with zoning restrictions.
Plan Your Space – In case you are remodeling an existing commercial kitchen, take note of the existing windows, doors, electrical outlets, plumbing lines, and floor drains. Make a sketch of existing space, flooring material, wall and ceiling surface, and all heating, exhaust, or air-conditioning vents. For new construction, make a rough sketch of the dimensions and special features of the proposed construction.
Plan How You Will Use Space – When you design a small commercial kitchen, plan how you will use the space there, although the ergonomic type is considered the best. Small commercial kitchens should be designed for maximum labor efficiency, safety, and functionality. There must be plenty of room for free movement when carrying hot pots and heavy supplies. Efficiency is increased by this as employees would not waste time and energy, while injuries can be minimized.
Local Health and Safety Codes – When you have designed a preliminary plan for your small commercial kitchen, contact your local city building inspector to review them. Health and fire codes need to be satisfied. There are regulations that govern how far the food preparation area should be from the sinks or waste disposal drains, the installation of vents and grease traps, the size and temperature capacity of hot water tanks, and the design and location of food storage areas.
Ensure that you receive a printed copy of the rules and regulations before designing your commercial kitchen.
Professionally Designed Blueprints – When you design a small commercial kitchen, take the help of a professional architect or building contractor, also make sure to incorporate all building and health department rules. Before purchasing equipment for your small commercial kitchen or remodeling, the detailed drawings or blueprints must be approved by both the health department and fire inspector. This blueprint must include electrical wiring schematics, fire suppression equipment installation drawings, emergency, and handicap access routes, plumbing and electrical installation plans, and a complete list of building materials.
