Your Guide to Commercial Kitchen Design
When it comes to designing your commercial kitchen, there are a number of important things to consider. This includes the power sourcing, all the equipment you want to have in the space, what's really necessary vs. what you just like, the price, and how you're going to lay out everything you need. When you know the answers to all of those questions, you put yourself in a much better position to get the commercial kitchen you're looking for. Going through that process not only helps your business, but makes things easier for your kitchen staff, and ultimately results in happy customers.
It All Starts with the Right Power Sources
Before you start designing your commercial kitchen, you need to make sure you have the right power sources for all of your equipment. Commercial kitchens use a LOT of power, to the point that your energy efficiency is really going to affect your bottom line. It's definitely not like plugging in a couple of standard stoves in a home. You’ll need high level appliances and wiring, along with the appropriate plugs and circuit breakers to handle the heavier load that these types of kitchens put on the power supply coming into your establishment.
Make sure you account for these things when you first start working with your electrician so you don’t need to move equipment around later on in the process of building out your kitchen. Moving wiring can get pretty expensive, so being clear with your electrician about the level of power you’re looking for, the kind of plugs your appliances need, and the placement of everything will save you time and money in the long run.
What Types of Kitchen Equipment Will You Need?
The equipment you need will vary with the size of the kitchen you're looking at, the types of power sources you're planning on using, the menu you're going to have, and other factors. That's why planning ahead is so vital, so you don't end up with equipment you can't use or don't need. You’ll also need to account for proper sanitation and cleaning as well. The last thing you want is to get your kitchen set up and then realize that a critical piece of equipment was left out of the layout for your kitchen.
Generally, the types of equipment you'll need includes
Cooking the food you're going to be serving is critical. If everything's made to order, as it is in most restaurants, the focus will need to be on how to cook the food quickly and efficiently. If there aren't enough cooking surfaces to keep up with demand, it can negatively impact customer wait times and satisfaction. That's something that you’ll absolutely want to avoid. This includes commercial ranges, commercial ovens, fryers, broilers, and more.
Before the food is cooked or put together and served to customers, ingredient have to be prepared. There's a high level of prep that goes into the food in most restaurants, so it’s important that you have enough space in your kitchen to prepare everything and get it ready for each day's orders. This includes commercial mixers, commercial blenders, meat slicers & grinders, commercial food processors, and the commercial kitchen worktables to use them all on.
Cooling & Storage
Cooling food down and keeping it at the right temperature to reduce bacterial growth is a critical component of keeping customers happy and healthy, not to mention keeping in compliance of local and national health department laws. Commercial refrigerators and commercial freezers are both necessary in order to make sure food stays at the proper temperature. There are strict rules and guidelines that must be followed, so be prepared for health inspectors to come and check to ensure that you’re in compliance. This includes commercial refrigerators, commercial freezers, and ice machines.
How Much Will All This Cost?
The cost of a commercial kitchen can be in the tens of thousands of dollars. Kitchen size and layout is a factor, as well as whether you’re buying buying new or used equipment, and the part of the country you're in. Planning everything out well in advance can help you price out options and get a good idea of what your kitchen will cost before you take the plunge and get started on buying equipment. Luckily, our team is here to make the process as painless as possible for you. For orders over $10,000 we provide a custom quote concierge service.
Configuration Options for Your Layout and Sizing
There are several different configuration and layout options, including island style, zone style, and assembly line style. While these are all good options, the right one for you will depend on how much space you have and the type of menu you'll be offering, along with how much equipment you're going to have in the space. Your chef can help you decide on a layout, based on what they'll be needing to do the work and the kind of equipment they typically work with. Make sure you keep your cooking area as far away from the refrigeration as possible to reduce heat transfer, and that you have a centralized location where people can wash their hands and other items. Doing that can make your commercial kitchen more efficient, and that helps you, your employees, and your customers, as well.