Getting the layout of your commercial kitchen right is the first, and very significant, step towards making your kitchen efficient. Workflow, and above all safety, will be the most important factors. They will help the staff make the most of their time, but efficiency goes beyond that to cover, for example, energy usage. It is a good idea to replace any old equipment with new as newer items will have better efficiency and warranty. You can dispose of the old ones with a Swansea skip hire service found at links including pendragonskiphire.co.uk/swansea-skip-hire/.
Once layout is confirmed, you can start to plan getting the right equipment and appliances installed, and you should approach them with “before service” appliances, “mid-service,” and then “after service.”
Space is a big factor in determining how much commercial refrigeration you’ll need, and how frequently you can, or indeed want. to receive deliveries. Think about whether your produce needs to be kept refrigerated or frozen, or whether just dry. Don’t forget to factor in access, not only for employees, but for delivery too.
Counter refrigeration is a great space saver and means you can chill produce beside your preparation space. Upright fridges will give you extra space, and a cold room adds more space again. Similar options are available for freezers.
There are also big decisions to be made when it comes to cooking. Gas is generally seen as a better way to cook on a commercial scales because it is more responsive than electricity when adjusting heat levels, but not all premises will have access to a gas supply. Installation is costly, so make sure your turnover is able to cope with any proposed investment.
Do you need a microwave in your business? It can be very useful in a busy kitchen, but only if it’s heavy-duty enough – domestic microwaves won’t cut it. Commercial versions can sustain much longer periods of use, and they don’t lose their strength with age.
For more ideas on the sort of appliances you ought to have in your commercial kitchen, see Big Hospitality.
Seek some help. Ask questions. Speak to experts about the design and layout, and it makes sense to include your head chef in this process because they too will have an excellent idea of what will work and where potential pinch-points could appear.