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Designing a commercial kitchen

2. The three prime considerations that dictate kitchen design are:
1. Consider the service the kitchen has to provide - for instance, the numbers being served,
is it an la carte menu, plated service, self-service, cafeteria-style, etc.
2. Is the space allocated sufficient to fit in the equipment required?
3. Budget: Always have an accurate idea of spend available
3. Good Design Workflow
1. Delivery
2. Storage
3. Food preparation
4. Cooking
5. Holding
6. Food service area
7. Wash-up
8. Waste disposal
4. Risk assessment
Always carry out a risk assessment of any design to identify any shortfalls. For instance, the need
to keep the food preparation area separate from the rest of the kitchen to negate the risk of crosscontamination.
5. Delivery
Ensure goods vehicles have adequate access to the premises, providing direct deliveries to the
catering area.
Provide adequate space to allow a goods check-in area before entering the kitchen.
6. Storage
Where possible, bulk storage should be close to the goods-in area so there's no need for delivery
personnel to enter the kitchen and food preparation area.
Never underestimate the need to allow adequate space for dry, chilled and frozen goods. Many
suppliers have minimum drop requirements.
7. Preparation
1. Position main preparation between bulk storage and the cooking process, to ensure the
correct flow pattern.
2. Different processes should be segregated i.e. raw meat and fish separate from
prepared foods. If necessary, consider chilled preparation areas for high-risk food
environments.
8. Preparation
1. In smaller establishments where segregation is not possible, stringent regimes must be
employed to ensure segregation of processes, so that utensils and tables are suitably
sanitised between processes.
2. In addition, consider adequate refrigerated storage for prepared food.
3. Provide adequate prep sinks, separate pot-wash sinks and hand-wash facilities.
9. Cooking
1. When selecting cooking equipment, consider the requirements of the menu and the
ability of the staff using the equipment.
2. Although state-of-the-art equipment such as programmable combi-ovens, pressure bratt
pans and computerised deep-fat fryers may be nice to have, they may not always be
appropriate for the style and content of some menus.
10. Cooking
1. Ensure the flow of the cooking suite suits the style of service, with fast-cook equipment
such as fryers, salamanders and griddles nearest to the point of service and bulk cooking
kit such as bratt pans, convection ovens and boiling pans further away.
2. Conversely, never underestimate the benefits that hi-tech equipment can provide, in
terms of cost control, and energy and labour savings.
3. Workflows and safety should be the prime drivers in the layout of a professional kitchen.
11. Cooking

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Simple things include ensuring there's a set-down space next to deep-fat fryers, never sitting a
fryer at the end of a run, and always allowing a minimum of 900mm corridor to the front of any
cooking equipment, although 1,200mm is ideal.
Consideration should also be given to the mechanical and electrical services available.
Sometimes it's not possible to get gas into a building, or you may be restricted by the size of the
incoming electrical supply.
Holding
Some food production systems require extensive food holding systems
The holding area is usually near to the food service area
Food must be kept at the correct temperature
Food Service Area
The space requirement for service is often underestimated, particularly by architects. Whether the
operation is waited service or tray-line style, you can minimise queuing by the provision of multi
pick-up and service points. Consider adequate space for hot and cold holding of prepared food
ready for service.
If it's a large site, counters may need to be replenished several times during a service period. In
an la carte restaurant, allow sufficient space for plating up and hot pass. Where possible, locate
the service point close to the final cooking process to avoid double handling.
Wash-up
Nearly always undersized by space planners, the dishwashing operation is key to the success of
any catering establishment. If it fails through inefficient planning, the restaurant cannot function.
To determine the space required, the capacity of dishwasher and the amount of ancillary sorting
space, calculate the number of crockery, cutlery and hollow-ware items (don't forget trays) to be
used during a service period.
Wash-up
All reputable dishwasher manufacturers can help you with this calculation and provide you with
the correct size system and machine.
Remember to allow sufficient space for the storage of clean items and the disposal of rubbish,
ensuring the two are segregated to avoid cross-contamination.
Wash-up
Location is paramount to the efficient management of the space. Ideally it should be close to both
the restaurant and service area to avoid double handling.
The amount of steam and moist air produced is often underestimated. If possible, consult a
ventilation engineer.
Refuse
Always allow for a clearly defined route for dirty dishes that won't conflict with preparation and
service areas. Consider the location of an outside refuse bay, well away from the kitchen
entrance.
Staff facilities - Ensure that appropriately located and sized facilities for staff changing and locker
areas and staff toilets are available near the kitchen.
Environmental
Consider energy efficiency of all equipment, as fuel costs are now higher than ever. Also,
consider volumes of water used and research your product; many major manufacturers use
energy efficiency as their USPs.
Consider any green policies, allow for recycling of bottles, aluminium, plastic and paper. If
possible, have a recycling area.
Environmental
Ensure correct ventilation and air replacement are available in all areas. Consult an engineer to
ensure you comply with the minimum requirements of the local authority's clean air policy.
Ensure lighting provides at least the minimum requirement of 500 lux at worktop height.
Invite your local EHO to view your plans and pass comment. It's always best to get them on your
side at the outset.
Building fabric
Ensure floors (non-slip), walls and ceilings can be cleaned and maintained easily.
And remember, almost all designs are a compromise. A good design is one that best suits the
constraint of space and budget without detrimental effect on service.