A business-oriented kitchen, that is well-designed, forms a fundamental element of safe, efficient and profitable commercial food preparation. A business-oriented kitchen that has been designed to consider ergonomics will be highly revered by the seller, chef as well as the kitchen staff. It may not be that easy to essentially appreciate precisely how vital the design is until you’ve worked in a kitchen that has been badly designed.
A well equipped and designed kitchen will encourage you to provide quality services to your customers. Careful assessment of the current and future needs give you a solid foundation for business success. Smart kitchen designs create a positive work atmosphere and prevent unnecessary bottlenecks and interruptions.
As you plan the design outline for your commercial kitchen, a number of factors should be taken into consideration. kitchen designer
An extremely important concern is the amount of space you still have available whether you’re building from the ground or having the kitchen placed in the already existing structure. Whichever method, you want to make the most of the space which can be found without sacrificing work flow or speed.
Experts advice that commercial kitchens designers ought to consult with their respective local utilities sectors to help in identifying power and gas hookup locations as these could affect how the kitchen equipment gets positioned. Linking with local authorities is essential for obtaining guidelines from the health department on deplete locations.
Investing in Energy Efficient Equipment
When you’re acquiring new kitchenware, look at the whole product life-cycle costs, which ideally ought to include the buy price, and the annual costs of energy plus any other long-term expenses associated with that particular equipment. In addition, make sure it meets the Foreign Institute of Environmental Health recommended Food Driveway and Equipment Standards.
Ensuring Efficient Energy Consumption
For any business-oriented kitchen design, energy efficiency should be a major consideration, because it’s going to save you money on utility expenses. In an energy-efficient kitchen setup, your kitchenware should be kept far apart as is feasible while still remaining convenient. For instance, your kitchenware should be strategically positioned to improve on the kitchen exhaust hood.
Foodservice Consultants Society International, a global professional design and management consulting services organization estimates that energy savings from efficient kitchen equipment could be as much as 40%, which is nearly 3 to 6 percent of your total kitchen operating costs.
Ergonomics & Staff Mobility
An ergonomically designed kitchen is one where staff can stand in just one spot and carry out most of their tasks with least walking, turning, reaching and folding. Additionally, ergonomics decrease fatigue levels, discomfort and decrease likelihood of injury in the kitchen.
A well-arranged kitchen allows your staff to move easily around without bumping into each other. This promotes an efficient and well ordered kitchen especially during the rush periods.