When professionals in the hospitality sector face designing a commercial catering kitchen, they should ask themselves the following question: how can the possibilities of this space be optimised so that it is as efficient as possible?

With the objective of extracting maximum profitability from a commercial kitchen, there are certain aspects that must be taken into account. Experts in commercial catering equipment www.milgas.co.uk suggest the following key considerations to make the most of a commercial kitchen and increase its profitability.

1. Analyse the possibilities and needs of the premises: This preliminary study will conclude what types of devices can be installed, how to organise the different areas, where access points will be, where the extractors and gas/electrical connections will go, etc.

2. Take advantage of the available space: once the possibilities and needs of the establishment have been analysed, take into account the available space, which will specify, for example, the type of design of the premises or the size of the machines to be installed.

3. Think of the layout: it is essential to propose a layout that facilitates the organisation and flow of work, defining the sections or areas that will make up the kitchen: reception, storage, preparation, cooking, distribution and delivery, washing, pots, and crockery, etc.

4. Equip the kitchen with the appropriate appliances: depending on the establishment, the criteria for installing one type or another of equipment will vary considerably. If it is an a la carte restaurant in which a great diversity of dishes is cooked every day, elements such as open fires, plates, and a mixture of ovens will be indispensable. On the contrary, if it is a commercial kitchen aimed at volume production, it will be necessary to think of large-capacity kettles, fryers and frying pans, large ovens, as well as a washing system by means of a trailing train or belt, which will allow large quantities of items to be washed.

5. Select the appropriate materials for each case: stainless steel is the star material. Its robustness and quality ensure the working life of the equipment for many years. This is a very relevant factor since these types of installations always represent an important investment. In addition, stainless steel offers optimal hygiene, sanitation and cleaning conditions. We must also take into account other types of materials for very specific uses in different elements, such as brass (in burners), cast iron (in grills and plates), chromed steel (in roasting plates), etc.

6. Choose the design by components: this type of design makes it easier to process hygiene and maintenance of parts so that in case of failure, the removal and replacement of an item is easier so that it does not stop the work process and does not affect or delay the kitchen routine.

7. Increase hygiene and cleanliness: hygiene is essential in any hotel/catering business, but in the case of a commercial kitchen it acquires a special role. In cleaning tasks, in addition to removing the remains of food and dirt that are visible to employees, it is essential to remove the remains that are not visible inside the kitchen, such as dirt accumulated in the hoods, extraction ducts, in slots and holes, etc.

8. Choose cutting-edge technology: it is essential that wherever possible, the tasks are automated or computerised since this way you can program and streamline much of the daily work. The use of electronic programmers, the incorporation of the HACCP (Hazard Analysis¬†and¬†Critical Control Points) system in the machines that allow it, the timing of on and off systems, or even the computerisation of the restaurant’s tasks for the service always help the efficiency of the system and result in better business profitability.

9. Take into account energy efficiency: Today, the supply of appliances and equipment for all areas of the kitchen offer the possibility of working with greater efficiencies, obtaining significant economic savings, or respecting the environment thanks to their ecological design.

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