Special requirements of commercial kitchen design

A commercial kitchen design needs to be properly equipped if they are to meet a demanding workload. That means good design, work-flow efficiency and the right equipment available for busy staff. 

So what are the specialist appliances and features required in a commercial kitchen design? 

Workspace 

"The location and arrangement of your appliances is determined by the workspace itself and how that space is to be used," says certified kitchen designer Phil O'Brien, owner of Designer Kitchens.

According to Phil, the key things to consider are: 

• access to dining areas
• predicted workload and number of staff
• locations of services (gas, water and electricity)
• duties of kitchen staff
• storage needs
• kitchen workflow. 

Floor coverings

"It's all about hygiene," says Phil. "Floors will usually need to be seamless and covered to the walls so they can be mopped without any residue." 

Phil adds that floors in a commercial kitchen design should be slip and stain resistant and provide good drainage.

Benchtops and splashbacks

"These should also be coved to the wall to keep them hygienic, and you'll find most, if not all commercial kitchens use stainless steel to allow for ease of cleaning," Phil says. 

Moreover, shelving, prep areas, fridges, dishwashing benches, ovens and stoves will also come in a stainless steel finish to avoid grime build-up. 

"Stainless steel lasts three times longer than any laminate," adds Phil. "Granite has issues with porosity, while stainless steel joins are seamlessly welded and polished, which cuts down cleaning time." 

Ceilings and lighting

When the health inspector visits, your ceiling may be assessed for: 

• non-porous, washable finish
• dust proofing
• adequate lighting in work areas and inside walk-in fridges
• shatterproof guards over light fittings
• fireproof materials around exhaust hoods.

Exhaust fans

"Grease, dust and smoke extraction is paramount," says Phil. "Adequate ventilation is required and your exhaust system should be designed with the type of cooking in mind."

Further, exhaust fans need to be cleaned frequently to avoid becoming a fire hazard. If your dishwasher is over a certain size you may need to install an exhaust fan above it.

Dishwashers 

Commercial potwashers and dishwashers have removable racks that can be moved to where crockery and cutlery is stored. Specialist glasswashers also have removable racks that can be placed where bar staff use the glassware. 

Check for double-skinned cabinets that allow for heat retention and noise reduction, and you should question suppliers on water efficiency.

Make an informed choice

Before you make the buying decision, Phil suggests comparing the contenders on:

• cost of service, availability of spare parts
• running costs and energy source used
• safety features and training required for use
• speed of operation
• warranties.

Get your commercial kitchen design right

Do the right thing by your staff, your customers and your bottom line - ask a certified kitchen designer to help you meet health guidelines while building the most efficient, user-friendly commercial kitchen design within your budget.