How Space Limits Shape Commercial Kitchen Design
Space constraints can influence many design decisions, such as the choice of products, processes, movement and ultimately how the whole kitchen can function on a daily basis.
Narrow Layouts Force One-Direction Flow
Galley-style kitchens are narrow with one aisle running between two parallel runs. To ensure safe use, all items will be placed in the sequence of raw ingredients to be prepared at the far end of the kitchen, then cooked in the middle, and finally completed and plated at the near end. Cross-traffic in such a narrow space will result in accidents and contamination. Thus, a fixed sequence will exist for use in the kitchen.
Low Ceilings Restrict Extraction Options
Extractor canopies need approximately 600mm above cooking lines. A low ceiling height may prevent the use of traditional extraction canopies. In these cases the use of lower profile integrated canopies built into the kitchen equipment may be required. These have a higher cost and need to be more regularly serviced.
Columns Displace Prep Zones
A structural column sitting in the middle of a run of units can result in the necessary space for a preparation area not being available. This can be resolved by reshaping adjacent items, changing to a narrower width table, or even a shelf above being incorporated to try and reclaim as much space as possible.
Small Footprints Demand Multi-Function Kit
Commercial kitchen design for small spaces often involves choosing combi-ovens or other multi-function pieces of equipment, such as convection grills and roasting ovens, instead of individual pieces, such as ovens, steamers and proofers. One such piece can often replace several single-purpose items, freeing up space for other items in the kitchen.
Build In Servicing Access Early
Maintenance access to the back of kitchen equipment is required of approximately 600mm behind or to the side of units. If not designed into the initial kitchen design and build, subsequently installed equipment can prove difficult to maintain without having to move the entire kitchen run. If you are looking for Commercial Kitchen Design, see www.targetcatering.co.uk/commercial-kitchen-designers.
Getting the space constraints locked down early on helps avoid huge costs down the line.
