Designing a Commercial Kitchen: Tips and Best Practices

Designing a commercial kitchen demands meticulous planning and thoughtful consideration of key factors such as accessibility, workflow, and zoning. A strategically designed kitchen layout enhances efficiency, boosts productivity, ensures safety, and minimises costs and waste.

Ovens and ranges serve as the cornerstone of any commercial kitchen, playing a central role in cooking and baking a wide variety of dishes. Kitchens can choose between gas or electric ranges based on their requirements. Gas ranges are favoured for their instant heat and precise temperature control, while electric ranges are known for their energy efficiency and ease of cleaning.

Commercial kitchens can also select from different types of ovens, such as convection ovens, deck ovens, and combination ovens. Convection ovens are excellent for baking, deck ovens are ideal for crafting pizzas and bread, and combination ovens offer versatility by handling tasks like baking, roasting, and steaming.

The FSA oversees food safety regulations to adhere to the Food Standards Act 1999. The main purpose of the Food Standards Act 1999 (Opens in a new window) is to establish the Food Standards Agency. The Act was introduced in the House of Commons in 1999. It sets out the main goal to protect public health in relation to food. It gives the FSA the power to act in the consumer’s interest at any stage in the food production and supply chain.

They have a systematic approach to identifying potential hazards in food production processes and implementing measures to control them. FSA provide a set of standards that ensure the quality and safety of food products. These guidelines address various aspects of food production, including personal hygiene, equipment maintenance, and pest control.

To comply with FSA guidelines, businesses must maintain detailed records of food production processes, including storage and preparation activities. Additionally, having a plan to manage food recalls and training staff in proper food handling and safety practices is essential.

The main responsibilities for all food businesses covered by the Act are to ensure that:

• businesses do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it
• the food businesses serve or sell is of the nature, substance or quality which consumers would expect
• the food is labelled, advertised and presented in a way that is not false or misleading

Ergonomics involves designing workspaces to maximise efficiency and minimise the risk of injury. In a commercial kitchen, this means creating workstations and placing equipment in ways that reduce physical strain and repetitive motion injuries. Key considerations for designing an ergonomic kitchen include:

• Layout: Design the kitchen layout to minimise unnecessary movement for staff. Logical arrangements, such as assembly line setups or open kitchen designs, can improve workflow and efficiency.
• Workstation Height: Workstations should be at a comfortable height to prevent excessive bending or stretching. Adjustable-height workstations can be particularly beneficial to accommodate staff of varying heights.
• Equipment Placement: Position equipment to reduce heavy lifting or overreaching. For instance, placing refrigerators and freezers at waist height can minimise bending and make access easier.
• Non-Slip Flooring: Install non-slip flooring to reduce the risk of slips and falls, a common cause of injury in commercial kitchens.

By incorporating these ergonomic principles, commercial kitchens can create a safer, more comfortable, and efficient environment for staff.

Energy efficiency is a critical factor in commercial kitchen design. It not only lowers operating costs but also minimises the kitchen’s environmental impact. Here are key considerations for creating an energy-efficient kitchen:

• Equipment Selection: Opt for energy-efficient appliances with high Energy Star ratings. These models use less energy, helping to reduce utility bills and overall operating expenses.
• Lighting: Use energy-efficient lighting solutions, such as LED bulbs, to decrease energy consumption and lower costs.
• Ventilation: Proper ventilation is crucial for removing heat, smoke, and odours. Select an energy-efficient ventilation system to maintain air quality while reducing energy usage.
• Insulation: Ensure proper insulation of walls, ceilings, and floors to minimise heat loss or gain. Effective insulation helps maintain temperature control and reduces energy demands.

By focusing on both ergonomics and energy efficiency, you can design a commercial kitchen that is highly functional and cost-effective. This not only improves workflow and reduces labour expenses but can also enhance customer satisfaction by fostering a more sustainable and efficient operation.

Fire safety is a critical component of maintaining a commercial kitchen. Fire extinguishers should be installed in easily accessible locations, and all employees should be trained in their proper use for emergencies. Additionally, a fire suppression system should be installed in the kitchen and regularly inspected and tested to ensure it is in working order.

Keeping the kitchen clean and free of grease build-up is equally important for fire prevention. Grease can easily ignite and pose a significant fire hazard. Regular cleaning of the kitchen exhaust hood, filters, and ductwork is essential to prevent grease accumulation and reduce the risk of fire. These measures help maintain a safe environment for both employees and customers.

Electrical maintenance is another important aspect of maintaining a commercial kitchen. All electrical equipment should be inspected regularly to ensure that it is functioning properly. Damaged or frayed cords should be replaced immediately. It is also important to make sure that all electrical equipment is grounded properly.

Regular maintenance of electrical equipment can prevent electrical fires and ensure that the equipment is functioning efficiently. It is also important to make sure that all electrical equipment is turned off when not in use to prevent overheating and electrical fires.

Plumbing maintenance is critical for preventing leaks and ensuring the smooth operation of a commercial kitchen. Regular inspections of the plumbing system can help detect and address leaks or potential water damage early. It’s also essential to ensure that all plumbing fixtures are functioning correctly and that drains remain free of clogs.

In addition to inspections, routine cleaning and sanitising of kitchen sinks and other plumbing fixtures are necessary to prevent the build-up of bacteria and harmful contaminants.

Food storage is a key element of any commercial kitchen, playing a vital role in keeping ingredients fresh and safe for consumption. Adequate storage space is necessary for both dry goods and refrigerated items, and the storage area should be well-organised and easily accessible to kitchen staff.

Here are some tips for efficient food storage:

• Store food at the correct temperatures to prevent spoilage.
• Use labelled and dated containers to track freshness.
• Keep storage areas clean and organised to minimise the risk of cross-contamination.

Implementing these practices ensures the safety and quality of stored ingredients, contributing to an efficient and hygienic kitchen environment.