Commercial Kitchen Remodeling

By Author: Michael Price
Total Articles: 114
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Here are some incredibly useful tips on commercial kitchen design, to make an arduous process a little more straightforward.

Start by sitting down and thinking about the kind of kitchen you're going to create. Whether you're serving top-notch quality food or running a simple cafeteria, your commercial kitchen designs should reflect its purpose.

The fundamental advice when it comes to commercial kitchen design is to think about every little detail and when you've done that think about the consequences. There are so many things that can trip you up and it's just not worth taking the risk.

Remodeling a commercial kitchen has with a specific purpose. Perhaps your commercial kitchen has been around for years and needs a facelift. Maybe your restaurant has new management and the boss says it's time to change. Whatever the case, remodeling a commercial kitchen does not have to be a difficult task and Steve Janks - Construction can help. Careful planning for the safety and functionality of the kitchen will benefit the restaurant in the long run.

Difficulty: Easy

Instructions

1. Remember that ...
... safety comes first. Remodel your commercial kitchen with staff in mind. Make certain that the design of the kitchen flows in a manner that allows employees to walk around the room freely without bumping into each other.

2. Give proper space for each task that must be completed in the kitchen. There should be an area in your kitchen designated for refrigeration and freezing. Consider the size of your restaurant as well as the average number of customers who eat there to determine how much space will be needed for these purposes. When remodeling, you may need to purchase new refrigerators or freezers if the old ones are worn out. You may need to increase, or possibly decrease, the holding capacity of these appliances.

3. Create a separate area for food preparation that is near the refrigerator/freezer. Production is slowed and profits are decreased when kitchen staff members are required to walk all the way across the kitchen to pull something out of the fridge or freezer. When remodeling, place the food prep workstation in an area where food can be quickly accessed and prepared. Most commercial kitchens are required to have at least three sinks. Place one sink in the food preparation area for washing hands before and after touching food.

4. Create a cooking station next to the food preparation station. This will allow for quick transfer of food from the chopping block into the frying pan. Place pots used for cooking in cabinetry nearby the cooking station for easy access. If cabinetry is already in place near the cook station, use what is there to cut costs when remodeling. If money is available for cabinetry, consider installing a warming drawer for breads and other baked goods.

5. Create a holding station for prepared dishes that the wait staff has easy access to. Place it in close proximity to a door that leads into the kitchen. Place a drink dispenser near the door as well so that the wait staff can quickly and efficiently refill customer drinks without disturbing the kitchen staff.

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Steve Janks Construction was founded 12 years ago by Steve Janks and has over 25 years experience in converting homes to dream homes in the San Diego area.