Commercial kitchen design principles

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The key considerations for designing a commercial kitchen are the service requirements, available space, and budget. A good design follows the workflow of delivery, storage, preparation, cooking, holding, serving, washing up, and waste disposal. It is important to assess risks, ensure proper equipment and space for each area, and consider environmental factors like ventilation and energy efficiency.

Designing a commercial kitchen

Designing a commercial kitchen ,[object Object],[object Object],[object Object],[object Object]

Good Design Workflow ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Risk assessment ,[object Object],[object Object]

Delivery ,[object Object],[object Object]

Storage ,[object Object],[object Object]

Preparation ,[object Object],[object Object]

Preparation ,[object Object],[object Object],[object Object]

Cooking ,[object Object],[object Object]

Cooking ,[object Object],[object Object],[object Object]

Cooking ,[object Object],[object Object]

Holding ,[object Object],[object Object],[object Object]

Food Service Area ,[object Object],[object Object]

Wash-up ,[object Object],[object Object]

Wash-up ,[object Object],[object Object]

Wash-up ,[object Object],[object Object]

Refuse ,[object Object],[object Object],[object Object]

Environmental ,[object Object],[object Object]

Environmental ,[object Object],[object Object],[object Object]

Building fabric ,[object Object],[object Object]

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Commercial kitchen design principles

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