Commercial kitchens need to be correctly set-up and organised to ensure that regulations are complied with and businesses can operate effectively and safely. Here are some elements to consider when considering a new commercial kitchen installation or revamp of a current space.
Consider areas
A commercial kitchen installation carried out by companies such as //www.targetcatering.co.uk/commercial-kitchen-designers should consider food safety regulations and factors such as the need to manage waste properly, including keeping food preparation areas away from waste disposal areas.
Contamination
Service areas are another important consideration as this is important in ensuring food makes it out of the kitchen hot, while plumbing and dishwashing areas need to be cited for accessibility, hygiene and safety. Grease management is also important to prevent FOG – fats, oils and grease – from getting into the wastewater system.
Extraction and ventilation
Gas safety, ventilation, and extraction are also vital elements to think about when setting up premises to ensure both comfort and safety. Vents and hooded fans are essential for keeping your operation efficient and your premises safe. Gas safety, ventilation and extraction are all vital elements of regulatory compliance.
Lastly, catering flow should be thought about when planning a commercial kitchen installation or revamp. This is critical to make sure that your kitchen is productive and as efficient as possible. The layout should take into account everything from cross contamination to the provision of customer satisfaction and promote the sort of flow and ease of movement that is vital for optimising your catering operations.
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