Commercial Kitchen Design of Dirties

All food stores will need an efficient commercial kitchen design. That is a must to give efficient, safe and profitable food preparation. Along with ergonomics consideration, it will be appreciated by all people who worked in the kitchen including the owner. With careful planning, the owner will save money and time during the construction and increase profitability.

A restaurant kitchen design will need to meet basic food safety to provide safe and high quality food for the customers. From ingredients distribution, food preparation, and food delivery to customer all are regulated strictly by commercial kitchen design practice. An owner has to consider many aspects but this article will only focus on the garbage, washroom, and sink/dishwashers.

 

Commercial Kitchen Design of Sink / Dishwashers

Commercial kitchen requirements have shown that every room where food is handled or prepared requires a hand sink that is intended for hand washing only. This sink requires a pump soap and paper towel located next to it. It is optional to purchase wall mounted dispensers for soap and paper towel. The sink can be single like residential bathroom sink or placed together in a row. They can be 2 or 3 compartments sinks depending on the necessities. It is usually constructed of a durable material like porcelain / ceramic or stainless steel for ease of cleaning and longevity. Utensils and food washing is also important before being prepared. Some sanitizers like bleach or quaternary ammonia were permitted in good commercial kitchen design.

 

Commercial Kitchen Design of Garbage and Washrooms

Every kitchen has to control their garbage whether it is a liquid waste, solid waste, or gaseous waste.  Garbage containers must be leak proof and have tight fitting lids to prevent animals from getting into the food waste or spreading of stink. The garbage must be removed on regular basis; it can be once or twice a day. For the washroom, it must have ventilation whether it is automatically controlled or manually by hands. They must be kept clean and sanitary every day. Non-absorbent, tight fitting and easily cleanable floor is a must. Thus, to build a good commercial kitchen design the best material is tile because it can be replaced easily when broken.

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