A well-planned kitchen can increase productivity and staff satisfaction, but there’s no set blueprint. Every space is different and influenced by factors such as your budget, kitchen’s purpose, and staff volumes.

An experienced commercial kitchen designer can prevent you from wasting any time or money when designing your commercial kitchen, and help you optimise your space by creating an effective kitchen setup. To get you started, we’ve pulled together a list of factors you’ll need to consider when planning your commercial kitchen design.

1. Your kitchen layout

When designing your commercial kitchen, first you need to understand the space you’re working with. Whilst you’re choosing the location for your new kitchen, take note of:

  • Where vents, plug sockets, doors and fire exits are located
  • What kitchen equipment is essential for your menu
  • How much room there is enough room between and in front of the equipment
  • The volume of staff within your kitchen
  • The number of customers your kitchen will be serving

Inox Equip offers free surveys, where we will take care of the above considerations, giving you peace of mind in the very early stages of your kitchen design.

Things to consider when designing your commercial kitchen
commercial kitchen flow optimisation

2. Your kitchen flow

The purpose of your kitchen will indicate its natural route, allowing you to streamline processes and support your staff. Things to consider include:

  • Goods in (delivery)
  • Storage (cold and dry)
  • Preparation areas
  • Cooking
  • Serving station
  • Dishes return and cleaning
  • Waste disposal

3. How much storage space is required?

You can be clever with space when it comes to storage but you need to ensure your solutions are practical and accessible. You may require storage for a wide range of equipment and food, such as; pots and pans, tableware, cleaning supplies and also cold, frozen and dry food.

An intelligent kitchen design can help optimise your workspace and storage, giving you the room you need to operate and sufficient storage space so your kitchen is clear.

commercial kitchen storage space
Things to consider when designing your commercial kitchen

4. Commercial kitchen equipment

Once you know how much room is available, you need to decide what equipment is a must-have. You can figure this out by understanding:

  • The type of kitchen you have
  • Your budget
  • The purpose and menu of your kitchen
  • Available space
  • Ventilation access for appliances
  • Delivery access, especially for larger pieces

5. Make room for ventilation and pipework

Not only is ventilation essential for certain appliances, pipework also needs to be in line with regulations, so it’s important to review both of these early on. You can view HSE’s regulations on ventilation in catering kitchens to ensure you meet the legal requirements.

When done correctly, a ventilation system will remove excess hot air and fumes from your kitchen, improving the temperature and the air quality to create a more fresh and comfortable environment for your workforce.

commercial kitchen ventilation and pipework

6. Kitchen lighting, walls and flooring

These may seem like small considerations but they can make a big difference.

Lighting

Try to use as much natural light as possible and reduce glare and reflections where you can.

Although energy-efficient bulbs may have an initial cost, they are more cost-effective and better for the environment. Remember to consider where you’ll add emergency lighting too.

Walls

These should be smooth and even with no exposed features, especially if you’re attaching shelves or cupboards to them.

The surface also needs to be resistant to grease, food particles, water and ultimately, easy to clean. We can install food safe hygienic wall cladding as part of your kitchen project.

Flooring

Your floors will have a high footfall, so need to be hard-wearing. For safety reasons, look for non-slip surfaces that are flat and even. It also needs to be easy to clean as well as resistant to food particles.

Inox’s interiors division is able to take your kitchen from concept to completion; designing and installing everything from mechanical and electrical services to wall and floor finishes.

commercial kitchen waste management solutions

7. Optimise your waste management

An effective waste management system will ensure a clean kitchen and a pleasant environment for both your staff and customers. When planning how to remove your waste, you must remember:

  • Allocate separate bins for food, oil and general rubbish
  • Have a thorough recycling system
  • Have dedicated sinks and hand wash stations
  • Clear routes to avoid cross-contamination

8. Safety and kitchen hygiene

Alongside all of the above, you need to ensure you are meeting health and safety regulations. At every stage of designing your kitchen, take time to check:

  • Have you met the standards and regulations?
  • Is this safe for staff and customers?
  • Can equipment function correctly?
  • Do you have access to the right cleaning supplies?

Let’s design the right plan for you

The most important part of designing a commercial kitchen is flexibility. Utilise your space and only include equipment and storage that is essential for your kitchen to function. Read about our in-house kitchen designers.