Factors to Consider in Your Restaurant Kitchen Fitout14 February 2020
Restaurant kitchen fitouts are often seen as elegant and functional. Pieces of equipment are placed strategically in places where chefs can easily access them. Aside from that, their layouts are systematised in such a way that help kitchen work flows rather than hinder them, thus, improving efficiency tenfold. However, in order to achieve such restaurant kitchen fitout, there are certain factors to consider. Below are some of them.
Production equipment such as mechanical peelers, choppers, and mixers can reduce the amount of time spent doing these tasks. The key in selecting the appropriate facility design and equipment is to match these parameters to expected volume of business. For example, if you purchase a mixer that is too large for the volume of business, the work involved in cleaning the machine will not warrant the extra expense of purchasing the equipment. On the other hand, too small a mixer will reduce efficiency as you will be unable to mix the quantities needed in a single batch.
Tools and Storage
Working tables in the restaurant kitchen fitout should have stainless steel surface and equipped with cabinets for cooking tools storage – drawers or cabinets. By placing working tables in a different layout you are changing the entire configuration of restaurant kitchen.
After all of the hard work you put into designing a kitchen, the last thing you want is to be shut down by the health department or suffer major fire damage because you are not up to code. Every piece of equipment has guidelines for installation and location, so make sure to read their instruction manuals. If you put in your due diligence, there should be no issues keeping your kitchen up to code.
Restaurant kitchen fitout regulations vary state to state and are absolutely crucial to consider when designing a commercial kitchen. Health codes, fire codes, employee safety protocols, and more must be met. Regulations may govern the – distance between a food preparation station and any sinks or disposal drains, the installation of vents and grease traps, the size and temperature capacity of hot water tanks, and the design and location of food storage areas. Review all restaurant kitchen licenses and permits involved in designing your restaurant kitchen, especially in your state.
The technology in your back of house should also be modular, flexible, and easy to use. Many restaurant kitchens operate with paper tickets, or chits, posted to the kitchen. However, kitchen display screens can maximise accuracy and increase the amount of tickets your kitchen is able to serve with custom routeing preferences to preparation stations, ticket and fulfilment time reports, and integrations with online ordering systems.
Utilise the full potential of your restaurant kitchen fitout by consulting Metcon Steel. Aside from that, we can work with you to design, fabricate and if needed install your customised projects and sheet metal needs.
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