Before you source the right grills, fryers, refrigeration etc. you need to consider several very important criteria that will impact the design & layout of your kitchen. Namely, how best can you optimise the space available to create the ‘flow’ from storage, to preparation, to cooking, to the pass and into the dining room. You will also need a solid understanding of your food offering and the number of covers you realistically hope to achieve.

Another factor to consider is energy efficiency. In the current climate, this is something that all operators need to be keenly aware of. A carefully thought-out kitchen plan will assist with the layout of your appliances and kitchen equipment. For example, ovens and ranges should not be situated next to refrigerators or freezers. Constantly opening and closing a fridge/freezer door that is located near a heat source will escalate energy costs as the unit will need to work harder to do its job. Additionally investigate the energy consumption levels of the appliances you choose. Many more catering equipment brands now manufacture greener alternatives. If the budget allows, investing in a Rational oven that can cook large quantities of food quickly and evenly may be beneficial. They are energy efficient, simple to use and built to last. Or, maybe consider using induction cooking equipment as opposed to gas or electric as it produces less heat in the kitchen and is easier to clean too.

Prior to purchasing any equipment however, you will need to identify your power source – Single or Three Phase Electric and if Gas, then is it mainline gas or will you use Propane/LPG Gas.  If you are unsure this information is easily found by checking with your energy provider.

Where space is at a premium, look for key equipment such as fryers that are reduced in width or ‘slimline’. Upright fridges are designed to take advantage of the height in the kitchen which is often unused space. Other pieces of equipment are designed to combine two pieces of key equipment in one, e.g., hot cupboards with bain maries over and food prep table fridges – a useful preparation counter on top with refrigeration under. Bespoke fabrication is used in commercial kitchens as it allows for custom made equipment tailored to the specific needs of your kitchen such as stainless-steel sinks, tabling, cupboards etc., particularly useful when space is an issue. You might consider buying reconditioned or graded equipment that will offer a substantial saving on your initial outlay.

Please don’t hesitate to get in touch if you are planning a renovation or need expert advice regarding your commercial kitchen project. We have experience in designing commercial kitchens for all spaces and budgets, from school canteens to pub and café kitchens. Our team would be delighted to help you through the entire process, from planning to installation and everything in-between.

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