BLOGS

The kitchen is the heart of a restaurant - it plays a key role in deciding the overall efficiency at a restaurant. When planning kitchen design, the layout and ventilation play important roles as they affect staff efficiency and safety. As one of the leading exhaust fan manufacturers, we share you with a few common mistakes to avoid when designing a commercial kitchen:

1. Ignoring local codes: It is important to adhere to local codes and regulations otherwise you will end up making time-consuming and expensive alterations. It is important to familiarize yourself with the codes before starting the design.


2. Ignoring workflow: In a commercial kitchen, workflow and worker safety are top priority. The kitchen layout should be such that it allows the back-of-house team to move around and work efficiently.when planning, consider all the equipment that is needed in the kitchen. There are certain staples of commercial kitchen design such as prep tables and washing stations, but some cuisines require special equipment. Consider the usage of different equipment and their arrangement so that they ensure efficient workflow.


3. Tip: Involving your chef or food service team is a good idea as they know what sort of configuration and equipment will work best for the kitchen.


4. Small washing area: When people are designing a commercial kitchen, a lot of focus is on the cooking and serving areas. The wash station remains a neglected area. With a small washing area, you will end up with tons of dirty dishes with nowhere to put them. Design the washing area in such a way that there is adequate space for dirty dishes as well as clean dishes that need drying.


5. Inadequate ventilation: Not ensuring proper ventilation in a commercial kitchen can be a safety hazard for workers. The accumulated cooking smoke and odor can lead to allergies and respiratory problems among workers. Without proper ventilation, the cooking smoke may also enter the dining area --- this can mar the dining experience of your customers. Plan for the adequate ventilation in your commercial kitchen by using Commercial electric chimneys, HVAC systems and industrial exhaust fans. Exhaust fans can be mounted on the rooftop, wall, or in the duct.


6. Neglecting garbage disposal:
Garbage build-up inside the commercial kitchen can create unhygienic conditions. While designing the kitchen, consider how much waste will be generated daily and how they can be disposed of.