There is little doubt that an efficient, well designed kitchen can help ensure the success of any catering operation and the best way to ensure that the kitchen is well designed is to use a specialist company. Nelson Catering Equipment has been designing and installing kitchens for over 35 years with a diverse customer base that includes pubs, cafés, Michelin starred restaurants, schools, colleges, major event catering companies and even iconic national institutions such as the Royal Albert Hall.
Here, John Nelson, managing director of Nelson Catering Equipment, explains the reasons why professional design is essential for a high-functioning kitchen and what the process involves.
The benefits:
- Input from professional, commercial kitchen designers who have amassed considerable expertise.
- A good design creates an easier work area and prevents unnecessary bottlenecks.
- A well-designed commercial kitchen will be efficient, safe and profitable.
- It will help create a harmonious atmosphere.
- Kitchen staff will need to take fewer steps to complete a task.
- It will increase profitability over its useful life.
- Its careful planning will avoid costly future changes in equipment or building.
- It will be flexible to allow changes to menus or even management.
- It will prevent time being wasted while staff try to complete a task.
- It will increase efficiency.
- It will help reduce and work related injuries.
- There will be ample room to move about freely when carrying hot pots and bulky supplies.
- It will be easy to clean and maintain.
The design process is all-encompassing. To ensure that every eventuality is addressed, the designer will:
- go through a detailed list of all foods you plan to prepare, including those you may wish to add in the future.
- compile a list of all equipment you will require for food preparation, refrigeration, display and storage, to include dimensions, specifications and costs.
- determine if you would be best served by a coldroom or free standing refrigeration equipment.
- calculate how this equates to the available size of the kitchen space.
- take precise measurements of the kitchen space to include existing windows, doorways, electrical outlets, pipework and drainage.
- address flooring material, wall and ceiling surface and all heating, exhaust or air-conditioning vents.
- ensure the kitchen will look good. This has become increasingly important as so many are now visible from the eating area.
- check that all health and safety legislation is adhered to.
- involve the client at every stage of the design to ensure the best possible outcome is achieved.
Whether the space is compact or vast, whether the kitchen site already exists or is yet to be built and whether the budget is small or limitless, the same principles apply. A good, professional design will reap rewards.
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