Layout fulfils a vital role in commercial kitchen design. If your kitchen plant isn’t optimal, your efficiency will start to drop, leading topoor productivity. And with poor productivity comes plummeting profit. You can avoid this pothole by ensuring your kitchen adheres to one of several layouts designed to maximize your operational capability. Even better, let Dawnvale do it for you. Wespecialise in designing and building low energy, theatre style kitchens to client specifications. We’ve been in the business since 1994, and whatever you need, we can deliver. There’s a reason we’re a UK kitchen design leader.
Our clients include Hilton Hotels, TGI Fridays, Levi Root’s Caribbean Smokehouse, and Manchester City FC. We work alongsideour customers to deliver exactly what they want, according to your timeframe and budgeting requirements.For us, commercial kitchen design relies on many crucial factors, layout chief among them. As your sure to agree, a place for everything and everything in its place. With a strong layout, you can shape how your kitchen operates and manipulate it to suit your needs. Visit our website www.dawnvale.com to learn why we’re the best in the business.
Layout: The Recipe for the Perfect Kitchen
While there’s no single answer to what makes a great commercial kitchen layout, it’s important to recognise which style is best for you.Yourrestaurant is unique and may operate in ways exclusive to your brand. As such, a standard layout may not best serve your needs. Below are a few layout styles to help you decide.
Anyone who’s ever worked in a kitchen should recognise the concept of kitchen islands. Unique in its use of space, the island layout arranges ovens, fryers, grills, and other principle equipmenttogether in the kitchen centre. Thiscreates an open, easily navigable floorplan with clearly defined areas that are easy to find. You can use the surrounding space along the perimeter walls for less crucial areas like dessert stations and storage. The open floor space also creates a circular workflow, which aids cleaning and movement of food.
Zones differ to islands in that they require a block layout. With your principle cooking equipment against the walls, the kitchen should move chronologically from block to block. Food preparation and receiving stations should be in the centre, with storage and cleaning areas following. This zone layout is highly effective as there’s little chance of collision provided everyone stays to their stations. It’s also far easier to communicate between blocks and to supervise staff using this layout.
Assembly lines are a principle concept in today’s manufacturing world. But that same logic applies just as well to the kitchen. Configuring your kitchen after an assembly line allows you to serve large numbers of quests in record time due to its emphasis on speed. Highly efficient and space-saving, we recommend assembly layouts for smaller establishments with limited menus. Overly complicated dishes would compromise speed and contribute to drops in efficiency. With equipment arranged in order of necessity, food moves down the line all the way to completion. With such efficient service, you’ll have customers queuing out the door and around the block!