KITCHEN DESIGN: THE GUIDE LINES suite.

Now after you have outlined the work surfaces, you need to plan the spaces under those surfaces to be one of the below components:

· Single or multiple fixed shelves

· Slides for tray pans

· Organized inserts

· under space for rolling bins

· Dunnage shelving

· Mobile equipment

· Single or multiple drawer assemblies.

· Waste receptacles.

You need to consider the following practical and ergonomic issues when designing your kitchen workstations:

Easy access to ingredients: having access to the ingredients your team will need is important and will reduce time to look for it as well as increase efficiency during service rush hour quick and easy access to ingredients makes the job easier and faster.

Use of dollies for rolling heavy boxes or tubs of produce close to a worktable or keeping bins of grains or spices under work surfaces for easy pick up. Rack slides for sheet pans or insert pans are some of the good practice to follow.

Water/utility sink: nearly all the functions require access to water from preparation to assembling in different intensity. Vegetable preparation tables often have stainless steel table with sinks included so waste can be pushed directly into the sink. Usually, these sinks are fixed with removable waste filters. Sinks size should be big enough to accommodate colanders, gastro pans or pots depending on the function. Meat and fish cutting tables often have sinks of little depth with a pre-rinse washer so that the table can be washed down entirely.

Hand washing sink: Sanitation is of prime concern to public health and restaurateurs. The availability of touchless hand sinks with soap distributor, disinfection solution and paper towel dispensers accessible to your team in all workstations makes proper hand washing easier.

Trash bins: Practically every activity in a restaurant generates some type of waste. Having a bin nearby makes cleaning faster and easier. Whether they are built into a table with a slot or recess in the top, fit under a work surface or are on casters and rolls around the space, make sure you have trash container for each work area.

Utilities: It is so easy to provide general use electrical applique during design and construction, but you need to pay attention to the materiel that will be used in every station so you don’t be surprised once the construction completed. Every work area should have at least one double electrical outlet (120 volt, single phase, 3 phases). This will be used for hand-held blenders, mixers, food processors and all the small hand tools that chefs use daily.

Wiring and communication: With more sophisticated equipment and remote monitoring devices becoming more available

, communication cables, phone lines, remote printer cables all need to be considered. If wall-mounted, should be located above the rear backsplash of the table so they don't interfere with the work surface.

Shelving/utensil racks for necessary pots, sheet pans, inserts, utensils and ingredients:

the best efficiency comes with organizing every place and tool to be at reach, It is agreeable to stand in one place and reach all the needed tools without stopping your work and going somewhere to find it will do the needful

· Wall shelves above work surfaces

· utensil racks above shelves

· sheet pan slides under work surfaces

· free-standing shelf units adjacent to a workstation

· Storage of common spices and ingredient mixes

Easy access to hand tools: Small piece of equipment are used frequently in many applications, such electrical machines, scales, blades and accessories can be stored in a common, centrally located storage room or unit depend on its importance. This way all the team can share them accordingly.

Temperature-controlled holding/ storage: Hygiene standard are extremely important in your kitchen and they are directly linked to your equipment a standard procedure require the food be maintained at safe temperatures whether it is a clod preparation at >4C or hot preparation <63C. To be in line with this standard and maintain a hygienic work space you will need the following equipment

· Refrigerated holding units

· Reach-in refrigerators

· Under-counter refrigerators

· Rolling racks moved into the walk-in cooler

· Heated holding units such as heated food wells

· Warming/holding cabinets

· Ovens should be located near work areas

Start With the main goal, Then Concentrate on the Details application

In the inclusive planning and design process, you will step by step move from general to specific, filling the spaces station by station with equipment and focusing more on the details of that specific station, continue to follow your operational plan thinking how your staff will operate within your restaurant, what task they need to do and the steps occurring link them to the tools and spaces they need to perform those functions to plan better. Use pictures, draft drawings, notes, refer to photos from other operations that have interesting approach to kitchen that you want to follow, It will you and your design team understand the requirements and make sure you got a functional kitchen that will set you to a successful operation.

Cooking pot F&B consultancy provides full support and design services for kitchen and interior design, get in touch with us to start planning your project