Key things to consider when designing
a commercial kitchen

Here are some additional commercial kitchen design tips to consider.

Rules and regulations

Today, chefs are responsible for compliance with rules and regulations in their kitchen. As such, they must be aware of current legislation concerning waste management and food hygiene.

UK commercial kitchen design regulations include:

Regulation (EC) No. 852/2004 on the hygiene of foodstuffs
The Food Hygiene (England) Regulations 2006 (as amended) (and equivalent regulations in Scotland, Wales & Northern Ireland)
The Building Act 1984
Food Safety Act 2006
Environmental Protection Act 1990
Water Industry Act 1999.

Storage space

The amount and type of storage you need will depend on:

Size of kitchen
Your menu
Volume of business
Delivery frequency
Duration of storage
Type of storage (including frozen, refrigerated or dry)
Types of food including meats, poultry and fish

Once you have defined these, you will be able to define how much storage is needed for:

Raw materials
Food prep
Food awaiting service
Equipment, utensils, crockery and cutlery
People
Equipment such as refrigeration and cooking
Waste management systems
Janitorial storage for cleaning utensils and products.

Ventilation

Temperature control is a critical element of a commercial kitchen as business owners are legally required to include adequate and effective ventilation. As such, commercial kitchen ventilation design is important to consider when laying out your kitchen.

Waste

By implementing food disposal system procedures, you can ensure that food for disposal is not used in any food preparation. This includes clearly identifying all food for disposal.