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.
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
- Equipment such as refrigeration and cooking
- Waste management systems
- Janitorial storage for cleaning utensils and products.
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.
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.