Tuesday, 3 June 2008

Commercial Kitchen Design - Things Not To Forget

When you're planning a commercial kitchen design it can be incredibly easy to overlook one or two things. Unfortunately, you can't really afford to get anything wrong as the time and money it can cost you, can leave you on the back foot right from the start.

The first thing to remember is that you need permission to design a commercial kitchen if you're starting from scratch in a new location. This is because the building and the room specifically will need to be examined thoroughly to ensure it comes up to code. There's nothing worse that starting your design and then finding out you can't even accomplish your goal without major renovation. Make sure you get this done before anything else.

Make sure you get in touch with your local council about getting a consultation from a health and safety expert. You'll need there seal of approval when your design is complete, but it's worth meeting with healthy and safety before you plan your commercial design so you know exactly what works needs to be done to meet standards.

In terms of the design itself you need to make sure those areas of the kitchen where steam and smoke are going to be an issue have sufficient ventilation. Not only will this ensure your kitchen follows health and safety regulations but it will also increase productivity. Kitchen staff will always work better in an environment where they can stay cool and sweat free.

You probably don't need reminding that fire exits and extinguishers are pre-requisites of any commercial kitchen design. Because of the nature of the job, it's always likely that accidents involving fire and smoke can occur. You must supply your kitchen with the basic tools to ensure they can escape from harm should the worst happen.

Slippery surfaces are a constant concern in commercial kitchens so be sure to put some thought into the floor you choose. It's very easy to fall in love with a certain material or style because you like how it looks but remember to keep your commercial hat on. You're not putting a floor in your own kitchen to look pretty; you're doing it to ensure your staff remains productive and safe at all times.

There are many elements of planning a commercial kitchen that aren't as glamorous as some private designs. However, it's essential that due care and attention is paid to every detail so that accidents can be avoided.

There's more information on commercial kitchen design at the Kitchen Design Site.

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