With the rise of fine dining over the past decade, industrial kitchens have become even more popular. The industrial kitchen, which is also appreciated by non-professional cooks, is actually a new design. Among professionals, the terms professional kitchen and industrial kitchen are also used in place of industrial kitchens. The term industrial kitchen, which emerged with the changes in eating habits after World War II as well as changing economic dynamics, is a kitchen design designed to be used throughout the day, as opposed to a regular kitchen.
The choice of an industrial kitchen, which has an important place in both restaurant opening and restaurant design, is the type of kitchen used by professional chefs. Unlike normal kitchens, industrial kitchens are made of materials that can withstand high temperatures and pressures, and have special materials such as ovens, counters, gourmet and knives.
The industrial kitchen is actually a situation we encounter in many areas of our lives. Industrial kitchens, large and small, can be found in cafeterias, workplace cafeterias, fancy restaurants where you can enjoy delicious dinners, pizzeria kitchens where you can eat pizza every day, and so on.
In these kitchens, the equipment used is different from what you would use at home. These changes are durability, some functional changes. In addition, many of these devices have been evaluated by certain EU and US standards and are marked with a number of special symbols.
In this guide you will find details on industrial kitchen design, industrial kitchen equipment, industrial kitchen precautions, industrial kitchen equipment fairs and prices.
What should be considered in industrial kitchen design?
Industrial kitchens are all about design. Not only does the design phase affect the effectiveness of your subsequent day-to-day operations, it directly impacts the health, organization, motivation, and profitability of your team. So, when it comes to design, your architect and your client should act together, and if there is a lead, you can increase efficiency by doing this work together.
To positively impact the operational efficiency of an industrial kitchen design, you can apply the following:
- Set your circulation area to a minimum of 1 meter and a maximum of 1.5 meters to optimize your business space and put it into use.
- Plan your equipment in the hot kitchen to be close to functionally similar equipment. For example, place the grill and salamander close together. This way, when your barbecue artist needs to keep his produce warm, he can do it faster and it will take a lot less time for the product to rust.
- You should install the oven in the most accessible part of the kitchen. This way, the cooks in each of your departments can easily share an oven, because you will be using one oven, so your business will use less electricity, and at the same time your business will have less start-up capital because you will be buying a single oven. For example, for a rectangular kitchen, you can place your oven on the side most accessible from both sides, preferably near the posts.
- In your hot kitchen, if your business is convenient, you can place The range, countertop grill, charcoal grill and/or Josper, The Green Egg and other grills in a single row on one counter. As a result, cooks working in the same department will have the opportunity to view the same area, thus being able to work on more than one job, and your kitchen team will be more efficient as opportunities for coordination between departmental cooks increase.
- If you have a pizza oven or a traditional wood oven, the kneading machine, the kneading machine and the food storage container containing dry food for the cook should be placed within reach of the cook, preferably no more than 5 meters away. In addition, you can create additional work space for your chef by using separate counters to turn the parts of the oven.
- If your menu is about local cuisine and you want to win the admiration of your customers by making these products in front of them, you can use the open kitchen concept to move the oven to these sections.
- If you are setting up or designing a fine catering business, you can set up an open kitchen section in the Hot kitchen section for equipment such as barbecue, teppanyaki and Josper and move your equipment to these sections. In this way, you can make a difference in concept and design that will win the admiration of your customers.
- By using a countertop cooler for a cold kitchen, you can more effectively manage the intensity during service. In addition, you can easily see how much of your product is under construction in mise en place, and you can take notes with greater ease accordingly.
- If you design under-counter storage areas as cabinets in a refrigerated kitchen, you can use these areas instead of an upright refrigerator and make the most efficient use of the kitchen space by clearing out the areas that an upright refrigerator will use. You can minimize complexity during service by installing specific systems using the necessary shelving systems in the under-counter cabinets.
- You can set up cabinets for similar products in cold kitchens. You can use separate cabinets for your special products. For example, you can store cooked food products that need to be stored in cold weather in a shelving cabinet while having the opportunity to display your products in an aesthetically pleasing manner.
- Lounge cabinets provide the opportunity to display your products, both aesthetically and to increase the economic value of your products. Therefore, if your menu will include shelved products, we recommend that you place shelved cabinets in a prominent place in your design.
- Select cooking units for your pastry area according to your menu.
- We suggest you choose an induction cooker for the cookstove in the pastry section. This way, you won’t have any problems with products that require an even distribution of heat, such as caramel.
- In your pastry area, the oven is one of your most important tools. Therefore, we recommend that you set up a separate site for your oven. You can also install a built-in shelving system around the oven to store your products there.
- If you have products in your pastry menu that require special applications, we recommend that you set up a separate site.
- If your menu has gluten-free products or other products that cause allergic reactions, for the health of the customer, it would be advantageous for your business to establish a prep kitchen in a separate area outside the entire kitchen operation and your legal liability in any reaction.
- For sanitary applications, we recommend that you purchase a UV disinfection cabinet and place it at the junction between the dish area and the counter.
- You can organize your kitchen by purchasing special storage containers to maintain the freshness of dry ingredients.
Post time: Dec-19-2022