Commercial Kitchen Layout-Designs to be considered
A strategically-planned layout for your business cookhouse is a sure shot road to a successful restaurant business. It will not just elevate the efficiency of your food work are but will also keep your kitchen brigade happy and satisfied for long. You can decide on the type of layout according to the type of restaurant business you want to do. Food business in Australia has been booming for quite some time. People love to spend time with hosting family get-togethers, beach picnics, wedding parties in restaurants, hotels and friends bar-be-que nights on nature walk vacations. Such events need to have a good catering equipment manufacturing and supplier support system. Simco Group has been dealing with expert brands that have seasoned experience in commercial kitchen equipment. Proudly sitting with their head office in the capital city, Sydney, Australia, Simco has been the most preferred name when it comes to hassle-free delivery of any size of appliance or equipment. The online inventory is quite an exhaustive one that gives buyers and planners a vast platform to decide and choose the right one- benchtop catering equipment, prep tables, commercial gas cooktops, commercial refrigeration, stainless steel shelves, sinks and benches and many more. We are quite famous and loved for our services and warranty patterns that keep our clients coming back to us. You can also shop for the innovative stainless steel exhaust hood canopies for an excellent ventilation system in your cookhouse. Commercial kitchen equipment suppliers across Australia like Simco handle all sorts of queries and concerns regarding the purchase.
It rests on the work pattern that you wish to follow while operating your restaurant business. You might wish to serve as a quick takeaway or fine dining restaurant or a cafĂŠ corner style of work- different ways to operate your trade will require different designs for your busy cookhouse. This will also drive the types of kitchen equipment you would require to station in your business cookhouse like food storage areas, dish placements, washing sinks and similar equipment. Let us roll through the most prominent kitchen layouts that facilitate seamless operations which need to be carried out in food traffic areas like commercial kitchens: 1. Assembly line As the name denotes, this type of layout separates various food processing zones in line style. Just moments before the dish is served, the preparation passes through all the zones to ensure it has completed all stages of cooking. The staff usually does not move much and the dish is passed on from one staff member to the next. It is a good choice for quick-serve restaurants. 2. Island Style
This option divides the business cookhouse area into 2 parts. The main commercial kitchen equipment such as oven, fryers and grills are placed in the center of the kitchen. Secondary appliances like blenders, mixers, washing stations, and fridges are placed in the surrounding perimeter of the workspace. This design promotes effective communication. It also provides an uninterrupted room for the head chef to supervise and give tips while the cooking process is on.
3. Minimal and Flexible Design
This option works best where cookhouse space is limited. When space is limited, designs are customized to enhance functionality. A minimalistic design with flexible options a busy cookhouse can perform as efficiently as a business-grade food prep area. As perfectly termed, Ergonomic designs enhance available space that improves the comfort of the kitchen
members. These designs enable versatility in operations which can be carried out effortlessly. Such designs might crack your budget will surely make it worth.
4. Open style
This design has a huge fan following across the globe. It builds an experience of cooking for the visitors. The process of cooking becomes a central attraction for the guests and thus builds a connection between the chef and the guest. Visitors usually feel involved in the whole process of the food preparation with this style of the cookhouse. These designs can be actually open or just separated by glass. It adds aesthetic value to the whole process of serving and enjoying the meals prepared. 5. Zone Style
In this design, zones are separated and sequenced according to the prep task. Like it starts with the raw food zone, then the cooking zone, and finally the plating zone. All major equipage is stationed against the kitchen wall. This way it leaves much space in the center of the cookhouse. Staff members working in each zone have their tasks but the entire process rests completely on teamwork. One zone flaws back and the entire chain gets disturbed.
Busy cookhouses bear the most high-traffic prep jobs that are under the staff radar. Such commercial places require proper planning, designing, and execution to efficiently run a food business.
Simco Group deals in all types of kitchen equipage that meets Australian Standards and Guidelines. It is extremely important to buy an appliance that is manufactured as per the local standards to ensure employee safety. We understand that investment in the restaurant business is quite heavy. So proper planning and designing of your commercial kitchen along with safe commercial equipment will form a strong base and will have long term business returns.