3 Key Points to Develop a Professional Kitchen Plan To Standards

3 Key Points to Develop a Professional Kitchen Plan To Standards

Designing the plan of your professional kitchen to standards is an important step in the creation of your restaurant or a renovation process. Respecting the procedure to follow, optimizing equipment layout and well thought out annexes will guarantee your team a healthy and adequate work environment. In the end, you will be able to offer your customers service and quality dishes.

Respect the principle of walking forward

In general, we strongly recommend that you plan the small kitchen design layout of your professional kitchen according to the principle of walking forward. It consists of constantly moving forward in your progress.

Respecting this fundamental rule, processed finished products never cross raw materials or garbage cans. This avoids crossing foods with different levels of contamination. The march forward, therefore, meets the health standards.

In addition, it promotes a relevant layout of the kitchen of your restaurant through optimization and rationalization of the space. The result is a saving of valuable time especially during the service as well as better productivity by avoiding unnecessary round trips.

Optimize equipment development

The plans of a professional kitchen must make it possible to optimize the layout of your equipment. Above all, kitchen equipment must respect the traffic plan and especially the traffic lanes and floor surfaces that are useful to the team. In this way, you will greatly facilitate the movement of personnel, machines, and products.

When designing your plan, think of small details such as where to put food containers and how to place pots and pans for example. Your plan will include all arrangements dedicated to storage such as shelves and cabinets.

The equipment is also installed taking into account the spaces between the appliances and the different work plans of the professional kitchen. Your restaurant kitchen plan should simplify access to all these areas so that you can clean and maintain them regularly.

Optimize access to annexes

The plan of your restaurant kitchen will also indicate adjoining areas. Indeed, it is highly advisable to design your kitchen as close as possible to the food reception area.

The same goes for the different storage areas. Thus fresh food is stored in a refrigerated area such as the cold room, placed within the kitchen itself. The other raw materials are stored in another place, also to have preferably near the kitchen.

Finally, in your professional kitchen plan, we recommend that you keep away clean areas for preparation and storage, for example, so-called “dirty” areas such as the trash room, the dive area or the toilet area.

In developing plans for a professional small kitchen design layout, the standards, the location of equipment and the use of space must be well thought out. Designing a kitchen that respects these standards will allow you to benefit from a real optimization of the space and to offer to your kitchen team a fluidity of the incomparable service. Does your kitchen meet these obligations? It may be time to think about it! Our advice is to call in a professional kitchen designer who specializes in plan design.

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