A well designed commercial kitchen will function smoothly even during extreme rush periods. To ensure your cooks have everything they need to get the job done right, make sure you design your space to function as efficiently as possible.
Consider these tips for saving space in your commercial kitchen.
Instead of designing your kitchen so all equipment is configured horizontally, try to go vertical whenever possible. Shelving is an easy first step that takes advantage of vertical spaces, plus it can help chefs cook more efficiently.
Optimize Your Work Flow
Some of the most efficient kitchens are not necessarily the largest ones, but the ones with mindful placement of equipment and a space that is designed to function well with the kitchen flow. Square layouts can be more efficient than kitchens that are configured in other shapes, such as galley-way designs. When determining your equipment placement, remember to group like-minded items together. For example, if two cooks need access to salad greens, group these two stations together so you don’t have to set up two separate salad prep areas.
Use the Right Equipment
When shopping for restaurant equipment, look for space-saving pieces and other options that take advantage of that vertical space. Stackable ovens are great for kitchens that need multiple ovens. Tall reach-in cooler/freezer combo options are a fantastic space-saving alternative to chest coolers. All-in-one ranges are another smart option – their designs incorporate burners, ovens and a griddle in one piece of restaurant equipment. Bonus – you only need one gas line. For help determining the best types of restaurant equipment to maximize your space, call one of ACityDiscount's experienced sales associates at 404-752-6715.