For any restaurant, catering company or commercial food outlet, the kitchen is the heart of the operation. Running it effectively and efficiently is vital, and mismanagement can be very costly. Much of the success of your commercial kitchen can depends on the aesthetics and functionality of your kitchen space. Get this right and you’ll have business booming in no time – but what are the three key ingredients you should pay particular attention to?
Key to the success of your commercial kitchen is a quality ventilation system that’s aesthetically pleasing, functional and well-placed. This can be achieved with the help of ventilation and extraction professionals like. With their expertise, installing a ventilation system in your commercial kitchen can be an affordable, stress-free experience.
The health and safety aspects of commercial kitchen design should be taken very seriously so that your staff and diners are not subjected to any potential risks. A properly installed extractor fan helps to remove heat, moisture, and aerosols that are emitted during cooking from a commercial kitchen, making the working environment safe and tolerable for your staff.
Apart from keeping your commercial kitchen free of irritants, heat and odour, a kitchen ventilation system is also important from a legal standpoint. It is now a legal requirement for a commercial kitchen to have a proper ventilation system in place, and failure to do so may result in you being shut down. Consult commercial kitchen ventilation experts for specialist advice and help installing a wide range of bespoke industrial extractor fans and commercial kitchen ventilation systems.
Colour-drained patterned tiles and chipped paintwork falling into food just won’t cut it anymore – it’s important that your kitchen has a clean, professional look. Consider adding interior wall cladding to the kitchen. Both white uPVC and silver stainless steel cladding can provide a commercial kitchen with an attractive, modern look that’s also hygienic and easy to clean.
Kitchen equipment should be arranged strategically according to what is most comfortable and efficient for staff in order to maximise work efficiency. Keeping steaming ovens, cookers and anything that generates smoke or vapour together underneath your ventilation system, for example, will keep the air in the kitchen fresh.
Every business has different requirements, and the design and layout should reflect these. If planned properly, your commercial kitchen will prove to be a safe and successful venture.
This sponsored article was written in conjunction with Extraction Canopy, a UK leader in the manufacture and installation of commercial kitchen extraction and ventilation systems.
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