It’s small enough to be kept out of the way on a shelf, enabling you to make the most of work surface space and floor space. It enables you to grill, bake, fry, roast, steam or poach, giving you the capacity to serve up to 80 covers a day. This then helps with reducing the preparation time and number of chefs needed throughout the day.Īnother clever piece of kit is the intelligently designed and energy-saving compact Rational iCombi Pro XS which is specifically made for small kitchens. It has a pressurised capability that will allow you to safely leave it working overnight in order to cook stocks and sauces.This will in turn reduce the need for potentially three pieces of equipment that serve one purpose each. It gives your chefs the option to fry, deep-fry, boil and more.You may require a fryer for lunch and dinner, but as you do not use it at breakfast, the space it takes up is redundant 33% of the time.Ī great piece of versatile multi-use catering equipment is the Rational VarioCookingCenter®: Multi-use equipment is particularly important if you serve breakfast, lunch and dinner. Kitchen equipment that performs a variety of functions is perfect for small commercial kitchens. So you will also need to consider how dirty plates and the wash-up area is integrated into the kitchen. Allergens and dietary requirements should not be ignored in a compact kitchen, and the right ergonomic flow can prevent cross-contamination and ensure you continue to offer a varied menu for your customers.Ī good ergonomic flow therefore needs to follow a specific process from raw materials to food prep, cooking, wash-up and so on.Crossing paths and inefficient workflow are a major cause of frustration for chefs, and delay the time it takes to prepare food a good 3D design will help eradicate this issue with your kitchen installation.Depending on the shape of your kitchen, you can design your workspace using bespoke fabrication to give chefs their own working environment and ensure they do not get in each other’s way.It will also help highlight blind spots and dark areas that will make operation difficult, or worse, unsafe. It will give you a much better understanding of the space than a 2D plan. 3D drawings are vital in the planning process as it enables you to visualise the space and how it will be used.Here are some important factors to consider: It is crucial to get the design right, as poorly designed commercial kitchens will be inefficient and difficult to work in. You not only need the right kind of equipment to enable you to create your menu, you also need to plan an ergonomic workflow that will allow your chefs to work efficiently, without getting under each other’s feet. When designing a small commercial kitchen, how you use the space available is key.
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