10 Critical Considerations when working on a Commercial Kitchen Design
Designing a commercial kitchen in the UK requires meticulous planning to ensure efficiency, safety, and compliance with regulations. Here are ten key factors to consider:1. Building Layout and Workflow Optimisation
- Logical Workflow: Design the kitchen layout to follow a seamless workflow: receiving → storage → preparation → cooking → plating → washing. This reduces bottlenecks and improves efficiency.
- Zoning: Create distinct zones for food preparation, cooking, washing, and waste disposal to prevent cross-contamination.
- Space Utilisation: Ensure adequate space for equipment and staff movement while meeting local building and safety codes.
- Accessibility: Position critical areas (e.g., storage, preparation) near delivery points and service areas.
2. Utility and Service Accessibility & Maintenance
- Water Supply and Drainage: Install hot and cold water connections near sinks, dishwashers, and appliances. Plan for appropriate drainage with floor slopes and grease traps.
- Electrical Supply: Ensure the building’s electrical system can handle high-load commercial equipment, with dedicated circuits for appliances like ovens and mixers.
- Gas Supply: Size the gas meter and pipework to accommodate all equipment simultaneously.
- Service Panels: Place utility panels and shut-offs in accessible locations for maintenance and emergencies.
- Commercial appliance maintenance: Ensuring you have a plan for future maintenance for commercial kitchen appliances and installation of commercial catering spares to appliances etc.
3. Ventilation and Ductwork
- Extractor Hoods: Fit hoods suitable for the equipment—Type 1 for grease-producing appliances and Type 2 for heat/steam. Ensure hoods are appropriately sized to handle air volumes. Compliance with BS6173 & gas interlock regulations etc.
- Ductwork Route: Plan a clear, compliant route for ductwork to expel exhaust safely from the building. Minimise sharp turns and maintain proper clearances.
- Make-Up Air: Include a system to replace extracted air, maintaining balanced airflow and a comfortable environment. – Noise Control: Use insulated ducting and low-noise fans to reduce operational noise.
4. Adequate Power Supply
- Load Assessment: Calculate the electrical load for all equipment and ensure the main panel and subpanels can handle it. Allow for future expansion.
- Voltage: Provide a mix of single-phase and three-phase connections to suit various appliances.
- Backup Power: Consider installing generators or uninterruptible power supply (UPS) systems for critical operations.
5. Gas Meter and Safety
- Meter Sizing: Install a gas meter capable of handling peak demand.
- Shut-Off Valves: Ensure all gas appliances have easily accessible shut-off valves.
- Leak Detection: Incorporate gas leak detectors and automatic shut-off systems to enhance safety.
- Compliance: Follow Gas Safe and other local regulations for installations and testing.
6. Flooring, Walls, and Ceilings
- Flooring: Use non-slip, durable materials like resin or vinyl that are easy to clean. Include coved edges to prevent dirt and bacteria accumulation.
- Walls: Install hygienic wall coverings like stainless steel or PVC panels that resist moisture and are easy to sanitise.
- Ceilings: Use smooth, washable materials to resist grease and prevent mould growth.
7. Storage Solutions
- Cold Storage: Position walk-in refrigerators and freezers near delivery and preparation areas. Ensure temperature monitoring systems are in place.
- Dry Storage: Provide sufficient shelving for dry goods, ensuring a minimum of 150mm clearance off the floor to comply with hygiene standards.
- Equipment Storage: Include designated areas for utensils, pans, and cleaning supplies.
8. Wash-Up and Commercial Dishwasher Area
- Dishwashing Zone: Allocate a dedicated area for dishwashing, positioned away from food preparation zones to avoid contamination.
- Equipment Selection: Install a commercial dishwasher suited to your kitchen’s volume (e.g., undercounter, pass-through, or conveyor models). Ensure it meets WRAS (Water Regulations Advisory Scheme) standards.
- Pre-Rinse and Soaking Areas: Include a pre-rinse station with a high-pressure spray tap and soaking sinks for heavily soiled items.
- Drying Space: Provide racks or trays with proper ventilation for drying.
- Water Softening: Install a water softener to prevent limescale build-up in dishwashing equipment.
- Drainage: Ensure adequate drainage with floor slopes and a grease trap.
- Layout is suitable for maintenance: Commercial dishwasher parts can be difficult to fit, be mindful of position of tabling etc.
9. Fire Safety Systems
- Suppression Systems: Fit automatic fire suppression systems in hoods for appliances producing grease.
- Fire Extinguishers: Provide Class K extinguishers for grease fires and ensure they are easily accessible.
- Compliance: Follow BS EN 16282 and other relevant UK fire safety standards.
10. Staff Comfort and Ergonomics
- Ergonomic Workstations: Design counters and workstations at appropriate heights to reduce strain for staff.
- Lighting and Ventilation: Provide bright, glare-free lighting and ensure good ventilation for a comfortable working environment.
- Break Areas: Include a clean, comfortable break room with seating and storage for personal belongings.
- PPE Storage: Allocate space for storing gloves, aprons, and other personal protective equipment.
By incorporating these critical considerations into your design, you can create a highly efficient, compliant, and safe commercial kitchen tailored to the needs of your operation. Always consult with certified professionals to ensure compliance with UK regulations and standards.
