A commercial kitchen plan will determine the direction of your catering business for decades to come. In fact, this applies to any establishment, such as restaurants, catering businesses, and food production facilities. Above all, commercial kitchen planning and installation require a professional kitchen installation team.
NWCE will walk you through everything you need to know for when you bring your new kitchen to life.
1. Understand Regulations and Obtain Necessary Permits
Before starting, it is crucial to understand the UK legal requirements and evaluate your space considerations. Above all, regulations are essential, as failure to comply will lead to fines and business shutdowns. Key permits and approvals include, for instance:
- Food Business Registration – Register with your local council to meet health standards.
- Food Hygiene Certification – Ensure staff undergo extensive food safety and hygiene training.
- Fire Safety Regulations – Fire suppression systems and hoods are essential for emergencies.
- Waste Disposal Permits – Comply with environmental guidelines for waste and grease disposal.
- Health & Safety Compliance – Ensure that your kitchen’s flooring is slip-resistant and has emergency exits.
As a result, it is crucial to consult with a commercial kitchen planner like NWCE to ensure complete compliance with these requirements.
2. Design a Functional and Efficient Commercial Kitchen Layout
NWCE’s commercial kitchen design and installation services craft a logical workflow and maximise safety. Poor kitchen layouts will only result in slow production and increased risks. A successful layout must divide the kitchen into separate work zones, such as:
- Storage Areas – Shelves for dry goods, refrigerated items, and frozen food storage.
- Food Preparation Zones – Designated areas for prepping raw ingredients.
- Cooking Stations – Provide easy access to ovens, fryers, and grills.
- Cleaning Area – Isolated zone for sinks, dishwashers, and waste disposal.
- Service & Plating Areas – Guarantee easy and efficient delivery to customers.
The commercial catering kitchen design aims to have a logical flow from storage to preparation to cooking. It also aims to make foot traffic as seamless as possible and ensure there are no contamination concerns.
3. Select the Right Commercial Kitchen Equipment
Ensure a commercial kitchen planner guides you through equipment selection that explicitly fits your menu and kitchen needs.
Essential Cooking Equipment
- Ovens – Convection, deck, or pizza ovens, depending on available dishes.
- Ranges & Stovetops – Multiple burners or griddles for the most flexible means of cooking.
- Fryers & Grills – Ideal for deep frying and grilling.
- Combi Ovens – Versatile ovens for baking, steaming, and roasting.
Refrigeration
- Walk-In Fridges and Freezers – For more significant storage needs.
- Reach-In Refrigerators – For frequently used ingredients.
- Undercounter Refrigeration – Better used for more minor storage needs.
Preparation Tools
- Food Processors and Mixers – Streamline tasks like chopping and blending.
- Sinks and Cutting Tables – Stainless steel for easy cleaning.
- Storage Containers – Prevent contamination with adequate storage.
Cleaning and Hygiene Equipment
- Dishwashers – Make cleaning a breeze.
- Waste Disposal – Grease traps and waste systems to maintain cleanliness.
- Cleaning Supplies – Stock detergents, brushes, and other cleaning tools.
A precise commercial kitchen equipment design will factor in equipment fitting the layout and workflow.
4. Efficient Storage and Inventory Management
Industry-standard kitchen storage will solve every food safety and waste worry. Organised storage will keep food fresh and compliant with safety standards.
- Dry Storage – Shelving units for non-perishable items.
- Cold Storage – Walk-in fridges and freezers to keep your ingredients fresh.
- Inventory System – Use the First In, First Out approach to minimise waste.
- Prep Stations – Dedicated spaces for ingredient preparation.
A strong inventory management system is a core element of commercial catering kitchen design, so will certainly reduce spoilage.
5. Ensure Proper Utilities Installation
Reliable utilities are crucial for kitchen operations; your kitchen needs appropriate plumbing and electricity in addition to gas systems:
- Plumbing – Ensure the system supports high demands, such as sinks, dishwashers, and waste disposal.
- Electricity – High-powered electrical systems are essential for equipment.
- Gas – If using gas cooking, guarantee a safe installation with leak detection and shut-off valves.
Proper utilities are central to commercial kitchen planning & installation, so they enable steady operations long term.
6. Prioritise Safety and Hygiene Standards
Safety and hygiene are top priorities in commercial kitchen design and installation, so establish a clean environment.
- Non-slip Flooring – Use slip-resistant flooring for safety.
- Ventilation Systems – Install extraction hoods and quality ventilation to remove fumes.
- Fire Safety – Ensure fire extinguishers, suppression systems, and clear emergency exits are in place.
- Employee Hygiene – Provide hand-washing stations in key areas.
Ultimately, regular cleaning and employee training will help maintain hygiene and safety in your kitchen.
7. Hire and Train a Competent Kitchen Team
A professional team is crucial for the smooth operation of your commercial kitchen, so you will need to:
- Define Staff Roles – Ensure clear job responsibilities.
- Staff Training – Train staff in food hygiene, kitchen safety, and proper equipment use.
- Break Areas – Staff breaks must be located away from food preparation areas.
Finally, your well-trained team will promote both kitchen functionality and safety.
8. Leverage Technology for Efficiency
Technology will improve efficiency and reduce human error, in addition to optimising your kitchen operations:
- POS Systems – Track sales and manage orders and inventory.
- Inventory Software – Automate stock tracking and ordering.
- Security Systems – Secure the premises with CCTV and alarm systems.
Technology in commercial kitchen planning & installation helps streamline daily operations and will contribute to overall business success.
Make a Commercial Kitchen Plan with NWCE
A commercial kitchen plan requires a very intricate design and precise execution. Consult with a commercial kitchen planner to create a kitchen that is entirely functional and efficient for your business.
