Design Kitchen With Our Commercial Garbage Disposal Alternative
There’s a lot of important considerations when designing a commercial foodservice operation. You’ll want to spend plenty of time on the front end and the customer experience.
But the real backbone of any foodservice operation is the commercial kitchen. The design will determine how fast your customers are served and the quality and consistency of how those meals are prepared.
Whether you are starting with a blank slate or refurbishing an existing space, there are several key factors to consider when designing a commercial kitchen.
Designing your commercial kitchen requires careful consideration of various factors, including the equipment, layout, and food safety.
The first thing to consider when designing a commercial kitchen is space planning.
Your commercial kitchen should be organized in a way that allows for efficient movement and workflow. The design should consider the volume of food prepared and the number of staff that will be working in the kitchen.
The kitchen should also have ample space for storage, preparation, cooking, cleaning, and serving.
There are different ways to design your commercial kitchen, depending on what type of operation you are running.
An assembly line design focuses on specific tasks that can be swiftly passed along. An open kitchen design allows your customers to see behind the curtain at how their food is cooked.
Another essential factor is product storage. Ideally, food supplies should be located near prep stations to keep meals flowing. The size of the storage space will depend on the size of the kitchen and the volume of food prepared.
If you are short on space, a galley layout places all materials and storage against the walls. This way all space is utilized to the fullest, while making sure the kitchen flows smoothly.
Searching for a specific item in the middle of a busy rush is a major time killer. By keeping both temperate products and utensils organized and in the right spot, meals get made more efficiently.
Keeping similar recipe ingredients near one another allows your workers to put meals together much quicker.
Many commercial kitchens operate on three levels of refrigeration. There’s the make table that has all the items that are needed to prepare meals.
The reach in cooler is located just steps away to replenish items in the make table as they run out.
And finally the walk in cooler is located further away to replenish items in the reach in cooler.
Having these three levels of refrigeration ensures easy access to the food prep area, a uniform storage space, and ease of restocking.
The equipment you choose for your commercial kitchen should be suitable for the menu, volume of food, and kitchen layout. Your commercial kitchen design should consider the size, capacity, and energy efficiency of the equipment. It is also important to select equipment that is easy to clean and maintain.
Even so, repairs are often needed to make sure everything is running smoothly. Air leaks from improper gaskets can lead to not maintaining the proper temperatures. This allows mold to grow and food to spoil.
Condensation from refrigeration equipment can pool and damage equipment as well as causing slip and fall hazards.
Safety and Hygiene
Safety and hygiene are essential considerations when designing a commercial kitchen. The kitchen should be designed to prevent accidents and ensure the safety of the staff. The design should also incorporate proper sanitation practices, such as handwashing stations, cleaning equipment, and waste management systems.
Commercial kitchens must comply with various regulations, including health and safety codes and fire safety regulations. Your design must meet all local regulations so you can receive your permits and approvals.
Ventilation and Exhaust Systems
Commercial kitchens generate a lot of heat, smoke, and grease. Proper ventilation and exhaust systems are necessary to remove these elements from the kitchen and maintain air quality. The ventilation system should be designed to prevent the accumulation of grease and ensure that the kitchen remains free from odors and smoke.
Due to the nature of commercial kitchens, there is always a risk of fire. Grease, oil, and other flammable substances can accumulate in the hood and ductwork, creating a fire hazard.
In the event of a fire, a fire suppression system is necessary to quickly extinguish the flames and prevent further damage. The fire suppression system is designed to automatically activate when a fire is detected, releasing a chemical agent that quickly suppresses the flames.
Installing a fire suppression system in your commercial kitchen exhaust hood is essential for protecting your business, staff, and customers from the devastating effects of a fire.
Plumbing and Water Supply
Your commercial kitchen design should also consider the plumbing and water supply. Your plumbing system should be designed to handle the volume of water used in the kitchen, including hot water for cleaning and cooking. The water supply should be consistent and reliable, and the kitchen designer should consider installing a water filtration system to improve water quality.
To keep your sinks and plumbing running smoothly, you might consider installing a commercial garbage disposal alternative. Traditional continuous feed models operate by grinding food waste down. These can lead to grease trap clogs or injured employees attempting to stick their hands down inside of them.
Avoid Problems With Our Commercial Garbage Disposal Alternative
The Drain Strainer™ can help you avoid issues with what gets put down your drains. No matter how much you focus on employee training, short cuts are always going to be taken and items are going to be put down your commercial garbage disposal that can harm it.
If you want to avoid issues with garbage grinders that are leaking or have burned out motors, The Drain Strainer™ is an effective and affordable commercial disposal alternative.
Invented by a former restaurant owner, The Drain Strainer™ can eliminate issues with mangled silverware or dangers from employees putting their hands down the commercial garbage disposal trying to clear out a clog.
Click here to find out more about how our product can keep your commercial kitchen drains running smoothly.