When you think of a commercial kitchen, chances are you will be thinking of a kitchen that is full of stainless-steel counters. While this is the case in many commercial kitchens, if you are converting the kitchen in your home you can make it a lot nicer on the eye. It is important to find the right equipment and large goods. Harvey Norman is a retailer that can help you create a commercial-like kitchen in your home.
Think About What You Need
Even though a regular kitchen and a commercial kitchen serve the same purpose – food preparation – they are in fact very different. With proper design, commercial kitchens have a different flow, feel and function to a regular kitchen.
While you might be tempted to opt for cooking equipment that is top of the range, you will need to ensure that you will use it at least a few times each week. Paying more money than you need to will not help you work in the kitchen.
Consider the Flow of Work
When a commercial kitchen is created you will find that the layout is built around the flow of work and safety. Ensure that the food preparation area is close to the areas where you’ll store food. This will ensure that you can get the ingredients you need when you need them.
You will also need to consider where you will all work and how much space you have. Knowing where each of you needs to be at any given time will ensure the workflow is good. If you do not have a good work flow you could find yourself bumping into each other. Finding the perfect spot for the fridge and pantry is very important. Harvey Norman has a range of fridges suitable for this on their website.
Organizing the Areas
When it comes to organizing the areas in your commercial kitchen, you will need to ensure that the area where you cook the meals is big enough. You’ll need to ensure you have an adequately sized deck oven and any other cooking equipment that you might need. As your preparation area is so important you should ensure that it is close to the dining table or where you serve the food. Getting this section right can save a lot of time and effort. It will also mean that you are less likely to find you and your workers are fighting for room.
Optimise the kitchen environment
The staples of any serious commercial kitchen are proper ventilation, good lighting, non-slip floors, and surfaces that can be cleaned and maintained with ease. Keep in mind, almost all designs are built on compromise. A good layout and thoughtful equipment selection will always suit the constraints of the space (as well as your budget).
Remember that when it comes to creating your own personal restaurant kitchen, size really does not matter. If you plan and stay organised, you have almost everything you need to create gourmet meals like the pros.
