There’s more to a successful commercial kitchen than skilled chefs, premium ingredients and state-of-the-art appliances. Even before the kitchen is up and running, a lot will have already happened behind the scenes, especially when it comes to kitchen design. For a commercial kitchen to function as effectively and successfully as possible, engineers need to lay the groundwork. This means creating a flawless kitchen design that balances aesthetics and fitting in the necessary appliances, with useability, longevity and optimum performance.
Here’s Why Efficient Kitchen Design Matters
Commercial kitchen design engineering isn’t something to overlook, as efficient kitchen design is likely to be more important than you thought. Whether it’s in a restaurant, school or hospital, the layout of a commercial kitchen plays a big part in its performance. Without efficient kitchen design, there’s a high chance of poor workflow. This slows everything down.
There’s also the issue of food safety, which can be compromised if commercial kitchen design engineering isn’t taken seriously. If there’s no separation of raw and cooked food areas, or poor ventilation, it’s harder to guarantee safety standards are met. Plus, an efficient kitchen design helps to reduce health and safety risks, keeping staff safe. There’s lots that can go wrong in a commercial kitchen, from fire hazards to people tripping and falling, and poor planning increases that risk.
An efficient kitchen layout encourages a smooth flow of tasks, but achieving that isn’t guesswork or a case of crossing fingers and hoping for the best. It’s all down to expert commercial kitchen design engineering.
DCE Engineers Role in Kitchen Projects
- Optimising Workflow – Engineers optimise workflow in a commercial kitchen, taking into account how staff move and work, and finding a layout that prioritises ease of movement. They ensure preparation stations, cooking lines, plating areas and dishwashing are logically and efficiently connected, designing in a way that achieves maximum productivity with minimal effort.
- Ventilation and Heat Control – There’s no shortage of high-tech appliances working in a commercial kitchen. This means the room tends to be hot, with a lot of output happening all at once. Engineers design air systems that control temperature, remove unwanted and contaminated air, and ensure air quality when the kitchen is in use. Without proper airflow, staff aren’t as comfortable, and health and safety is at
- Energy Efficiency – There’s an increasing focus on reducing the environmental footprint of commercial businesses, and that includes the energy used in kitchens. One of DCE engineers’ key roles in kitchen projects is finding ways to integrate energy-efficient equipment, optimise lighting and design systems to reduce energy consumption, all without compromising commercial kitchen performance.
- Compliance and Safety – There’s a whole host of health and safety regulations engineers need to be aware of, and they use this knowledge to ensure kitchen compliance. They keep staff and the business safe from liabilities that could impact inspections or put operators at risk.
At DCE Commercial, we know that efficient commercial kitchen design can’t be left to change. That’s why our engineers prioritise the precise planning of everything, balancing the look and feel of a kitchen with productivity and usability. With a skilled engineer on hand, you can sit back and relax, knowing your commercial kitchen will tick every box. Get in touch to find out more.