Every Restaurant Kitchen requires an appropriate design for it to serve its role in the best way ever.
The first major task is to get the services of an expert restaurant kitchen designer. The designer should be a professional and must be an expert in preparing a kitchen design. The designer must incorporate all the necessities of a good kitchen design while preparing the design.
The design must meet all the required safety conditions. The design must be approved by the concerned authorities. Thus a good design can only be prepared if we take the help of experts who can guide through the whole procedure of preparing the restaurant kitchen design.
A restaurant must have all the necessary equipment. They should display the required specifications and quality. A lot of companies provide equipment laying services. They provide the installation of the equipment according to the designs prepared. These companies provide expert guidance in equipment laying.
A good restaurant kitchen design must provide for optimal use of daylight. This will help in increasing the energy efficiency of the kitchen. The design must provide for an open and ventilated kitchen. The smoke gathered must be properly removed from the kitchen. The kitchen must have all the basic amenities like wash basin and sink. The wash basin must have the adequate supply of water. A restaurant kitchen is usually a wet place so an anti-slip floor is required. The floor must be cleaned properly. The material that is used must be of impervious nature. Walls must also be covered with a smooth and impervious material.
The electrical equipment must be provided in the required numbers. The safety of workers must be foremost and all the electrical wiring must be done in an orderly manner. Open wires must not be allowed at any cost. The drainage must be adequate. Water should not get accumulated on the floor or in the wash basins. There should be an adequate number of shelves in the restaurant kitchen.
The design should provide for the space that is required to place these shelves. The number of the shelves will depend on the requirement of the restaurant. The number of customers that will be handled determines the number of shelves required. The number of equipment required is also dependent on the number of customers that the restaurant will cater to. More the customers more will the number of equipment required. Another important aspect of a restaurant kitchen is the budget.
Investment on less required items must be done in the last. A list of equipment which is required in priority must be prepared and they must be purchased first. The design must be prepared to provide for an efficient and smooth functioning of the kitchen.