Commercial Kitchen Design Guidelines India

The layout can be modified to suit small kitchens pubs and clubs or expanded to suit larger commercial kitchens.

Commercial kitchen design guidelines india.

Kitchen design directly affects the energy consumption. See more ideas about restaurant kitchen kitchen layout commercial kitchen design. Commercial kitchens require a lot of power in fact a high percentage of your restaurant budget could be devoted to energy costs. For example placing the cookers in one location reduces energy costs for range hoods.

Haccp guidelines and regulations. All equipment connected to waste should be trapped and ran through a grease management system. To learn more about. Community commercial kitchens minnesota institute for sustainable agriculture 411 borlaug hall 1991 buford circle st.

Sep 12 2018 explore john mcdonald s board small restaurant kitchen layout on pinterest. The appropriate size of the commercial kitchen. Action inside an indian restaurant kitchen at bradford zouk tea bar grill u k. Designing a commercial kitchen involves a lot of planning and this is where hpg consulting can come up with a practical and safe layout for your cooking area.

The area 3 5 7 should be separate and not cross over in the flow design of a kitchen. Foodservice equpment supplies recommends strategically placing cooking equipment so that the exhaust hood can whisk away hot air keeps the kitchen cooler and putting cold storage as far as possible from heat sources to keep appliances from. Travels in india london the uk 747 934 views 17 48 busy chef at work. We don t try to design commercial kitchens but at this point it is premature to hire a kitchen designer so i am asking for guidance here.

We are one of the leading commercial kitchen consultants in india with extensive experience of planning the layout and design in accordance with food service concepts. This is one of the most important factors that you need to consider when planning commercial restaurant kitchen. A commercial kitchen design or more generally professional kitchen is typically the result of an intense teamwork where the people involved will need first of all to arrange spaces and functions in an efficient manner. We are also using 5sf seat for waste area 2 5sf seat for cold storage and 2 5sf seat for dry storage so any input on these would also be appreciated.

Any help would be appreciated. As a result when starting a new restaurant or re designing your existing business you should think through your kitchen design carefully. Principles of commercial kitchen design.