Compact Industrial Kitchen: Assembly Tips

If the space available for assembling your professional kitchen is a problem when structuring your professional kitchen, this article will answer all your questions, read until the end and then contact the Rent a Kitchen project team and we will help you with the entire structuring process.

If you have culinary skills and want to open your own business, start by equipping your kitchen and thus greatly increasing your productive capacity.

Entrepreneurs in the food business should always be extremely careful with planning, good advice is always recommended. Buying expensive equipment without any criteria is very compromising, it is necessary to know if, in fact, they are useful, if they fit in your space and if they meet all the needs of your business.

Here are some tips, as well as a list of what you will need to build a compact professional kitchen.

The kitchen and its industrial process

The dynamics of a professional kitchen most often follows an industrial process. It is a kind of assembly line in which each person, each equipment, has a unique function in the preparation of a certain dish. Therefore, it is necessary to know the process before acquiring the equipment, to know the branch with which the kitchen will work, whether cakes, pizzas, sweets, food from Minas Geris, among others.

To carry out your project, you need the help of a professional

Counting on specialized advice is essential to avoid unforeseen structuring, which includes the construction or adaptation of the commercial point, and also the choice of equipment. A good advice will anticipate the needs of your business, the circulation spaces, the strategic arrangement of equipment and the separation of the areas of your professional kitchen.

How big should the kitchen be?

To define the size of a professional kitchen, it is necessary to take into account a few points.

The size of the kitchen will depend on the amount of food to be prepared daily, taking into account possible future expansions.

Areas and equipment needed to assemble a compact industrial kitchen rental

The areas present in a compact kitchen are adaptations, or minimizations, of the areas of a conventional professional kitchen. Equipment should also be smaller and arranged in such a way as to maximize space. The areas are:

·    Area to receive products from suppliers, such as fresh vegetables, meats, canned goods, among others.

·         Space for food storage: fridge and cabinets.

·         Area to sanitize food with stainless steel sinks.

·         Area for initial preparation, such as benchtop cutting and slicing.

·         Area to store utensils such as pans, pots and cutlery.

·         Cooking area with stove, oven, griddle, fryer and exhaust hood.

·         Utensil washing area with sink, countertop and dishwasher.

·         Separate place to put the trash (inside the kitchen the trash cans must have pedals).

·         External gas shelter.

And the equipment :

1 char broiler

1 Four-burner stove.

1 Fryer .

1 plate .

1 Commercial Refrigerator .

1 Preparation table.

1 Dry Storage Cabinet .

2 sinks.

1 Washbasin.

1 exhaust.

 

You can exchange the fryer, griddle and four-burner stove for a combi-oven and a one - burner stove

Space optimization

Try to install cabinets and shelves strategically to make better use of space, equipment that is used less frequently should be on top. You cannot place food or even equipment on the floor, in addition the kitchen must be washed daily, so leave everything suspended in relation to the floor.

Using natural ventilation and light

An excellent way to save is by investing in a lighting system and natural air circulation in your professional kitchen, so ask the architect to plan your kitchen to make the most of these benefits, in addition to a water reuse system and solar energy capture. . If you choose a combined oven, your kitchen's refrigeration will consume much less energy, as most of these appliances have a technology that does not allow heat to emanate into the environment. A good hood will also help a lot in cleaning the environment, as for smoke and grease.

How should it be coated?

Legally, professional kitchens must be covered with tiles, and the floor must be covered with cold, easy-to-clean ceramics, and furniture made of stainless steel or coated with Formica, to facilitate cleaning and non-proliferation of bacteria.

Design of a professional kitchen in a container

Assembling a kitchen to the standards of a 20-foot container (about 6 meters long by 2.35 meters wide) may seem like a challenge, but it is something that the Rent a Kitchen project team can do for you. In case you have limited space, or even need to put an entire kitchen on wheels, this project model is the solution.

This compact kitchen project comprises all the necessary equipment for its full operation, everything in it is meticulously thought out to make the most of the space, functionality and versatility of all equipment, furniture and utensils.

Another fantastic application for a compact kitchen is temporary food centers, used in various types of festivals, such as music or themed meetings, and even on construction sites. To learn more about our temporary mobile kitchens or to speak with a sales representative about your organization needs for a container kitchen, click here to contact us .

At Rent a Kitchen we maximize space, even in a compact commercial kitchen for hire, so your project fits perfectly anywhere.

Every inch of the establishment goes into planning for food service operations, no matter how challenging. We create layouts with unbelievable fluidity, which greatly increases efficiency and, consequently, profit. All this combined with a design that only the best products on the market offer, and the best, with a price that fits your budget.

But after all, how is it possible to get the same performance of a regular-sized professional kitchen in a compact one?

The dimensions of professional kitchen equipment are large, as they are conventionally used to prepare large amounts of food, so they are difficult to place in a compact kitchen. However, it is possible to find some smaller models that offer great performance, having a perfect fit in small spaces. There is also furniture specially designed for confined spaces, such as sliding doors instead of perpendicular opening.

Some tips

Tip 1: In the case of a mobile kitchen, all equipment must be fixed. Locks in the compartments, all utensils properly stored and equipment fixed on the counters or on the floor. It is extremely important that nothing is left loose inside the kitchen at the time of its locomotion.

Tip 2: The refrigerator must have a sliding door. Equipment with this characteristic is not very easy to find, so it is possible to strategically plan the arrangement of the refrigerator so that there is no problem in terms of space. In a small kitchen where space is scarce, having a hallway that allows the doors of a conventional refrigerator to open is a challenge. What's more, opening doors in such tight spaces makes it impossible for anyone to move around that area, which can seriously affect the flow of your kitchen.

Instead of committing all the space, maximize it. In this case, through doors with opening contained in the occupied area, your aisle space needs will not be affected by the refrigerator. This makes this equipment one of the best ways to maximize space in a compact professional kitchen.

Tip 3: A double-action freezer is ideal for a compact kitchen, as your commercial freezer-to-fridge combination does the work of two pieces of equipment, thus optimizing space. A commercial freezer and refrigerator combo unit, it is ideal for all food service operations, even if you have a small kitchen. But they can be great, particularly for low-volume operations or those who need two types of cold storage in a small area. As the name suggests, they combine the abilities of a refrigerator and a freezer in a single unit. They come in single-section models, with the two operations in tandem, being operated by a selector switch, as well as two- and three-section models.

Tip 5: Equipment should not be on the floor. Countertop equipment is the easiest way to maximize space in a compact professional kitchen. From combi ovens to deep fryers and hot plates, units that fit on your counter free up space for parts like a double-action refrigerator that are unlikely to be this compact.

Tip 6: Keep ingredients in containers. Ingredients tend to be kept in cupboards for a short time, so instead of storing them in cupboards, they can be stored under the counter and provide easy access to the items you use the most, making them one of the best ways to maximize your kitchen space. a compact professional kitchen and a great way to improve efficiency.

Tip 7: Store kitchen utensils and appliances with similar functions together.

Dishes and other equipment must have defined places. They always need to return to the same predefined location after being used and properly sanitized.

Keep tables with a cooling system for preparing meat and other foods that require low temperatures, as far away as possible from equipment that emits heat, such as stoves and ovens; just as all refrigerators and ice machines should be as far away as possible, too, from these equipment that work with heat. This provides minimal energy consumption and safety for processed foods.

When choosing home appliances, pay special attention to the energy consumption for each of them. The high cost of energy-efficient home appliances is profitable in the long run.

Never buy equipment that does not have specialized services for the repair or replacement of parts in case of any defect.

Rent a Kitchen works with proven and reliable products, in addition to offering the customer full support, in the design, assembly and execution, and assists customers in contacting suppliers. Whatever business you are going to set up, Rent a Kitchen is prepared to meet your needs.

Access the page below and request the contact of one of our specialized Commercial kitchen lease in Sydney, we are prepared to serve you.