For an efficient commercial kitchen, in which you have a sensible layout, you need to put all your effort into the planning phase. How the work is going to flow and safety are of primary importance, with the procedure having three defined steps.

Pre-service

This involves storage and depends on the frequency of your deliveries. Knowing this will help you to establish how many dry storage areas, refrigerators and freezers you are going to require. For efficient delivery, you should make sure that the kitchen is easy to get to and in a place where the delivery people can do their job without getting in the way of your staff.

Service

Preparation areas are generally located between the storage and cooking areas. This area needs to be very hygienic, with stainless steel work areas recommended. This area will also need pot washing sinks and a basin exclusively for hand washing.

Depending on your requirements, you will need to make a choice between gas and electric ovens. Also consider the installation costs and the access to a gas supply when making your calculations. You might also be restricted by the incoming electrical supply to your oven. Combi-ovens are ideal if your space is restricted and their multi-functionality might help you to save on your initial installation cost.

Due to strict legal requirements, your extraction unit will need sufficient ventilation and a cut-off on your gas supply for when the ventilation hood is not working properly. Not all kitchens need one, but freestanding or countertop fryers are perfect for frying foods such as chips. Invest in a durable commercial microwave that has enough power to service a working kitchen.

Post service

Your choice of the three available types of dishwasher is based on the size of your kitchen. Mid-sized venues require an undercover dishwasher; medium- to high-volume kitchens need a pass-through system; and very high-volume kitchen will be serviced by a conveyor. Kitchens that have a lot of glasses will need commercial glass washers, with sound guidance available from suppliers such as https://www.247cateringsupplies.co.uk/bar-supplies/commercial-warewashers/commercial-glass-washers.

Guidelines on waste are available from the Food Standards Agency. An efficient waste recycling programme should solve your problems in this area.

The key to saving money on your investment is detailed planning and forecasting. Always consider the running cost, energy supply availability and legislation during your planning.