Chapter 1. Presentation of the project
The design of the restaurant kitchen is a key element get the most functionality and facilitate the work of those who work in it. If we seek to maintain a good level of service in a hotel business, the kitchen should be productive and be designed so that you can work comfortably in her.
As important as a good design of the kitchen in a restaurant, He is the choice of the most appropriate equipment for each project. For this they have to think about what the specific needs of that kitchen, and where is the ideal place to locate each of the machines. The ideal size of a kitchen has a direct relationship to the number of guests for being cooked every day.
In addition to a comfortable kitchen, safe and functional, We can not forget about hygiene, since its design is also focused on ensuring this fundamental aspect.
To better understand the importance of designing, manage and properly plan a professional kitchen, it is necessary to know thoroughly everything related to the storage of perishable and imperishable, preparations, he implementation o MEP, cooking, emplatado, people, delivery, waste, cooks, waiters or the flow of goods recepcionadas.
How to design the kitchen of a restaurant
At the beginning in the design of an industrial kitchen, must take into account one series issues that will allow us to fully visualize the result we hope to achieve and ensure an ecosystem of elements that have to be well interrelated.
If we want to get a project resounding success, we will build on four fundamental slogans:
- Not to be influenced. Kitchens practices above all
When a designer will carry out a project professional kitchen, often it has to respond to requests made by the architect, ideas or plans that manufacturers have developed brand thinking, or corporatism, etc ... These "suggestions" will only cause confusion when designing the future design of the restaurant kitchen, that above all It must be practical, practical and hygienic.
- Use the square footage strictly necessary
The economy and savings are essential for the smooth running of any business, and in the case of a restaurant it is not less. Restaurants and cafes use local well-placed, so the value of m2 is very high and every corner should make the most.
To get this, it is best to perfectly reflect every decision and we will not have to change our plans because we lack space to work, or leave areas poorly exploited kitchen.
- We look for the most suitable equipment for every need.
Nobody manufactures all the equipment needed to work in a kitchen, the reason why you have to find the right team for each project, depending on the volume of food that will be served each day, and in whatever form this. These teams will be placed too orderly, following the idea of "food always forward", within the workspace, to take all possible functions.
- We provide a good dose of good taste
Each new kitchen, each new plane design we do, It must be a masterpiece, where draw out all our good taste. As already previously stated in, every decision ought to be well thought and agreed with the property since, the correct design of the restaurant kitchen, and productivity will depend largely, your success.
Distribution of space in the kitchen of a restaurant
The first thing you should do when receiving a new local plans by the architect, It is to carry out a thorough distribution of spaces that all workers can be fully operational in the work, and perform its function normally without interfering with the other. With a effective distribution of space and proper planning can work simultaneously on tasks of the overall work plan masons, plumbers, electricians and gas.
In all kitchens have Two types of distinct areas are as basic areas, and complementary areas.
The basic areas refer to everything that has to do with food preparation, where they operate cooks and helpers. Among them we are, this order, the reception area and merchandise control, food stores, the vegetable preparation areas, fish, meat and cold room, the cooking zone and Delivery.
Between complementary areas are the area plonge, the dishwashing area and emplatado.
In future chapters A new way of understanding the design of a professional kitchen, further develop these aforementioned areas.
And you, How will you design the kitchen of your restaurant? If you have any questions or suggestions, Do not doubt leave a comment.