Reveal 62+ Exquisite Commercial Kitchen Design Rule Of Thumb Voted By The Construction Association

When it comes to designing a commercial kitchen, there are certain rules that should always be followed. These rules are known as the "rule of thumb" and they are essential for creating a functional and efficient workspace. Whether you are designing a kitchen for a restaurant, hotel, or catering business, following these rules will help you create a space that is both practical and visually appealing.

The rule of thumb for commercial kitchen design is to focus on the "work triangle." This is the imaginary triangle formed by the three main areas of a kitchen: the cooking area, the sink, and the refrigerator. The idea is to keep these three areas close together to minimize the distance that needs to be traveled while working in the kitchen. This will save time and energy, making the kitchen more efficient.

One of the most important rules of commercial kitchen design is to prioritize functionality over aesthetics. While it is important for the kitchen to look good, it is even more important for it to function well. This means that every aspect of the design should be carefully considered to ensure that it meets the needs of the people working in the kitchen.

Aside from the work triangle, there are other essential rules that should be followed when designing a commercial kitchen. These include proper ventilation, adequate storage space, and easy-to-clean surfaces. Ventilation is crucial for maintaining good air quality and preventing the buildup of heat and steam. Ample storage space is necessary for keeping kitchen tools and ingredients organized and easily accessible. And surfaces that are easy to clean will help maintain a hygienic environment.

Here is a breakdown of the top 10 rules for commercial kitchen design:

1. Prioritize functionality over aesthetics. As mentioned earlier, the main goal of a commercial kitchen is to be a functional workspace.

2. Consider the work triangle. Keep the cooking area, sink, and refrigerator close together to save time and energy.

3. Ensure proper ventilation. This will help maintain good air quality and prevent the buildup of heat and steam.

4. Provide adequate storage space. Keep kitchen tools and ingredients organized and easily accessible.

5. Use easy-to-clean surfaces. This will help maintain a hygienic environment and make cleaning up easier.

6. Incorporate ergonomic design. Consider the comfort and well-being of the people working in the kitchen, such as the height of counters and ease of movement.

7. Plan for efficient workflow. Design the kitchen in a way that minimizes the distance that needs to be traveled while working.

8. Choose durable and high-quality materials. The kitchen will be subjected to heavy use, so it is important to invest in materials that can withstand wear and tear.

9. Pay attention to lighting. Adequate lighting is crucial for safety and efficiency in a commercial kitchen.

10. Consider future growth and changes. Design the kitchen with the potential for expansion and adaptability in mind.

In addition to the essential rules, there are some key rules that should also be followed when designing a commercial kitchen. These include considering the type of cuisine being prepared, the size of the kitchen, and the number of staff members working in the kitchen. All of these factors will impact the design and layout of the kitchen.

To summarize, the basic rules of commercial kitchen design include prioritizing functionality, considering the work triangle, ensuring proper ventilation, providing adequate storage space, and using easy-to-clean surfaces. Other important factors to keep in mind are ergonomic design, efficient workflow, high-quality materials, proper lighting, and future growth potential.

Following the rule of thumb approach for commercial kitchen design will ensure that the kitchen is designed with efficiency and practicality in mind. This will not only benefit the staff working in the kitchen but also help the business run smoothly and successfully.

Similar to the rules mentioned above, the 10 commandments of commercial kitchen design are:

1. Thou shalt prioritize functionality over aesthetics.

2. Thou shalt consider the work triangle.

3. Thou shalt ensure proper ventilation.

4. Thou shalt provide adequate storage space.

5. Thou shalt use easy-to-clean surfaces.

6. Thou shalt incorporate ergonomic design.

7. Thou shalt plan for efficient workflow.

8. Thou shalt choose durable and high-quality materials.

9. Thou shalt pay attention to lighting.

10. Thou shalt consider future growth and changes.

To wrap things up, here are some do's and don'ts to keep in mind when designing a commercial kitchen:

Do: Prioritize functionality, consider the work triangle, ensure proper ventilation, provide adequate storage space, use easy-to-clean surfaces, incorporate ergonomic design, plan for efficient workflow, choose durable materials, pay attention to lighting, and consider future growth potential.

Don't: Sacrifice functionality for aesthetics, ignore the work triangle, overlook ventilation, skimp on storage space, choose difficult-to-clean surfaces, neglect ergonomic design, create an inefficient workflow, use low-quality materials, overlook lighting, and forget about potential growth and changes.

By following these rules and tips, you can ensure that your commercial kitchen is designed to be a functional and efficient workspace that meets the needs of your business. Remember, the rule of thumb is key to creating a successful commercial kitchen design.