WELCOME TO CHEF-SHOP SELF ASSIST KITCHEN DESIGNER.

In this section, we would like to offer hints towards building a commercial kitchen that is functional and practical. We will try to offer in this section a schedule that can be followed when either replacing one off pieces, retro fitting existing kitchens or full installs.

KITCHEN DESIGN

Whether you are renewing a single item of catering equipment or a whole kitchen install, we can guarantee one invariable truth, no one involved on the project will agree on the best way to do it, and will all be of different opinions of what will be best suited to the job.

One major problem that we encounter a lot is that the Head Chef is consulted to late into major projects, which then can cause conflict in the planning stages of any major project, invariably to late in the project to change it, we would usually suggest that where feasible let your head chef be involved in all stages of your kitchen development.

ONE OFF SALES

When to replace:

If it fails and or is condemned by an engineer
If it is failed by a local Environmental Health officer

Here is a list of questions to ask yourself before buying replacement equipment

• Was the original piece of equipment suitable for the job it was required to do?
  
  
• Do you see any dramatic menu changes in the future?
  
  
• Is the position of the equipment still correct in regard to the original installation?
  
  
• If you are replacing for larger equipment, will your services (gas, electric and water) still be sufficient?
  
  
• Have you increased your fresh and frozen produce purchases increased, which may call for an increased specification on the equipment you are purchasing?
  
  
• Do you have sufficient clearance through doorways to remove old equipment and install the new equipment, we have been to many sites where walls have been built around equipment which is being replaced. This can become costly if not considered early
  
  
• What is the best time to gain access for deliveries, do you have loading bays? Do you having parking or unloading restrictions, this is particularly relevant in town centre locations.
  
  
• Will the equipment conform to all local authority legislations?
  
  
• What are your present numbers of covers catered for?
  
  
• On average how often is the equipment used?

KITCHEN DESIGN

When you are planning a kitchen re-fit or design you will find that even the smallest kitchen requires five main work areas.

Wash-up (cleans area)
Cooking
Storage
Preparation
Delivery

The larger the establishment the more involved the work areas become, other aspects will have to be considered such as staff rooms, changing and shower facilities. And in some cases recycling facilities should be given thought.

Ask yourself some basic questions before buying or specifying any equipment:

The first question, what is your menu? Are you providing food all day, just snacks are you a takeaway.

How much storage do you need? How much dry, cold, frozen or fresh?

Is the equipment job specific?

So you have your equipment, but are you happy with the layout? Are you happy with the kitchen through flow, ensure that when setting up your kitchen your storage areas are not all the way through the kitchen from where they are delivered, this can cause so many problems at later stages, try to keep the cleans section well a way from the prep sections. We appreciate in some cases this is nearly impossible.

Always look at your kitchen as a production line, from delivery, they should be checked weighed and stored, from storage they should move freely to the prep section and on to the cook stations, from cooking to service and service back to cleaning, at no point should these conflict, this ensures a safe, hygienic and happy work environment.

If you are in any doubt please feel free to contact our sales office where we can offer a free non-obligation design service, starting with a preliminary drawing to a full services drawing.