An industrial kitchen is a large kitchen that does the same job of cooking but has more equipment and staff. Industrial kitchens have special components and equipment and are designed according to a specific pattern. All industrial kitchens, regardless of their style and design, have washing equipment, food preparation equipment, cooking equipment, food storage and storage equipment, serving equipment and customer service.
The most important step in creating an industrial kitchen is the design of the equipment and its space. Industrial kitchen, if designed standard and according to the principles, will make optimal use of manpower and space and will make cooking easier. The design of an industrial kitchen does not have a specific formula and method, but it has standards and principles. There is a special and unique idea for establishing each general kitchen, which makes a different result. But all these ideas and programs must be implemented according to a series of principles and standards.
First of all, the type of kitchen in terms of cooking Persian food, French, cooking capacity, the amount of space required, the amount of money allocated for projects and should be considered and try to meet all the existing conditions and requirements with the taste of customers. And comply with the kitchen standard and offer them the best offers.
Industrial kitchen design is done in four stages:
- Preparing a plan containing all the main spaces required.
- Allocating space for equipment and staff.
- Determining the minimum and maximum number of employees required for each department.
- Specifying the necessary equipment and supplies for each part.
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And finally preparing a location map.
Industrial kitchen equipment is also divided into the following sections:
- Food cooking equipment
- Self-service equipment
- Catering equipment
- Industrial kitchen ventilation equipment
- Industrial kitchen warehouse equipment
- Preparation equipment
- Industrial refrigerators
- Industrial refrigeration equipment
- Beverage distribution equipment
- Fast food cooking and distribution equipment (fast food)
Types of industrial kitchen layouts:
Linear layout
There are generally 5 main types of layouts for industrial kitchens and restaurant kitchens, which are:
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This type of arrangement is suitable for restaurants that have little food on their menu and are relatively secluded. It is also used for kitchens that serve a large number of people as quickly as possible. The linear layout is suitable and used for sandwiches, pizzerias and fast foods.
- Ergonomic layout
Ergonomic layout is suitable for kitchens that have the fastest type of cooking. In this type of arrangement, the refrigerator and freezer are usually placed next to the fryer and gas. This arrangement is suitable for small fast foods where the person removes the potatoes from the freezer and throws them in the fryer without any movement.
- Island layout
An island layout is such that a space is created in the middle of the kitchen and basic activities such as cooking are performed on it. Cleaning and chopping food and cutting food is basically done on the surrounding tables and in the industrial work table in the middle of cooking and cooking. In this type of stove arrangement, grills and fryers are placed in the middle of the kitchen and other appliances are placed on the side tables. This style is suitable for square and large kitchens and can be applied in different shapes.
Regional layout
In the regional arrangement, the tables are arranged according to the priority of work such as cleaning, mixing, cutting, washing, storing, preparing and cooking food, and so on. Each of these tables has its own equipment, such as a knife, trash can and mixer.
- Open layout
One of the most beautiful and popular kitchen layouts is the open layout. This type of arrangement allows the customer to see the process of preparing and cooking food. In the open layout, the customer's seating area and the kitchen space are separated by a glass partition or separator. This style of arrangement has many positives, including encouraging the chef to serve better food. It also has disadvantages and the heat and noise of the kitchen is transferred to the dining room.
To do this, you need an expert and experienced person. Kitchen designers are very experienced and can provide you with an ideal design at the most reasonable cost. A professional designer is aware of the standards of industrial kitchen design and is aware of all the principles.
Of course, there must be interaction and cooperation between the designer and the chef, because the design of an industrial kitchen is related to the menu that is to be presented to the customer.
Who can play a role in designing an industrial kitchen?
Definitely, when you decide to start a large industrial kitchen, you have been thinking and researching for a long time. After getting the desired location to start work, you should list the equipment you need and draw the outline of the kitchen.
To do this, you need an expert and experienced person. Kitchen designers are very experienced and can provide you with an ideal design at the most reasonable cost. A professional designer is aware of the standards of industrial kitchen design and is aware of all the principles.
Of course, there must be interaction and cooperation between the designer and the chef, because the design of an industrial kitchen is related to the menu that is to be presented to the customer.
Advantages of industrial kitchen design:
Easy movement of employees to the kitchen, no disturbance of kitchen order, increasing work efficiency are the advantages of professional kitchen design. Fast food and restaurant kitchens should be designed to allow easy access to the staff responsible for delivering customer orders. And no disturbances, irregularities or collisions occur during this passage.
Having such a suitable space in fast food and restaurant kitchens has the advantage that in the peak of fast food and restaurant crowds, commuting becomes easier and increases the efficiency of cooking, delivery of customer orders. The more satisfied the customer is with the delivery time of his order as well as the quality of the requested food, the more profit the restaurant manager or fast food will receive.
- Baking time is reduced by up to 50%.
- Manpower and personnel are reduced by up to 50%.
- Fuel and energy consumption is up to 60% optimized.
- The quality of food and cooking increases by up to 70%.
- The food cooking system is 100% mechanized.
- Environmental pollution is reduced.
- Heat does not penetrate into the environment.
- The level of environmental health increases.
- Saves on oil consumption.
- Production of food waste and waste is reduced by up to 30%
