Commercial Kitchen Arrangement

There is no hard and fast rule that says you must arrange your commercial kitchen in a certain way in order to achieve the best results. There are four arrangements that are quite common among many commercial kitchens, but at the end of the day persoanl preference and kitchen size and shape all come into play. commercial kitchen arrangement - assembley line commercial kitchen arrangement - assembley line Ergonomic - An ergonomically configured kitchen is one that is arranged according to what is most comfortable for the chef and kitchen staff. For example a freezer may be placed directly next to a deep-fat fryer. This is not energy efficient but it allows for easy access to things such as frozen chips, which can be placed into the deep-fat fryer without the chef having to take a step. Assembly line - This type of kitchen configuration is often best suited to a restaurant that produces large quantities of the same food, such as pizzas. An assembly line kitchen is laid out according to the order in which certain equipment is used. For example a pizza restaurant assembley line may start with the refrigerator that stores the dough, then onto the dough shaping area, then to the prep table laid out with sauce, cheese and toppings, then on to the oven, and finally to the heated holding station or boxing area. Zone style - A zone style kitchen configuration is typically divided into several different zones. For example you might find a dedicated food preparation area, a cooking area, a refrigeration area and a sanitisation and cleaning area. Zoned kitchens like this can help to keep things organised and prevent cross-contamination as everything has its own dedicated area. Island style - This type of kitchen configuration is similar to a zone style kitchen but there is one main block, or island, in the centre of the kitchen. A commercial kitchen with an island style configuration will typically place the cooking equipment in the centre, with the outer walls of the kitchen being home to the food preparation areas, storage and hot holding area.

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