Employee mobility, energy effectiveness, flexibility, and ergonomics are critical factors in a commercial kitchen. Here, find ways on how to prioritize comfort and efficiency in the space’s designThe science of kitchen ergonomics is founded on principles that aim to thoughtfully design a workspace and streamline the workflow—with the aim of encouraging efficiency, providing comfort, and increasing operations productivity. Its elements balance the movement all around the kitchen.
Modular and flexible planning allows users more adaptability to their environment. Since the restaurant industry is a dynamic business, adjustable floor plans should also adapt as work circumstances shift. Keep future renovations and various serving styles in mind when designing a layout. Consider also the estimated number of staff who needs kitchen access. If your kitchen is multistory, a service lift is ideal but can be costly too but you can use quick-connect hidden passageways as alternative service routes. Window position should also be planned carefully, but take note that it shouldn’t be placed near gas burners so that it will not blow out a flame.
In an energy-efficient kitchen setup, refrigeration and cooking equipment are kept as far as possible while still being practical. All cooking equipment, with the exception of the microwave, should be strategically placed to maximize the task lighting and ventilation hood. It is integral that ranges, char-broilers, griddles, and fryers have a dedicated kitchen hood or are placed under a centralized larger one as they generate the most heat.