Key Takeaways
- Kitchen Brigade Roles: The kitchen brigade system ensures efficient operations, from the Executive Chef to specialised chefs.
- Efficient Kitchen Layout: The zone-style commercial kitchen layout divides the kitchen into specific areas for smooth workflow and enhanced productivity.
- Essential Equipment: Key equipment includes commercial microwaves, combi ovens, double-stacked ovens, countertop grills, deep fryers, storage solutions, and more. Choosing the right equipment is crucial for restaurant success.
The intricate world of commercial kitchens, where every section plays a vital role in culinary excellence and operational efficiency. This guide for restaurants will delve deep into the heart of the culinary world, exploring everything from the must-have tools in your kitchen to the strategic decisions that can propel your restaurant to new heights of efficiency and success.
Global Knives Ukon Range ‘Sakura’ 3 Piece Knife Set
Global Ukon 3pce Knife Set
Menumaster Heavy Duty Compact Microwave DEC21E2
Power: 2.1kW. Capacity: 17Ltr. Single Phase. Programmable
Polar Single Door Freezer 365 Ltr
Stainless Steel Finish. 1 Door
Blue Seal Turbofan Electric Convection Oven E32D4
Power:6.5kW
Vogue Spring Form Round Cake Tin 26cm
Size: 75(D) x 260(Ø)mm
Brigade de Cuisine – Improving Productivity
The kitchen brigade system ensures competence, organisation, and clear roles and responsibilities in a restaurant kitchen. Here is an overview of the typical kitchen brigade:
| Job Role | Responsibilities |
| Executive Chef | The head chef overseeing the entire kitchen operations. |
| Sous Chef | Second-in-command, they manage the kitchen staff and handle various administrative tasks. |
| Chef de Partie/ Station Chef | They specialise in areas like the grill, fry, or roast sections. |
| Commis Chef | The junior staff often assists across various stations. |
| Specialised Chefs | Including grill chefs, pantry chefs, roast chefs, vegetable chefs, fish chefs, and fry chefs, each focusing on their ingredient or cooking method. |
Chef uniforms do more than ensure safety; they are vital in outlining a kitchen brigade’s structure and skill levels. Every part of the uniform, including the double-breasted jacket, the iconic chef’s hat, and the checkered trousers, holds a symbolic meaning. These elements are indicative of a chef’s position and their culinary expertise. Beyond offering protection and maintaining hygiene, these uniforms testify to the longstanding traditions.
The Zone Style Kitchen Layout: A Common Design for Commercial Kitchens
A cornerstone of commercial kitchen design is the zone-style commercial kitchen layout. This method strategically divides the kitchen into specific areas or zones, each dedicated to a different aspect of food preparation and cooking. To understand its significance, let’s compare it with other standard kitchen layouts, like the island style and the assembly line while considering the importance of temperature control in these environments.
Zone Style Kitchen Layout
- Distinct Areas: This layout divides the kitchen into specific zones for different tasks, such as food preparation, cooking, cleaning, and storage.
- Efficiency: The division allows for a smooth workflow, as staff can move quickly between zones without interference. It’s especially effective in medium to large kitchens where multiple staff members work simultaneously.
- Cross-Contamination Prevention: The risk of cross-contamination is minimised by separating food preparation areas from cooking and cleaning zones.
- Adaptability: This layout can be adapted to various kitchen sizes and types, making it a popular choice for many restaurants.
Examples of use
- Fine Dining Restaurants Often use zone layouts to manage complex menus and multiple courses.
- Hotel Kitchens: Utilise this layout to handle diverse culinary requirements, from breakfast buffets to banquet dinners.
Island Style Kitchen Layout
- Central Station: Features a central working station, usually for cooking, surrounded by peripheral counters and equipment for prep and cleaning.
- Collaboration and Supervision: Facilitates accessible communication and supervision, as the central island is accessible from all sides.
- Space Requirement: Requires a larger space to be effective, as movement around the main island needs to be unobstructed.
Examples of use
- Show Kitchens: In restaurants where the kitchen is part of the dining experience, the island layout allows guests to view the cooking process.
- Cooking Schools: Benefit from this layout for its central view and easy supervision of students.
Assembly Line Kitchen Layout
- Sequential Setup: Arrange kitchen functions linearly, often used in fast-food restaurants.
- Speed and Consistency: Ideal for kitchens producing large quantities of the same dish, allowing for quick, repetitive, and consistent food preparation.
- Limited Flexibility: This is best for menus with restricted items, as it might be less adaptable to varied cooking techniques.
Examples of use
- Fast Food Chains: Utilise this layout for its efficiency in producing a limited menu quickly.
- Sandwich or Salad Bars: Benefit from this linear setup for its ease in assembling custom orders.
Temperature Control
Importance in All Layouts
- Food Safety: Proper temperature control is critical in all kitchen layouts to ensure food safety.
- Zoning (Zone Style): In a zone-style kitchen, temperature control can be more efficiently managed as cooking, refrigeration, and storage areas are distinctly separated.
- Adaptability (Island and Assembly Line): These styles also need to incorporate effective temperature control, but the open design of the island style or the linear design of the assembly line might present unique challenges in maintaining distinct temperature zones.
Essential Equipment for a Commercial Kitchen and their Advantages
Commercial Microwaves – The Engine of the Kitchen
The Commercial Microwave is the unsung kitchen hero, quietly but effectively handling various tasks in commercial kitchens. Speed is of the essence in a bustling restaurant, and that’s where our top pick, the Menumaster Microwave, shines. Its durability and quick heating capabilities make it an indispensable tool for handling high volumes of food. Its ability to heat dishes rapidly ensures customer orders are served promptly, enhancing service speed and overall customer satisfaction.
Combi Oven – Versatility at Its Finest
Regarding versatility in the kitchen, few appliances can match the combi oven. It’s a true workhorse capable of baking, roasting, steaming, and more. The Lainox Compact Combi Oven takes versatility to the next level with precise control over cooking conditions and a space-saving design. Whether running a busy restaurant or a catering service, this oven allows you to diversify your menu and meet customer demands.
Double-Stacked Ovens – Meeting High Demand with Precision
For establishments with high baking demands, having the right oven is crucial. The Lincat Opus Oven is a reliable choice that significantly increases your baking capacity. Its double-stacked design ensures you can meet customer demands, even during peak hours, without compromising quality.
Countertop Grill – Searing Perfection with Every Dish
A countertop grill is an indispensable tool for restaurants specialising in grilled items. Achieving the perfect sear and grill marks is essential for delivering top-notch dishes. The Lincat Opus 800 Propane Gas Countertop Grill is known for consistently providing that perfection.
Deep Fryer – Crispiness Without Compromise
If fried foods grace your menu, a deep fryer is essential. Achieving the right level of crispiness without compromising quality can be challenging. The Falcon Dominator Fryer is designed with this in mind. Its precise temperature control ensures that every batch of fried food comes out perfectly, maintaining the high standards your customers expect. Perfect for a pub or a fast-food restaurant.
Oil Management Kit – Prolonging the Life of Cooking Oil
Cooking oil can be a significant expense in any restaurant. An Oil Saver Pro-Kit is designed to extend the life of your cooking oil. By maintaining the quality of your oil, you can reduce costs and minimise your environmental impact.
Freezer – Cool and Efficient Food Storage
Effective freezer storage is paramount in any commercial kitchen. It’s not only about preserving ingredients but also preventing food scrap. The Polar Single Door Commercial Freezer provides ample space for your storage needs and, at the same time, is energy-saving. With this freezer, you can keep your ingredients fresh while keeping operational costs in check. Perfect for storing anything from meat to ice cream and frozen yoghurt.
Blast chillers are also exceptionally effective and essential kitchen equipment. We wrote a blog post about the importance of the Blast Chillers.
Dishwasher – Effortless Cleanup for Spotless Dishes
A reliable dishwasher is a silent hero in any restaurant. It ensures that your dishes are impeccably clean, essential for hygiene and speed. The Classeq D400 Duo Dishwasher saves time and conserves water, making it eco-friendly. With spotless dishes, your kitchen staff can focus on food preparation and service, increasing speed.
Appliances and Gadgets – Kitchen essentials
Small kitchen gadgets and appliances may seem insignificant, but they can substantially impact your daily operations. From tongs, spatulas, knives and meat thermometers, these essential tools simplify kitchen tasks, from food preparation to plating.
Storage Solutions – Maximising Space to Improve Speed
Storage is the backbone of an organised kitchen. Storage Racks help you maximise the available space in your kitchen, allowing you to keep ingredients and equipment neatly organised. A well-organised kitchen contributes to smoother workflow, reducing the time and effort required to locate items and improving overall proficiency.
Efficiency-Centric Design Considerations for a Commercial Kitchen
When designing a productive kitchen, several factors are paramount:
- Efficiency: The layout should promote a smooth flow of operations, minimising unnecessary movement.
- Safety: This includes installing fire extinguishers, ensuring proper ventilation, and adhering to health and safety standards.
- Space Utilisation: Maximising kitchen space through intelligent design is crucial, especially in smaller kitchens.
- Energy Efficiency: Using energy-proficient appliances and practices to reduce operational costs.
What about the Operational Aspects?
- Food Safety and Waste Disposal: These are critical for maintaining hygiene and sustainability. Implementing systems for reducing food waste and safe food handling is essential.
- Dining Room and Front of House: The kitchen layout should support a seamless connection with the dining area, enhancing the dining experience.
- Service Area includes the assembly line and service counters, where meals are plated and prepared for service.
Final Thoughts
Designing a commercial kitchen is a complex task that requires careful consideration of various factors, from the layout and equipment to safety and efficiency. By understanding the different sections and their functions, one can create a kitchen that supports the culinary team and contributes to the restaurant’s overall success.
