To achieve this goal, it is necessary to look beyond the
simple accommodation of gastronomic machinery. It is about designing with
workflow, daily use, hygiene, safety and of course performance in mind.
Those of us who have been behind the design of kitchens for limited production spaces know that the most common challenges are to optimize every square meter without compromising operability. So what is the key to a quality architectural design? The answer to this question lies in planning.
A well-planned industrial kitchen is synonymous with
efficiency, less operational stress and benefits you in providing your
customers with better service. Therefore, having the right equipment to cover
the production activities is one of the main points to cover followed by a
previous architectural design.
What are industrial kitchens and why is their design important in modern gastronomy?
Nothing ever stops, everything is always turning. It's the
same in the kitchen, it's almost always chaos and along the same lines
architectural design reduces this chaos. This includes not only the furniture
or equipment, but also aspects such as the distribution of areas, the
circulation of personnel, compliance with sanitary standards and energy
efficiency.
Today, a professional kitchen is not improvised. From small
fast food outlets to large hotel chains, industrial kitchen design is a
critical part of the dining experience offered to the customer.
And why is it so important? Because a poor layout can result
in longer wait times, workplace accidents, food waste and a negative experience
for both equipment and diners. Smart design, on the other hand, reduces costs,
improves product quality and allows you to scale your business with confidence.
Principles for efficient design
3 phases of design provide the guideline for meeting the
main objective: to achieve a good quality architectural cooking space. Such
principles encompass the characteristics that an industrial kitchen should have
but in a very generalized way, as this also depends on the different design
options adapted to the designated space presented by the author and taste of
the applicant.
Strategic distribution of space
The design must take into account not only the size of the
room, but also the logic of the workflow. A functional industrial kitchen has
no dead zones or unnecessary paths. Everything is where it should be.
Every centimeter counts. For this reason, it is necessary to
make an initial architectural sketch showing the exact dimensions of the space
and to lay out the zones in a functional way. By establishing these areas
strategically, cross-contamination of food is avoided and the movement of work
within the space is facilitated.
A kitchen, for example, in a minimalist style with an
industrial griddle should be located in a ventilated area, while the washing
area needs to be close to the storage area to speed up the return of utensils.
On the other hand, each area should have quick access to the supplies that are
needed, which reduces unnecessary displacements.
In addition, the order in these areas allows multiple people
to work simultaneously without hindering each other, something that does not go
unnoticed when you have a limited work team and at the same time requires speed
in production.
Optimized workflow
Great chefs, so to speak, know that a well-organized kitchen
allows the equipment to move as if it were choreographed: no clashes, no
waiting, no accidents. The ideal sequence is to receive, store, prepare, cook,
serve and wash, all in this order.
Failure to respect this sequence can result in delays,
crossed food or overcrowded areas. This is why there is so much insistence on
respecting the logical flow from the architectural design.
Ergonomics and operational safety
A kitchen can be a high-risk place if it is not well
designed. Non-slip floors, good ventilation, clear circulation areas and
equipment placed at the right height not only prevent accidents, but also
increase productivity.
Safety is non-negotiable. And neither is ergonomics: tables,
shelves and equipment must be at a comfortable height to work without fatigue.
Factors in designing an industrial kitchen
Before buying a single piece of equipment, ask yourself the
right questions:
Type of food and processes
Are fast food or elaborate dishes prepared? Is there a lot
of frying or slow cooking? Everything has an influence. A hamburger kitchen is
not the same as an artisanal pasta kitchen.
The type of product defines the necessary equipment,
preparation spaces, and even the waiting times that the human team will have to
endure.
Number of personnel and shifts
Designing a kitchen for three people is not the same as for
twelve. It is essential to anticipate the number of personnel per shift and
provide enough space for everyone to work comfortably without interference.
Sanitary and regulatory requirements
Every industrial kitchen must comply with local hygiene
standards: washable surfaces, ventilation systems, pest control, separation of
dirty and clean areas, among others. Ignoring these is not only risky, but can
result in fines or closures.
Intelligent zoning: how to divide an industrial kitchen by function
One of the keys to design is to divide the kitchen by zones.
Not only does it improve organization, but it facilitates cleaning, prevents
cross-contamination and speeds up processes.
Preparation area
Here food is washed, peeled, cut and classified. It should
have work tables, nearby sinks, refrigeration and utensil storage.
Cooking zone
This is the heart of the kitchen: ovens, stoves, griddles,
fryers. This area should be well ventilated and designed to allow simultaneous
work without hindering movement.
Washing and storage area
Washing utensils should be separated from food handling
areas. In addition, sufficient space should be provided for cold storage (cold
rooms, refrigerators) and dry storage (pantries, shelves).
Each area should be easily accessible but not overlapping.
Order is everything in a professional kitchen.
Design for small spaces: how to make the most of every square meter
Designing a compact industrial kitchen is quite an art. But it's
not impossible. In fact, many bars, cafeterias or industrial stainless steel
delivery kitchens operate in small spaces and do so successfully thanks to good
planning.
Some points to consider for these cases:
- Use multifunction equipment (such as combi ovens or double fryers).
- Install custom furniture and vertical storage.
- Design folding tables or extendable surfaces.
- Avoid useless corners, doors that open into passageways or unused equipment.
Minimalism in small industrial kitchens is more than a
fashion, it arises from a necessity.
Recommended materials, finishes and equipment
Stainless steel: the king of the industrial kitchen
Because of its strength, ease of cleaning and sanitary
compliance, stainless steel is the dominant material in cabinetry, countertops,
hoods, sinks and shelving. It's expensive, yes, but in the long run, it's more
cost-effective than any other material.
Multifunction and compact equipment
Investing in smart technology can make a difference: smart
ovens, programmable refrigeration, short-cycle dishwashers and more.
Equipment selection should respond to the type of
production, expected volume and working times. Impulse buying only leads to
cluttering the kitchen with unnecessary things.
Current trends in industrial kitchens: functionality with style
Although functionality rules, that does not mean that an
industrial kitchen should be ugly or boring. The new trends are going for:
- Modular and customizable design
- Efficient LED lighting
- Incorporation of touch screens and automation
- Open show-cooking type aesthetics
- Clean and minimalist finishes, even in industrial kitchens directly from factories closed to the public.
The kitchen also communicates. Especially in restaurants
where the diner can see it.
How To Buy Equipment For An Efficient Industrial Kitchen
Industrial Kitchen Oven: Size And Functionality
One of the most important elements in a professional kitchen
is reliable and versatile cooking equipment. Choosing an industrial kitchen
oven requires consideration of more than just its external dimensions. It is
essential that its internal capacity is adequate for the expected production
volume and that it fits smoothly into the available space.
It must even offer consistent cooking times to ensure
quality in every preparation. Additional features can also make a significant
difference if you are looking for efficiency and performance without relying on
multiple pieces of equipment. Before making a purchase, it is worth analyzing
whether the oven will be used frequently and what type of food will be
prepared, in order to make an informed decision.
Industrial Griddle Cookers And Compact Gas Cookers
When it comes to preparing food at high speed and
maintaining uniformity, it is essential to have robust equipment that allows
different cooking methods. An industrial griddle stove allows you to brown,
grill and sear ingredients without the need for additional utensils, which is
ideal in spaces where every second counts.
On the other hand, industrial kitchens offer a quick
response to heat, making them an excellent choice for high-demand environments.
When choosing this equipment, it is important to verify that its size, energy
consumption and ease of cleaning are in line with the real needs of the
business. Investing in efficient and long-lasting models guarantees continuous
and stable operation.
Industrial Kitchen Faucet: Flexibility And Range
Although often downplayed, the choice of an industrial
kitchen faucet directly influences the convenience and speed with which
cleaning and preparation tasks are performed. A faucet with good mobility
facilitates the washing of vegetables, utensils and surfaces, especially when
space is limited. Its installation should allow optimal reach without hindering
movement in or around the sink.
Also, having an ergonomic design reduces fatigue during long
working days. When selecting this type of faucet, it is also important to
consider its resistance to constant pressure and ease of maintenance. In
kitchens where the pace never stops, every detail counts to keep the flow
uninterrupted.
What is the price of industrial kitchens? Certified HORECA Equipment Suppliers
Choosing the best suppliers before buying furniture for
industrial kitchens guarantees quality, compliance and technical support at
every stage of the process. It is not only about getting good prices, but also
about establishing reliable relationships with companies that understand the
demands of the gastronomic sector.
By working with certified suppliers, you can be sure that
the products meet the safety and hygiene standards required for professional
environments. It is always common for them to offer advice on choosing the most
suitable equipment according to the type of operation, which is very useful if
you are looking for efficiency from day one. A good purchase decision does not
end at delivery, but includes warranty, training and after-sales service.
