There are many areas of business that will provide food for either their customers or for their staff and their success will depend on a well planned and well designed kitchen that runs smoothly.

Many businesses, such as department stores and shopping malls, local authorities and even work’s canteens, want their kitchens to be practical and functional but also, to be appealing to their customers. They require all this to be economical whilst providing the durability that only the best can provide.

Commercial kitchen design is a carefully thought out process which is carried out in stages in order to thoroughly consider every aspect of a well planned kitchen. There are three main stages of commercial kitchen design. They are the service required, the space that is available and the budget. The design of a commercial kitchen also needs to incorporate the statutory legislation of food handling and hygiene.

Commercial kitchen design has to take into consideration the different areas of a working kitchen. For instance, keeping the food delivery area away from food handling areas to avoid different trades people wandering in and out of a place where food is prepared – this is important for hygiene reasons. It is also essential to have adequate storage areas for dried food, as well as chilled and frozen food, as many suppliers have minimum delivery amounts. The storage and washing up areas of a commercial kitchen are often overlooked but they are crucial to the successful running of a commercial kitchen.

Here at Francis Catering we have a team of sales and technical advisers, as well as skilled craftsmen, so that we can design and build your kitchen to meet your individual requirements, whether you’re looking for a small kitchen for a handful of staff members, or a kitchen to service over 100 employees.

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