When constructing a kitchen to serve as the engine room of your newly-built restaurant, it’s important to implement the most necessary features ahead of time. This means taking into account the various investments you need to make to ensure your kitchen is safe, competent, easy to maintain, and most importantly – functional.
It’s also true that restaurant kitchens rely on many thorough and important services to keep them running. Recycling cooking oil in the best way is crucial, and you can click here to see just how true that is. Kitchen construction is not free-form, of course. If you’re renovating an old building or constructing an entirely new space, you still have certain size limitations, and connective necessities to ensure it is an integrated and foundational aspect of the entire building.
Furthermore, as an owner and investor in this business, it’s quite easy to overdo things. This may inspire you to invest in larger or more complex implements that are needed, and this, unfortunately, can eat into your other priorities. So, how are you supposed to get started? With our three essential components of any kitchen construction, you’ll be able to answer that question:
It’s very important to consider your ventilation systems because they are essential to running your kitchen. Often, ventilation units will be connected to pipes that lead to exterior vents, this will usually be somewhere on the roof. They must be easily-accessed by maintenance staff in case something goes wrong. Extraction units in the kitchen must also be installed at a height where cleaning is possible, safely, and replacements or upgrades are not impossible.
Logistical necessities can be essential when considering business development. For instance, you may find that kitchen construction is best aided with a thin chute for the installation of a dumbwaiter, allowing you to transfer food from floor to floor without having to risk your staff’s neck going up and down the stairs hundreds of times a shift. Logistical necessities can also include the construction of waiting areas and seating, important parking measures, and easy-to-clean facilities. Construction must take this into account, allocating enough space for essential equipment while still being economical with your real estate square footing. A great architect with experience in this field can help you here.
It’s also important to consider the deliveries and storage requirements you will need to contend with. Loading bays or service elevators are essential for some restaurants, no matter how humble. This is why many restaurants are constructed with elevators surrounding a central pillar, which provides the bulk of the structural design allocation and orientation from top to bottom. Storerooms must also be isolated with strict temperature controls, which means ventilation, the ability to hold the cold in summer months and access limitations must all be factored into your approach, from top to bottom. If you can ensure these requirements, your restaurant will be on solid footing.
With this advice, we hope you can care about the three essential components of any restaurant’s construction.