A UK Restaurant Kitchen Design Challenge

Rarely do we get insights into how gourmet kitchens are laid out, but today we are in luck. Caterersearch.com discusses what the all inclusive food location will look like.

The site

A 60-seat Italian restaurant offering lunch and evening meal service seven days a week. The menu provides a wide choice of starters, pasta, fish and meat dishes together with six choices of dessert.

The kitchen operates on a daily delivery of all produce - except Sundays.

Problems

The original kitchen is 22sq m in total and is split into three very congested areas: cooking and preparation, dessert preparation, and dishwash and coldstore. The space available for each of these areas is limited, the main cooking area is too small for both cooking and preparation and the amount of available worktop is minimal.

The main cooking and preparation area is separated from the dessert preparation area by a non-load-bearing wall.

The existing ventilation system is not operating efficiently and does not comply with the current gas regulations, which now require the fitting of a gas solenoid valve so that, in the event of either the extract or supply air fans failing, the gas is automatically shut off. This is now a requirement, even when changing one item of existing gas equipment within a commercial kitchen. Full Story