Description

A well-done commercial kitchen interior design is more than just aesthetics. It’s a crucial component of any food service operation. A thoughtfully planned interior can significantly impact efficiency, safety, and overall productivity.

Commercial kitchen interior design for a restaurant, a professional kitchen, is the result of teamwork, in which the people who run it participate in the organization of space and function. The chef can point out the needs of the restaurant, the organization of the route, and the trends of the area. Wallpaper Kenya Commercial Interior Designers can organize the space according to safety and hygiene standards, minimum size requirements, and waste disposal. And, it is certainly most important for the kitchen designer to understand the type of activity of the restaurant and the customer you want to satisfy.

Safety is paramount in commercial kitchens, and interior design plays a significant role in ensuring a secure environment. Proper layout, equipment placement, and material selection can significantly reduce the risk of accidents and injuries.

A well-designed commercial kitchen should prioritize the free flow of movement, minimizing the potential for collisions and spills. Aisles should be wide enough to allow for easy passage, and equipment should be placed strategically to avoid congestion. Additionally, non-slip flooring materials should be used throughout the kitchen to prevent slips and falls.

How to design a safe commercial kitchen interior

The normative references that must be taken into account when drafting restaurant kitchen designs are mainly related to food hygiene and preservation to ensure the customer’s food safety. Therefore, these standards also determine the architectural design and spatial organization of the restaurant kitchen. In this case, national and even local regulations must be considered at the design and implementation stage of the kitchen.

 

 

To ensure the safety and quality of food served in commercial kitchens, the Kenyan government has implemented licensing regulations. These regulations outline the requirements that businesses must meet to obtain a license to operate a commercial kitchen.

Sanitation

 

Commercial kitchen design plays a pivotal role in upholding food safety standards. Prioritizing cleanliness is paramount, encompassing the disinfection of all surfaces, equipment, and utensils. This involves meticulous cleaning routines, regular sanitization practices, and the use of appropriate cleaning agents. Seamless, easy-to-clean surfaces, such as stainless steel, are essential to minimize harboring bacteria. Proper ventilation systems and adequate lighting further contribute to a hygienic environment.

Commercial kitchen interior design for hygiene

 

Commercial kitchens, hubs of food preparation, must prioritize hygiene to ensure food safety. Effective design plays a crucial role in maintaining cleanliness. Ample handwashing stations with easy access to soap and hot water are essential. Well-ventilated areas prevent the spread of airborne contaminants. Proper storage solutions for food and cleaning supplies minimize cross-contamination. Additionally, designated areas for food preparation, cooking, and cleaning help maintain workflow and reduce the risk of accidental contamination.

Cold room fit-out: Food handling to prevent contamination

 

 

Proper food handling techniques are essential to prevent contamination. This includes maintaining appropriate temperatures for food storage and preparation.

Kitchen Water Supply

 

Commercial kitchen design must prioritize access to a safe and reliable water supply to ensure food safety, hygiene, and operational efficiency. Adequate water pressure and temperature are crucial for effective cleaning, sanitizing, and food preparation. Proper plumbing and drainage systems are essential to prevent water damage and contamination. Additionally, water filtration and purification systems can enhance water quality and reduce the risk of waterborne illnesses. By incorporating these elements into commercial kitchen design, businesses can maintain high standards of food safety and customer satisfaction.

Commercial kitchen waste management

 

Proper waste disposal design in commercial kitchens is paramount to maintaining optimal hygiene and preventing the spread of foodborne illnesses. Strategic placement of waste receptacles, such as color-coded bins for different waste types, promotes efficient waste segregation. Regular emptying and cleaning of these bins minimize the risk of contamination and unpleasant odors. Additionally, well-ventilated waste storage areas with proper temperature control help prevent bacterial growth and attractant odors. By prioritizing waste disposal design, commercial kitchens can significantly enhance food safety, protect public health, and maintain a clean and professional environment.

The 6 rules for designing a commercial kitchen interior

A commercial kitchen is an area dedicated to food preparation for many people. Therefore, it must have some features to make it safe for workers and to protect the food safety of consumers.

The right size and location in the restaurant layout allow for optimum organization and hygienic safety of processes. It also ensures the correct route of food, from raw materials to the delivery of ready-made dishes, saving resources and time.

Therefore, kitchen design must respect the progress of the production cycle, so the way a professional kitchen is built must avoid return routes related to hygiene and food processing procedures.

raw material access > pre-cooking preparation > cooking > garnish > service

 

The area for washing and pre-processing meat and vegetables should always be determined. Depending on the size of the kitchen, these areas can be rooms separated from the rest of the kitchen, with washable panels or areas with clear functions. The shape of a square or equivalent structure is preferable so that there is no narrow space that is difficult to sterilize.

1. Commercial kitchen design: the right size

• The minimum kitchen area that can serve up to 50 diners, not including cold rooms or storage, must be at least 20 square meters, including the washing area. For higher capacities, 0.5 square meters per seat must be calculated.
• Furniture should be placed so that it can be cleaned and disinfected.

2. Commercial kitchen lighting and ventilation

 

• You must take into account that the lighting and ventilation surface must communicate directly with the outside.
• All openings must have anti-insect and anti-rodent screens.
• The kitchen should have extractor hoods that send smoke outside.

Lighting plays a crucial role in safety. Adequate lighting helps to prevent accidents by illuminating potential hazards, such as wet floors or sharp objects. Natural light should be utilized whenever possible, and artificial lighting should be installed in areas where natural light is limited.

Finally, proper ventilation is essential for maintaining a safe and healthy environment in a commercial kitchen. Ventilation systems should be designed to remove cooking fumes, smoke, and excess heat, reducing the risk of fires and respiratory problems. Additionally, fire extinguishers should be readily available throughout the kitchen, and staff should be trained in their proper use.

3. Paving and walls of a commercial kitchen interior design

 

 

• The floor of a commercial kitchen should be made of a smooth, washable, and waterproof material, with rounded corners and light-colored edges and sloped towards a siphon channel with a fine mesh grate.
• The walls should be smooth, washable, and easy to sterilize, in light colors with rounded corners, and covered with tiles or enameled with epoxy resins at a distance of 2 cm from the floor.
• A commercial kitchen can be connected to accessory spaces such as pantries, a washing area, a cold storage area, and the like, which will be taken into account and added to half of its surface area when calculating the 0.5 m²/space that we have referred to, regarding the minimum size of the kitchen.

4. Commercial kitchen pantry and warehouse interior design

The pantry and warehouse layouts are essential components of a commercial kitchen, serving as storage areas for ingredients, equipment, and supplies. Proper commercial kitchen interior design can significantly improve efficiency, organization, and safety in these spaces.

The layout of the pantry and warehouse should be designed to maximize storage capacity while ensuring easy access to items. Shelves and racks should be installed at a height that is comfortable for staff to reach, and items should be organized logically. Clear labeling should be used to identify the contents of each container.

Adequate ventilation is crucial in the pantry and warehouse to prevent the growth of mold and mildew. Exhaust fans should be installed to remove moisture and odors. Additionally, the area should be well-lit to prevent accidents and ensure that items are easily located.

High-quality materials should be used for the pantry and warehouse, such as stainless steel for shelving and racks. These materials are durable, easy to clean, and resistant to corrosion. The flooring should be non-slip to prevent accidents.

Pest control is essential in the pantry and warehouse to prevent contamination of food and equipment. Regular inspections should be conducted, and appropriate pest control measures should be implemented.

Finally, the pantry and warehouse should be equipped with the necessary tools and equipment, such as hand trucks, pallet jacks, and ladders. A designated area should be provided for storing cleaning supplies and equipment. By following these guidelines, businesses can create a pantry and warehouse that is both functional and efficient.

Location: The layout of a commercial kitchen pantry

• The pantry of a commercial kitchen should be located in a separate space. It is also possible in the basement, provided it is clean and has sufficient height.
• It must be a place not accessible to the public, where no manipulation of food can be carried out. The floor and walls must be smooth and washable.
• The warehouse must be equipped with shelves made of washable material, intended to contain non-perishable foods.

Food preservation in the kitchen is carried out using 4 devices:

• • a refrigerator for cooked products, ready meals, and semi-finished products
  • a refrigerator for meats
  • a fish cooler
  • a refrigerator for vegetables
  • a refrigerator for other foods such as sausages, milk, and derivatives.

For frozen foods, one refrigerator is sufficient.

5. The layout of a commercial kitchen dishwashing area 

• In the area dedicated to washing pots and dishes, etc., food processing is not permitted.
• The minimum area must be 5 m² and must be separated from the cooking and preparation areas.

6. Facilities and equipment in the design of a commercial kitchen

• Facilities and equipment must be adapted to the needs and type of food prepared and must be designed to facilitate cleaning and disinfection.
• Work surfaces, storage shelves, and all elements present in a restaurant kitchen must be made of a material suitable for contact with food, smooth and continuous, easy to wash and disinfect.

 

Safety also extends to the equipment used in commercial kitchens. Heavy equipment should be securely anchored to prevent tipping and sharp tools should be stored in designated areas to avoid accidents. Furthermore, electrical outlets should be positioned away from water sources to reduce the risk of electrocution.

Do you need help with your commercial kitchen interior design project?

At Wallpaper Kenya we can advise you on developing your professional kitchen project in any town in Kenya.

Examples of commercial kitchen interior design

Catering commercial kitchen interior design

A catering kitchen is a specialized commercial kitchen designed to produce large quantities of food for off-site events. Unlike restaurants, which primarily serve on-site diners, catering kitchens focus on preparing meals for delivery or pickup, often for banquets, weddings, and corporate events.

The interior design of a catering kitchen must prioritize functionality and hygiene above all else. Efficiency is paramount, with a focus on smooth workflow to minimize preparation time.

School and hospital commercial kitchens

The layout of a school kitchen should be designed for easy supervision and movement, with clear traffic flow to prevent accidents. Child-sized equipment like stoves and sinks is essential.

Emphasis is placed on creating a bright and cheerful environment that encourages healthy eating habits. Colorful accents and age-appropriate artwork can make the space more inviting for children.

Hospital kitchens have unique design considerations. They must adhere to strict hygiene standards to prevent the spread of infections. This necessitates the use of non-porous, easy-to-clean materials like stainless steel for countertops, walls, and floors.

The layout must be meticulously planned to ensure efficient workflow and minimize the risk of cross-contamination.

Hospital kitchens often cater to diverse dietary needs, including those of patients with allergies, diabetes, and other health conditions. The design must accommodate the preparation of specialized meals while maintaining high standards of food safety and quality.

Corporate cafeteria kitchen interior design

Found in office buildings and corporate campuses, corporate cafeteria kitchens cater to employees and visitors. They may offer a variety of cuisines and dining options, from grab-and-go snacks to full-service meals. 

Food Manufacturing Facilities

These kitchens produce large quantities of food products for commercial distribution, such as packaged meals, frozen foods, and bakery items. They require specialized equipment and strict quality control measures. 

Food banks and shelters commercial kitchen interior design

These kitchens prepare and distribute meals to people in need. Food bank commercial kitchen interior design prioritizes efficiency and food safety while often dealing with limited resources.

These are just a few examples of the diverse range of commercial kitchens that exist beyond traditional restaurants. Each type of kitchen has its unique design and operational requirements to meet the specific needs of its users.