The efficiency, safety, and sustainability of a commercial kitchen is, in no small part, down to its design.
If kitchen operators don’t carefully consider equipment selection, layout, ventilation, and budget, among other factors, this could lead to:
- Major risks going undetected
- Not enough space being utilised
- Processes taking longer than they should
- Not enough money being spent for the size of space
You get the picture. Designing a commercial kitchen is a real minefield if you’re not an expert.
Thankfully, we have many experts within our buying consortium, including ABDA Design.
Richard Steade, Design Director at ABDA, put aside his time to give us the lowdown on the key considerations when designing a commercial kitchen.
What is the story of ABDA Design, and what expertise does it have in the commercial kitchen space?
ABDA Design has been operating since November 1997, specialising in hospitality and F&B design.
Our design team comprises both interior and commercial kitchen designers. As such, we are quite often involved in both front and back of house design.
We have expertise in many sectors, including education, business and industry, and retail and leisure. We’ve worked with clients such as IHG and Compass Group, as well as boutique hotels and private members clubs.
What are the key considerations when selecting equipment for a commercial kitchen?
There are various factors to consider regarding equipment selection for a commercial kitchen.
The menu is a key driver, as some items of equipment are essential to the authentic delivery of specific dishes. Items such as wood-fired grills and ovens are hard to beat for authenticity when cooking certain cuisines.
Flexibility is another key consideration, as restaurants need to be agile enough to keep up with changing customer demands. This means having equipment which can be used for different types of cooking.
Familiarity is important, too. Some restaurants have a high staff turnover or are visited regularly by guest chefs. In these instances, having familiar equipment from leading brands in your kitchen enables a seamless transition.
You also have to take sustainability into account. Many projects, especially new build schemes, come with unique efficiency and environmental considerations. These schemes are often delivered in accordance with industry-standard rating systems such as BREEAM (Building Research Establishment Environmental Assessment Method) in the UK and LEED (Leadership in Energy and Environmental Design) in the US. Your choice of equipment needs to be based on the following:
- Its energy source
- Ethical considerations
- The demand it places on the infrastructure
- The manufacturer’s commitment to decarbonising their manufacturing process or using recycled materials.
Finally, space is a huge factor in equipment selection. Many kitchens are limited in terms of space, meaning both the equipment and chefs must work extremely hard to deliver a specific menu with fast service.
The Pavilion at Wildernesse House, Sevenoaks (image courtesy of ABDA Design)
In high-pressure situations, the spatial arrangement is just as important as the choice of equipment in enabling operators to keep up. It has to be carefully planned so that everything is within reach of the chef’s fingertips and the kitchen is as ergonomic and efficient as possible.
How does proper ventilation impact the functionality and safety of a commercial kitchen? What ventilation factors should be taken into account?
Appropriate ventilation is paramount in a commercial kitchen.
There are certain risks associated with cooking which need to be considered, such as carbon monoxide and fire risk. Thermal comfort and odour control are also important factors when designing the kitchen ventilation.
The type of fuel is a significant factor. Solid fuels like wood and charcoal need to have separate ventilation systems from the other cooking equipment due to the higher risk of fire. Water mist systems are required in this instance to reduce the likelihood of a fire occurring in the ductwork.
The level of filtration for solid fuel must be carefully considered to ensure it does not pollute the local surroundings.
Ease of maintenance is another important consideration. The canopy and ductwork must be easily accessible so they don’t present a substantial fire risk or prevent maintenance taking place.
Dinings SW1, Walton Street, London (image courtesy of ABDA Design)
How can commercial kitchens maximise storage space and efficiency without compromising on functionality?
We often find the height of the space in a commercial kitchen is overlooked.
Capitalising on this height can unlock lots of space for both extra storage and additional functionality. Raising certain items of equipment can make them safer and more ergonomic to use while affording more space at a lower level for other activities.
There are a number of storage solutions on the market which can help commercial kitchen operators make better use of the space at their disposal.
For example, using mobile racking systems on tracks which can slide back and forth can double storage capacity in areas like drystores or larger coldrooms.
Furthermore, equipment such as a Multi-Temperature Refrigerated Container System (MTRCS) or cook and hold ovens can significantly increase space and efficiency.
What should suppliers consider when helping clients design commercial kitchens in smaller spaces?
Working up a detailed brief is extremely important when working with smaller spaces.
This brief should be regularly revisited and amended so it remains relevant as the project develops.
By understanding the client’s priorities, you’re making sure both parties have realistic objectives and design outcomes.
As I alluded to earlier, flexible equipment is also a key factor. Items such as combi ovens can cover the roles of many other traditional pieces of equipment, while compact, powerful items such as planchas can double up to sear food.
The budget when designing small spaces can often be disproportionate to the size of the space, and this needs to be considered. In some of the smallest spaces, many items have to be bespoke or modular, which can increase costs. Being clear on the budget from the outset will ensure there are no surprises at the end of the design stage.
Access in smaller kitchens is often a major concern. Large items can prove tricky to manoeuvre during installation, especially in older premises.
How can suppliers support sustainability in commercial kitchens?
There is often a misconception that the most sustainable equipment offers poor value for money.
Although some of the most efficient equipment is more expensive from a capital expenditure position, many items will pay back their initial cost several times over through the energy cost savings they will deliver. Having this information to hand gives clients the opportunity to make informed decisions when setting the initial budget.
Designers need to maintain their product knowledge by regularly meeting with suppliers and undertaking Continuing Professional Development (CPD). Constant changes and advances in technology are creating more efficiencies, which lead to more sustainable products and services, and it’s essential designers are aware of these opportunities.
Many thanks to Richard for his insights.
Access more expert insights like these by joining our buying consortium
As we alluded to in the introduction, we are a commercial catering equipment buying consortium which comprises a large network of distributors (like ABDA) and suppliers.
At the time of writing, our share of the UK catering equipment market is around 30%, and we are the UK’s premier catering equipment buying consortium.
If you think you could benefit from being a part of this network and having access to experts like Richard, our message is clear. The best time to join ENSE was yesterday, but the second best time is today.
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