Conditions of industrial kitchens
When designing an industrial kitchen, there are key factors that must not be overlooked. Whether we’re talking about small industrial kitchens for cafés or bars, or larger ones for catering, collective dining, or restaurants, certain principles should be followed to achieve the best layout for a professional kitchen. A professional kitchen must be a completely safe area for both workers and the food that passes through it. It is essential that the organization of the professional kitchen meets standards that guarantee hygiene throughout the process while also being practical for kitchen staff. When designing an industrial kitchen layout, the available space must be considered, as well as the sanitary regulations to be followed. In the foodservice industry and the entire HORECA sector, food safety should be prioritized above all.
Standard dimensions of industrial kitchens
Each industrial kitchen can vary greatly. It is not the same to think about a small industrial kitchen as it is for one in a restaurant, hotel, or catering service for 500 or 600 diners, but there are standard dimensions in industrial kitchens that must always be followed, and all must meet certain parameters. In Spain, the regulations on industrial kitchen dimensions are set by municipal ordinances, so there is no single regulation. However, we can determine that the most common requirement is that the kitchen area should be greater than 10% of the total area of the establishment plus 20% of the dining area. The minimum kitchen space should be between 4 and 5 square meters. The minimum width of aisles or work areas should be 80 cm in small kitchens, and it is recommended to have at least 1.20 meters if space allows. The minimum height for industrial kitchens is 2.80 meters.
What equipment is needed in an industrial kitchen?
Some elements of an industrial kitchen that are always necessary are ergonomic furniture for the workers’ comfort and the necessary equipment to efficiently carry out activities in each kitchen area.
Kitchen furniture must be practical and useful for the staff. Industrial kitchen furniture should include cabinets for storing materials and have enough tables and countertops so that everyone can work and move within their space. Additionally, these should be positioned at the perfect height so that workers do not have to bend down or climb excessively.
It is recommended to place the cabinets at a height of 50 centimeters above the countertops, which should be set between 85 and 90 cm high.
Industrial kitchen equipment
Here, the measurements of the industrial kitchen and the type of food to be prepared come into play. When we talk about industrial refrigeration, the basic equipment consists of refrigerators and freezers. When we talk about industrial heat, we focus on extractor hoods, stoves, ovens, and fryers.
Every kitchen is unique, and many may include other equipment such as griddles, ice machines, toasters, chicken roasters, or barbecues, among others.
Lighting and ventilation
The design of an industrial kitchen must also take into account two basic aspects: lighting and ventilation. The lighting in an industrial kitchen should be white light, well-distributed, and with fixed lights on the ceiling. It is very important to accurately calculate the dimensions of the hood and the extractors to prevent smoke from accumulating in the area and to ensure adequate air supply.
Distribution of a professional kitchen
Another very important aspect in the design of a professional kitchen is deciding on the distribution. The available space, the kitchen’s dimensions, its shape, the kitchen staff, and the type of cuisine to be prepared are the most relevant factors when choosing one type of professional kitchen layout or another. The main types of professional kitchen layouts that can be found today.
Linear industrial kitchen layout
Ideal for small, narrow industrial kitchens with limited staff as it does not offer passageways. It has work areas on both sides to make the most of the available space. The preparation area should start at the wall furthest from the door so that the collection area is as close to the door as possible.
U-shaped distribution For larger kitchens, the U-shaped layout offers a final or central area with more equipment available to the staff. It allows for the preparation of multiple dishes simultaneously, speeding up the entire order preparation process.
Island-shaped professional kitchen layout
For large kitchens or those with high staff flow. With enough space, one or more central islands can be arranged as work areas with ovens and appliances to make tasks easier, while the wall areas are used in a circular workflow.
How to design and equip a small industrial kitchen
The design process of an industrial kitchen is long and laborious but also very necessary to ensure that everything is in order and works in the best possible way.
If you are thinking of opening your hospitality business with a kitchen or want to renovate the kitchen of your bar or restaurant, be sure to consider basic aspects such as the necessary equipment, the possible kitchen layout options, the required measurements, or the zones it should have if you want to maximize your business’s performance. Remember that at Mainho, we are here to help you equip your business with the best machinery available.
When it comes to industrial kitchens with limited spaces, choosing modular equipment is one of the best solutions. This type of kitchen offers flexibility and efficiency, allowing you to adjust the equipment to the specific needs of the business. However, there are certain key aspects you should consider before making a decision.
Tips for designing and equipping a small industrial kitchen
The first thing you need to determine are the real needs of your business, whether it’s a bar, a restaurant, a café, or any other establishment. The kitchen you choose must have the necessary capacity to handle the planned meal service for the day.
Estimate the number of daily diners, the staff available, the type of food you will serve, etc. It’s not the same if you’re serving set menus as it is if you have a fast-food business that will make more intensive use of a fryer or an industrial griddle.
When deciding between a gas or electric kitchen, or even a hybrid one, it will depend on the business itself. For example, whether the premises have a natural gas installation or whether the energy costs can be managed. It will also depend on the type of business and the food to be prepared.
1. Size and layout of the space: The first step is to carefully assess the available space. Modular kitchens allow you to adjust the equipment to the area you have, so make sure to choose modules that fit your layout without compromising circulation or safety. For instance, the Linea 50 modular kitchens by Lotus stand out for their compact dimensions and high durability.
2. Power and performance: Even if the space is small, you shouldn’t sacrifice power. Ensure that smaller equipment meets the demands of an industrial kitchen. Check the specifications of each module and choose those that offer optimal performance for your type of business.
3. Versatility and functionality: The advantage of modular kitchens is that you can combine them to fulfill multiple functions in a single space. Opt for equipment that offers multiple solutions in one, such as kitchens with integrated griddles or modules with additional storage.
4. Ease of cleaning and maintenance: In an industrial kitchen, hygiene is crucial. Modules should be made of materials that facilitate cleaning, such as stainless steel, and be accessible for quick maintenance. Additionally, it’s advisable to choose models that allow easy access to internal components, reducing repair times.
5. Energy efficiency: Although modular kitchens are smaller, it’s essential to opt for equipment that maximizes energy efficiency. Modern equipment is designed to consume less energy without losing power, resulting in significant long-term savings.
In summary, when choosing a small modular industrial kitchen, make sure to prioritize efficiency, performance, and adaptability to the available space. These factors will be key to maximizing the functionality of your kitchen regardless of its size.
In our catalog, you can find different types and sizes of modular industrial kitchens that perfectly fit your space. There is a wide variety of standard options in measurements, sizes, power, and specifications to suit your business needs.
If you don’t find what you need, contact us or call us at +34 938 498 588 and consult with our industrial kitchen specialists. We’re sure to find the perfect kitchen for your business. Check out some of our projects.
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