A commercial kitchen that has been well designed becomes efficient and a profitable enterprise. One that is designed taking into consideration ergonomics will be a joy to work in and will be loved by all your kitchen workers.
When you have carefully planned your kitchen design, it will make the construction phase smooth, save you lots of money and will greatly boost your profitability in the long run. Commercial Sydney kitchens design plans will be dictated by the requirements in terms of space, equipment and of course your budget.
In Australia, the building and renovation of all commercial kitchens must be approved by the relevant government bodies. For example, Western Australia’s Building Commission has the mandate of overseeing the regulation of all building erection and plumbing services in that region.
The following broad steps will guide your kitchen design and installation:
- Prepare your Foods List or Menu
The first step would be to prepare a comprehensive menu or list of the kinds of food you intend to be dealing with in your commercial kitchen. In this include how you will prepare the foods and methods of storage as this is what will guide the kind of equipment your kitchen will require. It is also important to factor in all possible future additions to the menu or list.
- Have a Full List of Kitchen Appliances
Your next step should be to prepare a full list of the types of appliances and equipment your kitchen will need for preparing the food, display, preservation and storage. This should include their detailed measurements. These details are the ones that will establish how much space your kitchen will need.
- Identify Your Kitchen Site/Location
Selecting a suitable location for your kitchen is the next step. Be clear whether you are erecting a brand new structure for your commercial kitchen or making use of a renovated building. Once you have identified your site, get in touch with the state zoning commission to verify that you are in compliance with local zoning restrictions.
- Measure up Existing Space Details
If you’re renovating a current building, take detailed and precise measurements of the space size. Note carefully the location of doorways, windows, electrical cables, floor drains and the plumbing. Also take note of the flooring material, heating and ventilation systems. All your incoming kitchen equipments should be bought with all these details in mind.
- Consider Kitchen Ergonomics
A very important consideration during your designing process should be ergonomics. A commercial kitchen ought to be so designed as to promote optimum labour efficiency, maximum safety and smooth functionality. Efficiency gets increased when your workers don’t waste too much time in movements. Fatigue is reduced as are workplace injuries.
- Get Necessary Approvals
The Building Act 2011 states that getting a building permit is necessary before you undertake any major building or renovation work. Contact the relevant bodies in your state to review and approve your plans. The Building Act prescribes the basic building standards across Australia.
- Engage Professional Services
It is very prudent to engage the professional services of tradespeople such as a designer, architect, plumber or building contractor during the planning stage so that all health and building departments rules are applied correctly.