Commercial Catering Kitchen Design

5 characteristics of a good commercial kitchen design thursday november 16th 2017.
Commercial catering kitchen design. We offer our expertise and services in norfolk norwich suffolk and cambridgeshire. A poorly designed restaurant kitchen can cause chaos and may even cause accidents. As a result when starting a new restaurant or re designing your existing business you should think through your kitchen design carefully. We ve been providing commercial kitchen design and installation services to a variety of clients since 1983.
Before designing a commercial kitchen space it s important to account for the needs that the kitchen must fulfill and the equipment associated with those needs. When you know what components need to fit into the space from the beginning of the design process you will be able to design your commercial kitchen layout more effectively. Why choose us as your commercial kitchen installer. Designing a commercial kitchen.
The key to your success as a restaurant or food business is your kitchen design principles. Established in the early 1980 s murco catering equipment have established ourselves as ireland s leading catering and refrigeration equipment supplier. Divide your catering kitchen into work areas by food group. Commercial catering kitchen design we have many years of experience in the design of commercial catering kitchens both large and small.
We ve amassed more than 40 years experience designing specifying and installing commercial kitchens in every sector of the hospitality and catering industry. Beginning as a small family run operation we have since expanded to now offer a full cad design and consultancy service for commercial kitchens to clients based nationwide. Principles of commercial kitchen design. In addition plan for a meat and entrée work area on one side of your cook top and a side dish preparation station on the other.
Providing commercial kitchen design and installation of catering facilities nationwide for an enviable and diverse list of clients. When preparing desserts your pastry board should be as close as possible to the flour and sugar bins and only a short reach from a centralized refrigerator. If you have a restaurant and is always hosting or catering corporate events then it is a must that your kitchen is able to accommodate all the work that is going to be involved one of the mistakes a majority of restaurant owner or designers make is putting too much emphasis on the dining section in the.