In kitchen enterprises of any size, the work routine must be organized meticulously. Good planning of the kitchen layout is essential for flawless production, in which all work stages are foreseen and controlled. In this sense, the division and proper sizing of work areas, with the right equipment in each section, facilitate the flow of operations.

See three tips for planning the layout of your professional kitchen with Tramontina products: 

1. Prevent cross-contamination

Cross-contamination occurs when hygiene falls short with kitchen utensils, foods or workers. To avoid it, eliminate crossovers between raw and cooked preparations, as well as clean and dirty areas. This reinforces food safety and prevents food contamination. Look for equipment with no porosity: 100% of the work surfaces in the Tramontina industrial line are made of 304 steel, which does not absorb flavors or odors, in addition to being easy to clean.

2. Know your enterprise

To start your project, have information such as the type of enterprise, the service that will be offered (buffet, a la carte, collective or industrial kitchen) and the capacity of the dining room or service. Divide the kitchen into stations, hot/cold areas and finishing station, in addition to planning areas for receiving raw materials, cleaning, administrative and locker rooms/restrooms, which is essential for control and organization of the work flow. 

3. Think about your staff

Choose modular, stainless-steel equipment with adjustable feet, providing the ideal ergonomics for the job. This prevents wear and injury in employees.

Tramontina Hospitality has a specialized team at your disposal to develop the perfect layout for your operation. Our professionals can guide you through the entire project step-by-step, recommending the best equipment for your enterprise and offering the best solutions for your specific space. Contact us via the website and see how Tramontina can help.