Industrial kitchens are professional kitchens used to prepare large amounts of food. For many markets, such as restaurants, hotels, hospitals and schools, they are right at the heart of the business.

This is because, no matter the segment, industrial kitchens need to have a functional design to facilitate meal preparation and help save space and lower costs.

In addition, they also need to meet safety and hygiene standards under effective legislation, while at the same time providing an attractive appearance for customers.

To create a good project for this kind of space, you need to keep in mind that it follows the same logic as other industries.

In other words, it is a kind of assembly line where each person and each piece of equipment has a specific role to play in the production of each dish.

Keep reading and see how to set up an industrial kitchen from scratch!

From planning to working condition

A good design will determine the success of an industrial kitchen. So, before you even start planning, try to find out about criteria stipulated by law. In addition, researching and talking with the client is important, to find out which furnishings, equipment and utensils are indispensable in the space.

Also, don’t forget to think about the aesthetic side of the business. After all, even if the design is functional and in compliance with standards, the client needs to feel comfortable and visually inspired when entering the kitchen.

Designing your industrial kitchen

Every project needs to take the client’s reality into consideration. As such, it is essential to know exactly how much food will be prepared each day, how long it takes to prepare each dish and what are the peak production times.

You can thus ensure a project designed to meet the challenges the client faces on a daily basis.

You can also make suggestions for increased productivity and to meet possible future expansion needs, taking the available budget into account.

What does your project need to include?

• Area for receiving products from suppliers, such as fresh vegetables, meats, canned goods and others (better known as a receiving dock).
• Area for washing foods with stainless-steel sinks and basins before storage.
• Food storage space: refrigerators or walk-in coolers (for perishable foods) and closed cabinets or open shelves (for dry and non-perishable foods).
• Area for initial preparation, such as cutting and portioning, with a countertop.
• Area for storing utensils, such as sauce pans, bowls and flatware.
• Cooking area with stove, oven, griddle, deep fryer and exhaust hood.
• Area with stainless-steel tables, sinks, shelves and/or racks for the final preparation of dishes.
• Utensil washing area with sink, stainless-steel countertop and dishwasher.
• Separate location for placing garbage (in the kitchen, garbage cans should have pedals).
• External gas enclosure.

Key points for planning an industrial kitchen:

Countertops, cabinets and shelves

All surfaces on which food will be handled must be smooth and free of holes, cracks or crevices. This prevents the accumulation of dirt, facilitating cleaning and leaving the space more sanitary.

It is also important for these surfaces to be made of antiseptic materials that can be washed and disinfected. Stainless steel is the most widely recommended, because it is easy to clean and prevents the penetration of bacteria and other micro-organisms.

Remember to install such equipment strategically to make the best use of the space. Utensils used less often can be placed high up, while more frequently used items should be more readily accessible.

Sinks and basins

Sink basinsshould be built-in and made of stainless steel, as should the countertops, cabinets and shelves. The reason for this is that this material offers enhanced safety when in contact with food, not transmitting toxic substances, odors or tastes.

In addition, this area must be strong and durable, as it will get wet often.

Lighting and ventilation

Ambient lighting should be uniform to avoid contrasts, shadows and dark corners, but don’t plan for it to be overly bright so as not to cause glare.

Make sure that lamps and other light sources are protected against explosions, falls and other types of accidents.

To keep lighting from affecting the sensory characteristics of food, prefer white light, which does not interfere with color perception and is more economical than yellow light.

Ventilation is also essential in industrial kitchens, especially small ones, as food odors can permeate the space quickly.

For this reason, a good design needs to consider air flow and find the best way to make sure that the mixture of smells does not disrupt production.

Electrical and hydraulic parts

Wiring and plumbing are two extremely important aspects of kitchen working condition that can pose a great risk if not designed properly.

As such, don’t forget to consider issues such as electrical shock, short circuits and accumulation of smoke and steam when designing the project.

Thinking about solutions to prevent these kinds of situations is crucial so as not to impair employee health.

Food safety and legislation

Food safety regulations dictate that the walls of industrial kitchens must be clad with tiles. The floor should be made of easy-to-wash cold ceramic.

Furnishings, as you already known, should be stainless steel. However, if this is not possible, Formica coating is an option that prevents the proliferation of bacteria and is easy to clean.

Consider these determinations early in the project, as it is much harder to make necessary changes once the kitchen is up and running.

This can end up impairing production being prejudicial to the health of customers, as well as representing a major financial loss.

Also think about efficient ways of storing foods. They must not be left on the floor, as the kitchen needs to be washed every day.

Suppliers

The aid of a trusted supplier or advisor is essential to get the project up and running. This is because, in most cases, setting up an industrial kitchen requires certain types of commercial renovation that can directly influence the choice of equipment, furniture and utensils you propose in the planning.

Tramontina Hospitality

Tramontina Hospitality offers all the structure you need for setting up an industrial kitchen, from planning to working condition. In addition, you can rely on expert advice to ensure that your plan is suitable for your business.

To learn more, visit our website and explore the available solutions.