Designing Commercial Kitchen

Designing commercial kitchen should incorporate both food flow and selecting the correct equipment for the most appropriate job. Most people are often under a delusion that commercial kitchen can be straightforwardly designed and prefer not to hire a kitchen professional like us – Ellane Chefer. We highly recommend you to contact us if you are unsure about designing commercial kitchen as understanding the fundamentals are extremely imperative, and we would discuss some of them in this article to assist you.

Part 1 – Food Flow

Commercial kitchen should be designed to handle events that occur as part of food preparation in sequential order. It sounds simple, but you would be surprised to learn how many food service facilities (both independent and franchise chain establishments alike) are designed without keeping this key principle in mind.
Design Commercial Kitchen Layout
Let’s look at how this concept is applied to the design of a kitchen (refer to the above kitchen layout):

1. Delivery of Raw Products

The first thing that occurs in the preparation of food is the delivery and acceptance of the raw food products.

2. Storing of Raw Products

Once the product is accepted, it will have to be stored either in the cooler or freezer, or in the dry storage area. Already we have established that the receiving and storage areas have a critical relationship and should be located adjacent to one another. In a typical design, it would be counter productive to locate the receiving and storage areas on opposite sides of the facility.

3. Preparation

Next, the food will require preparation work. The preparation area should be adjacent to the refrigerated and frozen storage areas. Once this work is completed, the food can go in one of two directions: back to refrigerated storage for later use or to the production area for cooking.

You can see that our flow patterns are developing, however this does not stop here. In our next article, we will talk more on the next flow of events. Keep in tune with Ellane Chefer blog!
Food Preparation with Chef at Kitchen

Experience Our Best in Food, Hotel & Tourism Bali 2012

Food, Hotel & Tourism Bali 2012, International Event, Exhibition


Bali remains at the forefront of the tourism industry in Indonesia, recently receiving the award for the best Spa destination in the world to add to its previous list of world tourism and hospitality awards.

Obyek Wisata Bedugul Bali, Kota Pariwisata BaliTo cater to the growing number of tourists a whole host of new hotels have recently opened with more expected to be completed in this year of 2012 and in the near future.

Big opportunities exist right across the board, in food and drink, bakery, hotel equipment, commercial kitchen and the hospitality sector to meet a more affluent middle class and increasing numbers of foreign arrivals.

The 8th International Exhibition for Equipment, Food, Beverages and Services to support Indonesia’s tourism and hospitality industries is scheduled to take place for 3 days from 1 March 2012 to 3 March 2012.

We would like to cordially invite you to come and visit our booth during this exhibition to experience the best of us, including our unique and complete range of products and services ever exhibited in Bali. To help you find your way to the exhibition, please refer to the following details:

Event:   Food, Hotel & Tourism Bali 2012
             The 8th International Exhibition for Equipment, Food, Beverage and Services to support Indonesia’s tourism and hospitality industries.
Date:    1 – 3 March 2012
Venue:  Bali International Convention Centre
             Nusa Dua – Bali, Indonesia

Why visit us? Simply because you will have the opportunity to meet us in person as we have an excellent track record of introducing new to market product launches. You will have the most time efficient forum with us to explore our state of the art, top quality products, innovations and developments in Kitchen, Food & Beverage market. We look forward to seeing you at the exhibition!

FHT Bali 2012 Exhibition

An Introduction to Hotel Engineering

Hotel Engineering, Building Engineering, Hotel Construction, Property Engineering

The following information is intended to provide a cursory overview of hotel engineering with the hope that it will give you an enlightened sense of perspective.

The role and mandate of any property engineering department is the protection of the building owner’s assets; the structure from the façade or building envelope, to the integrity of the floors, walls, ceilings and all of the furniture, fixtures, and equipment (FF&E) contained therein. This includes the electrical transformers and the distribution throughout, the domestic water distribution and sewage, the heating-ventilation-air conditioning system (HVAC), the fire alarm system and fire safety components, the vertical transportation system (elevators), the property surroundings like parking, landscaping and pest control, utility management such as electrical, gas, steam and water, kitchen and laundry equipment, lighting and sound systems and on and on.

Hotel Lobby, Hotel Guest Lobby, Hotel Furniture, Bellman Equipment

Hotels are much more extensive and demanding than any standard properties. The engineering department has the responsibility for everything in the building as well. Depending on the organisational structure of the hotel, some elements are assigned to other departments. The Security or Loss Prevention department may take on the task of fire systems but ultimately this is the responsibility of the engineering department as the building operators to monitor for regulatory compliance.

Hotel Kitchen, Busy Kitchen, Kitchen Equipments, Chefs, Commercial Kitchen

Hotels have often been given the analogy of a cruise ship or a hospital in that the operation is 24 x 7. Twenty-four hours a day and seven days a week. When guests are sound asleep, the systems of the building continue to operate. The heating and ventilation units keep running, the domestic hot water is being heated, the laundry may be operating, the night cleaners making their rounds, desk clerks and night auditors all doing what they have to do. Behind the scenes, there is a flurry of activities, and everything has to work so that everyone can perform their functions and the guests are safe and comfortable.

Hotel Room, In Room Service, Housekeeping Department, Hotel Guest Room

Without minimising the contribution of other departments, of which there may be as many as ten or more, the bottom line is if there is no engineering department there is no hotel. Take away those services like hot water or elevators, heating or cooling, electricity, kitchen equipment, laundry equipment, hotel articles, etc. you simply would have no customers. When everything is working the next most significant department of course is housekeeping whose efforts keep the property clean and attractive, ensuring guests comfort in their rooms. Removing a restaurant from the system will not close a hotel, or closing the bar or lounge will not cause a hotel to cease operations. Again, all departments should contribute to a seamless operation where guest comfort, safety and satisfaction are paramount.

Ellane Chefer is your One Stop Source for all Hotel, Motel, Venue, Function, Ballroom and Restaurant needs. Now you can confidently buy from us and save more than ever. Because of our unique business model, you are buying direct from the factory. No middlemen, no expensive warehousing and small overheads means we can pass the savings on to you.

How to Design Restaurant Kitchen

Kitchen Design Cooking Area, The Working Triangle, Kitchen Layout

A well designed kitchen can add significant value to your restaurant however there are always pitfalls and we highly recommend you that designing a restaurant kitchen is best left to the professionals like us.

If you are going to build or renovate a restaurant kitchen, your general kitchen contractor will need a set of construction documents, often referred to as “working drawings”. These documents are drawn on a CAD system and encompass space plans, layouts, elevations, schedules and details. Some drafted drawings can be provided upfront by restaurant owners, however if there is not one yet, we can always assist based on a mutual agreement.

Getting the layout right and accurate is imperative to restaurant kitchen design. No matter what your budget, area size and style, every kitchen layout should be designed around what experts call the ‘Golden Triangle’. This involves grouping together the equipments and work areas that are most important to you:

  1. Food preparation (e.g. fridge / freezer, microwave, other refrigeration)
  2. Cooking and serving (e.g. oven, cooktop / hob / kwali range, exhaust hood)
  3. Washing up (e.g. sink bowl, grease trap, dishwasher)

The three work areas mentioned above must be close to each other, positioned at three sides of the triangle, creating a friendly working environment. To be ideal, these activity zones should not be more than three metres apart, so you can move easily between them. Each activity zone needs to include working table(s) / worktop(s) and appliances required for that activity, the zone will also require storage space for the related equipments, utensils, etc.

Chefs In Commercial Kitchen Working Together

Gallery Kitchen Design Layout, Open Plan, Working TriangleOne of the most common design layouts used by restaurants is ‘Gallery’. Gallery style is featured in many commercial kitchens, as it provides two opposing working and storage areas, ideal for providing open plan area whereby there can be multiple chefs working close simultaneously.

A well-executed commercial kitchen design requires step-by-step planning and patience including equipments & facilities. Successful projects do not just happen by accident, they depend on an orderly planning process.

Our commitment to your success is most important to us. We work closely with you to create and implement the most optimal design for your restaurant kitchen. Client satisfaction is our top priority – Contact Our Ellane Kitchen Engineers today who are dedicated to satisfying you as our valuable client. That’s why our clients come back to us again and again for new restaurant ventures and re-modelling projects.