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

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.

Today’s Dinner Menu: Roast Chicken? Yummy!

Roast chicken is one of delicious simple meals to cook. A perfectly cooked chicken has superbly crisp, juicy skin and succulent, tender meat. Roast Chicken DoneFor some people, a whole chicken can become puzzlement as they do not know what they should cook with the whole chicken in order to produce a delicious meal for lunch or dinner.

Today we will learn some techniques for creating a tasty and mouth-watering meal from a whole chicken. One way is to cook it as a yummy crispy roast chicken.

  1. Butterflying
    Flatten a whole chicken by cutting the chicken along the backbone, and then press the breastbone tightly to make it flat. Chicken ButterflyThis method is named spatchcocking, which allows us to give flavours on both inside and outside of the chicken easily. By flatting the whole chicken, it will reduce the cooking time.
  2. Speedy Solution
    Cut the butterfly whole chicken breasts lengthwise carefully by utilising a sharp knife; however do not cut it all the way through. After that, fold the butterfly chicken breast out. The shape of the butterfly chicken breast will look like a heart, which is great to be pan-fried, grilled and barbecued. This way will reduce your food preparation time.
  3. Stuffing
    Wash a whole chicken before stuffing it (preferably fresh chicken rather than frozen chicken). Then slap the chicken with absorbent paper to dry it. When the chicken has dried, spoon your choice of stuffing loosely over the cavity of the chicken. Do not pack it too tight as it will not heat all the way through. To keep the shape of the chicken and prevent the stuffing to come out from the cavity while it is roasting, tie the legs of the chicken together by using cotton string until both legs almost touch one another.
  4. Roasting Times
    Firstly, put the chicken on a ‘Chefer’ jumbo double pressure pan. Sweep the chicken with minimal oil and coat it with salt. Chefer Jumbo Double Pressure PanSpill out chicken stock to the base of the pan, and then bake it at 190°C (375°F) for about 1 hour until the chicken is tenderly cooked and roasted nicely with brown crisp colour. With ‘Chefer’ jumbo double pressure pan, you get a lot of benefits. Firstly, you do not need to turn back the chicken, just turn back the pan to the other side with the pan still closed. Hot oil will not splash or spill out of the pan – you are protected from getting oil burn.
  5. Roasting Tips
    To check whether the chicken is cooked or not, we can skew the flesh at the thickest point of chicken which is under the leg or part of the thigh for about 8 cm. The chicken is cooked when the juice looks clear, not red or pink. The other tip is to check whether the stuffing of the chicken is heated properly or not. We can test it by inserting a metal skewer into the stuffing area and hold it for 6 seconds. If the part of skewer in touch with the stuffing area is hot then the yummy chicken is ready to be consumed. However, if it is still warm, cook it for longer.

So, what are you waiting for? Let’s try roasting a scrumptious whole chicken!