If you’re opening a new pop-up street cafe, restaurant or bar, then you’ll need to know how to create and kit-out your kitchen so that it operates as effectively, safely and efficiently as possible. Much of the secret to success lies in optimising your layout and choosing equipment that is robust enough to withstand the rigours of heavy commercial usage.
Storage needs will be largely determined by the regularity of your produce deliveries. Think about how much space you will need to store, refrigerate and dry store your ingredients and forecast usage against delivery patterns, with a margin, for storage needs. Your kitchen must also remain accessible for deliveries, without disrupting food prep during opening hours.
Consider incorporating counter refrigerators to provide fridge space and worktop space alike. A cold room is also useful if you have space. Counter and undercounter freezers are good – and chest freezers with a stainless steel top can multi-task as a food prep area.
Site this between the cooking and storage area, ensuring the prep is aligned to a logical flow. Keep raw meat apart from other foods and use colour coded chopping boards and easy to clean stainless steel prep surfaces. Remember to include hand basins and pot sinks.
Ovens and Fryers
You’ll need to decide between electric or gas for commercial ovens, such as those from https://www.247cateringsupplies.co.uk/catering-equipment/heavy-cooking-equipment/commercial-ovens-ranges. For small spaces, a combi oven with different functionalities can be very useful. If you are going to serve fried food, then a deep fat fryer is also a useful investment. You’ll find countertop and free-standing models to choose from. The latter is great for cooking large amounts of food quickly and all at once, and they are robust. Counter-top models are good for small spaces.
A good extractor is a must to ensure your kitchen has adequate ventilation. Make sure it includes a gas cut-off, which is now a legal requirement for new kitchens.
This is a key consideration as your tableware will need to be regularly cleaned, replenished and ready for use during peak periods. You’ll find that undercounter varieties are good for a medium sized kitchen, and a conveyor kind is ideal for high volume needs. Make sure you keep the routes for dishes and food separate in the kitchen to avoid confusion.