There are two types of commercial kitchens that operate in the average restaurant or bakery. There is the well laid out space where all the employees work without getting in each other’s way, and there is the kitchen were mass chaos seems to reign. If you didn’t know any better, you might assume that the chef or head baker in charge of the chaotic kitchen had lost control, bit more often than not, it has to do with how the space is laid out. This can be the difference between success and failure, and that is why a professional food machinery company should be consulted before you set up your space.
You might assume that a food machinery company does nothing but deliver equipment to go in your kitchen, but they actually do a whole lot more than that. One of the most important services that they offer is to help you with the planning phase of setting up your kitchen, which, as we already mentioned, can be crucial to the success of your commercial venture. It’s not just a matter of having the right machinery in place, it’s also about setting it up in a way that makes the kitchen run as smoothly as possible; check out all the high quality machinery avaialable at www.perrettandkane.com to see just what to invest in for your business.
The first thing that the food machinery company will look at is the available space that you have to work with. They will also listen to what it is you are hoping to accomplish with the business, so that they get an idea of the exact equipment you will need to help you create all the products you want to sell. If necessary, they can then create bespoke equipment that will fit comfortably into your space, which may very well be what you need to do if you have a limited amount of space to work with.
The next thing that will need to be considered is the mobility of the employees that are working in the kitchen. It’s almost impossible have a high level of efficiency if they are constantly running into one another. The way the machinery is set up should have a natural flow so that that employees can have their own space to be able to do what they need to do without getting under the feet of the people that they work beside. The kitchen crew should be able to work independently, yet still as an efficient, well-oiled team.
There are also other things to think about when it comes to the placement of the machinery. For example certain places will require that machines need to be within a certain distance of a drain. Putting the equipment too far away may well mean running into trouble with the health code people. That is definitely not something that you want to get wrong, as it can end up being a costly fix if you make the slightest mistake. The only way to have total peace of mind and an efficient kitchen is to ask for help from an established food machinery company.