Kitchen Design Service - Commercial Kitchen Design

Olive Branch has supplied top brand products to our vast customer base for some time now, but has over looked how much people are actually spending on design and installation for their new commercial kitchens and bar areas.

“A company we worked with in the past approached us to design a kitchen for them, but wanted us to include a services design for there contractors to work from and a complete installation and project management package. I priced the project at 7% less than the competitor, which on a £35k kitchen works out at a saving over £2.4K. This amount of money should not be shrugged off by any company!”

“We also offered full services which included gas, electric and plumbing to be brought into the location required instead of the customer needing to take on another contractor. Now, we have a fully operating CAD designer, with project managers, install teams around the UK and our promise to all our customers is that they will be 100% satisfied with the finished product and a kitchen Design you can be proud of!

"Olive Branch's vast experience within the catering equipment market gives our customers the confidence time and time again to use us for all there catering needs. The prices we offer are realistic and offer NO RISK to our customer. Now our facilities include CAD design and project management, we truly are a One Stop Shop for all catering equipment requirements”. - Philip Alexander. Director.

We are always happy to assist you. Our proven track record offers no risk, and guaranteed results first time, so pick up the phone or send a call back request through our website for more information.

Whether you are starting from scratch or simply refurbishing your existing premises Olive Branch Catering Equipment can work with you to turn your ideas into reality.

We have the experience and expertise to develop working CAD drawings and to develop these plans to produce detailed cost proposals. We are able to provide invaluable service information during the planning process to ensure all gas, electric, water and waste connections are correctly provided and located. One thing we noticed from a lot of our competitors is they offer installs to within one metre of services. If your happy with the design and would prefer Olive Branch to install the required services too, then this is well within our remit and another contractor you don’t need to employ.

The secret of a successful project is in good planning and management. We can support you before and during the installation process by providing project based managers to ensure all runs smoothly. Please contact us to discuss your specific project, we will be delighted to talk to you.

There's no room for error when creating Commercial Kitchens. The standards you demand of metal fabrication is high and the standards required by law are even higher. Dont leave anything to chance.

We will work with you to fabricate and supply your specific designs.
Olive branch has a vast experience in providing Stainless Steel benching and sinks for commercial applications.
All Benching and sinks are custom made and installed to meet your exact requirements as well as the relevant British standards.

Our Mission is to provide you with:

O	pen and honest advice from start to finish
L	ayout drawings and a design that you can be proud of.
I	·nspiration from design through to the finished artical
V	·ast knowledge that can only benefit you and your business
E	·xtra assistance whenever you need it.

1. A well designed commercial kitchen is a work area with the maximum efficiency, safety and which keeps to a minimum wastage of labour, energy and material.

2. Utilising the services of a professional commercial kitchen design and installation team ensures the most energy efficient and productive kitchen is established for your operation.

The flow pattern of a commercial kitchen is like any industrial manufacturing process. The flow needs to reduce working effort, cross traffic and avoid bottlenecks. Clearances between benches, tables and equipment must avoid congestion. If possible the kitchen needs to be divided into clearly defined areas so that the tasks can be carried out in the most efficient and productive manner possible.

The major flow pattern involves the food from raw product through to cooked and plated food leaving the kitchen. There are however, some minor flow patterns to consider when designing the kitchen.

cooking utensils

from clean storage

to preparation area

to the cooking area

to pot sink

to clean storage

crockery/cutlery

from clean storage

to the servery

to the dining room

to the dishwashing area

to the clean storage area

Waste generated in the storage, preparation and cooking areas, at the servery and in the dishwasher area

storage - dry, refrigeration and frozen foods
preparation - wet and dry areas
cooking - wet and dry areas
serving - hot foods and cold foods
Wash up area - Thought must be given to what catering equipment is available, how each item of catering equipment can be used and its capacity. An experience supplier can assist you with these decisions which can greatly affect your commercial kitchens running costs and capabilities.
Design - Through the use of computer-aided design (CAD) system, designers can develop your commercial kitchen layout to any specifications.
Installation - The commercial kitchen is installed by professional and experienced trade’s people; following designs and services drawings already discussed in pre install meetings.
Commissioning - finally the commercial kitchen needs to be tested before being used to serve the public.
Maintenance - Ongoing maintenance of a commercial kitchen ensures the planned and designed function of minimum wastage of labour, energy and material is sustained. Equipment should be service by a trained technician.

Having established the menu, preparation and cooking techniques, it is now time to assess the types and brands of equipment available. It is advisable to approach a supplier with experience in the area you are about to enter in order to gain a good appreciation of what is required. At Olive Branch many of the sales team are ex chefs by trade.

Existing equipment or second hand bargain priced equipment should be analysed very carefully before being designed into your plan. To often, little thought is given to what equipment is required to produce the desired result. The size and efficiency of an oven, fryer, griddle or dishwasher will have a long term effect on the running costs and production capabilities of a kitchen.

When assessing equipment give consideration to:

o cleaning access
o service and spare parts back up
o warranty periods
o safety aspects
o production capabilities
o cost of operation / energy usage
o services available - gas, power, water and waste
o dimensions of the appliance
o cost

Essential design factors

To conform to most council health and building codes, certain standards are required. However, please check with your local council to determine what are the correct codes and specifications.

A commercially constructed canopy is required over all cooking equipment - domestic range hoods are not permitted. Grease filters must be fitted and be easily removable to encourage regular cleaning.

The canopy should extend 150 mm minimum beyond the perimeter of the cooking equipment to be ventilated.

Sometimes high rise buildings have specific requirements regarding exhaust canopies, so once again check with the local council.

Ceilings must be of dust proof, smooth faced non-porous material.

Floors

Floors are required to be maintained in good repair, be of impervious, non-slip material and be able to be readily and thoroughly cleaned. They must be free from obstructions, such as a change in levels. Coving of not less than 70 mm high should extend around the perimeter of the kitchen floor. Adequate drainage must be provided.

All walls, doors and surrounds are required to be capable of being readily cleaned and should be finished with a smooth, durable and impervious material to a height of at least 1.8 metres above floor level.

A well lit kitchen looks clean as well as providing a functional and safe working environment. Recommended lighting levels are:

- 350 LUX for work areas - 160 LUX for storage areas.
Fittings used in canopies are required to be of the vapour proof type

hand basins must be supplied. The adequate supply of hot and cold water must be available.

Sinks must be provided in preparation, potwash and dishwashing areas.

The kitchen's total electrical load must be identified at the planning stage. This information is available from your equipment supplier. Make sure your building is capable of providing the required power prior to purchasing the catering equipment.

A distribution board for the kitchen equipment should be located in a convenient position on or near the kitchen in a dry, vapour-proof location.

This provides:
o better distribution
o easy access to restore supply
o reduced wiring costs
o provision for future additions

Circuit breakers are preferred to fuses. A clearly marked schedule of equipment connected to each circuit breaker should be made.

General purpose outlets must be a minimum distance from wet areas such as sinks and must be installed in accordance with the current regulations.

When food is prepared on commercial premises, a grease trap could be required. Check with your local council and your plumber for the appropriate sizing, or ask us to assist.

Your hot water supply must be sufficient for normal food service use, including dish and glass washers, both of which have a high hot water requirement in a busy establishment. Dishwashers can be fed on cold water but will take slightly longer to heat up and will make the unit less energy efficient.

Requirements must be considered.

The preferred height for stainless steel benches is 900 mm. Ideally they should be located off the wall and have an up-stand or splashback at the rear and applicable sides.

Under bench and wall shelving should be located off the wall and with a minimum clearance or 150 mm from the floor to allow for moping out.

The preferred height for equipment is 900 mm

1000 mm of walkway space is required for 2 or more staff to allow ease of passing and safe working conditions.

Conclusion
If you have found this Commercial Kitchen Planning Kit useful then please consider using Olive Branch Catering Equipment for the purchase of your food service equipment.

We are suppliers of all catering equipment, custom stainless steel benches and exhaust canopies to clubs, restaurants, cafes, hotels, nursing homes, private hospitals and lots more.

Extra discounts are available for multiple equipment purchases.

Contact us to enquire or use the Call back option on through this website