Designing a commercial restaurant or cafe kitchen is quite an undertaking with Australian standards and council regulations to be the top consideration.
Designing a Commercial Kitchen & Bar
Using both CAD & 3D software Industry Kitchens design is able to work with architects and contractors as well as the restaurateur or operator to effectively communicate the design. Being able to design in 3D and display the commercial kitchen design in virtual reality, 3D movie or augmented reality is proving to be a great communication tool for stakeholders.
How to design commercial kitchens & bars and the ultimate layout impact the profitability of your hospitality business. Industry kitchens has a unique insight into kitchen workflow utilising today's best technology 'game changers' to deliver an operational advantage to your hospitality business. What equipment do I use in a commercial kitchen should be one of the biggest questions you have rather than relying on the last 20 years as a reference. We all need to be aware of the advancements in technology over the last few years. It's very difficult, time consuming and expensive to improve the layout of a commercial kitchen and bar after the fitout has been completed.
We're experienced in designing kitchens Australia wide in Melbourne, Sydney, Brisbane & Hobart.
If you need information on designing a restaurant or cafe kitchen, we'll be happy to make a time to meet and discuss your hospitality project.
Some of the questions we'll aim to answer for you during our consultation are below with general information.
Q. How much does it cost to set up a commercial kitchen?
A. The cost of setting up a commercial kitchen will range from $20,000 to $1000000 depending on a few key factors in the design such as floor space, services available, cooking equipment quality, menu type and customer capacity.
Q. What is needed for my commercial kitchen?
A. The essential equipment needed for a commercial restaurant or cafe kitchen will depend on what type of menu you're offering as well as if the kitchen equipment selection is multi-purpose and is able to be used to cook a variety of different menu items saving both floor space and capital expense.
The most common list of commercial kitchen equipment items that every kitchen needs are:
- Gas stove
- Combi-oven
- Flat Grill
- Deep-Fryer
- Salamander
- Microwave oven
- Exhaust Hoods
- Commercial Refrigeration & Freezers
- Commercial Ovens
- Commercial Dishwasher
- Multi-purpose cooking equipment
Q. How big should a commercial kitchen be?
A. The size of a commercial kitchen for a restaurant or cafe should be around 30% of the total floor area depending on a few key factors such as menu design, service type and multi-purpose cooking equipment.
Q. How many sinks are required for a commercial kitchen?
A. In Australia wash-up sinks for commercial kitchens and need to be separated from prep-sinks with additional hand washing basins to be located at around 5 metres apart in all cooking & bar areas. Sinks need to be sized as to take the largest piece of cooking equipment with 2 sink basins required if there isn't a dishwasher installed.
