Discover how to optimise your kitchen space to enhance efficiency and streamline your workflow
The importance of optimised space in your restaurant kitchen
The organisation of space in a restaurant kitchen is essential for efficiency and productivity. Areas are divided and arranged logically, based on the specific activities performed: reception and storage of raw materials, preparation of raw ingredients, cooking of dishes and assembly of dishes. Once these areas are defined, equipment can be positioned to create optimised kitchen spaces in the restaurant. The design must comply with safety regulations and ergonomics, taking into account factors such as the height of worktops, the positioning of equipment and the accessibility of materials, in accordance with the needs of kitchen workers.
How to design the cooking line to optimise kitchen space
It is essential that the equipment is efficient and high-performance, optimising restaurant kitchen space with multifunctional and compact tools. To optimise the design, the ideal cooking line is island-shaped. By positioning it in the centre of the room and slightly elevated from the floor, specific equipment can be assigned to specific work stations. The counter, consisting of several burners with alternating grill plates, has frontal knobs for direct control. One or more ovens can be installed below the countertop, with drawers or cabinets provided for storing pans, pots and other utensils, or refrigerated base units. Above the cooking area, it is essential to install an extractor hood to eliminate steam and fumes while maintaining safety and comfort.
Creating optimised space in the kitchen: where to position the refrigeration line
It is important to carefully consider the layout of refrigeration equipment to ensure a harmonious workflow and create optimised space in your restaurant kitchen.
The cold area should be positioned away from the hot area and in close proximity to the area dedicated to cold dishes, such as salads, sauces and starters. This configuration allows for faster preparation of food, prevents spoilage and maintains the optimal food storage temperatures.
The refrigerated table is an excellent space-saving solution for creating optimised kitchen space, thanks to its ability to perform two tasks. The upper part acts as a workbench, while the lower part keeps ingredients at the ideal temperature.
The addition of drawers and shelves or the use of Gastronorm containers allows for the customisation of the space, thus ensuring order and hygiene.
Desco is the trusted partner for the creation of optimised kitchen spaces
Desco provides chefs with a range of services and highly qualified technical support to help them create optimised kitchen spaces. Our team of experts, which includes an architect and an interior designer specialising in professional kitchen design, can assist with the design of the work area and equipment layout, ensuring that it is both practical and aesthetically pleasing.
The modularity of professional kitchens allows customers to choose the best equipment, adapting it to the context of use, space and working method. The flexibility in worktops, storage compartments and equipment offers great freedom in organising space. In addition, Desco is able to produce customised, non-standard steel furniture to best suit specific needs and quickly and concretely solve any situation. Innovative laser cutting and punching machinery allows the production of steel furniture optimised for kitchen spaces. Every room has unique needs, which is why customisation is a fundamental value that Desco provides as part of its design assistance service.
Discover how our expertise can be applied to optimise kitchen spaces for your restaurant.
