Designing a small commercial kitchen layout poses several issues in organizing an efficient kitchen workflow. Choosing the correct appliances becomes a strategic activity, since space usage is the most important constraint to consider. Combi oven and blast chiller are two of the most space consuming appliances in a commercial kitchen, especially when adopting cook and chill process; therefore, when designing a small kitchen layout choosing the correct ones is a matter of cardinal importance.
Let’s see why and how to choose the right combi oven and blast chiller for this situation.
Small commercial kitchen layout and kitchen workflow optimization
Designing the correct small commercial kitchen layout is above all managing 2 dimensions of the workflow
- measuring spaces and adapting the choice of kitchen equipment size to kitchen dimension
- considering foot traffic and maneuvering space for kitchen operators.
To select the correct set of appliances for designing an efficient small commercial kitchen layout, you need to take into consideration not just the size of the appliances, but also the actions that kitchen operators have to perform to have them functioning.
Saving space, saving time, saving efforts in a small commercial kitchen layout
The first issue to be considered in a small commercial kitchen layout is, obviously space consumption. A combi oven is a natural choice in this environment: separate cabinets for different ovens are not an option.
The second issue in planning is related to the actual way the oven has to be used, i.e. the movement operators have to perform to use it and the way it interacts with other appliances.
Since cook and chill is largely adopted in commercial kitchen for technical and regulatory issues, the appliance with which the combi oven has to interact more frequently is the blast chiller.
After having considered the dimension of both the appliances you should consider?
- Maneuvering space and foot space operator have to use to have the 2 appliances interacting.
- Features in the appliances that can reduce maneuvering space and foot space (and in case also reducing the need to perform some actions).
The most important decision factor is how much space can you save thanks to the appliances’ features; the features that have to be considered are:
- Smoothness of interaction between combi oven and blast chiller: this reduces unnecessary movements to operate them. i.e. a simple feature like the chance of using the same tray for the combi oven and the blast chiller reduces the need for human movements and operating space; Ergonomic handles can simplify movements, thus making it easier for operators to act in a smaller kitchen layout.
- Connected kitchen appliances can make some actions unnecessary. i.e. if the blast chiller starts automatically when warned by sensors in the combi oven, operators have to perform less activities; if the appliances can be operated in advance and at a distance via mobile apps, operators do not need to share the same space all the times. This reduces the foot space and the maneuvering space needed for the kitchen to operate.
