STORAGE, A CRUCIAL COMPONENT OF A COMMERCIAL KITCHEN
Storage space often is not considered a priority in the design. Yet, it is one of the major factors that need to be addressed, which can significantly affect the performance of the business. When it comes to fast but quality food production, the number of pans as an example can affect the process. The pans are used per order and get quickly washed for the next order. Thus, if there is enough storage space for some extra pans, rather less pressure will be on the kitchen and wash up and certainly more dishes can be served. As we all know, we cannot control the customers, but we can control the costs. Obviously, one of the key factors that have a significant impact on costs is how much space is available for key ingredients to be bulk ordered and delivered.
There are six main storage components that require specific space in a food business.
1. Refrigerated Storage:
Since a major percentage of food is fresh and required a certain temperature to be kept in for quality production, refrigerated storage becomes crucial. Yet, apart from the amount of space required, their location also plays an effective role in the production and operation of the kitchens. Often, having a cold room in the kitchen allows great storage space for fresh products and in most cases much easier access to goods and products for faster productions. However, it is important to know that cold rooms are considered as backup storage, and for better efficiency, better not to be opened constantly. Indeed, there MUST be more fridges such as under-counter fridges, prep fridges and sometimes fridge drawers under the cook lines for the service, which significantly reduce chefs’ foot traffic and time required for food production, while increasing the quality and freshness of the dishes.
Where there is not enough room for a cold room, or the cost of it is not within the budget of the fit-out, upright fridges are the next choices of chefs since they can store a good amount of products and do not require special construction.
2. Freezer Storage:
When it comes to bigger venues or function centres, a Freezer room along with a cold room can be very useful. Although a freezer room requires more advanced construction such as heated blankets underneath with insolated floor to keep the optimum required temperature, the cost savings in operation and frozen food storage can affect the success of larger businesses. It is highly recommended to have steps set down on the floor so trolleys from the delivery can easily get in and out. Yet, in some cases, cutting the concrete by normally 150mm from the floor finish is either impossible or very expensive, so the freezer room may sit on the floor with a step or a ramp, which is not as easy. Alternatively, upright freezers or in some cases chest freezers are used to store such products.
3. Dry Storage:
Along with fresh or frozen products, there are a number of dry products or even canned products that may not need to be refrigerated. Again, sufficient storage is required in the kitchen with easy access, which can be either cupboards or shelving. In smaller kitchens with a lack of space, wall mounted shelves wherever possible can be alternatives for these storage types. In some cases like bakeries, also special bins for different types of flour under the main prep bench is another type of dry storage. When it goes to bars or front counters, wall shelves become multi-purpose featured storage or like a showcase for spirits or coffee products.
4. Non-Food Storage:
Apart from food products, there are many other items such as glasses, plates, cutleries, utensils, napkins, paper cups, paper plates, etc. that require adequate space to be stored, yet located in the right place for easy access. It is highly recommended to place the washed items as close to the cookline as possible to be used for the next order and enhance the performance and avoid any food contamination when the workflow is right. It is vital to have an adequate number of crockeries nearby the main plate up the area as an example, so rather fewer activities are required by the chefs cooking and plating up for service. It is also crucial to have a wash-up area and outlet bench/storage in the right place so all the washed items will be easily accessible for the next service.
5. Chemical/Hazardous items’ Storage:
There are other storage requirements that have the least priority to the other main 5 storage components. For example, Staff lockers, packaging and/or takeaway storage that needs to be considered in the design of a food business.
6. Extra Storage:
As one of the key factors of any commercial kitchen, cleaning products such as sanitizing chemicals, cleaning tablets, buckets, mops or brooms need to be stored. From a food safety point of view, it is highly recommended to have a separate room or storage for these products, again to avoid any food contamination. In most cases also, it is better to be lockable.
7. Waste Storage:
In most commercial kitchens, an under bench space for the bins is considered for food waste. However, in bigger venues, aged cares, hospitals or hotels a separate room for bin or waste storage is required that is enclosed and away from the kitchen or where food is being moved.
