Efficient Kitchen Design

Industrial kitchen

Maximizing efficiency in your kitchen design takes planning, research, and hard work. It doesn’t matter whether your operation is in the blueprint stage or is going through a remodel. The pressure to get it right can make the process quite intimidating. Winston has the tools you need to assure kitchen efficiency.

Industrial kitchen

An Efficient Kitchen has Flow

Commercial kitchen equipment takes up a lot of room. It can be difficult to accommodate when trying to maximize efficiency. This can be one of your biggest challenges when designing a kitchen.

Research your plan for kitchen flow when deciding the best location for your equipment. The goal is to avoid issues in employee foot traffic. For example, do frequently used doors open into busy aisles? Do doors swing in the correct direction to avoid collisions with one another?

Making sure that you have the correct amount and type of equipment eliminates clutter from your kitchen. However, be flexible should you need to add equipment to meet future needs.

Higher foot traffic during peak hours can cause serious issues if not reflected in the kitchen layout. Traffic jams in the kitchen can negatively affect the entire service period, from preparation to serving customers’ orders. Ensure you allow enough space for multiple people to perform their tasks in the kitchen.

Don’t forget to allow for maintenance. Even the best equipment occasionally needs service or repairs. Equipment must be accessible from all sides, or at the very least moveable, so that interruption can be minimized. Otherwise, it will cause disruptions for your employees and make the repair tech’s job unnecessarily difficult.

kitchen-staff
restaurant-dining-room
chef-prepares-food

Safety and Regulations

As with anything related to customer safety, your kitchen layout needs to adhere to health and safety regulations. State and local health departments are a prime resource for up-to-date information on regulations and requirements. Some design elements are simply common sense. Cooked food must be physically separate from areas where raw food is prepared. All food must be separate from dirty dishes, cleaning supplies, or any other material that could be harmful or toxic. The possibility of cross-contamination or food poisoning must be eliminated.

Employee safety is also important. If the layout is not ergonomic or puts staff in risky situations, physical injuries can result. Are counters and shelves at the correct height? Are floors made of material that can be easily cleaned (and kept from getting slippery)? Avoiding employee injuries isn’t just a decent thing to do. The financial future of your operation demands that you do all you can to keep your employees injury-free.

Chef in a Restaurant Kitchen

Let's Give it a Try

Now you know what you need to do. Put it into practice! Your end goal is to create a safe, productive, and efficient kitchen. A great customer dining experience always starts with a well-designed kitchen. Need help? Contact us!

A CVap Holding Drawer Is Extremely Versatile

CVap Hold and Serve Drawers are extremely versatile

A holding drawer is a valuable piece of equipment to have in any establishment that serves food. A CVap Holding Drawer and server control food temperature and texture. You have the flexibility to hold moist or crisp, whichever suits your needs. The holding drawers’ design boosts temp recovery, even with frequent openings. They’re ideal for kiosks, QSRs, or any operation where space is limited, but food quality is still a priority.

How is a Holding Drawer Used
  • Prep and line cooks use holding drawers to reduce labor and cook times.
  • Front-of-the-house staff use  drawers for quick access to appetizers and sides, such as tortilla chips and bread.
  • Caterers use holding drawers to hold cooked food for transport.
  • Holding anything you want to keep moist or crisp.
  • A holding drawer can hold soups or beverages. 

For example, high-volume food products such as bread rolls are kept warm for immediate serving. Also, perishable foods such as meats stay above 140°F to prevent spoiling; moreover, guests dine safely. In order to do this, set and adjust temperatures with the electronic differential controls. These controls automatically monitor and adjust the drawer temperature.

holding drawers

CVap (or Controlled Vapor Technology) is a patented dual heat system that combines moist vapor heat and dry air heat to control food temperature and texture.

warming drawer

The CVap® Holding Drawer HBB0D2 offers fantastic food temperature and texture control. CVap Drawers feature a unique design that speeds temp recovery, even with frequent openings. 

food warming drawer

Winston offers many different holding drawer configurations. Check out our full line of hold and serve drawers to find the model that best suits your needs.

If you have any questions about CVap Holding Drawers, please contact us. We could talk all day about the benefits of a warming drawer for your kitchen.