How to… refit and maintain a professional kitchen

When hotel and restaurant managers or owners embark on a costly kitchen re-fit, thoughts and energies are often focussed on cost and look. Work with the wrong designer and conversations can overlook vital practical considerations.

Has functionality, equipment access and the longevity of materials and finishes really been considered? Long after the designer has ‘left the building' the implications of layout decisions and equipment selection can begin to dawn, - any re-engineering at this stage will be disruptive and costly. Here are some tips for gettign the best long term results from a re-fit.

Sol Goodall, managing director, Olive Services

1. Layout Work with a trusted and knowledgeable designer; experienced enough to understand the long-term implications of equipment positioning and materials used. In the professional kitchen, only work with specialist designers and insist they consider the equipment layout with the menu in mind. This will ensure the kitchen is fit for purpose and reduce bottlenecks, wasted space and very costly redesign. If multiple dishes require a certain piece of cooking equipment, a grill for instance, this must be factored into the design to ensure there are sufficient units which are positioned correctly. If you are unsure of a design always get a second and third opinion, it is vitally important, - so avoid the temptation to jump at the first option. Ensure the final kitchen layout is not left solely to the head chef. I say this as an ex chef myself. The reality is that chefs opinions differ and remember, they move jobs regularly.

2. Plan Equipment will fail, so have a plan in place for when this occurs and if your kitchen revolves around one piece of equipment, have two units so you have instant back up. It's wise to carry some spares so that repairs can be undertaken as soon as engineers arrive, this avoids delays that occur with sourcing parts with long delivery lead times.

3. Maintenance access In all cases, if a unit cannot be easily maintained, it should not be installed. Draining and rodding points are regularly forgotten about and in some case access points are tiled over! London's drainage dates back to Victorian times so regular de-scaling to avoid blockages is a necessity. The location of drainage access points vary greatly; so work with a designer who understands just how important it is to include these in the overall design.

4. Materials All materials used in a professional kitchen must be fit for purpose. For example, avoid tiles on kitchen floors, as the resulting regular repair costs can be significant, not to mention the health and safety implications of broken or loose floor tiles. Always specify materials that are readily available and do not have excessive lead times. This will be of great benefit when repairs occur.

5.

6. Planned preventative maintenance
This will ensure the look, integrity of design and functionality is maintained. If you buy a new car you would follow the manufactures recommendations for servicing regularly, do the same with your kitchen equipment. This will reduce failures and increase performance. 
Have a strict cleaning regime in place, as the majority of breakdowns are caused by simple grease and grime. All reputable manufacturers provide a detailed cleaning procedure for their appliance when purchased so follow this to reduce any breakdown incidents.