Does your kitchen have these five essential features? A communal kitchen space, like those in community centres and church groups, need to consider diverse users and various uses, and for those reasons they need certain features in order to operate safely, easily, and effectively. Here are those features, and how you can get them in your kitchen.
1. Durable, hygienic surfaces
With the volume of use that a semi-commercial kitchen environment sees, hygiene becomes an especially pressing issue, and your kitchen design needs to take that into account.
For example, the carcass and the work surfaces should be made of a wipe clean material, and should not feature bacterial hotspots like sealant, which deteriorates and leaves gaps for moisture to gather.
The ideal materials for a semi-commercial environment are therefore Zintec polyester powder-coated mild steel for the carcass, and stainless steel for the work surface. That work surface should also feature a recessed and seamless-welded sink, as well as a folded rear upstand at all wall abutments, which both eliminate the need for sealant.
2. Efficient storage
Space is at a premium in many community centres and churches, but even when there is plenty of room, you need to use it well.
Many kitchen designs waste a lot of potential with inefficient layouts, and the impact is often in a lack of storage options. A better layout can often allow for more and better storage, which means less mess, more usable work surface, and a more pleasant and usable kitchen.
If you think your kitchen is wasting space that could be put to better use, the design experts at Steelplan Kitchens are always happy to advise on solutions that maximise the use and minimise the waste in the space you have. Call 020 8254 0900, or email [email protected] to connect with one of our friendly team.
3. The right type and amount of equipment
Not having enough equipment and having too much are both problems that make the kitchen harder to use and to generate revenue from.
If you want to increase the income that the kitchen provides, then you will need to equip it for the demand you want to create. If you are renting it out for bakery classes, for example, then you might need several ovens, and certainly multiple mixing bowls.
However, if you buy too much for the uses your kitchen sees, then you risk causing clutter and overspending on equipment. Minimise your equipment investment to the things you certainly need for your group, or for the bookings you want to attract.
4. Layout that supports your workflow
Just as equipment choices need to consider the uses of your kitchen, so does the layout.
If you tend to cater at scale, a service or self-service area might be important. If big groups use the kitchen, then there clearly needs to be enough work surface and room in the kitchen for the users to operate comfortably.
If the kitchen hosts a variety of functions and groups, then you might need a flexible kitchen space, which might require a modular design featuring mobile islands that you can arrange to suit a given activity or team.
A design expert can suggest the best way to accommodate all of the uses you want in your kitchen, so please contact the Steelplan Kitchens team to discuss what you want to achieve.
5. Accessibility
The Equality Act 2010 requires you to make ‘reasonable adjustments’ for those with disabilities, and also expects you to anticipate those needs so that you are ready to meet them. So, consider things like adjustable work surfaces for wheelchair users, or bright colour coding for the visually impaired. Those are things that the Steelplan team can help you incorporate into your kitchen, with smart design that meets the needs of different abilities without compromising anybody else’s user experience, and colours that suit your kitchen’s purpose and your group’s character. To discuss your kitchen’s needs and ambitious, and how a renovation could help you achieve them, speak to one of our friendly team at 020 8254 0900, or email [email protected].
