Commercial kitchen hygiene is more important than ever following the outbreak of the coronavirus. Good kitchen hygiene is vital for the safety of both staff and diners, as well as for maintaining your health and safety obligations. But did you know that the right commercial kitchen design and construction is inherently more hygienic, whilst also being quicker and easier to clean?

There are key things you need to consider when starting up or recommissioning your kitchen, just like with decommissioning. We have put together this useful Guide to help you through the process. The last thing you will want is a broken appliance when opening post-lockdown is challenging enough.

As with any commercial kitchen design, a number of factors need to be taken into consideration such as ergonomics, workflow, layout, hygiene and budget, as well as the installation process – which needs careful planning to ensure it takes as little time and causes as little disruption as possible.