Hotel Kitchen Design Guide

If you operate 24 hours and 7 days a week, it is important that all designs suggested for the kitchen allow for maintenance and repairs to be carried out without any major disruption caused by engineers.

For example, equipment should be positioned into the design without the need for it to be pulled out, and multi-use equipment considered so that in enables flexibility if a certain piece of equipment is being worked on.

Did you know that we have engineers that start, on-site, at 5am, all who have adapted to the hotel’s way of life to ensure your maintenance and repairs are done with as little disruption as possible?!

We have demonstrated that our award-winning hotel kitchen designs can provide a full return on investment within three to four years based on reduced energy consumption alone. This is based on intelligent, ergonomic designs and the application of energy-saving equipment and monitoring systems.

We provide our clients with initial 3D visualizations to give them a general sense of the space’s aesthetics and ergonomics. This is critical because it ensures that the client understands the flow of the space from the start, rather than simply knowing where the equipment will be located.

Once the client is satisfied with the initial drawings, we provide them with 3D rendered visuals and walkthroughs created in Revit. This maximizes the use of space by considering all of the details and visualizing them, which is especially important in city hotels, which typically have limited kitchen space. This allows us to use BIM models and provide a comprehensive itemized quote.

This leads to a much deeper understanding of how the kitchen is intended to function and what equipment layout and details best meet the needs of the operator and chef.

Get in touch to find out more.

•  Heavy Duty Bespoke Fabrication – Good kitchen hygiene is vital for the safety of staff and guests. Bespoke fabrication ensures that hygiene is considered from the outset of your project. From creating fully seamless food preparation and cooking areas, to cook suites and modular equipment with one-piece tops and plinthed flooring. These all help to prevent food traps, dirt and fluid ingress. Raising your equipment, such as the cook suite or preparation counters, onto a plinth with the flooring coved up will remove any risk of poor hygiene under equipment. 

• Induction – Induction creates a better working environment because temperatures and noise within the kitchen is lowered. Reduced energy consumption is also achieved as the appliance needs no preheating and the hobs are only on when the pan is in contact with the cooking surface. The instant heat provides more than 50% of a standard hob which is perfect for late-night food orders for in-room dining. This helps to drastically reduce running costs by 70% and cleaning by 90% as the equipment only needs soapy water rather than chemicals which can be a major cause of damage to equipment.

• Multi-Use Equipment – Amazing for hotels with small kitchen space, but larger kitchens can reap the benefits. For example, the Rational two pan iVario gives you the flexibility for a combination of frying, deep-frying, sous vide, boiling and confit. The iVario also allows you to pressure cooking or slow cooking food, which is ideal for overnight savings in labour and time. Multi-use equipment enables you to cook various items on your menu without specific equipment that takes up space but only used occasionally.

• Granular Pot Wash Machines – These help to reduce running costs and wastage as well as improved cleaning results and working conditions. They use less energy to operate, despite the additional electrical load. This is due to using less water and chemicals to operate, combined with less staff. With the inclusion of thousands of plastic beads that fire at the pots and pans, meaning all dirt and grease are loosened allowing the cleaning chemicals to fully work, giving perfect results every time. This all prevents the need for pre-soaking and scrubbing before going into the machine.

• Remote Refrigeration Pack Systems – While remote refrigeration pack systems can initially cost more, they are more energy efficient, reduce maintenance costs, save space and heat within the kitchen, and increase refrigeration capacity or capacity for additional catering equipment. This system is more reliable, this is because the all the refrigeration is controlled by one centralised “pack”. Within the pack, you have two compressors, meaning if one compressor is down or faulty, your refrigeration will not fail as it will still be able to run of the other compressor.

• Combi Ovens for Functions  – Having a combi oven in your kitchen will allow you to cater for more covers, even when you can’t expand your kitchen footprint. They provide you with more flexible cooking, convenience and consolidate your equipment. If you are on the hunt for a new Combi Oven, we can help you through the entire process.  We can even help when it gets round to servicing your equipment with fully trained engineers on most manufacturers’ equipment. Read our in-depth blog to learn more.