Modern urban food enterprises usually work in areas under 250 sq ft, where every square inch affects the process. The design of such enterprises will depend on planning rather than extra floor areas. Today’s designers tend to use modular kitchen equipment, which can adapt to various changes in the menu, labor force, and other needs without renovation.
Choosing appropriate stainless steel work tables is part of this approach, since such equipment combines all three aspects of food production: preparation, storage, and movement.
The Modular Advantage in Commercial Layouts
Modular planning enables one to fully use the area in small commercial kitchens. It means that one should not allocate special zones for different functions but create zones that are able to change depending on seasonal menus and other needs. For example, the prep zone designed for pastry preparation in the morning may be used for lunch preparation in several hours.
Materials are equally important. Many architects opt for 18-gauge stainless steel because it provides an optimal combination of rigidity and lightness. With appropriate reinforcement, such tables can hold up to 450 lbs and be used for mixers, slicers, and other operations involving bulk processing of ingredients without losing their dimensional stability under daily use.
Compliance is yet another factor influencing the choice since the very beginning of the design process. Using NSF-certified equipment provides guarantees regarding sanitation standards met by the surface, ease of inspection, and ability to be repeatedly washed with disinfecting solutions, which are usually used between 120°F and 140°F.
Another solution used by architects is heavy-duty stainless steel work tables with an adjustable undershelf, which allows storing all necessary tools within reach of the chef. The extra shelf is convenient for placing ingredient containers, mixing dishes, or countertop equipment without enlarging the kitchen area and leaving free space for the circulation of personnel.
Scaling Vertically: Overhead Racks and Undershelves
Commercial kitchens that run efficiently often operate under the principle of the “Zero-Step” concept, which implies that any necessary tools will be readily available to the cook. Saving a few unneeded footsteps for each action can result in hundreds of saved footsteps during an intensive period of cooking service.
Vertically arranged storage is one of the key elements of the Zero-Step principle. Shelf racks on the walls, overhead racks for pots, magnetic holders for knives, and utensils mounted on ceiling rails help save countertop space and organize the kitchen equipment. Items that are required regularly are usually placed at a height of 36 to 60 inches from the floor level, and such an approach prevents unnecessary bending and reaching above the head.
However, undershelves are equally important when designing a commercial kitchen. They are no longer a place for storing something but a component of the cooking process since undershelves can hold such items as containers, cutting boards, or even small portable appliances right under the countertop.
FAQ
What is the best depth for a small prep table?
In most compact commercial kitchens, the ideal depth of a prep table would be around 24 inches. Kitchens with more space can use prep tables having a depth of 30 inches. But narrow prep tables work well when there are many people in the same small area.
Are stainless tables better than wood for design?
In case of commercial settings, stainless steel tables should be used instead of wooden tables because the latter cannot resist the effects of water, food acids, and cleaning products as much as stainless steel tables do.
