Restaurant Kitchens

Restaurant Kitchens — a professional restaurant kitchen layout is one of the largest and most important investments in the restaurant business; the right equipment directly affects the speed and quality of food preparation, energy efficiency and staff working conditions; BHS helps design and provide a complete restaurant kitchen layout — from combi ovens and ranges to stainless steel worktop surfaces and dishwashing equipment for HoReCa businesses.

Hot zone — range equipment and combi oven

Restaurant Kitchens — the hot zone is the core of the restaurant kitchen, where most of the menu items are prepared. Professional ranges — 6- or 8-burner gas ranges are classic restaurant kitchen equipment; induction ranges are a modern alternative with higher energy efficiency and safety. Combi oven — the combined steam-convection oven (combi oven) is a versatile piece of restaurant kitchen equipment that bakes, steams, blanches and regenerates food; depending on the restaurant's capacity, a 6/10/20 portion combi oven is chosen; see Restaurant Projects. Fryer and grill — additional equipment depending on the menu: a fryer for fried products, a contact grill for pressed dishes, a salamander grill for browning surface dishes. BHS provides Restaurant Kitchens equipment across Europe.

Cold zone and preparation work surfaces

Restaurant Kitchens — the cold zone is the preparation and storage centre, where ingredients are prepared before thermal processing. Refrigerators — several refrigerators for different product categories: meat, fish, dairy products, vegetables; HACCP requires separate storage based on product risk level. Preparation work surfaces — stainless steel work tables with lower shelf equipment; work surface length 2–6 metres depending on kitchen size. Chilled preparation table (saladette) — a chilled table with an add-on section for preparing soups, salads and cold appetisers; see Self-service Restaurant.

HACCP zone separation in the restaurant kitchen

Restaurant Kitchens — HACCP principles state that the restaurant kitchen must be planned so that food safety risks are controlled at the room layout level. Clean and dirty flow — ingredients go from the receiving zone directly to storage; processed food goes to the hot zone for preparation; finished food goes to the serving zone; dirty dishes go to the washing zone without coming into contact with clean ones. Product category separation — meat and fish products are processed at separate work tables; separate knives and cutting boards for meat, fish and vegetables with colour coding. Cold chain maintenance — ingredients are immediately placed in refrigerators after receipt; temperature is measured and recorded; BHS provides Restaurant Kitchens equipment.

Restaurant kitchen project scenarios

New restaurant kitchen in a city centre — a complete restaurant kitchen layout for a new establishment from scratch; BHS provides the layout. Restaurant kitchen modernisation — upgrading an existing kitchen with newer and more energy-efficient equipment; replacing a combi oven or dishwashing equipment. Hotel restaurant kitchen — hotel kitchens have higher throughput requirements; larger combi ovens, multiple ranges, hot sections; BHS provides the project. BHS offers Restaurant Kitchens equipment for HoReCa businesses across Europe.

Frequently asked questions

What is the minimum kitchen width for a full-service restaurant kitchen? Restaurant Kitchens — the minimum width for a full-service restaurant kitchen is 15–20 m²; a smaller space may work for a pizza or fast food kitchen; for a larger menu, a restaurant is recommended to have 25–40 m²; see Restaurant Projects.

Does BHS help with the restaurant kitchen's technological project and documentation? The kitchen's technological project must be coordinated with the sanitary inspection; contact the BHS team; see Kitchen for Banquet Organization.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.