Content sponsored by: Alto-Shaam
In this guide, we share how to set up a small commercial kitchen in a confined space, using compact foodservice equipment. Whether you are working with a limited floor plan or building a food truck, some kitchens require a little more creativity. These suggestions will help you create a more productive layout that doesn't skimp on important equipment.
What Defines a Small Commercial Kitchen?
Traditional kitchens range between 500 and 2,000 square feet. Small space kitchens are typically less than 500 square feet. Often, you will find these spaces populated by walk-up window restaurants, intimate bakeries and local diners.
How to Set Up a Small Commercial Kitchen
- Harness your network. First, reach out to peers who work in small kitchens and ask for their advice and experience. Your peers are aware of the challenges and can help you understand what it takes to run a small kitchen space. For example, many operators say that they do not having enough refrigeration space to stock extra ingredients, so they are forced to order supplies more frequently. However, ordering food shipments in bulk will save you money over time.
- Evaluate equipment needs. Next, consider the basic equipment that you need in your kitchen. Is there any way to downsize equipment for a smaller space? What appliances can be removed entirely? One way to solve the space issue is by investing in multi-purpose equipment. For example, Vector® Multi-Cook Ovens allow you to cook up to four food items at the same time, using multiple independent oven chambers. Always look for small commercial kitchen equipment that can perform multiple tasks.
- Consider ventless. Not only is it important to have equipment that is multi-functional, but to also have the ability to place it anywhere in the kitchen. Ventless equipment makes it possible for small commercial kitchens to have a versatile layout, without the limitations of equipment that requires a hood. Ventless options from Alto-Shaam include Countertop H Series Vector Multi-Cook Ovens, Cook & Hold Ovens, the CT Express™ Combitherm Oven and more.
- Invest in chilling. Likewise, it is a good idea to invest in refrigeration equipment that can double as a prep station or transport cart. For example, a QuickChiller™ Blast Chiller work station can quickly and safely chill almost any type of food, but it's built into a worktop that's perfect for everyday kitchen prep and small spaces.
- Think compact. Finally, if you are building a new small space operation, you may need to cook meals on demand without a traditional convection oven or laid out kitchen. A ventless CT Express Combitherm Oven, Vector Multi-Cook Oven or Cook & Hold Oven should do the trick. Moreover, these solutions pair perfectly with other Alto-Shaam compact equipment, including holding cabinets and drawer warmers with Halo Heat® technology, which keeps food warm and flavorful, as intended.
For more information on Alto-Shaam's small kitchen equipment solutions, please visit Alto-Shaam.com.
