CULINARY SPOTLIGHT: THE IMPORTANCE OF FLEXIBILITY AND FUTURE- PROOFING YOUR KITCHEN DESIGN By Pete Schellenbach, Culinary Specialist, Vulcan
Flexibility and future-proofing are two critical aspects that should be considered when designing a commercial kitchen. A flexible kitchen design can adapt to the ever-changing demands of the food service industry, while future-proofing ensures that the kitchen can accommodate new technologies, equipment, and trends in the future. Vulcan and the entire ITW Food Equipment Group are uniquely suited to help you design a successful project that can operate with agility and profitability for years to come. A flexible kitchen design should consider the various cooking styles, meal types, and menu changes that may occur. For example, a kitchen that specializes in preparing meals for special diets, such as vegan or gluten- free, should have the necessary equipment and space to accommodate these cooking styles. Obviously from a design standpoint, the job is easier if the owner has a clear vision or concept already in place, but designing spaces that have changing food styles as a
core concept (think B&I or University dining) requires a range of equipment options that allow the culinary team maximum latitude in the foods they produce. Also to be considered in a kitchen that will make different food styles or cuisines as part of the operation, there will usually be a greater need for flexibility with regard to storage, as the operator can’t always predict what ingredients will be needed to accommodate future trends in food. The wide range of Vulcan equipment certainly allows for any cuisine or production method and our culinary specialists are always an available resource to workshop design ideas that cover all aspects of foodservice operations. Bridging the topics of flexibility and future- proofing is the idea of specifying as much modular equipment as possible. The modularity of Vulcan’s HD Range is already well known, but having the ability to add to or change other pieces of equipment already in the field will ensure the operation can always be fine-tuned to the exact needs of the
operator, while still maintaining the overall workflow and design aesthetic that you try to achieve. The ability to add a clamshell to an already-installed griddle when production needs demand it, stack a second broiler, or adding a refrigerated base to existing equipment as storage needs change, means that just because a job is “finished,” the line can still evolve if the need exists. Vulcan’s experts can assist with any phase of a project to make sure your customers are satisfied, because they’re our customers, too. A flexible and future-proof kitchen design ensures that the kitchen can adapt to the ever-changing demands of the food service industry, accommodate new technologies and trends, and remain functional and efficient for years to come. By considering these critical design aspects, a commercial kitchen can remain relevant and profitable for many years, and we are here to help.
Page 6 of 6 | Fired Up for Consultants , March 2022 - Spring | Vol. 3, Issue 1
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