When choosing finishes for a commercial kitchen it’s essential to remember that surfaces are subject to a lot of wear and tear.
Pick Hygienic Wall Cladding
While ceramic wall tiles look great and are easily cleaned, the grout lines between tiles can harbour many bacteria and are difficult to keep clean during an inspection. The use of solid PVC or stainless steel panels for hygienic wall cladding gives smooth surfaces that are able to meet the high standards of food business premises, and are easily cleaned and wiped down.
Choose a Floor With Slip Resistance
Anti-slip floors have an R11 or R12 rating to ensure they are suitable for use in wet and greasy kitchen environments. Resin floor finishes, in particular, are becoming increasingly popular as they are jointless, hard-wearing and easy to clean.
Match Worktops to Your Heat Loads
Stainless steel is the most common material for work surfaces near cooking appliances, due to its ability to withstand high heat and not to absorb any smells. For cool processes, such as preparation, work surfaces can be made of solid laminate at reduced cost.
Think About Ceilings Early
A washable and moisture-resistant finish such as coated tiles or hygienic panel systems should be selected for the ceiling. These will prevent grease and condensation from building up over time. Standard plasterboard ceiling finishes are not recommended in steamy kitchens as they will deteriorate over time.
Plan Finishes Alongside Equipment
A good commercial kitchen design is made up of the surface specifications incorporated into the overall kitchen design from the outset. There is more on Commercial Kitchen Design at www.targetcatering.co.uk/commercial-kitchen-designers.
By getting the finishes right from the offset, cleaning can be a lot less time consuming and even cost effective in the long run.
