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Running a restaurant is a challenging task, and even more so when you have a small commercial kitchen. However, with the right strategies and equipment, you can make the most of your limited space and still produce high-quality dishes. In this blog post, we'll share some tips and tricks for maximizing kitchen space in smaller commercial kitchens.

1. Get organized: One of the most critical steps in maximizing kitchen space is getting organized. Make sure that all of your equipment and supplies are in their designated places and that everything is easily accessible. This will not only save you time and energy but also help you to keep your kitchen clean and safe.
2. Utilize vertical space: Another way to maximize kitchen space is to utilize vertical space. This can be done by installing shelves and racks for storage or by hanging pots, pans, and utensils from the ceiling.
3. Invest in multi-functional equipment: Instead of buying separate equipment for different tasks, invest in multi-functional equipment that can be used for multiple purposes. For example, a combi oven can be used for baking, steaming, and roasting, while a pressure cooker can be used for cooking, braising, and sautéing.
4. Use compact equipment: When choosing equipment for your commercial kitchen, opt for compact and space-saving designs. This includes smaller ovens, refrigerators, and dishwashers.
5. Ditch the unnecessary equipment: Not every kitchen needs a deep fryer or a large commercial mixer. Take a look at what equipment you have, and decide if it's necessary or if there is another way to achieve the same result.
6. Utilize under-utilized space: Look for underutilized spaces in your kitchen and see if they can be put to better use. This can include empty corners, wall space, and even the area under your prep tables.
7. Use mobile equipment: Another great way to maximize kitchen space is to use mobile equipment, such as carts and portable workstations. These are easy to move around and can be used in different areas of the kitchen as needed.
8. Consider a kitchen redesign: If you're still struggling to make the most of your small commercial kitchen, consider a redesign. A professional kitchen designer can help you create a more efficient layout, choose the right equipment, and make the most of your space.

In conclusion, running a small commercial kitchen can be challenging, but by following these tips and tricks, you'll be able to maximize your space and still produce high-quality dishes. Remember, the key is to stay organized, utilize vertical space, invest in multi-functional equipment and use compact equipment while ditching the unnecessary one. And if all else fails, consider a kitchen redesign to create an efficient and functional space that meets the needs of your business.

The team at National Kitchen Equipment can help you with kitchen design or choosing the right equipment for your kitchen. Give us a call now on 1300 767 146