The commercial kitchen is the heart of your juice sales and distribution business. It is the space where the raw material is prepared and all the juices on your recipe list will be prepared. The design and correct distribution of the parts is fundamental for improving staff productivity and as a result, your juice production rhythms. Do you want to work in a more orderly fashion? Do you need advice on the equipment needed for a juice bar? Do not miss this article.

The work flow must be continuous. That is to say, all the tasks must be contiguous, and you workers must have everything they need for each task at hand. The production phases are divided into:

1. Receipt, preparation and washing of the raw material
2. Area for juicing and preparation of recipes
3. Bottle filling, capping and labelling tables
4. Storage of finished product

Below, you will find some recommendations about the design of each of these phases.

Equipment needed for a juice bar

• Space for preparing and washing the fruit

The fruit reception and preparation tables must be spacious enough for comfortable work. It is important that you separate the fruit for washing and preparing from the finished product.

Your washing space must include 3 separate sinks for rinsing, disinfection and rinsing. Remember to make the sinks deep enough to clean the greatest quantity of fruit possible per cycle.

• Area for juicing and preparation of recipes

When preparing your recipes, it is vitally important that you have versatile equipment which allows you to work freely and in the most productive manner possible.

You will need:

1. A Cold Press juicer

Position your Cold Press machine close to a water supply to facilitate cleaning of the machine and of its bags and add-ons. With these tasks in mind, we recommend positioning the machine over a drainage system.

When purchasing your device, bear in mind questions such as the safety, power and ease of use of the machine.

It may interest you: Operational process with Mastery Cold Press juice machine

 

2. An industrial citrus fruit juicer

Zumex recommends two juicing solutions depending on the citrus juice production volume: the Speed Pro series or the Citrus Z450 juicer. This juicers will help you to work with citrus fruit more efficiently (you will not need to remove the peel) and will allow you to offer fresh juice on your premises.

3. A vegetable juicer

Of interest if you are going to offer juices for immediate consumption.

4. A blender

To complete your recipes and broaden your offer with smoothies or vegetable milks.

• Bottle filling, capping and labelling tables

Design a space contiguous with the juicing area, for filling bottles and capping by hand. Define sufficient space for positioning the juice tank, empty bottles, lids and full bottles. Here, we recommend that you use a tank with a tap to speed up juice collection.

• Storage of finished product

Fridge or refrigerated space to store your production as it awaits sale in shop or distribution.

Download our commercial kitchen layout