The nation depends on its backbone. That’s why ergonomics in the workplace has become a key issue – and it goes far beyond just desks and office chairs. Ergonomic working also plays an essential part in commercial kitchens. The workplace should be optimally tailored to the individual requirements of every employee. Otherwise constant bad posture can lead to tenseness, headaches, muscle ache and back pain. This can sometimes result in long-term sick leave.
Recognising the needs: every employee is different
The challenge is that in commercial kitchens, much more than in offices, different employees use the same appliances or share the same workspace in shifts. Depending on their body size, they have different requirements of the equipment they work with. That means that there cannot be a single correct setting. Flexibility is required.
Equipment made to measure: flexible solutions for commercial kitchens
Some manufacturers of commercial kitchen appliances are already taking the demand for flexible solutions seriously. The serving trolleys from Hupfer. Deren ergonomischer Griff kann so eingestellt werden, dass ihn Personen mit 1,55 Meter Körpergröße ebenso nutzen können wie 2 Metern. Dies ist auch bei weiteren Transportlösungen und Stapelgeräten von Hupfer der Fall.
“As a manufacturer of kitchen logistics equipment, we’ve noticed that ergonomics in commercial kitchens is being taken much more seriously,” says Thomas B. Hertach, Head of Application Consulting at Hupfer. He is pleased that specialist planners are enquiring about this topic. “Of course, there’s still a lot to do,” he adds, and sees plenty of potential, particularly in smaller establishments and companies in the catering and hotel industries.
Gastronomie und Hotellerie Luft nach oben.
Practical ergonomic tips from Thomas B. Hertach:
1) Transporting and lifting:
Many of these tasks require strength. A clever transport and storage system with matching boxes, transport aids and mobile shelves makes things easier. Items subject to daily use often have to be replaced or new ones added. In a well-designed system, the replacement does not have to take place all at once, but can also be done step by step.
2) Planning new food serving systems:
GN compartments arranged sideways are more ergonomic than lengthwise installation. This is not only true for smaller employees.
3) A tip for small guests, such as in nurseries or school canteens:
Smaller EN ½ trays in combination with space-saving rectangular crockery are not only easier and more comfortable to handle, but also a more economical solution.
Do you have any questions or additions or would you like to contact Thomas B. Hertach directly? You can contact our experts at email@example.com.