Remodel a Commercial Kitchen With High-performing Equipments

The cuisines which are served by a restaurant and the techniques for preparing the dishes determine the number of workstations and the focus of a commercial kitchen. The physical space allotted for the kitchen is also considered at the time of equipment selection. These high-volume kitchens are much larger in size than the residential cooking spaces. Serving the large number of visiting guests or customers is not so easy. Service should be quick without distorting the taste of the served dishes. This can only be possible with the uses of the latest appliances. Some of the examples are the big steel bodied refrigerators, convection ovens, grillers and boilers, baking moulds and ovens, food processors, deep fryers, automatic cookware, dishwashers, etc. Selecting the appropriate cooking equipments is possibly the most essential choice when starting a restaurant or a food servicing business. What are the inclusions to make a modern mercantile kitchen?

Stations – The cuisines which are offered in a restaurant decides the amount, food sorts and the preparation techniques. The model stations encompass baking, grilling and catering. Every particular station provides the room and appliances to prepare and serve the ordered dishes. From cutting and chopping the raw ingredients to garnishing and plating, the station is made to provide everything for the cook. Equipment Selection – A big-spaced food preparing zone can be recognized by the equipments fitted there. Domestic equipments are not designed to carry out large-scale cooking, serving or food preparation and require repeated replacements. The commercial kitchens use long-lasting appliances designed explicitly for mass food production that also integrates safety features which are rarely found on gadgets designed for household uses, including the safety shields and the finger guards. Kitchen Layout Design – The layout for commercial and residential kitchen is absolutely different. A large number of people work in a corporate kitchen whereas in a household place only one or two members are found in the kitchen for cooking and serving. The commercial kitchens must be well spaced and the appliances must be placed in gaps to allow more number of people to walk through. These big cooking zones require additional natural gas and electric supply at every station, the flood drains must be planned close to the multiple sink areas to drain out the water after washing and cleaning the utensils. More number of refrigeration units must be there to store huge quantities of different edibles. Safety Requirements – This is a vital point that must not be forgotten while planning a commercial kitchen. The place must be well ventilated to let out the moisture and the sticky air. The venting tools must include efficient exhaust fans fitted over the cook tops and the fire repressions which are controlled by the sensors. Industrial extinguishers and the fire retardant systems should be integrated into the kitchen structure. Health code Essentials – The mercantile food preparing spaces must meet the health code need for the preparing operations and the food storage purposes. The healthy kitchen operations forbid co-mingling of the hand washing and food preparation in a single sink. To stay away from all kinds of illness and diseases, dishwashers are required. The conveyor type dishwashers speed up the dish rooms while saving on the resources. The newer models use less than half of the rinse water and half of the energy as compared to the ordinary dishwashers and are made to clean at least 8500 dishes per hour. The range of conveyor type dishwasher online is categorized into two types which are: The High-Temperature Conveyor Dishwashers – These types are supplemented with booster heaters that help to raise the inside water temperature for the purpose of thorough sanitation. The Low-Temperature Conveyor Dishwashers – The products of this category uses diverse cleaning chemicals to sanitize the glassware and the dishes. There are particular techniques to install and operate these equipments. The providers or the suppliers must be consulted to get these fitted correctly in the commercial kitchen.

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