A commercial kitchen is usually a hive of activity. Commercial kitchens can be found in all kinds of eating establishments, from bustling cafes to high end restaurants. Often in hot, noisy and busy environments, it’s essential that a commercial kitchen is well designed and streamlined to make processes as efficient as possible.
Cooking Equipment
Choosing the cooking equipment for your commercial kitchen is important. It’s essential to find a balance between reliability, safety and efficiency: don’t forget time is usually of the essence when it comes to preparing and cooking food to order.
Large scale operations are likely to benefit from a heavy duty commercial induction range or multiple combi ovens, to produce high volumes of food quickly and efficiently. Smaller kitchens may get away with a more compact induction hob or a single fryer. Always consult a specialist retailer for help selecting the right commercial induction range for your business.
Refrigeration
Storing food in cold temperatures is essential for keeping food fresh and usable. The size of refrigerators needed depends on the level of output of your commercial kitchen. Large establishments will likely benefit from a walk in cold room, while small cafe kitchens could have an under-counter fridge which takes up little room.
Preparation Areas
When planning your commercial kitchen layout, it’s easy to overlook the preparation areas. However, these are key to seamless food preparation and creating a spacious working area. Place dishwashers and food storage nearby to create a seamless and easy route around the kitchen area.