When embarking upon a new business venture needing a commercial kitchen, there are many factors to consider. Kitchens must be designed with efficiency in your mind; this means both the layout, and the commercial kitchen equipment that is to be used.
Making certain the correct equipment has been purchased, and that they layout has been designed in a way that generates optimum efficiency within the kitchen : both in terms of space, and in timesaving devices and arrangement. For instance, it is no good having the fresh create refrigerator on the opposite end of the kitchen to the fresh produce worktop. That would cost time, as caterers, band will have to walk the length of the kitchen in order to get their ingredients, and money, mainly because, as the old adage goes, time is money.
When undertaking kitchen area design, it is necessary to engage the services of specialists within the industry. They have the knowledge and experience to understand the specific requirements of commercial kitchens, and the type of commercial kitchen equipment required by different ones of restaurant.
Here are some of the locations in which a professional design company will liaise with you:
Primarily, a kitchen area must be well laid out; the exact design is dependent on the style of cooking performed. The kitchen must be planned and developed in accordance with the manner in which the food is cooked. For instance, in a kitchen that specialises in seafood, the worktop that prepares the fish or molluscs, should be placed next to the cooker, so there is little wastage over time between food preparation and cooking, in addition , many kitchens will use a fridge that contains only seafood, which will become placed next to the worktop.
This modern commercial kitchen equipment has been designed with such considerations in mind, they will understand that kitchens will require several little refrigerators, scattered around the kitchen, rather than one large refrigerator that shops food for all the kitchen areas. For example , deserts, fresh produce, starters, meats, seafood – in a large industrial kitchen, these areas will all be separate and require their very own specialist configurations. Generally, each area follows a distinct line of food preparation: the food is refrigerated, taken out and ready, cooked, then placed on the kitchen counter for the waiters to pick up and assist to customers.
Regarding the specific industrial kitchen equipment needed, it is essential they comply with the rules issued by the Health and Safety Executive (HSE). This is essential, due to the fact kitchens found to be in breach of any HSE laws, will be investigated, and potentially closed down. It is fundamental to purchase all goods through reputable manufacturers, and follow installation guidelines to the letter – if in doubt, seek help from an expert kitchen equipment supplier.
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There are many regulations and specifications pertaining to commercial kitchens, including lighting requirements, interior design rules, hygienic specifications, and much besides. An over-all rule of thumb: always purchase stainless steel commercial kitchen equipment, as they tend to be preferred by the HSE for their high degrees of hygiene and the fact that stainless steel is usually a safe material, and not detrimental to health in any way.