There is so much confusion when it comes to differentiating equipment and appliances used for commercial kitchens and residential kitchens. Commercial kitchens are larger cooking spaces that are usually seen at hotels and restaurants to prepare their larger quantities of food.
However, residential kitchens are the cooking spaces used at homes, usually with smaller, lighter and less durable cooking equipment.
Generally most start-up restaurant owners have trouble distinguishing the equipment used in commercial and residential kitchens. Below are some tips to help build a commercial kitchen the right way.
Draft Your Layout
A well-organized commercial kitchen plan entails floor trenches alongside sinks and water supplies. Moreover, the plan must include installation of several sinks for washing and cleaning. Every cooking station needs to be equipped with extra electric and natural gas outlets, while placing multiple refrigeration units.
Choice of Equipment
Commercial kitchens are to be built on a higher standard. Therefore, they have distinctive pieces of equipment to suit their mass food production and are designed to be resilient and long lasting. What differentiates commercial cooking equipment from residential kitchen equipment is that it allows the preparation of food more efficiently and to a greater volume.
It is an essential aspect to consider certain factors before purchasing commercial cooking equipments for one’s restaurant. These factors include deciding on a budget and being familiar with the equipment. Other significant elements to look into are the durability, performance and, to cut the costs in the long run – innovative features of the equipment.
Commercial kitchens are hasty and the busiest during mealtimes, a time when accidents are likely to occur. Hence, all kitchen workers are advised to take extra precautions and be provided with protective gear to ensure fewer kitchen mishaps. Workers are to be given training on how to handle appliances and equipments at commercial kitchens.
Additional safety requirements include providing sufficient lighting across cooking stations, and special areas for food storage. Flooring material in commercial kitchens is advised to be non-slippery. Installation of fire extinguishers is an important aspect of safety requirement every kitchen needs.
A key facet to managing a commercial kitchen with higher standards is to set out basic hygiene requirements, starting from the kitchen to the facilities and the workers.
It is important to have garbage and waste food put out from the kitchen as quickly as possible without having it build up and have all areas of kitchen thoroughly cleaned on a regular basis.
All equipment that is used during the preparation of food is to be cleaned effectively and disinfected after every use to avoid any risk of contamination.
Finally, personal hygiene too plays an important role in a commercial kitchen. Every worker is obliged to maintain a high level of personal cleanliness.