Greetings to all the re-visitors of Express Commercial Kitchens! And to all the new-comers, welcome to our latest blog, where we give detailed instructions & guidance on things to consider while setting up a BRAND NEW commercial kitchen! Setting up a new commercial kitchen is a crucial step for any restaurant, catering service, or food-related business, and we’re exactly here to help you regarding that.
In this comprehensive instruction manual cum blog, we’ll delve into the essential elements you need to consider when creating a commercial kitchen design. So, without any further gibber-jabber, let’s start the knowledge wave.
How Do You Set Up a Commercial Kitchen?
Setting up a commercial kitchen is a big task that has a lot of hassles and requires careful planning. It’s about acquiring the right commercial kitchen equipment and also creating a functional and efficient layout. Here are the steps to guide you through the process:
Plan Your Kitchen Layout
A commercial kitchen’s layout should be intuitive & should boost efficiency + the flow of work. Separate your kitchen into several areas for food preparation, cooking, and plating. This categorisation & all helps carry out tasks that can be performed without causing congestion or confusion.
Compliance with Regulations
See that your kitchen complies with local and even major, well-versed health and safety regulations. This includes factors & aspects like adequate ventilation, fire safety measures, and accessibility for staff people.
Select Appropriate Equipment
Carefully choose the commercial kitchen equipment that suits your menu & style of cooking. This includes stovetops, ovens, grills, fryers, refrigeration units, dishwashers, and even more appliances. Instead, go for high-quality, durable equipment and commercial kitchen fitouts that can withstand the rough and tough + busy hustling environment of an industrial kitchen.
Consider Workflow
Think about the sequence of tasks in your kitchen, like what comes one after the other and what tasks should be done before and after the selected ones. For example, the area where food is prepared should be close to the cooking stations. This minimises unnecessary movements, saves time, and reduces the risk of accidents.
Organisation & Storage
Every successful and praised restaurant kitchen design will definitely have a well-organized storage solution, and your kitchen needs the same! From adequate shelving, storage units, and pantry space to multiple storage options and minimal access experience, you deserve the commercial kitchen design that suits your exact needs.
Other Important Safety Protocols
Implement safety measures, like installing non-slip flooring and providing staff with appropriate safety gear, to prevent accidents.
What Is the Difference Between a Kitchen and a Commercial Kitchen?
A commercial kitchen is not just a larger version of a home kitchen or a smaller version of an industrial kitchen. It serves a completely different purpose and is made for serving customers only. That’s why it is called a restaurant kitchen design. Along with that, here are the key distinctions:
- Commercial kitchens are specifically designed to handle high volumes of food preparation & cooking. Also, it should be big enough to accommodate all the chefs who are working. Because they need to produce consistent dishes for a lot of customers, that too in a short time.
- The equipment in a commercial kitchen is always supposed to be made equal to industrial-grade and built to carry heavy use. This commercial kitchen equipment is more durable and powerful compared to regular residential kitchen appliances.
- The layout of a commercial kitchen is optimised for efficiency, with well-alloted workstations for various tasks. Each station contributes to the making & production process of different dishes. This is why you need the BEST restaurant kitchen design and commercial kitchen fitouts that align with your case and set of requirements.
- Lastly, but most importantly, commercial kitchens must adhere to strict health & safety regulations. The layout, equipment, and safety measures are all designed to meet these requirements, which are made with topmost safety in mind.
What Equipment Is Required in a Commercial Kitchen?
Every tool serves a purpose in a commercial kitchen design. The essential equipment for an all-inclusive commercial kitchen includes the following things:
- Cooking Equipment: This category has a wide range of appliances, including stovetops, ovens, grills, broilers, and deep fryers.
- Refrigeration Units: Commercial refrigeration is very important to keep ingredients fresh & prevent food spoilage. This has walk-in coolers, reach-in refrigerators, freezers, etc.
- Dishwashing Appliance: A commercial dishwasher is necessary for maintaining hygiene & efficiency. It quickly cleans and sanitises dishes, pots, and pans.
- Preparation Equipment: This includes cutting boards, knives, slicers, mixers, and food processors. These tools are the backbone of food preparation.
- Ventilation Systems: A proper ventilation system ensures the removal of smoke, odours, and excess heat, providing a safe and comfortable work environment for your kitchen staff.
- Storage Solutions: Shelving, storage racks, and walk-in pantries are necessary to keep ingredients organised and easily accessible.
- Safety Equipment: Fire suppression systems, first-aid kits, and safety signage are essential for protecting your staff and the kitchen environment.
What Is the Most Essential Kitchen Equipment?
The commercial kitchen range is said to be the heart of a commercial kitchen. This appliance is the workhorse of the kitchen, providing burners and ovens for a variety of cooking techniques. It’s the core important piece of equipment required for sautéing, boiling, baking, and simmering—all major & essential cooking processes.
What Is the Most Common Tool in a Commercial Kitchen?
If said in layman’s terms and metaphorically, a chef’s knife is the most common tool in a commercial kitchen. It’s a fundamental & most common tool in the preparation of LITERALLY every dish! And even on a serious note, this knife is an extension, a bonus of the chef’s hand, used for chopping, slicing, and dicing.
In conclusion, setting up a commercial kitchen requires careful planning, the right equipment, and a dedication to the utmost safety and efficiency. It’s where the magic of food happens, and the tools at your disposal are the ingredients for creating delightful, finger-licking dishes! A well-organized and fully equipped commercial kitchen is the base, the foundation for culinary & furthermore, successful restaurant/kitchen. So, why even wait for the installation of such commercial kitchen equipment and fitouts that will shine your restaurant like never before! Get a quote from Express Commercial Kitchens today!
