The typical image that comes to mind when someone says "commercial kitchen" is one that
includes stoves, grills, fryers, and perhaps a chef shouting commands in a frenetic manner. That may be the truth, but a real commercial kitchen consists of much more than simply the furnishings and staff that work there. A successful kitchen has special elements arranged in a particular way to
maximize functionality and efficiency. Some restaurants arrange their kitchensin a way to complement the theme of their business. With trustworthy restaurant equipment suppliers, commercial kitchens can now be equipped with specificfeatures that support the staff's efficiency, regardless of design or layout.
Without careful design, the parts fall into place randomly, and the kitchen
becomes messy and disorganized.
The components can be broadly categorized into the following parts:
- Washing or Cleaning - Sinks, warewashing units, drying racks, and otheritems are found in the cleaning and washing part of a commercial kitchen. To maintain the kitchen operating at maximum efficiency, three-compartment sinks are required for cleaning utensils, while warewashing devices can swiftly clean plates and other service ware. This area of the kitchen has to be accessible to both the storage room and the kitchen entrance so that chefs can readily retrieve clean dishes and waiters can conveniently drop off filthy dishes. The restaurant kitchen design must be planned according to this condition.
- Storage - The storage space is divided into dry storage, cold storage,and non-food storage. Keep in mind that cleaning and sanitation products cannot be kept above consumables, such as disposable plates or utensils, or food, in order to prevent contamination. Dry storage comprises all nonperishable goods and other consumables, whereas cold storage is the place where you put anything that has to be frozen or refrigerated. The distance new stock must travel through your restaurant is reduced if this space also serves as a reception place for inventory shipments.
- Food preparation - Produce washing sinks, chopping stations, and mixingspaces are all part of the food preparation area. The food preparation section, as designed by expert restaurant equipment suppliers, is often dividedinto two sections: one for processing uncooked foods and the other for batching foods. Cooks can swiftly retrieve new dishes, arrange plates, and transfer them by positioning this part next to your storage area.
- Service - A commercial kitchen ends with the service area. The finishedmeals will be picked up here by your serving crew if you have one so they may deliver them to clients. This is where the meals will be presented in warmers if your restaurant is self-serve or buffet-style so that guests can put their own plates together. To reduce the distance between finished meals and consumers, this space must be situated at the front of the kitchen, immediately after the meal cooking area.
Because no two restaurant kitchens are exactly the same, you must create a commercial kitchen plan that meets the specific requirements of both your crew and your restaurant. To do that, the restaurant kitchen design has to becarefully created by specialists at Uni Source Supply. Once the design has been decided upon, they will start the process of making your kitchen completely spackled and fine with all of the components in their proper locations. Just because your visitors would not see your kitchen does not mean you should not treat it with the same consideration and care as the dining area and interior design. For the benefit of both your customers and your business line, a commercial kitchen plan that is properly thought out results in a more effective restaurant overall.
