Building a commercial kitchen is not as easy as buying kitchen utensils and putting them together. A commercial kitchen should improve organization, ensure safety and hygiene, and generate more income. There are several aspects that a chef or owner must consider when setting up a kitchen.
Kitchen arrangement
To get started, a commercial kitchen Australia will require at least one specific kitchen kit, such as a stove, oven, and microwave. A commercial kitchen will need stainless steel accessories, such as a cooking pot, burner dispenser, hot cabinet, server units, serving carts and trays, and a pantry. A stainless steel shelf near the catering matrix will help keep prepared meals. In the spacious kitchen, there may be a small refrigerator or freezer for storing liquids.
Safety first
A viable smart kitchen requires various utensils and trained people, and the equipment can be used quickly during lunchtime. Special care must ensure that the restaurant kitchen is safe for workers and minimizes the likelihood of accidents. Rooms should have adequate corner-to-corner lighting, as well as space to store food. The equipment should not be on the kitchen floor as it may slip or fall.
The floor covering should not be oily, and a non-slip mat should be stored where leaks are possible. A restaurant kitchen must have many cooking surfaces, so fire extinguishers must be installed regularly, and workers must be trained to use them. All workers must wear aprons, gloves, and any other necessary protective equipment.
Pickling hygiene is essential
Maintaining good hygiene in a commercially used kitchen is difficult, except there are well-planned procedures in the area. Store wet and dry components separately to maintain hygiene. Before cooking, all equipment should be cleaned of dirt, and kitchen floors and countertops should be thoroughly cleaned with a mop.
Keep the dishwasher and sink away from the oven. Stainless steel equipment is the easiest to clean and maintain for a long time. Tablecloths and napkins should be thoroughly washed after each use. Waiters and food chefs should wear disposable gloves to prevent food from being contaminated.
Cool the whole room; there should be an extractor hood over the stove. Personal hygiene is the kitchen and restaurant is as important as keeping the dishes clean. All safety and hygiene measures must meet the standards set by the restaurant’s health department or local health authority.
At the end
Commercial kitchen projects are a household name in the commercial kitchen equipment market, offering a wide range of grilling products. The equipment is used for cooking a turkey over a fire in a locked container, and the materials used to make it are amazing. A commercial kitchen is incomplete without the proper technique to complement food preparation in every way possible.
