How To Build A Commercial Kitchen
How To Build A Commercial Kitchen. Next choose the commercial equipment needed to support the menu. Food safety, storage and waste is a key part of this, which is why we covered it in another post in this series.
Commercial kitchen layouts are built around a focus on workflows and safety. Once you have planned your restaurant kitchen, you need to outfit it with the right commercial equipment. The price of installing or building a small kitchen is between $15,000 and $100,000 but can go much higher depending on the.
There are many requirements in a restaurant kitchen, so before you dive into the factors to consider when planning a commercial kitchen design, you'll need to do a little research.
A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. Make sure that the food preparation area (chopping, sorting etc.) is near your storage areas. You need to insure your use is an acceptable use for the property.
Prep tables and other food contact surfaces should be made of stainless steel or an equivalent material that is smooth and easy to keep clean.
Pipe work should be a minimum of 20mm from walls to allow for clearing underneath; A commercial kitchen must have separate sinks for mops, dishes, hand washing and food preparation areas. You should recruit the help of a professional commercial kitchen designer and equipment supplier to assist in determining the layout and equipment needed for your kitchen.
Elements of a commercial style kitchen.
A commercial kitchen requires effective lighting, however, by installing overhead, fluorescent lighting you can save money on the energy bill, reduce energy use and have sufficient lighting. Then choose the number of seats. For burners, many cooks prefer the responsiveness of gas, while convection ovens offer faster cooking times.
You can pick up the large equipment and even restaurant dishes, serving utensils, and other small items for pennies on the dollar.
Ok since the kitchen is for a smaller commercial kitchen there are several things you'll want to investigate before buying/leasing a warehouse. 1) zoning, 2) water source, and 3) wastewater/sewage disposal. Main pipe work within commercial kitchens should be 50mm;
Additionally, some restaurants may set up their kitchen a certain way to match their establishment's concept or design.
This should be handled through a. Regardless of the style or layout, all commercial kitchens will have these components: After you have made those decisions, then the kitchen size can be calculated.
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