Home and Garden
A commercial kitchen can be set up.
A successful food service operation depends on the layout and design of the commercial kitchen.To ensure cost efficiency and avoid cost overruns, careful planning and research is required.The equipment needed for a profitable food service operation is provided in the article.
Step 1: Purchase and install a cooling unit.
A walk-in cooling unit is a cold storage room that is designed to keep the standard temperature of 28 to 40 degrees.The majority of commercial operations need a walk-in cooler.Walk-in coolers can be made to fit any location.Speak to several contractors to get the best price.
Step 2: Purchase an industrial freezer.
freezer space is usually required for commercial kitchen operations.The number of doors is how commercial freezer units are categorized.Depending on the size and scope of your food service operation, purchase a single, double or triple door freezer.
Step 3: Purchase a refrigerated line station.
The commercial kitchen needs adequate refrigeration.Food service workers need to keep food cool.Most commercial operations will require a refrigerated line station.
Step 4: Storage shelves can be purchased for dry storage and equipment storage.
Step 5: Purchase and install an industrial range hood.
A range-hood and ventilation system is required for any commercial operation that prepares food over an open flame.The range hood sits over the top of stove-tops and Broilers, and uses fans to pull carcinogenic materials and heat through carbon filters up and out of the building.A range hood can be made to fit any location.
Step 6: Purchase or lease an industrial salamander, a gas range and oven.
A grill is used to cook meat.There are many sizes of commercial broiling units.Purchase or lease a gas range.These units, which are standard equipment in the majority of commercial food service operations, are available in multiple sizes and are typically categorized by the number of burners.Purchase or lease a salamander.A salamander sits over the range burners and is used to keep plated foods hot.
Step 7: Depending on the type and size of the food service operation, purchase optional equipment.
Some commercial kitchens will need to purchase or lease additional items, such as a deep fat fryer.
Step 8: Approve cutting surfaces for food preparation.
In the commercial kitchen, the prep tables are essential.Any table can be fitted with plastic cutting boards.
Step 9: Specialty equipment can be purchased as needed.
Meat slicers, food processors or industrial-size mixers are examples of specialty equipment.
Step 10: Local fire department regulations require sprinkler systems and fire extinguishers to be installed.
There are price quotes for industrial fire suppression systems.
Step 11: There is a triple-sink wash station and a commercial dish washing unit.
Commercial kitchens are usually required to have a triple-sink wash station and a dish washing unit.
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