If you’re planning to run a commercial restaurant, then you will need to buy commercial catering equipment. Now, it may feel as if we’re teaching you something that you already know, but you would be surprised to learn just how many restaurants rely on the same type of equipment that you'd find in a home; in a commercial kitchen, you need commercial catering equipment. Here, we’re going to explain a little more about commercial-grade kitchen equipment.
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Sunday 14 June 2015
Tuesday 9 June 2015
Commercial Kitchens Just Leave It To The Professionals
All of us that own our homes and love cooking will have dreamed at one time or another of having an unlimited budget to rebuild and furnish the kitchen.
My own favourite improvement would be the latest work services that have adjustable height capability. All work tops including sinks and ovens are designed to suit the height of an average person of presumably about five foot eight or nine.
Expensive adjustable height kitchens would make life a great deal more comfortable for shorter and taller people.
Designing your own private kitchen is one thing but Commercial kitchens are not for the amateur home cook.
You need to be a thoroughly experienced professional when it comes to commercial kitchens and restaurants. A huge amount of planning has to be carried out from the concept to the installation and then from that to operational maintenance.
A commercial kitchen apart from needing the best and latest equipment has to have a smooth flow from goods in to washing and waste out. Flow is the key word and from the beginning of the design the experienced planner will demonstrate this with the known dimensions of the kitchen area and the latest architectural computer graphics.
Flow begins sometimes even before the goods in area. Good planners look closely at the approach to goods in from the roads outside. A basic error can be something as simple as a rear of establishment being in a cull de sac that does not have the space for the delivery truck to turn.
Something as simple as that can perhaps bizarrely have an effect on profits and in turn the success of the restaurant because the supplier will know it must send a smaller delivery van. Everyone in the catering business knows that suppliers often offer huge discounts on large deliveries and in this case the restaurant will not be able to take advantage of that.
Above all, a commercial kitchen must be a place that preparation staff and chefs must feel comfortable to work in so consult the professionals for all kitchen installation or makeover.
My own favourite improvement would be the latest work services that have adjustable height capability. All work tops including sinks and ovens are designed to suit the height of an average person of presumably about five foot eight or nine.
Expensive adjustable height kitchens would make life a great deal more comfortable for shorter and taller people.
Designing your own private kitchen is one thing but Commercial kitchens are not for the amateur home cook.
You need to be a thoroughly experienced professional when it comes to commercial kitchens and restaurants. A huge amount of planning has to be carried out from the concept to the installation and then from that to operational maintenance.
A commercial kitchen apart from needing the best and latest equipment has to have a smooth flow from goods in to washing and waste out. Flow is the key word and from the beginning of the design the experienced planner will demonstrate this with the known dimensions of the kitchen area and the latest architectural computer graphics.
Flow begins sometimes even before the goods in area. Good planners look closely at the approach to goods in from the roads outside. A basic error can be something as simple as a rear of establishment being in a cull de sac that does not have the space for the delivery truck to turn.
Something as simple as that can perhaps bizarrely have an effect on profits and in turn the success of the restaurant because the supplier will know it must send a smaller delivery van. Everyone in the catering business knows that suppliers often offer huge discounts on large deliveries and in this case the restaurant will not be able to take advantage of that.
Above all, a commercial kitchen must be a place that preparation staff and chefs must feel comfortable to work in so consult the professionals for all kitchen installation or makeover.
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