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Things To Consider When Creating A Commercial Kitchen

If you are starting your own restaurant right now, then you have to carefully consider your kitchen layout. Building a commercial kitchen is not as simple as purchasing every cooking equipment and arranging them after. A commercial kitchen needs to be properly planned so that you can always preserve the safety and hygiene in the kitchen as well as boost your workers efficiency, thereby improve the profits. There are a lot of aspects you have to consider while planning for your kitchen.

Picking Your Kitchen Equipment

Basically, you have three main choices to choose from when you are picking for your kitchen equipment. First, you can choose to buy brand new kitchen equipment. This is the most extravagant option but sometimes it is worth your money. However, your kitchen dishes and utensils must be purchase new. Second, you can also choose to lease kitchen equipment. This particular option often need monthly payments. This is mainly applicable for those kitchen items that do not survive for a long time, such as ice dispenser machines. You also have the option of buying second-hand or used kitchen equipment. This is mostly common for those long-lasting kitchen items, such as commercial ovens. But, you need to make sure that you are not purchasing damaged or broken kitchen items because this would be a waste of cash.

Storage Space
Maintaining all the things in your commercial kitchen arranged will encourage efficiency. This is why having a storage space is vital. You have to consider various kinds of storage room. Check this site to learn more about storage spaces.

Safety Measures

Extra care must be performed to guarantee a safe workplace for the employees, thus lessening the amount of hazards. There should be enough lighting across the kitchen area as well as designated are for storage space. Kitchen items must not be left lying on the floor because it can make a worker slip and fall. See to it that your flooring is not slippery, and always use non-slip mats in areas where spillage is probable. The kitchen will have a lot of cooking surfaces, so see to it that fire extinguishers are placed at regular intervals and the employees are trained in using them. Lastly, all the employees must be provided with mitts, aprons, and other protective equipment. To learn more about safety measures in the kitchen, click this site.

Hygiene

Firstly, wet and dry ingredients must be stored separately. Every kitchen equipment that will be used have to be washed before the cooking begins, and the floors and counters mopped meticulously. Personal hygiene of the workers is equally significant as the maintenance of hygiene in the equipment itself. Check this site to know more about hygiene in the kitchen.

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