Anyone who has worked in the cooking and restaurant industries is aware of the influence a commercial kitchen has on any food service business. The proper decisions in planning the kitchen can make all the difference between a booming business and a middling one.
Though the prospect of setting up a commercial kitchen appears demanding to many, the job can be broken down into a few easily manageable steps. Here are some of the key subtasks of establishing a commercial kitchen:
- Get a refrigeration system set up. You will want the appropriate type of refrigeration system to suit your commercial kitchen’s needs—one type of system does not necessarily fit all kitchens! Walk-in cooling units custom-built to fit your location are an attractive option to many. However, industrial freezers and refrigerated line stations are among the other viable options.
- Storage space is a must! You will need space to store non-refrigerated food, as well. Make sure that your kitchen is built to have enough storage shelves and cabinets to store all necessary perishable and nonperishable foods. Be sure that your storage is suitable for all types of foods.
- Cooking equipment is of course necessary. This will include a broiler, gas range, oven, industrial exhaust hood, and ventilation system. You are surely going to be preparing a good deal of your food over open flames, especially if you cook meat in your commercial kitchen. In this case, you will want the proper cooking equipment, such as the broiler and range. It is also vital to have proper ventilation equipment in place. You do not want to take your chances with a less-than-optimal exhaust hood in place. An exhaust hood is the workhorse of an industrial kitchen and it determines your ability to keep your kitchen clean, safe, and functional!
- You will want the proper setup for food preparation. Prep tables, cutting surfaces, and other equipment—baking supplies, meat slicers, and more—may be necessary for your kitchen. It all depends on what specific types of food you plan to prepare on a regular basis.
- Install a fire safety setup to protect your kitchen and facilities. The risk of a fire in a commercial kitchen without fire extinguishers and a sprinkler system would obviously be unduly high. Make sure you have a reliable fire suppression system in place!
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