How to Set Up a Commercial Kitchen

The supplies and layout of your commercial kitchen will determine your restaurant’s practicality and productivity levels.

The supplies and layout of your commercial kitchen will determine your restaurant’s practicality and productivity levels. It is therefore essential to work alongside a head chef, so you can both come to an agreement about the industrial kitchen supplies required to run a functional, successful business. Here is how you can successfully create a commercial kitchen.

Identify the Need for a Walk-in Cooler

Your business might not require a walk-in cooler if you have a small food service operation; however, it will be a necessity when running a restaurant. You must therefore install a walk-in cooling unit that not only fits your kitchen’s size, but offers the right level of storage.

Select the Right Industrial Freezer

The type of industrial freezer you select will be determined by the scope of your company’s operations. The last thing you will want to do is run out of essential space, so identify whether you need a single, double or triple door freezer.

Choose the Best Oven for Your Requirements

You will typically find a combination gas range and oven units in most commercial kitchens, because they can be purchased in multiple sizes and feature a variety of burners to suit the needs of your restaurant or catering operation. Talk to your kitchen staff to make the right decision for their needs, because the wrong sized oven could slow down the restaurant’s productivity, which could lead to disgruntled customers and unhappy staff.

Purchase Food Preparation Surfaces

The kitchen team will want to prep their dishes in advance to ensure they are ready for service. You should therefore purchase stainless steel food preparation units that provide a clean, spacious place to prep the menu.

Select the Best Storage Solutions

You will need a safe place to store perishable and non-perishable produce. Every kitchen must be efficiently organized, with items labelled and dated, whilst stored away effectively to avoid cross contamination or serving food that has passed its sell by date.

Install a Wash Station

Good hygiene is essential in the kitchen, with health authorities requiring every commercial kitchen to feature a triple wash station, as well as a commercial dish compartment sink. You must promote the importance of hygiene within the restaurant, with both the kitchen, waiting and bar staff regularly washing their hands, cleaning dishes and wiping down all surfaces before, during and after a service. You should also provide all kitchen staff with chef jackets and aprons for protective wear.

The Right Refrigerator

Every commercial kitchen will need a refrigeration unit, because you will have many items to cool prior to service, including fruit, vegetables, desserts, dairy products and meats. There are different refrigeration options to choose from, such as reach-in, roll-in and under-counter refrigerators.

The Right Equipment

Not only will you need the right refrigerators, freezers, ovens and storage solutions, you will also require the best equipment to aid menu preparation, such as pots, pans, meat slicers, food processors or blenders. Don’t forget to select stunning dishes and cutlery that reflect your brand.

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