What Are Some of the Hallmarks of a Perfect Commercial Kitchen?

A commercial kitchen is not very dissimilar to a regular kitchen. A regular kitchen in a typical house will usually cater to a family of four to six people. It will feature some appliances and equipment. It will also feature certain elements like the work triangle, the kitchen island, a number of cabinets, walk-in pantries etc. However, the average kitchen will usually not be able to accommodate more than two people working in it at any given time. In recent times, the trend of having a sitting area in the kitchen has become quite popular. But, in terms of working space, not many regular kitchens will be able to let more than a couple of people work side by side.

 

Commercial kitchens, on the other hand, will usually be much larger in space. This is essential because any commercial kitchen will feature a number of chefs preparing various dishes simultaneously. They will also feature larger commercial cooking appliances such as ovens, refrigerating units etc. People will usually prepare a few dishes for the occupants of the house on each day. In contrast, a commercial kitchen typically caters to hundreds of patrons at any given time. Thus, it is hardly surprising that the chefs in the kitchen will prepare a diverse range of dishes to suit the tastes of their clientele.

 

To hasten the food preparation process, owners of commercial kitchens will require an assortment of equipment. Unlike the appliances used in regular kitchens, commercial kitchen appliances will be larger and sturdier. This is why appliances like the Cobra oven ranges are able to withstand rough and continual use in Sydney and other places. Other characteristics common to commercial kitchens include:

  • The Space: As mentioned earlier, commercial kitchens will invariably be larger than their domestic counterparts. This enables multiple people to work in the kitchen at the same time. In addition, the additional space is useful for accommodating the larger commercial kitchen appliances.
  • The Layout: Getting the layout or the floor plan of the commercial kitchen right is vital. No restaurant owner will want a layout where a member of the staff keeps colliding with another staff member or with other equipment. The space in the commercial kitchen will need to be just right. Too little space could cramp the working style of your staff. Excess space could lead to the wastage of time as your staff move between the equipment and the working tables.
  • The Equipment: The authorities require commercial food equipment in your Sydney restaurant to meet the prescribed safety standards. Manufacturers often design commercial equipment so that it can withstand rough use and handle higher volumes of food. Some equipment even enables chefs to multitask. This results in saving time and boosting efficiency levels.
  • The Energy Efficiency Levels: One of the biggest heads of expense for any commercial kitchen will be its energy consumption. Electricity, gas and water bills will invariably account for a sizeable portion of the restaurant’s earnings. To minimise these expenses, owners of commercial kitchens will require energy efficient appliances. Energy efficient commercial catering equipment will save power whilst they function. At the same time, they will be environment-friendly too.