If you were to think of the term ‘commercial kitchen’, various images would typically come to mind. Some people might visualise kitchen staff in a tearing hurry as they prepare dishes or deliver orders. Others might think of large and spacious kitchens filled with massive appliances such as the Fagor oven range equipment in Sydney and other places. Still others might think of facilities that offer a fine dining experience. A typical commercial kitchen will undoubtedly feature many of these aspects. However, a commercial kitchen is also more than just a place that features various cooking appliances, kitchen staff and sumptuous fare. When designed perfectly, a commercial kitchen can be an amalgam of various components working in a cohesive manner. Naturally, such kitchens will be a dream to work in. This is especially so as such kitchens will boost the efficiency levels of the entire setup.
Almost every commercial kitchen will feature certain components or sections. These comprise:
The Food Storage Area: Many people will think of this as one area. However, restaurants usually need three kinds of storage areas such as dry storage, cold storage and non-food storage. The non-food storage area will feature separate section for disposable products, cleaning supplies and clean dishes. Similarly, the cold storage area will all food products that require refrigeration or freezing. To keep your food items fresher for longer, you will need effective refrigeration units. The Austune Turbo air refrigeration units are among the best refrigeration units in Sydney and other places. Lastly, the dry storage area will be ideal for storing all non-perishable items and consumables.
The Food Preparation Area: This will usually feature sinks for washing, cutting and mixing various food items. Some restaurants split this area into two sections. The first section focuses on processing raw food products, while the other sorts food products into batches. It is essential for this area to be adjacent to the storage area. This will make it easier for the kitchen staff to get the food items, prepare the dishes and the plates and move them to the cooking area.
The Cooking Area: This will virtually be the centre of your commercial kitchen. Chefs will prepare all the main dishes in this area. As such, they will require cooking ranges, restaurant ovens, fryers, griddles and exhaust hoods. Some restaurants feature separate sections for baking, grilling and frying.
The Service Area: The staff in this area will pick up the finished dishes and deliver them to the customers. Ideally, this area will be at the very front of the kitchen.
The Cleaning Area: This area will typically feature kitchen sinks, dishwashing machines and drying racks. Commercial dishwashers in Sydney and other places can clean plates and other utensils very quickly. However, if you have staff for cleaning dishes, you will require three compartment sinks. Ideally, this section should be near the kitchen entrance. This will enable kitchen staff to drop off the dirty dishes with minimal fuss.
It goes without saying that each of these sections will perform certain tasks central to that section. The trick lies in designing the layout of the kitchen effectively. Such kitchens will ensure that workers in one section do not impede the flow of work in another.