Putting up a commercial kitchen layout is one of the most essential part of starting your own restaurant. Building a commercial kitchen is not as simple as purchasing every cooking equipment and arranging them after. A commercial kitchen should be designed correctly so as to keep the safety and hygiene in the kitchen and increase your workers productivity, thereby develop your 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 costly choice but often times very worthwhile. But, your kitchen dishes and utensils should be newly bought. Your second option is to lease kitchen equipment. This specific option typically require you to pay monthly fees. This is very applicable to kitchen items that do not usually last long like ice dispenser machines. The last choice is to purchase already used or second-hand equipment. This is particularly useful for those durable kitchen items, such as commercial ovens. However, when buying these items you need to be careful not to pick broken or damaged items.
Stockroom
Keeping things in your commercial kitchen well organized will boost productivity. This is the reason why storage space very essential. You have to consider various kinds of storage room. Click this site to know more about storage rooms.
Safety
Extra care should be done in order to ensure that the kitchen is safe for employees, thus minimizing the possibility of accidents. Your kitchen must have ample lighting across the rooms as well as in the spaces for your storage. Kitchen items must not be left lying on the floor because it can make a worker slip and fall. Be sure that your flooring is not slippery, and non-slip mats must be used in places where spillage is most likely to occur. 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. In addition, every workers must be given enough mitts, aprons, and other protective equipment. Click this site to read more about maintaining safety.
Proper Hygiene
First, you have to store dry and wet ingredients apart. All kitchen equipment must be cleaned before the cooking starts, and counter and floors mopped carefully. Personal hygiene of the workers is equally significant as the maintenance of hygiene in the equipment itself. To learn more about proper hygiene in the kitchen, click this site here.
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