Well, the general definition of a commercial kitchen explains that Commercial kitchens are commercial-grade facilities which are licensed for food service providers to prepare and store food.
In Persian countries, this term is also known as Industrial Kitchen.
So while comparing to a traditional kitchen at our homes, Commerical Kitchens, as the name says, are created for commercial use.
Hence they require a different set of equipment which are standards for hotels and restaurants.
This also implies, that the food cooked, the tastes and its quality should be thoroughly maintained, each time, every time. Something which is highly relaxed while cooking at home.
The Features of a Commercial Kitchen
A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. Additionally, some restaurants may set up their kitchen a certain way to match their establishment’s concept or design.
So that, now you have understood the prime difference between a normal kitchen and a commercial one, here’s a list of some of the criteria that need to be fulfilled to on a commercial kitchen.
- Components of a Commercial Kitchen
- A free space to prepare the food.
- Layout Mode
- Commercial Kitchen Line and Design
- The health of the Restaurant
What is required in a Commercial kitchen
After setting off with the features, now let us look at some of the crucial needs of a Commercial Kitchen
Licensing and Inspections of Commerical Kitchen
The licensing of a Commercial kitchen is a must.
The process involves contacting your local health department during the Design stage of the kitchen.
This is the part when n inspector, inspects and reviews the whole kitchen to make sure that each and every part of the kitchen meets the nominal standards.
If you have the right set of tools with the correct then it even possible to make your own home kitchen a commercial me.
However, you will require to pay the fees and have to submit to regular inspections.
But without a license, it is impossible to function as the whole operation would be then considered illegal.
Food Service Equipment
As commercial kitchens generally use professional equipment.
It is required to get some of these. generally, Stainless steel requirements are preferred as they can easily be cleaned and sanitized.
Professional refrigerators, high-intensity stoves, these are a must when you are opting to buy the cookware.
As for the cleaning part, the dishwasher must reach temperatures, so that it’s hot enough to sanitize the dishes after cooking.
Multiple sinks with an easy to throw trash system is a bonus for better sanitation and food safety.
layout And Work Flow
Although most of the local health departments only have concerns with the layouts of commercial kitchens.
Such as whether mops are installed way to close to the sink and stuff like this.
Most of the successful commercial kitchens have usually been designed for easy workflow.
This means, there should be enough counter space between each appliance and the employees to work and move without getting into each other’s work.
Since a lot of kitchens do work together. there a systematic layout should b prepared that allows eas of communication in the commercial kitchens.
After all, it is the layout that determines how long can commercial kitchens service and work.
The ownership of Commerical Kitchens can be a tough job.
It is exhausting unforgiving and very nerve-wracking.
But in the end, if cooking food others is your passion.
Then it’s worth the pain to open this sort of venture.
For some people, this brings immense pleasure with profit and for some only profit and pain.
The choice is yours to make.
Also, if like what you just read, then be sure to have a look at some of the other amazing posts that we have on this website
And if you have made up your mind on setting up Commerical Kitchens, then let us know in the comments section below.
Image Creidt : J&S