The kitchen is the heart of any restaurant or food serving establishment. As such, when designing your perfect kitchen you want to ensure you’re making the most out of the space
how commercial kitchens work is vital for creating a good layout. Get this
right and you’ll have happy chefs, fast food and satisfied customers.
There is a whole range of appliances which have been created specifically for a commercial kitchen. These will help you when covers are running high and keep the kitchen running smoothly even during the lunchtime rush. Take some time to consider what’s on the menu to keep appliances relevant to the meals you need to cook in order to reduce wasted space and keep efficiency high.
Commercial ovens and ranges are specifically designed to cook large volumes of food under pressure. If your restaurant is serving a BBQ-based menu, look for a large grill. If sauté dishes are more your style, then have a look at some six-burner commercial ranges to give you an idea of what you might need.
It’s not just ovens which can be customised for the commercial kitchen.
offers a huge range of commercial dishwashers to suit every budget and kitchen size, along with serving trays, fryers and lots of specialist equipment for your kitchen’s more specific requirements.
New, Lease or Used?
Once you’ve established the equipment your kitchen needs for success, the next question is whether you buy the products brand new, lease them or pick them up second-hand.
The answer to this question really depends on the product you’re looking at. For example, you may wish to lease something like an ice machine, which has a short life expectancy and can be expensive to repair. Commercial ovens can be brought second-hand, as they tend to last a long time if properly cared for.
Remember, if buying second-hand equipment, ensure it complies with any relevant health and safety laws, as buying something cheap but faulty can become far more expensive to rectify in the long run than buying new.
Keep It Clean
There’s nothing less appealing than eating at a restaurant with poor hygiene ratings or a reputation for food poisoning. Keep your customers coming in by ensuring your kitchen is cleaned regularly.