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Five Ways To Have A Smooth-Running Commercial Kitchen

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on Friday, 30 January 2015
in Commercial Kitchens

Five Ways To Have A Smooth Running Commercial Kitchen

Running a commercial kitchen is no easy task.  Given the larger volume of food, people and the kind of tasks that are to be performed on a daily basis, it's paramount that these environments are organised and equipped with the right protocols and tools needed to complete any tasks that need to be managed. The following information outlines five key aspects that anyone in charge of a commercial kitchen should always consider.

The Layout

A commercial kitchen should be seperated into different zones.  These are the preparation zone, the cooking zone , and the clean-up zone.  All food should be prepared in the prep zone, cooked in the cooking zone and cleaned up in the clean up zone.  Your layout should reflect the fact that each zone is easy to access, have ample space for everyone, and contain all of the appliances and essentials needed to fulfil its purpose.

The Organisation

As with any large-scale operation, organisation is paramount.  Each employee should know their role.  Crockery and storage should be sufficient to handle all tasks and contain the pots and pans needed for each service.

It's paramount that a cooling unit is installed.  This will allow you to adequately preserve food, whether cooked or uncooked.

The Ventilation

UK Health and Safety Guidelines state that all food premises must have sufficient ventilation to effectively remove smoke, vapours, fumes and steam from the premises, thereby allowing the environment to be hospitable.

The Design

All commercial kitchens should be custom designed to suit your culinary needs.  Cake stores should have a greater emphasis on wider surfaces and counters, in addition to baking and holding areas for the cakes.  The requirements of a tapas bar, for example are somewhat different.

The Equipment

Have fire extinquishers ready.  The threat of fire is ever-present in a kitchen.  Sanitation equipment is also mandatory.  A commercial kitchen needs to adhere to the very highest hygien standards.  If not, this will compromise the safety of the food which can lead to a range of different problems.

By adhering to these five simple rules you're guaranteed to have a commercial kitchen that is both efficient and will meet your presonal needs.

 

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Carbon Monoxide And Commercial Kitchens

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on Friday, 30 January 2015
in Commercial Kitchens

Carbon Monoxide And Commercial Kitchens

Carbon Monoxide is a highly toxic gas.  Emitting no sound or odour it is very difficult to detect, and can affect the human body in a number of different ways.

 

 

Just 0.1 percent in the atmosphere can affect concentration and a presence of 2% reduces breathing to 50% less than its normal capacity.  Once the levels reach as high as 5-10%, people can lapse into unconsciousness.

It is rare for the presence of carbon monoxide to reach a dangerous level in commercial kitchens, the gas level will need to be regularly checked, especially if the energy supplied for the gas is of this nature.

The UKs Health and Safety Executive suggests that the factors thought to affect the emission levels that people are exposed to throughout the cooking process include the size of the kitchen, the degree of ventilation and extraction and the age of the appliances used.

Cooking can produce signifcant quantities of fumes and vapours, in addition to large amounts of heat.  Vnetilation is needed to remove these elements and discharge them to a safe external location.  The HSE stresses that appropriate systems are essential for a commercial kitchen to protect workers from any potentially harmful substances.

 

 

It is particularly important that excellent ventilation is employed.  This can be achieved with ductwok, filters, and extractors.  Such ventilation can be installed by dedicated commercial kitchen installation businesses.  This will ensure that any equipment is installed to optimal standards, thereby eliminating any threat of carbon monoxide.

Always take the advice of a reputable and experienced business when considering the right equipment to install in commercial kitchens.  A comprehensive survey of the environment will allow you to ascertain the right equipment needed for the environment.

Carbon Monoxide poses a very real threat to public health, one that should be taken seriously.  All commercial kitchens should have the right equipment installed for public health.

 

5 Ways For Handling Working In A Commercial Kitchen

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on Wednesday, 28 January 2015
in Commercial Kitchens

5 Ways For Handling Working In A Commercial Kitchen

Commercial kitchens are particularly hectic environments and accodents can happen all the time.  Whether you are about to just start working in the culinary industry or are moving to a different job in another kitchen, there are a few main principles that will allow you to better handle the demands and potential hazards of the job.  Here at Target Catering we can help you start off your new job well

Stay Calm Under Pressure

The chaotic nature of commercial kitchens is no secret.  As particularly high stress environments, it takes a lot of focus to stay calm unde the pressure.  Learning the right discipline to prevent any nerves ir meltdownsis essential to doing the best job you can.  If you let the pressure overcome you, you are far lass likely to enjoy what you do.  Finding enjoyment in work will give you o=more purpose and prove that you can handle tricky situations whilst still smiling.

Be Clean And Organised

Health, safety and hygiene are all of major importance within a commercial kitchen.  Keeping on top of you own working space will show that you are attentive to your job, and will encourage productivity.  No on can work in an untidy space and it is even more imperatiev to be vigilant within a kitchen.  Customers aren't likely to return if the food causes sicknessor looks messy.  Try to keep your jacket or apron as clean as possible too.

Know Your Kitchen Surroundings

Having a thorough understanding of the kitchen space and structure will allow you to move around more confidently and with ease.  You will be one of many other people working within the kitchen so keeping within your own space and letting others know where you are when you move outside of this space will prevent any accidents.

Understand The Menu

Even if you have just started the job you will be expected to know the menu.  Although it takes time and practice to learn all of the details, having the basic understanding of what your customers might ask for will better prepare you fao the task of cooking it.  Be familiar with the restaurant itself, the food that can be ordered, and the chef's reputation.  This initila research is really beneficial and can prevent many problems or awkward situations from arising.

Work Out An Efficient Routine

Efficiency is at the forefront of a commercial kitchen to prevent the 'chaos' from truly getting out of hand.  Make sure your movements are deliberate and necessary every time.  Try to minimise the amount of time spent moving by working out a more efficient are maximised.  Once you can break down your routine you will find a practice that suits you and produces the best end results.

A culinary career can be an incredibly rewarding but tough one.  At Target Catering we offer a wide range of equipment specially designed for commercial kitchens.  Contact us today to find out more about our products and bespoke equipment services.