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.
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.
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.
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.
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.
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.