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Commercial Kitchens

Commercial kitchens are mainly designed for food safety and production. Whether your commercial kitchen exists in a single building or in a different location, it is advisable to design it in such a way so that you could complete your task as effectively as possible. There are many things that should be taken into consideration when planning for a commercial kitchen. To begin with, the size of the commercial kitchen should be proportionate to the size of the business. If the food processing centre is located at a far distance from the establishment, then a small kitchen would just be not practical.

 

It is not only the size of the neighborhood kitchensthat matters. The type of commercial kitchen also depends on the purpose for which it is being used. For instance, in case of food services, commercial commissary kitchens may be used where bulk foods are prepared. They help businesses cut down the expenses required for preparing meals on a large scale. Hotels, restaurants, cafeterias and other food service providers often have a commissary kitchen. In some instances, hotels and restaurants have one in their own premises.

 

Food preparation is not the only thing that is carried out in commercial dark kitchens. A clean eating environment is also essential for health department purposes. The cooking equipment needs to be working properly or else the restaurant will not pass inspection. For this purpose, each item that is used for food preparation must be thoroughly checked by the owner or manager and the necessary health department certification carried out.

 

Another important consideration is the waste management. All industrial kitchen equipments need to be properly disposed of at the end of each day. This could include the disposal of washing machines, refrigerators, dishwashers and other equipment. Commercial kitchen may also be used to manage the overall health and safety in the food service sector. In fact, this can be one of the most profitable businesses in the health care industry as there are large quantities of money involved.

 

There are some disadvantages of commercial kitchens. They do attract more people who look for fast food. This could result in the over-use of the available space as well as creating the same volume of waste as a commissary kitchen would. The working conditions in commercial kitchens can be harsh and dirty, especially if employees are not following safe food handling procedures. Many employees are trained for specific jobs within the commissary kitchen, and they perform at a lower standard than their non-commensary counterparts.

 

There are several types of commercial kitchens: general, cafeteria, buffet, lunchroom, housekeeping, kitchen and catering. Each has its unique set of duties and requires different types of equipment. General commissary kitchens have been known to use the same type of equipment that are found in a housekeeping kitchen. Buffets may be smaller than a housekeeping kitchen but larger than a cafeteria. Larger buffets contain more dishes, which increases the work required from chefs. See this page for information - https://en.wikipedia.org/wiki/Online_food_ordering.