Each section of your commercial kitchen has an important job to do, but it can be argued that the commercial kitchen ventilation system is one of the hardest working pieces of equipment. For the outside, you just seen the extractor fan and piping, however there is a huge amount of work that goes on behind the scenes of your extraction system.
Running a commercial kitchen isn't an easy job to do. There are a million and one things that need to be considered, and we understand that it can sometimes feel like a lot. But it's important that you understand the commercial kitchen regulations.
When planning a commercial kitchen, there are a few specific things that need to be considered. You need a layout that is not only efficient, but somewhere that is safe for all staff to work and somewhere that produces minimal wastage of not only space but materials as well.
Every commercial kitchen is different, that's why when it comes to commercial kitchen design and installation, you need to find commercial kitchen installers who takes into account what your specific kitchen will need. So where do you start when starting to plan out a commercial kitchen design?
When it comes commercial kitchens, the extraction and ventilation systems can sometimes be pushed aside and even forgotten about. It is something that is not only important in keeping the air clean for your staff but it's actually a legal requirement that your kitchen must adhere too.
A commercial kitchen is an extremely unique environment, in which the whole place relies on the productivity and output of the kitchen team. With different challenges coming from places such as staff turn over, under skilled staff, reduced budgets and difficult to please customers, it means working in the catering and foodservice industry is now harder than ever.
Your commercial kitchen is a room that is non-stop. Whether that's during a busy service, a private event or during a menu testing session. So it's important that your kitchen and all of the equipment and appliances inside are maintained and kept in the best possible condition.
Having a strong and efficient commercial kitchen design is incredibly important when it comes to running a successful kitchen and restaurant. Being able to design your commercial kitchen from scratch means you're able to add in all the different elements that are essential for your specific commercial kitchen and menu.
In a commercial kitchen, what you see is what you get with your commercial equipment. Your ovens, grills, fryers etc are all there to cook food. Your fridges, freezers and blast chillers can be used for both chilling as well as storing food and produce.
If you want to keep your commercial kitchen running as efficiently and effectively as possible, then you need to keep up to date with your planned preventative maintenance. Not only will that help to keep your kitchen running as smoothly as possible, but it can also massively reduce any unnecessary downtime and kitchen losses.