North West Catering Engineers – setting up your commercial kitchen

There are many key pieces of equipment needed to set up a commercial kitchen. Once you are up and running, trust North West Catering Engineers to look after the maintenance for you. In the meantime, think about the following points:

North West Catering Engineers

Refrigeration equipment.
This includes freezers, fridges and walk-in cold rooms. Freezers should hold a temperature between -10*c and -20*c. They should be controlled by an electronic thermostat. They're ideally made of stainless steel with an aluminium interior. All commercial fridges are built with the same materials and should feature polyurethane insulation.

Cooking equipment.
Arguably the most important equipment in any commercial kitchen and generally made from stainless steel. This is due to the robustness of the material. Convection ovens and stoves can be powered by either electricity or gas. Gas powered only ovens are the most recommended due to the continuous use which can result in high bills. Electrically powered ovens also tend to malfunction more regularly, ultimately leading to more inconvenience to yourself. The burners on ovens are often made of cast iron. This material is chosen as it prevents clogging of the burner.

Ventilation equipment.
It is imperative to keep your commercial kitchen well ventilated. Health and safety have vigorous stipulations concerning air quality, making a hood and extractor fan essential elements in a commercial kitchen. There are also legal requirements that concern the minimum and maximum humidity and temperature levels.

Commercial Kitchen Maintenance

Dishwashers.
To avoid bacterial growth, dishwashers must feature self-draining wash pumps, as well as a setting for automatic cleaning cycles. Hygiene is obviously of the utmost importance, so they're usually made of high-grade stainless steel.

Tables and sinks.
Preparation tables must be made of stainless steel to ensure optimum hygiene and cleanliness. They should also have adjustable feet if possible so that their height can be modified to accommodate different members of staff. It will also make it easier to manoeuvre the equipment for an even deeper clean.

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