Things To Consider When Creating A Commercial Kitchen
Making your own commercial kitchen layout is one of the most vital step if you are starting to set up your own restaurant. Constructing a commercial kitchen is not as effortless as buying all the cooking equipment and displaying them altogether. A commercial kitchen needs to be properly planned so that you can always preserve the safety and hygiene in the kitchen as well as boost your workers efficiency, thereby improve the profits. There are many aspects you need to take note when planning for the kitchen.
Picking Your Kitchen Equipment
You have three major options to pick from when you are buying your kitchen equipment. First option is buying brand new kitchen equipment. This is the most expensive option among the three but it is sometimes worth it. But, your kitchen dishes and utensils should be newly bought. Secondly, you can also opt leasing kitchen equipment. This option usually require monthly payments. This is very applicable to kitchen items that do not usually last long like ice dispenser machines. The last choice is to purchase already used or second-hand equipment. This is especially common for hardwearing kitchen items, like commercial ovens. But, you have to be cautious when buying these items so as not to waste your money.
Keeping things properly organized in your commercial kitchen will promote efficiency. This is why having a storage space is vital. You have to consider various kinds of storage room. To learn more about storage space, click this site here.
Ensuring Your Restaurants Safety
Extra care must be performed to guarantee a safe workplace for the employees, thus lessening the amount of hazards. Your kitchen must have ample lighting across the rooms as well as in the spaces for your storage. Kitchen items must not be left lying on the floor to avoid any lead falls and slips. Make sure that the flooring is not slippery, and non-slip mats must be utilized in places where spillage is most likely. The kitchen will have a lot of cooking surfaces, so see to it that fire extinguishers are placed at regular intervals and the employees are trained in using them. Moreover, all workers should be offered with mitts, aprons, and other protective equipment. To learn more about safety measures in the kitchen, click this site.
Firstly, wet and dry ingredients must be stored separately. Each kitchen equipment that will be used need be cleaned before you start cooking, and the floors and counters mopped rigorously. Personal hygiene of the staff is as crucial as the maintenance of hygiene in your kitchen equipment. Click this site to read more about maintaining hygiene.