Commercial Kitchen Layout Ideas
Putting up a commercial kitchen layout is one of the most essential part of starting your own restaurant. Building a commercial kitchen is not as simple as purchasing every cooking equipment and arranging them after. A commercial kitchen have to be designed properly in order to increase the workers efficiency, keep hygiene and safety, thus enhance your profits. There are a few aspects you should keep in mind before setting up your kitchen.
Picking Your Kitchen Equipment
Generally, you have three principal options to choose from when purchasing kitchen equipment. Firstly, you can purchase all 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. Second, you can also choose to lease kitchen equipment. This particular option often need 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 mostly common for those long-lasting kitchen items, such as commercial ovens. But, you have to be cautious when buying these items so as not to waste your money.
Keeping things in your commercial kitchen well organized will boost productivity. This is why having a storage space is vital. You have to consider various kinds of storage room. Click this site to know more about storage rooms.
Ensuring Your Restaurants Safety
Taking extra care is important so as to ensure the safety of the staff working in the kitchen, therefore reducing the probability of accidents from happening. 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. Be sure that your flooring is not slippery, and non-slip mats must be used in places where spillage is most likely to occur. 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.
First, you have to store dry and wet ingredients apart. 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 employees is just as essential as the maintenance of hygiene in the kitchen equipment itself. To learn more about proper hygiene in the kitchen, click this site here.
Check this site here if you want to read more about commercial kitchen. This site will also give you more tips for making commercial kitchen layout.
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