Initiating a new personal business will encourage you to save more money, energy, and spaceto let your new-born project come to the light. You can design this kitchen yourself to add your personal touches to the whole restaurant. Your designation should consider some important elements such as the safety of your customers and employees, cooking a hygienic food, and making use of every inch of your space.
At first, you will need to decide the function expected from your commercial kitchen and the menu you will cook to choose the right equipment. Then, you can draw a lay out your new kitchen on a paper or on the computer to decide the right places for your appliances and fixtures. Try to place your appliances in the way that will enable your employees to move easily. Your lay out will be decided according to the size of your commercial kitchen and the number of your employees. If you have a considerably large kitchen and more than three employees, you can divide your kitchen into different section such as preparing food, cooking, washing dishes, serving food…etc. If you haven’t these qualifications, you can use a straight lined section arranged in the way that the chief will be comfortable at.
Your worktops and appliances need to be ready for work all the time. Try to install accessible storage spaces like drawers and cabinets. If your countertops are installed slightly lower than the standard level, your employees will work easily. Your refrigerator will need to be away from the stove to save more energy. For additional storage space, you can install a walk-in freezer.
Taking care of the small details will make your commercial kitchen profitable. It will be a helpful idea to install a rolled-out rack that has instructions to let your employees review the recipes regularly. For the safety of your employees and customers, your kitchen should include a nonskid floor, fire extinguisher, and ample hood ventilation. To keep your kitchen clean, you can install a grease trap and easy to clean tiles on the walls.
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