A commercial kitchen is designed to make the preparation of food for a large number of guests more efficient. A well-designed and well-equipped commercial kitchen is the hallmark of a reputable, established dining establishment. It doesn’t matter if you’re making several batches of chocolate chip cookies or catering dinner for over a hundred guests; your kitchen should be able to handle food preparation as safely and as efficiently as possible.
Because of stringent health and safety regulations, a commercial kitchen should be licensed first before starting operations. If you’re planning on running a commercial kitchen, you should expect to work with the local health department even during the designing and planning stages. Inspectors will be coming and going regularly to review the paperwork for your kitchen to make sure everything is up to standards. Of course, when you do get your license, you will also have to renew it every year. How much will it cost to have a commercial kitchen? The cost of planning, designing, and operating a commercial kitchen will all depend on a few important factors: the location of the kitchen, the space you need, the equipment, and the cost of fulfilling the legal requirements in your area. Speaking of equipment, what kind of equipment you will need to buy will be determined by what kind of cooking you will usually do. A fully-equipped kitchen for a Michelin-star Italian restaurant, for example, will expectedly be more expensive to outfit and maintain as compared to the kitchen of a diner serving breakfast, burgers, and coffee. A full-scale restaurant kitchen might cost $500,000 or more to equip, but a smaller-sized kitchen will typically cost less. The Equipment You can expect to see a lot of professional-level equipment inside a commercial kitchen, especially if that kitchen belongs to an established hotel or restaurant. The food service equipment will typically be made of stainless steel. Stainless steel is the preferred material for these types of equipment because it is highly durable and easy to clean and keep sanitized. The refrigeration equipment will usually be capable of cooling and freezing food items well below the range where bacteria is likely to grow and survive. As for the stoves, they will expectedly be capable of producing higher and more intense heat than what normal stoves and ranges can do, and of course, be able to cook food in volume. The Layout A good commercial kitchen should have a layout that promotes easy and efficient workflow, although some layouts might run contrary to what the local health department prescribes. To be honest, the health department is more concerned with whether the layout of your kitchen affects food safety (like a prep sink being too close to a mop sink) and less with how fast you can cook and serve that filet mignon. Nevertheless, a good layout for your commercial kitchen should have sufficient room for your staff to move and work without bumping into each other, with enough counter surfaces for them to work as quickly and smoothly as possible. Planning the layout of a kitchen will take time and effort, but it will be worth it.
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Photos used under Creative Commons from Photos By Dlee, DC Central Kitchen, homegets.com, Les Roches, Rusty Clark ~ 100K Photos, wuestenigel, TuscanyEvents, Rob Olivera