Commercial Stainless Steel Kitchens

Stainless steel keeps up with the tempo and extremes in commercial kitchens. Stainless steel must regale for extremes in commercial kitchens. When used for appliances such as dishwashers, ovens and hobs as well as food preparation surfaces it has to deal with everything from wet conditions to freezing temperatures and flames, expectations for durability and long life as well as meeting strict hygiene standards.

Components of a Commercial Kitchen

Most people hear "commercial kitchen" and consider ranges, barbecues, grills, fryers, and maybe a frantic, angry chef yelling out orders. That might be the case, but the true commercial kitchen is much more than just the personnel found or the equipment in it. A fruitful kitchen incorporates specific components organized in a particular pattern to optimize efficiency and performance. Moreover, some restaurants may set up their kitchen in a specific method to coordinate with their establishment's concept or design. Regardless of the layout or style, all commercial kitchens will have the following components:

Cleaning/washing

The cleaning and washing segment of a commercial kitchen includes apparatuses and products like sinks, warewashing machines, and drying racks, among others. Three-compartment sinks are vital for washing utensils, while warewashing machines can quickly clean plates and other serving vessels to keep the kitchen running at max throttle. This section of the kitchen ought to be situated close to the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so chefs can quickly find clean dishes.

Storage

The storage area can be parted into dry storage, cold storage, and non-food storage. The non-food storage area can be split further into a section for dispensable products, a section for cleaning supplies, and a section for the clean dishes from your cleaning/washing area. Keep in mind, in order to avoid contamination, cleaning and disinfectant chemicals cannot be stored above food, food equipment, utensils, dishes, or disposables.

Food Preparation

The food preparation area has sinks for washing produce, cutting areas, and mixing areas. Mostly, the food preparation area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a segment for arranging foods into batches (chopping vegetables, mixing salad dressings, etc.). Emplacing this section near your storage area allows cooks to effectively grab fresh dishes, prepare plates, and move them on to the cooking area quickly.

Meal Cooking

The meal cooking vicinity makes the rest of the kitchen tick. This is wherein primary dishes are finished, so here you will have large bits of equipments like ranges, ovens, and fryers. Like the meal cooking area, the food preparation area can be split down into smaller sections like a baking station, grilling station, and frying station. Because the meals are done here, the meal cooking area must be close to the front of the kitchen and next to the service area.

Service

The service area is the very last section of a commercial kitchen. If you have a staff for serving, this is where they will pick up finished dishes to take to the customers. If you have a self-serve or buffet-style restaurant, this is wherein foods will be displayed in warmers for customers to assemble their plates. This area should be located at the very front of the kitchen, just after the meal cooking area, to shorten the distance between completed meals and customers.

Types of Kitchens

Island Kitchen
Island-Style Layout
Zone Kitchen
Zone-Style Layout
Assembly Line Kitchen
Assembly Line Layout

Hot Trends in Commercial SS Kitchens