Setting Up A Commerical Kitchen: Dos And Don’ts


However, those you can withstand the heat are sure to enjoy the challenge of customising your own commercial kitchen to suit your individual needs and tastes.The most important thing to do when setting up a commercial kitchen is to confirm you can actually set up a commercial kitchen. This depends on the requirements of your local government. Sometimes, commercial food cannot be prepared unless it is separated from the main house. Please check your local authorities’ rules and regulations before you commence any large scale changes to your home.As with any large scale refurbishment in the home, setting up a commercial kitchen is not an easy task and, unlike fixing the downstairs toilet, will need some external professional help. It is important that you hire an electrician to ensure you have the right setup that can withstand the additional electrical load. You won’t be doing much cooking if the fuses blow every time you switch on your shiny-new “cheese melter”.Right, you’ve got the green light from the authorities, the builders are in and you’ve purchased enough utensils to supply an army. Where to begin? Essentially, one must remember that the kitchen now serves a utilitarian purpose. Try to make it as less complicated as possible. Not much cooking will be done if you’re forever searching for the colander or, worse, consistently admiring how the subtle marble worktop shines in the sunlight. Worktops need to be made from materials than be can cleaned quickly and thoroughly and floors need to be comfortable enough for staff to stand on for several hours. With the additional cooking stations in your commercial kitchen, things will get exceptionally hot. Due to the extra ovens, fryers and stoves it would be prudent to invest in a whole-room ventilation system and install hood fans over individual cooking areas. While this can be expensive, it also makes guarantees a more pleasant work environment and ensures sweat-drip-free-food.Those who are planning to set up a commercial kitchen should shy away from using cheap materials for worktops and cabinets. While materials such as wood veneer and laminate are inexpensive and easy to clean, they are easily scratched and deteriorate much faster than any other materials. Stainless steel tables and counters are ideal for commercial kitchens. Not only does it look fantastic but because it is a non-porous material, it is very easy to clean and extremely sterile.Finally, self-contained refrigerators are OK for the home but not suitable for commercial kitchens. They are loud and expel a lot of heat. The alternative is a refrigerator with a remote condenser. While these are more expensive, they are much quieter and the heat is expelled outside which saves money on air-conditioning and ultimately ensures a more pleasant working environment for you 

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Graeme is writing on behalf of Teknomek Utility Sinks & Industrial Stainless Steel Sinks
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