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What is a Commercial Kitchen? How It Differs From a Regular One

what is a commercial kitchen how it differs from a regular one

A commercial kitchen is a large kitchen in a restaurant, hotel, canteen, or other food service establishment. It’s designed for efficient large-scale food preparation and cooking for many people. 

It goes beyond a typical home kitchen. These serve as professional spaces, preparing meals for sale rather than personal consumption. Commercial kitchens handle large volumes of orders and revenues and manage diverse foods in various preparation stages. 

What is a Commercial Kitchen?

Difference Between Commercial and Regular Kitchens 

Unlike regular kitchens, commercial kitchens must meet strict local health codes and regulations. Staff often require food safety certifications to work in these environments. 

Building costs for these kinds of production kitchens can range from $15,000 to over $250,000. What is a commercial kitchen cost influenced by? Many factors, including: 

  • Size of the kitchen 
  • The location 
  • Equipment and appliances needed 

Key Components of a Commercial Kitchen 

Layout and Design 

Common Commercial Kitchen Layouts
Some Types of Common Commercial Kitchen Layouts
  • Efficient Workflow: The design of a commercial kitchen allows for a smooth workflow. Cross-traffic should be minimised to reduce accidents or contamination. 
  • Maximised Space Usage: Every square inch of the kitchen is valuable. The layout should maximise the use of available space, allowing for an organised flow. 
  • Strategic Equipment Placement: Equipment should be arranged logically. This will boost efficiency and ease of movement for the staff. 
  • Comfort and Safety of Staff: Your staff should have space for movement and easy access to tools and ingredients. 

Commercial Kitchen Space Requirements:  

What is a commercial kitchen size? The kitchen should make up about 40% of the total space within the restaurant or café. That means the size of the kitchen depends on the size of the eating establishment. 

Common Commercial Kitchen Layouts: 

  • Island Layout: Features a central workstation with major equipment placed around the perimeter. This layout is great for easy communication and workflow management. 
  • Zone-Style Layout: Organises the kitchen into distinct zones for different tasks. Minimises interference between different activities. 
  • Assembly Line Layout: Ideal for restaurants that serve large volumes of similar dishes. Ingredients move down a line through different preparation and cooking stages. 
  • Galley Layout: Good for space-limited situations. Workstations and equipment line up along parallel walls. 
  • Open Kitchen Layout: Designed to be visible to customers, for transparency and interaction. It often requires a higher standard of aesthetics and cleanliness. 

Workstations 

What is a commercial kitchen without workstations? These distinct areas within the commercial kitchen streamline workflow and make movement easier. Workstations may include: 

  • Food Preparation: Where ingredients are washed, chopped, sliced, and prepped before cooking. 
  • Cooking: Dedicated to cooking equipment like ovens, ranges, grills, and fryers. 
  • Baking: May be a separate area for ovens and equipment for baking bread, pastries, and desserts. 
  • Dishwashing: Large sinks, commercial dishwashers, and space for drying and storing cleaned dishes. 
  • Storage: Dedicated areas for storing dry goods, refrigerated items, and non-food supplies. 
  • Receiving area: A designated space for receiving deliveries and inspecting ingredients. 

Scope of Equipment 

Commercial kitchen equipment can handle large volumes and intensive use. It’s designed to meet the demands of food service operations. This equipment ensures safety, hygiene, and quality in food preparation. 

Innovative Technologies 

Modern equipment features energy efficiency tech, improved safety measures, and advanced cooking technology. This can significantly improve operational efficiency. 

Commercial-Grade Cooking Equipment 

  • Ovens: Essential for baking, roasting, and other cooking processes. Available in various types, including convection, pizza, and steam ovens. 
  • Fryers: Used for deep-frying foods. Available in different capacities to suit volume needs. 
  • Grills: Necessary for grilling meats, vegetables, and other items. Can be charcoal, gas, or electric. 
  • Ranges: Combine ovens and stove tops. Versatile enough to cook various dishes at the same time. 
  • Stove Tops: Used for sautéing, simmering, and boiling. Available in multiple burner configurations. 

Food Preparation Equipment 

  • Slicers: Mechanical devices for quick, uniform slicing of meats and other products. They increase preparation efficiency. 
  • Mixers: Essential for dough, batters, and other mixtures. Range from small units to large industrial models. 
  • Food Processors: Speed up chopping, blending, and mixing tasks. Crucial for time-sensitive food preparation. 

Refrigeration Units 

Vital for keeping ingredients fresh and safe. They come in various forms, like walk-in coolers, under-counter refrigerators, and specialised freezers. 

Cleanup Equipment 

  • Large Commercial Sinks: Designed to accommodate large pots, pans, and other utensils. Often feature multiple compartments.
  • Dishwashers: Models that can quickly clean and sanitise plenty of dishes and cookware. 

Safety and Hygiene 

Safety Features  

  • Slip-Resistant Flooring: Reduces slips and falls, a common hazard in busy kitchens. 
  • Proper Lighting: Boosts visibility and safety, helping prevent accidents. 
  • Fire Suppression Systems: Automatic systems designed to extinguish fires. Essential in preventing catastrophic damage.
  • Ventilation Systems: Remove excess heat and cooking fumes. Maintain air quality and comfort in the kitchen. 
  • Grease Trap Maintenance: Regular cleaning and maintenance prevent blockages and fire hazards. 

Hygienic Measures 

  • Storage Separation: Raw and cooked foods are stored separately to prevent cross-contamination. 
  • Hand-Washing Stations: Strategically placed to encourage frequent and easy handwashing by staff. 
  • Proper Food Handling Procedures: Protocols are in place to ensure that all food is handled safely. This prevents foodborne illnesses. 

What is a commercial kitchen’s value to a restaurant business? Priceless. Get in touch with us today, and we’ll see how we can help you set up your kitchen environment. 

What is a Commercial Kitchen FAQs 

Can You Have Commercial Kitchens In Homes? 

Yes, you can have commercial kitchens at home. But it requires following specific regulations and zoning laws, which vary by location. 

Production kitchens must meet health and safety standards like those in restaurant settings. These include proper ventilation, fire safety equipment, and commercial-grade appliances. You need the right permits and inspections before operating a commercial kitchen in a residential area. 

What Are the Most Common Challenges in Managing a Commercial Kitchen? 

The most common challenges in managing a professional kitchen include: 

  • Maintaining consistent food quality 
  • Managing inventory efficiently to minimise waste 
  • Adhering to stringent health and safety regulations  

Also, hiring skilled workers, training, and retaining them can have a big impact on kitchen operations. 

What Should You Look for When Choosing Appliances for a Commercial Kitchen? 

Prioritise durability and efficiency to handle high-volume usage. Look for equipment that offers easy maintenance and cleaning. Verify that it meets industry standards for energy efficiency. Also, consider the kitchen layout and available space to make sure the appliances fit and function within the environment. 

How Often Should Commercial Kitchen Equipment Be Replaced?

Commercial kitchen equipment should be replaced every 10 to 15 years, depending on usage and maintenance. Regular upkeep can extend these lifespans, reducing the need for earlier replacements. 

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