Commercial Kitchen Plans Los Angeles

1. Commercial Kitchen Plans Los Angeles Components of a Commercial Kitche Most people hear "commercial kitchen" and think of ranges, grills, fryers, and maybe a frantic, angry chef yelling out orders. That may be the case, but the true Commercial Kitchen Plans Los Angeles is much more than just the equipment or personnel found in it. A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. Additionally, some restaurants may set up their kitchen a certain way to match their establishment's concept or design. Regardless of the style or layout, all commercial kitchens will have these components: Cleaning/washing Storage Food Preparation Meal Cooking Service Cleaning/Washing The cleaning and washing section of a commercial kitchen includes appliances and products like sinks, warewashing machines, and drying racks, among others. Three- compartment sinks are necessary for washing utensils, while warewashing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the kitchen should be located near 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 split into non-food storage, cold storage, and dry storage. The non-food storage area can be split further into a section for disposable products, a section for cleaning supplies, and a section for the clean dishes from your cleaning/washing area. Remember, in order to avoid contamination, cleaning and sanitation chemicals cannot be stored above food, food equipment, utensils, dishes, or disposables. Cold storage is where you keep anything that needs to be refrigerated or frozen, while dry storage includes all nonperishables and other consumables. This area might also contain a receiving area for inventory shipments, shortening the distance new stock has to travel through your restaurant. Food Preparation

2. The food preparation area has sinks for washing produce, cutting areas, and mixing areas. Typically, the food preparation area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a section for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area allows cooks to efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly. Meal Cooking The meal cooking area makes the rest of the kitchen tick. This is where main dishes are finished, so here you will have large pieces of equipment like ranges, ovens, and fryers. Like the food preparation area, the meal cooking area can be broken down into smaller sections like a baking station, grilling station, and frying station. Because meals are finished here, the meal cooking area should be near the front of the kitchen next to the service area. Service The service area is the final section of a commercial kitchen. If you have a serving staff, this is where they will pick up finished dishes to take to customers. If you have a self-serve or buffet-style restaurant, this is where foods will be displayed in warmers for customers to assemble their plates. This area needs to be located at the very front of the kitchen, just after the meal cooking area, to shorten the distance between completed meals and customers. Source - https://www.webstaurantstore.com/article/11/restaurant-kitchen- layouts.html