A Guide for Setting Up An Efficient Commercial Kitchen.

1. A Guide for Commercial KITCHEN

2. What are Commercial Kitchens? Commercial kitchens are incorporate cooking stations and need appropriate equipment to operate the stations. The type of cuisine offered by the restaurant, as well as the philosophy and preparation techniques of the restaurant's head chef, determine the focus and the number of the stations present in a commercial kitchen

3. The three prime considerations that dictate kitchen design are: Service requirement: Consider the service that the kitchen has to provide - for instance, the numbers being served, is it an la carte menu, plated service, self-service, cafeteria-style, etc Space available: Is the space allocated is sufficient to fit the equipment required? Budget: Always have an accurate idea of spend available.

4. Important considerations while setting up a commercial Kitchen

5. 1. Delivery Ensure goods vehicles have adequate access to the premises, providing direct deliveries to the catering area. Provide adequate space to allow a goods check-in area before entering the kitchen.

6. 2. Storage Where possible, bulk storage should be close to the goods-in area so there's no need for delivery personnel to enter the kitchen and food preparation area. Never underestimate the need to allow adequate space for dry, chilled and frozen goods. Many suppliers have minimum drop requirements.

7. 3. Cooking When selecting cooking equipment, consider the requirements of the menu and the ability of the staff using the equipment. Although state-of-the-art equipment such as programmable combi-ovens, pressure bratt pans and computerized deep-fat fryers may be nice to have, they may not always be appropriate for the style and content of some menus. 

8. 4. Wash-up All reputable dishwasher manufacturers can help you with this calculation and provide you with the correct size system and machine. You need a commercial dishwasher Remember to allow sufficient space for the storage of clean items and the disposal of rubbish, ensuring the two are segregated to avoid cross-contamination.   Location is paramount to the efficient management of the space. Ideally it should be close to both the restaurant and service area to avoid double handling. The amount of steam and moist air produced is often underestimated. If possible, consult a ventilation engineer.

9. Commercial kitchen equipment manufacturers Always purchase quality kitchen equipment for your hotel, restaurant or any other place. As the service of your food totally depends on the equipments that you used in your kitchen. Alpha Catering Equipment Pty Ltd   is able to custom fabricate with stainless steel benches,  commercial fridges, commercial dishwasher  and sinks of the highest quality to suit your needs and specifications

10. Thank you This presentation is brought to you by Alpha Catering Equipment Pty Ltd which is one of the largest commercial kitchen showrooms in Western Sydney, displaying our complete range of stainless steel benches and kitchen equipment from industry-leading suppliers. For more information about affordable and secure commercial kitchen equipments visit- https://www.alphacateringequipment.com.au/ Or contact Tel: 02 4732 1830