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Making A Commercial Kitchen

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By Author: Rohan kumar
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While using a specific type of commercial equipment and appliances in the kitchen, account is taken of the actual size or area of the restaurant or canteen or hotel. Commercial kitchens typically require much greater space than typical residential kitchens or commercial ones. Prime Hospitality Equipments and services provides the best Commercial kitchen Equipments in Bangalore.
Work Station
The restaurant-made cuisine depends on the number and quality of food prepared at the workstations. The workstations are thus usually divided such as cooking , baking, and grilling. Each workstation should have room and the required equipment and should serve the dish prepared in the menu. For starters, the workstation should have the plating raw materials, and everything the chef requires.
The workstations are not only intended for cooking but can also be integrated into a master chef 's cooking instructions for his assistants in taking lessons. For this reason, some restaurants create a shopping kitchen with teaching kitchen as well as main kitchen areas where the master chef will have room to observe the assistance efforts in preparing and finishing the job.
Selecting Equipment
This is the most difficult of activities. The root core should be understood as selecting the equipment for commercial kitchen. A kitchen equipment manufacturer is identified by their equipment. And we need to realize that the biggest difference in residential equipment isn't built to manage food preparation on a wide scale. And regular replacement is expected of the residential kitchen. And industrial kitchen equipment should be used for the mass processing of food and the equipment used should comply with the safety measures seldom seen in residential facilities, such as finger guards.
Kitchen Design
Commercial layout of the kitchen is different from residential kitchen design. The kitchen layout in the bakery is accompanied by the workers' protection measures and the kitchen movement system to allow the chefs to move freely and to manage the equipment easily.
A well-organized commercial kitchen layout is maintained at each workstation, with additional outlets for electric and natural gas, well drain system near sinks, and water supply areas. The most important aspect is the numerous sinks for preparing food, hand washing and cleaning vessels. Refrigerators have to be given good thought to storing food at different temperatures and various points.
Safety Measurements

The most important and seriously considered is safety in Hotel kitchen equipments manufacturer in bangalore. What comes first to mind, though, is Venting. Venting rules which include Cooktop exhaust fans, fire suppression systems. Non-slip floor locations, protected flooring above sinks and where chefs have worked for an extended period of time. In certain cases, as a residential kitchen, extinguishers are used, but industrial extinguishers or fire-retardant systems are integrated into the hotel restaurant structure of the buildings.

The commercial kitchen has to follow health code for all the foods that they prepare and for storage. The dishwashers must heat up to a fixed temperature to prevent illness and food poisoning, and enough freezing should be completed. This health code would also require rejection and disposal in commercial cuisines.

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