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Tips For Making Your Commercial Kitchen Layout

Making your own commercial kitchen layout is one of the most vital step if you are starting to set up your own restaurant. Building a commercial kitchen is not as simple as purchasing every cooking equipment and arranging them after. A commercial kitchen needs to be properly planned so that you can always preserve the safety and hygiene in the kitchen as well as boost your workers efficiency, thereby improve the profits. There are many aspects you need to take note when planning for the kitchen.

Picking Your Kitchen Equipment

Basically, you have three main choices to choose from when you are picking for your kitchen equipment. First option is buying brand new kitchen equipment. This is the most expensive option among the three but it is sometimes worth it. But, you have to buy new kitchen dishes and utensils. Your second option is to lease kitchen equipment. This particular option often need monthly payments. This is very applicable to kitchen items that do not usually last long like ice dispenser machines. The last option is purchasing second-hand or used equipment. This is particularly useful for those durable kitchen items, such as commercial ovens. However, when buying these items you need to be careful not to pick broken or damaged items.

Storage Space
Keeping things properly organized in your commercial kitchen will promote efficiency. This is why having a storage space is vital. You need to look for a variety of storage space before picking one. Check this site to learn more about storage spaces.

Ensuring Your Restaurants Safety

Taking extra care is important so as to ensure the safety of the staff working in the kitchen, therefore reducing the probability of accidents from happening. Your kitchen must have ample lighting across the rooms as well as in the spaces for your storage. Kitchen items must not be left lying on the floor because it can make a worker slip and fall. See to it that your flooring is not slippery, and always use non-slip mats in areas where spillage is probable. The kitchen will have several cooking surfaces, so make sure that fire extinguishers are stationed at regular intervals and the employees knows how to use them. In addition, every workers must be given enough mitts, aprons, and other protective equipment. Click this site to read more about maintaining safety.

Maintaining Hygiene Inside The Kitchen

Firstly, all your dry and wet ingredients have to be stored separately. Every kitchen equipment that will be used have to be washed before the cooking begins, and the floors and counters mopped meticulously. Personal hygiene of the employees is just as essential as the maintenance of hygiene in the kitchen equipment itself. Click this site to read more about maintaining hygiene.

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