The working and the systems of the commercial kitchen are rather different from that of your home kitchen. Being a large enterprise that is serving hundreds of guests every hour, the motto of any commercial kitchen is speed and precision. So here you have to ensure that everything stays in place and this is where the organizational skills come in. A kitchen that is not organized simply means that workers or the chefs are running around wasting time, which means loss of customers. So here are some great organization tips for a commercial kitchen to make things smoother.
One of the first and the foremost thing to keep in mind in a commercial kitchen would be to ensure that you get the right equipment. For instance, if you are thinking of getting a regular refrigerator, think again. For the kitchen, you need everything that is bigger in size and also helps you to segregate your items in the right way. Some of the much-needed items here would be food carriers, commercial dishwashers and dryers, commercial refrigerators and etc. They should be arranged in such a manner that there should be maximum space optimization.
Pull Out Pantries
When it comes to the commercial kitchen the need for a pull out pantry is immense. This is very much needed because you are able to save space and not have things in the open. An open pantry means a lot of fuss, mess and things getting dirty. But if you have a pullout pantry then you can arrange all of your spices in one area and the other dry or fresh ingredients accordingly. Doing so makes it less of a mess to find and use things.
Separate Prep Station
A common factor in most commercial kitchens that you will find these days is that there is a separate prep area. What happens here is that a prep area being separate means less of a crowd when it comes to making and preparing live things. You don’t want the chopping to happen near the gas stove and get it blocked. Having a separate prep area saves the hassle of not wasting space and also means easier coordination in the kitchen.
Pots and Pans Hanging
It is best to have pots and pans hanging around the stove area or accessible to a place near the sink. What happens here is that as the chefs keep taking these kits in the commercial kitchen, they are able to save on both space and time. They just grab a pot and get started. Also, hanging these instead of having them stacked away saves space too.
Separate Cleaning Area
As a rule of thumb, you should always have a separate cleaning area. This is important to ensure that all of the dishes, utensils, etc. are cleared or cleaned up post a cook. The essential things that are needed to keep inside the kitchen, and the food leftovers, all need to be cleaned up, so there should be a spacious area where the utensils can be cleaned. An alternate area for the cleaning of vegetables and food items must also be provided for.
Get Specialty Appliances
Make sure you also get other speciality appliances that are needed for your commercial kitchen. For instance, a meat grinder is not going to suffice your requirement for a commercial place. However, these speciality gears are just right for handling the bulk of meat grinding, chopping, etc. which can otherwise take up a lot of time for the chefs.
So if you have a commercial kitchen or planning to set up one, then you should try and implement these tips for better management and smooth working.
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