Making of a Commercial Kitchen

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Making of a Commercial Kitchen
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What is a Commercial Kitchen?

• A commercial kitchen is ideal for conducting
  cooking classes, chef training and for providing
  catering services
• In essence, a commercial kitchen is an ideal
  solution for any start-up business whos looking
  for a space to operate from

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Components of a Commercial Kitchen

• Metered Gas, 3 Phase Electric
• Drainage, Hot and Cold water
• Hygienic Floors, Walls and Ceilings all compliant
  with EHO standards
• Wooden Tables, Ventilation Supplies

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How to Make a Commercial Kitchen?

• Assembling these features, one can make a
  commercial kitchen
• Stations
• Ventilation
• Gas safety
• Kitchen Layout
• Equipment Selection
• Health Code Requirements

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Stations

• The cuisine offered at a restaurant determines
  the number and type of food preparation and
  cooking stations
• Sample stations include catering,
• baking and grill and
• sauté

Image source restaurantequipmenttogo.com
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Ventilation

• British standard BS 61732009/11.1 states that
  catering areas shall be ventilated to provide
  air for combustion and removal of combustion
  products and steam, etc., from the working
  operation

Image source www.rsvents.co.uk
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Gas safety

• The supply of gas into the kitchen needs to be
  controlled and monitored safely

Image source www.frozenfoodeurope.com
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Equipment Selection

• A commercial kitchen can be easily identified by
  its equipment
• Residential equipment isn't designed to handle
  large-scale food preparation and requires
  frequent replacement.
• Example commercial deep fryers, commercial
  ranges, commercial ovens microwaves

Image source www.spacecatering.co.uk
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Health Code Requirements

• Commercial kitchens must meet health code
  requirements for all preparation operations and
  food storage
• Healthy kitchen operations forbid co-mingling of
  hand washing and food preparation in the same
  sink area
• Health code requirements also regulate the type
  and manner of refuse and disposal in commercial
  kitchens

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• Thank You!