A Guide for Setting Up An Efficient Commercial Kitchen.

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A Guide for Commercial KITCHEN
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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
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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.
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Important considerations while setting up a
commercial Kitchen
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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.
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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.
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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. 
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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.
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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
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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 [phone]