8 Tips to Build Your First Industrial Kitchen
Are you a cook or a skilled cook and think it'stime to equip your kitchen to do your job more professionally?
For entrepreneurs in the food industry who alreadyhave a space or who work from home, the most important tip is not to neglectplanning. It is not enough to go out and buy expensive equipment without being sure what you will do with them or even if they will fit in your Commercial Catering Space in Sydney.
To make no mistake, check out our tips to buildyour first industrial kitchen and prepare your food hygienically, quickly andwith great quality!
Imagine a factory...
The industrial kitchen does not have that name fornothing. Think of an assembly line where each part is responsible for one stepin the making of a dish. Therefore, before buying equipment, you need to definea line of work – such as snacks, snacks, sweets, lunchboxes, cakes, pizzas –because each type of food requires different utensils.
Ask forprofessional help
Consulting an architect to design your kitchen cansave you a lot of headaches! This professional will design according to yourneeds and maintain a good circulation space, installing in sequence those equipment that need to be close to each other and separating dry and wet areas.
Think aboutthe dimensions of the kitchen
The amount of food you will be preparing per dayneeds to be calculated in advance in anticipation of future expansion so thatcounters, pantries, ovens, stoves, freezers and refrigerators are adequately sized. Think about shift meals (such as lunch and dinner) and scale out for maximum capacity usage.
Provide thenecessary equipment
In general, an industrial kitchen needs to have:
· Area to receive products from suppliers, such asfresh vegetables, meats, canned goods, etc.;
· Space for food storage, such as pantries,refrigerators, freezers and cold room;
· Area to sanitize food with stainless steel sinksand countertops;
· Area for initial preparation, such as cuttingand slicing with a bench;
· Area for storing utensils such as pans,containers and cutlery;
· Cooking area with stove, oven, flame, fryer andexhaust hood;
· Area to pack and store food ready for delivery;
· Utensil washing area with sink, countertop anddishwasher;
· Service area for washing towels, aprons andkitchen towels (don't forget: cleaning products well away from food!);
Separate place to put garbage (inside the kitchen,trash cans must have pedals);
External gas shelter.
Enjoy yourspace well
Install cabinets and shelves in strategiclocations, placing equipment you use the least on top. Take advantage of thespace under the benches for easy reach. Remember never to store food on the floor! Your kitchen should be washed daily, so don't clog the floor with boxes,bags or loose objects.
Plan youruse of light and air
Lighting and ventilation are very important! Givepreference to natural light and do not obstruct air passages. Install good airconditioning equipment as stoves and ovens heat up the environment a lot and also invest in an exhaust hood on the stove, griddle and fryer to absorb thefat.
Use thecorrect coatings
By law, all industrial kitchens must be tiled tofacilitate cleaning. The same is true for the floor, which should be coolceramic and easy to wash. Sinks, sinks and countertops must be in stainless steel. Wooden benches facilitate the proliferation of bacteria and need to be coated with Formica, which is a type of plastic film that is very heatresistant.
Keep an eyeon the law
If you have already registered as a self-employedor micro-entrepreneur, you must already know the legal requirements to be ableto put an industrial kitchen into operation, right? Look for the city hall in your city to get all licenses and follow the rules of the Sanitary Surveillance and Fire Department for fire prevention.
And you have you thought about building your firstindustrial kitchen? Share your experiences with us in the comments!