As such they specify professional scale commercial kitchens.
Commercial kitchen line setup.
Commercial kitchens require a lot of power in fact a high percentage of your restaurant budget could be devoted to energy costs.
To set up your commercial kitchen purchase and install a walk in fridge for most of your food and get some storage shelves for other dry goods.
The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line.
Sometimes a new restaurant has a fabulous location but a small kitchen space and you have to adapt your plans accordingly.
If you re short on cash you can try leasing this equipment instead.
How big is a small commercial kitchen.
You can hire a specialized chef for each station rather than a line cook to create everything from start to finish.
How to set up a commercial kithcen for your restaurant.
The small commercial kitchen can range from 200 square feet to 1000 sq ft.
The brigade de cuisine was born which is effectively a nice french way of saying the kitchen staff.
The kitchen brigade as fine hotels including their fine restaurants became more common toward the end of the 19th century commercial kitchens had to scramble a bit to catch up with the trend.
For cooking equipment purchase and install a broiler a gas range and oven or an industrial salamander.
A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule.
The cleaning washing and storage receiving areas can be located behind the assembly line to keep them out of the way.
In this layout kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other allowing cooks to quickly send food down the line.
This layout helps boh staff divide and conquer.