A good commercial kitchen comprises an extensive range of quality hard wearing elements including cook tops, ovens, deep fryers, dishwashers, glass washers among other equipment. A commercial kitchen also comprises such machines as microwaves, blenders or even food processors. Also included are the uniforms and cleaning chemicals.
The type of cuisine offered by the restaurant, its philosophy as well as the preparation technique used greatly determines the number of stations that may be present in the commercial kitchen. Also considered greatly is the size of the restaurant. The traditional equipments are often used in smaller restaurants. Commercial kitchens more often than not use very durable equipment that are specifically been designed for mass production of food.
Commercial Kitchens are also set in a manner that the safety of the workers is greatly considered. There are venting rules such as putting exhaust fans over the cook tops. Another safety measure that is often put is that of fire suppression systems that are controlled by sensors. Non slip floors are also put on potentially damp areas and also padding of areas that employees stand on for prolonged periods. Also to be noted is the fact that commercial kitchens use industrial extinguishers and fire retard systems as opposed to the fire extinguishers used in traditional kitchen set ups.
Another key element of a commercial kitchen is the dish washing equipment. This dish washer should be one that is efficient enough such that the dishes and glassware will always be spotless and odorless as the sparkling nature of the dishes and cutlery used in serving the clients play a big role in customer satisfaction.
Not only should the commercial kitchen equipment be large enough for mass production of food but it should also be sufficient enough when it comes to time limit or time taken for the food preparation. Traditional kitchen equipment would often take longer time to prepare large quantities of food as compared to the commercial kitchen equipment.
