Setting Up a Commercial Kitchen? How to Arrange Equipment and Tools?

You must embrace that your kitchen is the heart of the eatery. Be it big or small there is always a haphazard going on in the kitchen. searching for one important ingredient amid the hustle is like starting a huge quest. Well, this can be sorted if managed properly and adequately. Setting up your commercial kitchen properly is the prime action that you can take to avenge this problem. Once you set things properly, you will witness a seamless workflow and tasks completing proficiently.

Follow These Simple Tips and Techniques to Set Up Your Commercial Kitchen: 

Specify Working Zones:

The best solution to avoid the state of confusion on the faces and body language of those working in the kitchen is creating different zones. The cooking area must be separated from the backing area, and the baking area must be separate from the refrigerating area, and vice versa. Each zone must have specified equipment, tools, and supplies. Mixing all the work stations create a hodge-podge instead of a functional kitchen. Definitely, for limited spaces, you have to make these spaces creatively to avoid overlaps.

Categorize Shelves and Racks:

Install shelves and racks above the counter rather than the cabinets. The moving racks also provide ample space to make organizations. First of all, it is important to arrange the supplies according to the need. You can use two strategies to organize the shelves. One, you can allot one item to one shelf, and second, you can categorize one vertical line of shelves according to the dishes in your menu. Allocating each rack or shelf with a particular item area is handy but if you arrange required items in one particular portion, the cooks will not have to move here and there to grab items.

Hang It All:

Hang the basic cutlery, pans, measuring cups, spatulas, and other useful tools. This enables you to immediately grab the utensil or the cutlery and start doing the job. Otherwise, you keep searching for spoons, knives, and pans in the drawers. This, therefore, speeds up efficiency and productivity.

Sort Out the Fridge:

A sorted fridge is the best thing in your kitchen. Firstly, the refrigeration area must be at a significant distance from the cooking area. secondly, they must be organized. The organized fridges sustain the freshness and lifespan of the food and save electricity as well. A disorganized fridge, on the other hand, consumes energy and does not keep the food and beverages fresh. By organized, it means to keep the products in alignment and with a respective space. This helps fresh air to circulate each item equally to keep it. Avoid overstuffing and keep the most frequently used items in reach.

Warming Cabinets:

Getting heated holding cabinets have become one of the most important equipment to install in commercial kitchens. Allocate a place where you can put all the ready food, to keep it warm and fresh. This helps to boost your productivity by enabling you to work on a loop without worrying to wait until it is delivered to people. This will provide you a zone to keep the prepared food and make space for new preparation.