Essential Restaurant Kitchen Equipment Commercial Refrigerators. Prep tables and other food contact surfaces should be made of stainless steel or an equivalent material that is smooth and easy to keep clean.
Hot and cold water under pressure at all sinks.
What is needed in a commercial kitchen. Whether youre grilling steaks pancakes or burgers youll need the perfect commercial grill. In order to keep your food fresh for as long as possible its crucial that you buy. A sewage disposal system that is properly constructed maintained and operated.
A commercial kitchen must have separate sinks for mops dishes hand washing and food preparation areas. You must register your company with and obtain a license from the state Department of Public Health. While the commercial kitchen or commissary may have some of the equipment you need on hand its likely that you will still need space for small-ware or pieces unique to your business.
Youll want to be able to store this equipment in a single space rather than lug it back and forth. Your commercial kitchen will need both a refrigerator unit and a freezer. A service sink or curbed cleaning facility for mops.
A stronger metric is not to judge your kitchen by the average size of other kitchens but by the number of guests you plan to serve at any given time. Handwash sink s conveniently located in the food preparation area s Employee restroom s with handwash facilities. This can be achieved with a floor gradient to the drainage point in the order of 115.
Most kitchens range from 500 to 2000 square feet in size so anything that is less than 500 square feet can be considered a small commercial kitchen. Community commercial kitchens available for rent to members of the public can be used as incubation facilities for beginning food entrepreneurs like caterers product manufacturers or food truck operators. The rule of thumb for this is to allocate at least five square feet for every seat in your FoH.
All of this work should be done before you submit an application for certification. In the United States commercial kitchen floor drains are expected to be designed so that any liquids present on the floor are quickly and safely removed. Commercial kitchens require a great deal of industrial strength equipment including hoods and ventilation systems commercial stoves walk-in coolers and freezers and safety equipment.
The cleaning and washing section of a commercial kitchen includes appliances and products like sinks warewashing machines and drying racks among others. You will receive a certificate that must be displayed in a prominent place in your kitchen. It can be a little overwhelming at first as you embark on opening your first establishment and the list seems to keep getting longer and longer.
Since each restaurant is different there is no typical size for a commercial kitchen. A restaurant isnt. These units are made to suit restaurants or food service facilities because they are essential in the food handling operation.
Three-compartment sinks are necessary for washing utensils while warewashing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. Floor drain capacity is also expected to be adequate for the intended application. They may also be a means for local farmers to add value to raw product in order to expand their marketing potential.
Because you are working with food public safety is a major concern in commercial kitchens. Depending on the size of your business you will also need an ice machine that produces a large volume of ice. Answered March 29 2021.
So for a restaurant serving 30 people at a time 150 square feet should suit your needs.
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