Commercial Kitchen

Commercial Kitchen

The biggest difference in a commercial kitchen and a typical home kitchen is probably scale. Most of us are not preparing food for hundreds of people at a time. Not every commercial kitchen is huge, but the small ones have to function at maximum efficiency. A good design is an essential component. If you watch Food Network at all, you probably have a good idea what a commercial kitchen looks like.

Restaurant supply companies are a good source of everything you need for a commercial kitchen. They have everything from commercial grade appliances to dishes and linens. Appliances in general are on a much larger scale. They cook tops may have as many as ten burners and there are often multiple ovens. There may be flat top grills, deep fryers, convection ovens, and salamanders in addition to the main stove.

Prep tables and sinks are also in multiples in a larger restaurant. Pots and pans are usually very large and stored on open shelves or hung from large pot racks. Most of the dishes are stored on open shelving as well to facilitate getting plates composed and ready to serve. Walk in refrigerators, freezers, and warming drawers complete the package.

How in the world will all that stuff be cleaned? Let’s hope they have a commercial dishwasher. I know I would not want to wash all those dishes by hand. Most large restaurants rely on dishwashers rather than clients who did not pay the bill to clean up the kitchen. Most of the surfaces in a commercial kitchen are also made from materials that are non-porous and easy to keep clean. All that gleaming stainless steel is not just for show.

If you have ever thought of selling your homemade cookies or cakes as a business; check your local regulations. Most states require that anything you sell to the public must be prepared in a commercial kitchen. There are actually commercial kitchens for rent in many areas for just that purpose. A lot has changed since my grandmother made cakes and pies for the local restaurants. She would not be allowed to do that today. You may also need to be licensed in some way. A friend of my husband’s was selling cookies and pastries at the local harness track. They were professionally packaged with a list of ingredients, but prepared at home. Needless to say she found out the hard way that you have to abide by the local regulations.

Most of us will never need a commercial kitchen, but a restaurant supply store is a great place to get inexpensive dishes and serving pieces that you might use at home. If you ever need anything to prepare food for a large crowd, check out the places that commercial kitchen owners shop.

 

 

 

 

 

 

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