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As such they specify professional scale commercial kitchens.
Commercial kitchen line setup. If you re short on cash you can try leasing this equipment instead. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. 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. 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.
You can hire a specialized chef for each station rather than a line cook to create everything from start to finish. You can see the video to understand it and call 19007236 ly bao minh horeca supplies would consult. This layout helps boh staff divide and conquer. The cleaning washing and storage receiving areas can be located behind the assembly line to keep them out of the way.
The station commercial kitchen layout keeps the kitchen organized and allows different types of dishes to be prepared at the same time. How big is a small commercial kitchen. Commercial kitchens require a lot of power in fact a high percentage of your restaurant budget could be devoted to energy costs. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line.
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. Foodservice equpment supplies recommends strategically placing cooking equipment so that the exhaust hood can whisk away hot air keeps the kitchen cooler and putting cold storage as far as possible from heat sources to keep appliances from. For cooking equipment purchase and install a broiler a gas range and oven or an industrial salamander.
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