Improve Productivity of Your Employees by Keeping These Appliances in Your Kitchen

September 11th, 2014 by Tim | No Comments »

Customers hate to wait for their food, which is why by increasing the productivity of your kitchen staff; you can also increase the sales of your restaurant. The quicker you can serve food, the faster tables will empty, making space for more customers. Additionally, restaurants that take time serving food can drive customers who dislike waiting, away. By simply speeding up the process, you can increase the cost effectiveness of your restaurant. The question that arises here is how you can speed up the food preparation and serving time of your kitchen staff. This is why we have a list of helpful appliances and some tips here that can help speed up meal preparation time, boosting your employees’ productivity.
One of the most time consuming parts of cooking is ingredient preparation, this might involve chopping up vegetables, grinding spices, slicing meat and so on. By introducing bulk choppers, slicers and dicers, you can reduce the overall meal preparation time, considerably.
Some of the most efficient and time saving devices are choppers that can help dice tomatoes, onions and chicken for you, as these are some of the most common and time consuming ingredients. Opt for a bulk chopper that is a multipurpose device so that it can chop up many different vegetables in many different styles through extensions that fit into one device.
Make sure there are many burners and hot plates available in your kitchens so that the staff doesn’t have to wait for a meal to come off the stove in order to start preparing another.
Spice and nuts grinder are also a very time saving appliance as they can help chop and grind spices to perfection within seconds.
Pressure Cookers are another device that is meant to reduce cooking time and is great for cooking meat and other items that require long duration to prepare.
Another great technique for speeding up the food preparation time is to prepare ingredients beforehand so that they only have to be assembled at the time of cooking. For example, if all vegetables have been chopped and stored in air tight containers, especially onions that create a mess, whipping up meals will be speedier. You can also make sure most sauces and gravies have been prepared before hand so that they can be put together when a customer orders one.
Deep Fryers are great for kitchens that require lots of fast food and deep frying with every meal such as French fries and breaded meats and cheeses. A deep fryer reduces the frying time as the oil is already at a warm temperature and can immediately be heated up to fry other ingredients. It also takes up less space; although just make sure the oil is clean and used for one type of food only. Do not allow the oil to burn by taking it to high temperatures that blacken the oil.
The techniques that you use should be suited to your kitchen to make the most out of it.

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How to Select the Right Range for Your Commercial Kitchen?

September 8th, 2014 by Tim | No Comments »

The burner is one of the most essential equipments in a kitchen. A good range takes care of most of the vital steps in cooking, such as steaming, boiling, baking and cooking. It is safe to say that without a good range, delivering quality and taste to your customers is nearly impossible. This is why the right range can make your food not only taste better but also reduce the cooking time. In order to choose the right range, you need to know your requirements in detail. You also require detailed information about all the range options so that you can make an informed decision that will work in your favor, over long term.
Here are some of the things you need to consider when selecting a range for your restaurant kitchen.
How many Burners do you require?
This is one of the most difficult questions to answer as a lot of things need to be considered before narrowing down to a number. When deciding the answer to this question, you cannot go for the most number of burners available in an oven as this increases the size of the range, which is an important factor to consider keeping in mind the size and layout of your kitchen.
If you have a kitchen layout that provides each staff member with his individual little space, you need four burner ranges, as the people you have working in the kitchen can work in ease. On the other hand, if your staff is going to be sharing burners, you should opt for eight burner ranges. However allow only two people to share an eight burner range to avoid accidents due to overcrowding stoves. This is not a fixed option; you should decide what meets your needs and then go for that choice.
Electric or Gas Oven
When the choice between electric or gas oven has to be made, many chefs opt for a gas range due to the ability to control heat through increasing or decreasing the intensity of the heat. The electric ranges take time heating up as well as cooling down, which might affect the result of many meals that require variation in heat. The choice also depends largely on the connection that is available in your kitchen, whether a gas outlet or an electric wiring.
Make sure the grates on your burners are easily detachable to make it easy to clean the stove. In order to avoid gas leaks or fire hazards, make sure each burner has a pilot switch to light it, instead of using a lighter to light it each time you want to cook something. Another thing that you must look out for is the flame ranges, as going for a range that has a variety of range options is great for you.
Always make sure to buy ranges that have at least a year’s warranty on them so that you can get any repairs done free of cost. You can also look at used ranges, if you are on a budget.

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Safety Tips for a Good Kitchen

September 4th, 2014 by Amanda | No Comments »

The internet has recently been bombarded with videos and information revealing the ‘true face’ of most fast food restaurants. People have become aware of what is actually happening around the world in their favorite restaurants. No information is secret any longer with the empowerment that has come with social media. However that is not the only safety you need to be concerned about when it comes to your commercial kitchen and the reputation of your kitchen. Food safety and kitchen safety, as well as the safety of employees all go hand in hand with the reputation of kitchen.
People are opting for greener options, so even restaurants that do not make obvious eco friendly shifts are in danger of being shunned. Yes, there are a lot of things to look out for if you want your audience to see you in a good light. Let’s take a look at the safety options and tips that a commercial kitchen should be following religiously.
A commercial kitchen with good habits can stay safe which is why it all boils down to the training of the staff and kitchen habits. Your restaurant’s kitchen should always be clean and pest free. The last thing you want is the news of a pest infestation in the kitchen and you can wave your customers and your license good bye forever. Good kitchen habits ensure that bleaches are not stored next to condiments and oils. The kitchen floor is always clean and there are no containers or other obstacles on the floor. Any spills, such as water or gravy and so on, are wiped away immediately. The emergency exits and regular exits are always unobstructed so that people can easily escape in case of a fire or some other emergencies.
Ventilation filters and exhausts should be cleaned regularly so that in case of a gas leak, proper ventilation can reduce the hazard. Staff should be careful when using hot stoves or working around them, so that hot oil or oven burns can be avoided. Kitchen heat sources such as ovens, grills, range tops, deep fat fryers, and microwaves pose burn hazards. Opening pots that might have collected steam need special caution, so that steam burns can be avoided.
Staff should be careful never to leave food that is cooking over hot flames, unattended in order to avoid a fire. Multiple fire extinguishers should be scattered around the kitchen, so that they are in easy reach in case of a fire. Fire extinguishers should be refilled regularly and before they reach expiry date. Pantry items or other ingredients should all be placed within reach, instead of on shelves that are difficult to reach. Staff should don proper attire in the kitchen and avoid lose clothes around the stove that might catch fire.
Preventing fire and other accidents all comes down to following good kitchen etiquette and rules which require extensive staff training. Although staff training are costly, it is cheaper than redoing your entire kitchen or fighting a lawsuit.

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Should you go for an Electric or Gas Burner?

September 1st, 2014 by Tim | No Comments »

The sales and demand of a commercial kitchen depends completely on the food being served. It also depends on the type of service, if the kitchen is serving delicious food but taking an hour to prepare, the sales will suffer a lot. This is why your choice of kitchen range will have a direct impact on the sales and reviews of your restaurants. The quality of food also depends on the range you choose along with the time it takes to cook the food. This makes the choice a difficult yet crucial one.
However, here we are going to discuss the difference in a gas range and an electric range and which one of the two is a better option for a commercial kitchen. Although there are people who prefer both an electric oven and the gas range, the real question is which one will fit your needs. We can shed further light on the topic by looking at the pros and cons of the two types of ranges.
Many restaurant owners swear by the versatility of a gas oven as it allows you to adjust the flame and the heat according to the requirement of the moment. Whereas the electric oven takes time losing and gaining heat so that you cannot immediately lower the temperature if you find your food starting to scorch, you will have to lift up the pan from the oven instead.
The cost that is involved in installing a gas range or an electric range depends largely on your kitchen. If you have a gas line already installed in your kitchen, it will be cheaper to get a gas oven installed in your kitchen. Whereas if you have your kitchen wired for an electric range, it will be cheaper to install an electric range. This is because the costs would increase if you have to get a gas line installed into the kitchen or get it wired and as a result it is wiser to go for the option that your kitchen is already equipped for.
Electric ranges are typically easier to use; you can start cooking as soon as you plug it in. The burners are also fairly easy to clean and maintain. They provide an even distribution of cooking heat as the entire plate heats up instead of a concentrated flame in a gas range. On the other hand, they take time to cool off and can pose a burning hazard if touched even when off. They will not function if there is a power failure.
A gas oven is better for baking and grilling as there is an even distribution of heat in the oven. The heat is easier to control depending on the type of food you are cooking. You have the option to control whether you want to move from high heat immediately to a lower temperature or vice versa. Gas bills are also lower as gas is typically cheaper than electricity.
Most kitchens have a gas oven for cooking and an electric oven for baking but your final choice depends largely on the oven you are more comfortable using.

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Tips on Making Your Commercial Kitchen Look Bigger

August 28th, 2014 by Tim | No Comments »

The kitchen is the heart of any restaurant. No matter how beautiful the dining area of a restaurant is, if the food is no good, there will be no return business. In order to increase efficiency of the kitchen staff, it is essential that their territory be designed in a way which makes them happy to work in the place. The high point of any chef’s day or even life is working in a beautiful, fully equipped kitchen that extends for miles and miles. Although that is the dream, it is pretty impossible unless you are working in the kitchen of the queen of England or the white house. Most restaurants have a sizable kitchen that although is not very large, isn’t a cubby hole either. No matter how large or small, every kitchen can use to look a little bit bigger, which is not all that difficult to achieve if you know a few decorating tricks that can give your kitchen the illusion of being bigger.
Make Sure It Is Well Lighted
Add several layers of lighting in a place to create a multi dimensional effect to the kitchen. A poorly lighted kitchen will look small and gloomy no matter how big it is. Make sure you do not add harsh hospital lights that give your staff a headache by the end of the day. Use lamps and lighting that add a cheerful feel to the place. Try to hide the lights either behind shades to give a recessed lighting effect, which makes the place feel like it has its own light. Do not go for dim lighting as it would defeat the purpose if the staff has cannot see two steps ahead of them.
Shiny Surfaces
Glimmering kitchen equipment and tiles is the dream, as it also accentuates the freshness of the place. Shiny metallic equipment, reflecting tiles as well as shiny countertops reflect light, brightening up the place and giving the entire kitchen a feeling of newness. Working with clean, new equipment has in its own, the key to lifting spirits of a chef and helping them find joy in their work.
Light Colored Walls
Refrain from painting the walls a darker or brighter color as it makes the room look smaller and adds the effect of the room closing in on its inhabitants. Use lighter colors such as pastel blues, yellows, peaches or pale purples on the walls. Do not go for white as it makes a room boring.
If you want to add closets, make them a part of the walls by adding doors to them, so that they are not visible unless they are open. Another factor is how cluttered the kitchen is, as a messy kitchen looks even smaller. Make sure there is a lot of visible floor space as that also helps. Making the room look bigger is an illusion and illusion is created using tricks of lights and colors, ask any magician. It is about distracting people from what is there by making them focus on something entirely different. In this case, our aim is to get the staff to focus on the look and feel of the kitchen instead of the actual size.

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The Must Have Items for Every Commercial Kitchen

August 25th, 2014 by Amanda | No Comments »

Running a commercial kitchen is no easy task, as dozens or even hundreds of people are depending on you to serve them delicious and well cooked food. A slightest error in spices, cooking time and preparation can turn a well grounded meal into a disaster that has to be served to people who are paying for it. When people part with their money, they expect great things in return, which is a huge expectation that can be terrifying for a chef that isn’t well experienced in handling such situations.
Serving customers wonderfully cooked, delicious meal on time requires support from the kitchen staff as well as the equipment of the kitchen. Strong, durable and powerful equipment is required in a kitchen to cook well in the least amount of time. This is why the equipment required in a commercial kitchen is very different from that required in a home kitchen. They need to be able to cook large volumes of food, at precise temperatures while ensuring they will remain safe even if being used 24 hours a day. They also need to be able to prepare a variety of different food in single equipment.
This is why choosing the equipment for your commercial kitchen is a task that requires you to be wise about your requirements. You are required to purchase equipments that will be required according to the menu you plan to serve. If you plan on serving breakfasts, you should have a coffee maker, a cappuccino machine, waffle maker, girdle, blender and such equipments that help you whip up delicious breakfasts quickly and effortlessly.
However, here are some items that every kitchen must have, no matter what menu you are serving. These basic items are a necessity for every kitchen.
Knives: A good, sharp chef knife is a chef’s best asset as well as his best friend in the business. A bread knife is essential to divide and slice breads to minimize imperfections for a flawless meal that will be served to customers. Needless to say, knives are an essential must have in every kitchen.
Slotted spoons: These are another essential item in a commercial kitchen as they help remove deep fried food from the fryer while draining excess oil so the food item remains crisp instead of soggy.
A rubber Spatula and a Balloon Whisk: These two items are essential for whipping and mixing batters and mixtures. A heat resistant spatula will allow the chef to handle hot mixtures gently, while a balloon whisk ensures the smoothest syrups, batters, marinades and what not.
Food processor and blender: This is another essential for grinding, chopping, pureeing fruits and vegetables. Very few meals can be prepared without the use of the either of the two. Buy one that comes with a spice grinder extension as well.
A whetstone: This will help keep your knives sharp so that you do not have to replace them very frequently.
No matter what stoves, pans or pots you buy, without these must have items you won’t be able to achieve much.

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How to Fire Proof your Kitchen

August 21st, 2014 by Tim | No Comments »

Every restaurant owner spends a good amount of money in creating its kitchen as it is the efficiency of his kitchen and the staff upon which depends the sales generated and the revenue earned at the end of any day. A good commercial kitchen, as a result, is stocked with some of the most expensive appliances. This is why, if a fire breaks out in a commercial kitchen, it would prove to be potentially disastrous. It might also cost the restaurant its business. This is why a fire is considered one of the biggest threats to such establishments.
Accumulated grease, dangerous or unsafe equipment and poor maintenance can all prove to be a potential cause for a fire. In order to stay protected from a fire, it is crucial that proper measures be taken as well as training the kitchen staff to educate them about the possible actions that could start a fire and how to extinguish it. A fire could not only destroy the restaurant, rendering it useless for anything but it can also cause people their lives and possible debilitating injuries.
Cost of repairs, loss of business and the additional stress that comes with renovating the entire place and purchasing all new equipment can take its toll on anyone. Although due to the risky nature of working with grease, it is almost impossible to eradicate all risk entirely, but precautions can be taken to contain it.
Make sure exhaust hoods are clean, as they tend to collect and store residue such as grease and other vapors which clogs the exhaust, rendering it useless. This is the cause of 21 percent of the fire cases in all restaurants. Professionally designed and installed ventilation systems can eradicate the fire hazard to an extent, allowing proper airflow in the kitchen.
Kitchen equipment and appliances should be made out of fire corrosion resistance material that can safeguard them in case of a fire.
The ventilation system including air ducts and exhaust hoods should be cleaned frequently to ensure proper air flow is maintained in the area. Clean any filters in the kitchen so that they do not get coated with grease, preventing air flow. This will ensure that any fire that breaks out can be contained in a timely manner.
Employees should be provided training to ensure they understand what the possible fire hazards are as well as providing them with a plan in case of fire to ensure it doesn’t get out of hand. Proper equipment handling, storage and fire prevention strategies should be conveyed to all employees as this can mean the difference between a timely controlled fire and a blazing restaurant.
Leaving combustible liquids and such stuff can prove to be potentially dangerous; although this is common knowledge, people tend to get careless under pressure. Taking prior measures can prevent these and many such errors that could result in a blazing inferno and literally make the restaurant go up in smoke!

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Significance Of Appropriate Flooring In Commercial Kitchens

March 7th, 2014 by Tim | No Comments »

Commercial kitchens are nothing like the warm and cozy kitchen spaces you have at home. In fact, commercial kitchens are large spaces which are especially equipped to ensure the smooth service operations and prompt handling of the astronomically large size of service orders, right on time, while maintaining the food quality guaranteed by the business.
Running a commercial kitchen is not an easy task, and running in a commercial kitchen is likewise difficult!
Chefs and workers running around completing their tasks and handling hot pots and tureens in a very busy commercial kitchen at peak service time is like a nightmare! This can prove to be even more disastrous if any unforeseen accidents were to happen during the busy service, like the slipping or skidding of a worker, while working or handling hot utensils in the kitchen. This can prove to be disastrous both for the employee and the business itself, as prompt medical assistance might be required to deal with the injuries sustained by the worker, and the food service would be disturbed which would affect the business operations as well.
Therefore, in order to avoid any obstructions or hindrances in the smooth flow of business operations, and ensure the health and safety of all concerned employees, it is important for the business owner to select the most suitable form of flooring available in the market, for busy commercial kitchens.

Select A Suitable Flooring Option
The working environment of a commercial kitchen requires appropriate flooring which can withstand the harsh and fast paced operations, vital for the business. It is essential to select flooring which reduces the chances of any major accidents, and is also easy to keep and maintain clean at all times.
Commercial kitchen floors need to be of a food grade processing floor quality, which ensures the hygiene and sanitation of the premises, with no risk of any infestation. There are a few factors which need to be kept in mind, while choosing the flooring for your commercial kitchen.

Industry Approved Food Grade Flooring
Commercial kitchens are subjected to inspections by health and industry inspectors, who ensure that the premises is safe and hygienic enough to offer quality services in the market or not. Industry approved food grade flooring is a vital essential of every commercial kitchen, and any owner who has been negligent in this regard, runs a high chance of facing problems for gaining approval, to run their business.

Durable Flooring
The flooring of a commercial kitchen needs to be durable and tough, to withstand the harsh usage and moving of heavy trolleys and racks from one part of the room to the other. The constant working of multitudes of employees, and the installation of heavy cooking machines and kitchen appliances, requires the kitchen flooring to be smooth and strong to last for a long time.

Slip Resistant
It is very important for the flooring of a commercial kitchen to be slip resistant, in order to provide a firm grip for fast paced working on the premises, and reduced chances of any accidents due to the slipping of a worker.

Resistant To Thermal Shock
As the different large cooking machines, ovens and other appliances emit a high level of heat throughout the day, with the added heat of the cooking operations, it is vital to opt for flooring which ensures effective resistance to any likelihood of a thermal shock.
The choice of a suitable flooring for a commercial kitchen premises, is essential to ascertain the smooth work operations and the safety and security of all concerned staff.

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Utilizing Of Commercial Kitchen Space Through Suitable Planning

March 4th, 2014 by Tim | No Comments »

While designing and planning out the layout and set up of the commercial kitchen, for your business, it is essential to do so in such a way, as to ensure the proper utilization of all the available space on the premises. It is logical and highly beneficial, to ensure a layout of your business commercial kitchen, which ensures improved efficiency and smooth operations of the business, with the least amount of possible hindrances.
As the commercial kitchen working space is subjected to a very busy and harsh service routine, on a daily basis, it is necessary to design the premises in such a way, that it ensures employees great ease in working and performing their activities. The kitchen needs to be ergonomically efficient to prevent any strains and problems for the workers, and ascertain the fast and hindrance free service operations, for the satisfaction of the clients.

Utilize Kitchen Space To The Maximum!

Make sure that the entire available amount of kitchen space is utilized in the best possible way, to ensure the smooth work operations, and the convenience of the working staff. It is best to seek professional assistance if you are at a loss on how to effectively design your kitchen, as multiple experts in the market, provide consultations for planning out commercial cooking spaces.

You need to ensure the size and requirements of your business, and the equipment and appliances you would need, to meet the service demands of your customers efficiently. After determining the size and length of the cooking ranges, for your kitchen, plan out how to best utilize all the space most effectively, by determining the locations for the installation of different appliances in the free space.
There are a few factors which need to be carefully considered while you plan to utilize all the space of your commercial kitchen space.

Ensure Easy Mobility Convenience
While planning a layout of the kitchen which ensures the most efficient usage of the available space in the room, it is very important to keep in mind that sufficient working space should be provided to each employee for easy mobility.
A commercial kitchen entails a large amount of extremely fast paced work, by the working staff, especially at rush and peak service hours. In order to meet the order requirements, employees engage in fast service actions, which require sufficient working space for smooth operations, and to minimize the risk of any accidents during the service.

Go for Ergonomically Designed Working Systems
While utilizing the kitchen space to the best, it is important to note that the working stations should be ergonomically designed, to facilitate the workers in the efficient performance of their everyday responsibilities. An ergonomically designed commercial kitchen premises, ensures ample space for fast paced efficient working, while utilizing all the available space most effectively, which ascertains the smooth and competent performance of business activities.

Opt for a Energy Efficient Setting
You can minimize the cost of your utility bills and ensure an energy efficient premise by carefully planning out the placement of the refrigeration and cooling unit, cooking ranges and ovens in the commercial kitchen space.
While trying to effectively utilize the space of your commercial kitchen, it is best to ascertain that the layout takes into account the ergonomics and other requirements, necessary for the efficient working of the business.

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A Commercial Kitchen Ventilation Duct System- An Important Choice

February 27th, 2014 by Amanda | No Comments »

As before setting up a new business, entrepreneurs and individuals carefully plan and determine the necessary essentials they would require for the proper running of its operations. This entails all the necessary equipment , staff members and proper location of the business itself, to ensure a properly planned and successful venture.
Businesses which require the smooth operations of a commercial kitchen, like catering, restaurants and hotels, need a properly planned out layout and setup process, to ensure the smooth and unobstructed operations of the service orders. While commercial kitchens require a number of essential equipment and advanced appliances, the most important necessity they require is a highly efficient and proper functioning ventilation duct system.
A ventilation and exhaust duct system, is of great significance in a commercial kitchen, as it ensures the regular flow of fresh air within the premises, and also regulates the various odors and smells within the kitchen pace out of the room.

An Essential Choice for a Healthy Kitchen Space
In a commercial kitchen the working staff is always on their feet and constantly active, in order to ensure meeting the large amount of food service orders on time, while maintaining the quality requirements. The fast paced and highly efficient operations of the staff in the kitchen can be hampered by the lack of clean and fresh air in the premises.
As a number of workers are actively working to meet their service orders, it is essential to ensure a healthy environment, which assists in maintaining the quality of fresh air in the kitchen space. A proper ventilation duct system plays a very significance role in this regard, and maintains the inflow and outflow of air within the busy kitchen.

Essential to Avoid Any Fire Accidents
Commercial kitchens which do not have a proper ventilation system installed on the premises can run a high risk of fire accidents. Ventilation duct systems, which do not function properly or are not cleaned and maintained on a regular basis, accumulate a large amount of grease in the hood, ducts, vents, filters and fans of the system.
This results in a poorly performing exhaust system, which does not allow the required regulation of air in and out of the premises. This causes a low quality of air within the kitchen, and also poses a severe risk of fire accidents, because of the inefficient performance of the system.

Ensures a Safe and Non Toxic Environment
The improper working of a ventilation duct system on a premises, results in the development and growth of mildew and other forms of fungus in the kitchen space, which presents a serious health problem, for the working staff and the customers who the business serves.
A commercial kitchen space, infested by mold or mildew, is a serious predicament for any business, which can result in its closure by the orders of the health and safety inspectors, after inspection. The work ethics do not condone, making employees work in a toxic environment, which also poses a serious threat to the health of the customers.
To ensure the smooth operations of your business, and the health and safety of your employees and customers, it is important to choose a suitable ventilation duct system for your commercial kitchen premises.

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