Different kinds of Work Tables you can use in your Commercial Kitchen

February 4th, 2016 by Amanda | No Comments »

The most important thing before starting a food service establishment is to plan the outlook of the kitchen, and every kitchen needs plenty of counter tops and workstations. However, finding the right work table is pivotal for your kitchen’s efficiency. With the help of work tables, you can designate an area where you can prepare entrees and use the under shelves for providing storage of other items, and so on.
Workstations can be found in different varieties with options of adjustable shelves. You can choose from round or square worktop corners with a variety of options in back splashes. There are also wall-mounted worktables in the market to make your kitchen more spacious with open bases being added to store supplies under the preparatory counter. Here are a few choices to consider:
Stainless Steel
Stainless Steel work tables are mostly preferred in restaurants where a lot of cutting and chopping is done. They are very easy to clean and maintain and hence, limit contamination. They come in a variety of qualities with differences in prices.
Stainless steel is measured in gauges, which defines the hardness and durability of the metal. Work tables are mostly in 18 gauge, 16 gauge or 14 gauge so that they don’t corrode due to humidity or water deposits and mechanical abrasion easily.
For heavy duty commercial use, the 14 gauge premium quality table is recommended as it can withstand heavy blows without denting. If you want to go for quality and affordability, then 16 gauge standard duty work table is a sound choice. For sandwich or salad preparations or any other light work, the 18 gauge economy work table can be purchased but these tables are susceptible to dents and should not be used for pounding heavy items.
Polycarbonate
If your business requires tables as a replacement for cutting boards, then a polycarbonate plastic top can be purchased instead of stainless steel. It is high impact and stain resistant with temperature resistant qualities too. Due to its versatility, it is able to handle many situations and is cost effective too.
Wood
Wooden work tops are ideal for kitchens in bakeries for making dough. They come with special risers to prevent the dry powdery items from falling and creating a mess.
Wooden tops are also used in places where you need an inexpensive, durable and reliable surface for cutting meat. At times, stainless steel work tops are out of your budget but you still need something quite sturdy, so these tables are relatively easy to clean and maintain because of the smooth surface and they are bacteria resistant too.
In addition to the type of countertop, customizable additions can be made in selecting the edges. Square edged tables are preferred where multiple tables are connected to each other but round edged tables are easier to clean and don’t have pointed edges which could be a cause of injury. Various sizes of shelves, drawers, wheels and sinks can also be included as per your need. So before purchasing a worktable to improve the workflow of your kitchen, you should consider the kind of work table you require in terms of size, shape, mobility and material and then go ahead and purchase the right ones.

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Safety and Health Measures for your Commercial Kitchen

January 28th, 2016 by Tim | No Comments »

Occupational hazards that are attached to a number of jobs can raise safety concerns for the employees working there, as well as the people around them. A commercial kitchen is one such workplace that demands the safety of the people working there as well as high hygienic standards of the food they are cooking, which will be eaten by the customers.
So here are the few tips to ensure the safety of your employees and your food quality in a commercial kitchen.
Well-trained Staff
The managers and staff you hire must be well trained to carry out tasks in the kitchen. Having expert staff in your kitchen will reduce the risks of accidents such as cuts, slips, trips, etc and ensure the safety of your employees. Health inspectors also conduct inspections in restaurants where important questions are asked regarding the safety and hygiene of the work environment. As the owner, lack of knowledge about such things may lead to paying heavy amounts of fine or even termination of your work license.
Cleanliness
Cleanliness is the most important factor contributing to the hygiene of the food. In many situations, food poisoning occurs because of the transfer of germs from one employee to another or to the food they have cooked. Every employee must thus, wash their hands at intervals to keep the food free of any bacteria that might cause food poisoning or any food borne disease. It is also essential to keep the kitchen and its utensils clean and sterile before serving the food in it.
Appropriate Temperature
Food should always be stored at a proper temperature which will help in reducing the growth of bacteria in it. The refrigerating temperature should be 40°F or less, and the staff must know which food items may go bad after being stored for a longer time period.
On the other hand, food should also be heated properly to kill the bacteria present on it as well as to cook it properly. Checking the heated and refrigerated food after every two hours is recommended to ensure that their temperature is appropriate.
Proper Inspection
Keeping a check on the kitchen and food supplies is central to guaranteeing food safety. Keep a checklist of the areas and check them on a weekly basis. The chances of using expired supplies are high and therefore, the supplier you buy food from, should always be a regulated official.
Accidents and Safety
There are high risks of accidents such as; cuts, tripping and falling, spilling of hot liquids, burning, and mishandling of containers which endanger employees’ safety. It is important to prevent such incidents from happening by; wiping spills on the floors immediately, removing barriers from the way, using lifting devices to handle heavy objects, being careful with knifes to avoid cuts, being careful with dangerous and hot substances, and using gas and electrical appliances with proper care.
Being the owner, it is your responsibility to take care of your employees’ safety as well as the food’s quality. Lack of proper attention towards such matters might cause legal complications for you and your eatery in the long run.

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Hygiene Matters in Commercial Kitchens

January 21st, 2016 by wp | No Comments »

Among other matters of hygiene in a commercial kitchen, hygienic food handling should not be neglected. This covers all aspects of safety and health which prevent food from poisoning, germs, fungus, going stale and so on. Remember that any sort of negligence during the food’s preparation, storage or transportation could lead to a bad name in the industry for your establishment.
When we talk about hygienic handling of food, personal hygiene of the cooks and kitchen staff plays a major role. If the people involved in the cooking process are carefree about their dress and appearance and poor cleanliness is observed, then there are high chances of food contamination. The management should therefore keep a close eye on the staff so that if any of the cooks are suffering from any diseases that may be transmitted through food, appropriate actions can be taken accordingly.
Food Hygiene
Some precautionary steps which should be taken by the cooks to maintain food hygiene are:
• All surfaces should be cleaned before starting food preparation.
• Separate tables and cutlery should be used to handle raw and cooked food.
• Regular hand washing should be practiced.
• Wounds should be properly dressed so that food doesn’t come in direct contact with them.
• Long hair should be tied and covered.
• Nails should be short.
Additionally, when cooking food, chefs should keep in mind that
• Meat and vegetables should be washed properly and then cooked accordingly
• Food left on the counters should be covered to avoid coming in contact with germs.
• Raw meat that is kept in the fridge or freezer must be put back in its place rather than being kept on the counter for long durations.
Along with that, any infestation concerning pests should be notified and eliminated. The premises should also be kept tidy and dry.
Maintenance of Premises
The premise should be kept clean and all timely repairs should be made accordingly. Frequent cleaning and disinfection practices should be carried out.
Ideally, the flooring should be of a rugged material so that it does not tear or wear easily due to spilling of hot substances or while coming in contact with sharp objects. The area where the flooring meets the walls should also be cleaned properly. Water proof grouting should be used wherever necessary. A degreasing agent can also be used frequently when cleaning the floors.
When designing walls for a catering service, they should be made non toxic, non absorbent and impervious. Special consideration should be given to places where constant cleansing is required. These areas should be covered with stainless steel walls to provide more durability.
Most commercial kitchen ceilings are at a high risk of formation of spots due to condensation which may lead to formation of moulds. As all the hot vapors rise up and touch the ceilings, they create a humid environment. Vents should therefore be installed on the ceilings to extract warm air from the kitchen and to take it outdoors.
In addition to all this, door and windows should be sealed properly so that rodents and pests do not have any access to the food stock as well as cooked cuisines. If any infestation does occur, then immediate steps should be taken to completely eradicate it. The doors and windows should further have smooth, non-absorbent surfaces and should be cleaned regularly.
All the sanitary equipment must also be maintained to be in efficient working order and all chemical cleaners should be stored away from the cooking area.

Thus, as the owner of a commercial kitchen, keeping your space clean and hygienic must be made a priority in order to do business in the food industry.

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Bring a revolution in your Commercial Kitchen with these appliances

January 14th, 2016 by Tim | No Comments »

Nowadays, as technology is rapidly becoming advanced, many superb appliances are being introduced. These are designed to decrease the energy consumption in every possible way and to increase the user’s efficiency. However, it’s not easy to get hands on these appliances as some of them are very expensive but they can be ideal for your commercial kitchen.
Wolf M Series Built-in Ovens
They are available in the market in three unique styles. One is the classic style which features a black glass and colored LCD touch screen. This design does not have a handle. The second option available is with tubular handles and LCD touch screen. The third model, which is especially designed for professionals, has a LCD touch screen with control knobs. All models are of stainless steel with professional handles.
There are also two blower fans placed vertically in columns in the ovens. This placement helps in multi-rack cooking which is ideal for baking multiple batches together. The heating elements produce heat and generate it uniformly throughout the oven. They also feature dual VerticrossTM convection system which cuts down the preheating time.
The reason these convection ovens are destined to bring a revolution in your commercial kitchen is that they have introduced a new mode of cooking with this series. There is an LCD touch screen, placed at the front of the oven which allows users to access the oven’s features easily. There are also various preset options which guide users to adjust the temperature and rack placement of commonly prepared foods. When all is set, the work of the oven is to give the best results. These ovens are designed for baking, broiling, roasting, warming or convection cooking.
Samsung DW9000H Dish Washer with WaterWall
The most recent innovation in dish washers is supposed to be the latest WaterWall Technology invented by Samsung. In this model, a wall of water has been introduced which uses a powerful sweeping mechanism to clean the dishes.
With the Zone Booster effect, it is now possible to target specific, hard to wash utensils in the same wash. With the touch of a button, you can easily select the left or the right zone to target your most soiled pots with high water pressure and temperature.
This model also features half load settings where you don’t need to worry about filling both the racks and then run a cycle. The racks are easily adjustable to accommodate over sized utensils. Another separate versatile tray is also available to load and unload cutlery items with ease.
The new Glide Rack system ensures that the racks are stable and facilitates in loading and unloading dishes in a smooth manner.
Lastly, the Auto Door Open feature allows the door to open itself automatically, thereby letting the steam escape, once the dishes are fully rinsed and dried.

Designed considering the latest state of the art ergonomics, appliances bring better work flow in a busy commercial kitchen. Two of the many revolutionary technologies have been discussed here. They have created waves wherever installed, so you can also take benefit from them in your kitchen.

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Design your Commercial Kitchen the right way

January 7th, 2016 by wp | No Comments »

The first and foremost thing is to make sure whatever you use for starting a catering business should be in compliance with the health laws. While planning out the appearance of your kitchen, several things should be considered. The right positioning of the appliances, the floorings, the walls and the ceilings, as well as the durability and color theme of the cabinets, appliances and counter tops are some of the top factors to consider.
Layout of the kitchen
The layout of the kitchen has a significant influence on the output delivered by the staff. Careful planning in the start may prevent any incidents which may lead to fatal injuries. Along with beautifying the environment, the ceilings should be fitted with sprinkler systems and fire extinguishers should be installed for emergency purposes.
The layout of the commercial kitchen should be in the order in which the food travels through the kitchen. It should be spacious enough for supervision and better communication between staff members. The layout should not be over crowded with unused appliances which may make the cleaning process difficult.
Among the popular layouts are the assembly line layout, the zone style layout and the island style layout. The designing of the kitchen should be in such a manner that the storage, preparation and production of all the items is manageable and can be assigned to different staff members.
Enhancements in the kitchen
The look of your commercial kitchen can be enhanced in a number of ways. First, lighting plays an enormous role in making your kitchen full of life, energy and a fun place to work in. Nowadays, the trend is of LED lightings as they are eco-friendly. They can be fixed below the base cabinets and inside the drawers and cabinets too.
Additionally, non-slip flooring should be opted for, for the safety of the workers. Vinyl floors don’t have any seams in them to support bacterial growth and can be cleaned easily, making them an ideal choice. However, the attractive and artistic textures, colors and features of tiles are also a crowning glory for a lively commercial kitchen.
Apart from tiles, the appliances and the cabinets should be of stainless steel. This is because it is durable, looks attractive and is easy to clean and maintain. There is an immense range of countertops, ovens and sinks to choose from though. They also provide you with flexibility and ease of organization.
Next comes the adequate flow of air in the cooking area. There are different styles of ventilation available in the market. Some are fixed on the ceilings or walls whereas other are installed within an island. A proper ventilated environment has an overall impact on the moods of the employees too and will keep the kitchen safer.
For workstations, along with tiles, countertops are available in various materials which can add to your kitchen’s appeal. Although people prefer granite, stone, marble, laminated countertops, stainless steel are more popular in the commercial industry.

The way the appliances and finishes interact with each other has an impact on the performance of the cooks and chefs working in the commercial kitchens. By enhancing the look of the place, as well as adhering towards an ergonomic commercial kitchen design, it will be easy for you to improve the quality of work and thus, expect a beneficial turnout.

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Choosing between Modern or Traditional Commercial Kitchens

December 31st, 2015 by wp | No Comments »

Choosing between Modern or Traditional Commercial Kitchens
While traditional styled commercial kitchens are still a top design choice for many people, some owners are drawn towards modern artistic commercial kitchens like a magnet. The decision is up to you to maintain the look which you prefer as being the most appropriate.
Comparison between modern and traditional interiors
The traditional kitchen style is warm and classic with light, muted colors. Traditional commercial kitchens are mostly in light grays, taupe, creams, light pistachio greens or plain white. Modern kitchen are however, built with more vibrant colored tiles or stainless steel décor.
Traditional styled kitchens also have country styled designs like pictures and patterns of colorful butterflies, attractive flowers and juicy fruits. You are free to mix and match and portray your feelings and perception of food as needed. Modern kitchen styles on the other hand, are completely different from their counterparts as they are more abstract in nature.

Aside from colors and décor, both kitchens differ in their use of modern technology as well. Instead of vents being placed in the ceilings in modern commercial kitchens, traditional kitchens often have large open windows so that fresh air can circulate easily. If you have space, you can also set up cooking or frying stations outdoors so that the interior of the kitchen doesn’t become stuffy and is only used for washing the dishes and serving food.
Traditional kitchens also differ in terms of flooring. The floorings of traditional kitchens used to be made of uneven red bricks or irregular patterns of limestone that was laid evenly. Nowadays though, vinyl floorings are preferred.
Additionally, the height of the cabinets should be kept tall to give a traditional look or not-too-tall for a modern one. Also, instead of hanging all the cutlery and frying pans over the oven counter like in modern kitchens, they are hung on tiled walls for a traditional look.
Comparison between modern and traditional appliances
Apart from considering the looks of a commercial kitchen, when we talk about appliances, a major beneficial change has taken place, over a period of time. Modern appliances tend to facilitate the users and the same tasks now take less time. Due to efficient equipment being placed in the work area, food can also be served more quickly as compared to traditional methods.
For instance, an automatic dishwasher is able to wash hundreds of dishes in minutes, whereas, in the past, humans used to take hours in performing the same task. Innovations in stoves and ovens have also reduced the cooking time and preheating time. Moreover, blenders, choppers and food processors can chop or blend or process food items within minutes.
Without refrigerators and freezers, fresh meat and vegetables used to spoil easily. Now though, technology saves time as restaurants stock items in refrigerators in advance.

While choosing one over the other can be tricky, it all depends on the budget of the owner. Although going traditional in terms of appliances is not recommended, nor do new standards allow you to cook outside or without proper air vents, decorating the kitchen traditionally is still a possible in terms of style. Ideally, go with an overall look of stainless steel because of its sleek and shiny look and due its heat, stain and scratch resistant properties. Then add traditional décor as needed.

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Protect your Commercial Kitchen from fire incidents

December 24th, 2015 by wp | No Comments »

It is very necessary to have good fire protection in a restaurant now, more than ever before, simply because of the major developments that have taken place in commercial cooking. Thus, although new technological innovations have provided greater facilities in cooking with reduced timings, they have also proven to be more hazardous to the workers if care is not taken.
With so many inflammable materials, open fires, heated stoves and fumes, a fire can break out quite easily, at any instant, in a restaurant kitchen, with all your money going up in flames in seconds. This is why protective measures must be taken. Here’s how:
Protective Measures
By following some cautionary steps, the kitchen staff will be able to prevent such situations which initiate and result in a fire. They should be requested to follow these measures:
• They should never leave the utensils unattended over the stoves. Every pot or pan should be monitored in their presence.
• Malfunctioned equipment should be checked properly and corrected at the first chance they get.
• They should wear properly fitted uniforms as loose dressing may catch fire easily.
• All wires of electrical appliances should be properly insulated.
• Overloading of sockets must not be encouraged as it can cause electrical sparks.
Fire Equipment within the Kitchen
Fire incidents can be easily prevented by taking the proper care needed during the cooking process. Additionally, effective and functional fire extinguishing equipment along with the right training can prevent your kitchen from burning to the ground. The fire safety program should also be checked at least twice a year with drills being conducted accordingly.
Ideally, a restaurant kitchen must comprise of the following equipment.
Spray nozzles
Spray nozzles are generally located above griddles, broilers, range tops and frying pans. When these spray nozzles detect temperatures higher than 280 degrees Fahrenheit, they instantly activate fire retardant material or water.
Heat detectors
They are installed within the hood or the duct with fire protection systems being fixed inside the duct. These systems close the fire dampers situated at the ends of each section of the duct which switches off the exhaust fan and discharges a fire retardant or water spray on the interior walls. Then the exhaust fans keep removing smoke on a regular basis.
Hand held fire extinguishers
Hand held fire extinguishers can be used by employees to prevent the fire from spreading. These extinguishers should be mounted on the walls at places where the employees can easily access them.
Sprinklers
Sprinklers are mounted on the ceilings and are programmed to operate when they detect fire or smoke directly beneath them.
Wet Chemical Fire Extinguishers
The wet chemical restaurant suppression systems are pre-programmed to suppress duct fires. They have pre-determined quantities of extinguishing agents which release themselves at pre-defined flow rates. They are ideal to put out fires caused by grease and oil.

When setting up a commercial kitchen, it is imperative to have all the necessary equipment. Never think twice before investing in the best safety features. Proper training should also be given to all the staff members and fire drills should be conducted on a regular basis so that your cooks are ready and able to fight the fire or get to safety, until a fire brigade arrives. By incorporating simple practices and with the right training, you can save your employees’ lives as well as prevent the damage that is bound to occur due to a fire.

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Commercial Kitchen Flooring Options

December 17th, 2015 by wp | No Comments »

The main concern when seeking options for commercial kitchen flooring’s is the safety of the workers. The flooring must be strong enough to withstand heavy foot traffic of the staff as well as tackle very high temperatures and should be non slippery.
As such, the flooring’s used by most busy restaurants and kitchens are stone tiles, wood, vinyl flooring, brick pavers, linoleum and ceramic tiles. You should get an advice from a floor specialist dealing in commercial kitchen flooring’s before you make your decision, but here is an overview.
Stone Tiles
If you have an open commercial kitchen then, to enhance the overall look of the kitchen in front of the public, natural stone tiles like slate or granite could be a nice choice. The stone tiles should be abrasive enough to prevent slipping and should be brushed or cleft so that the feet do not twist or slip. They are very easy to clean and are resistant to water and stain.
Wood
There are many wooden flooring options that are great for commercial purposes which give an amazing look to the kitchen. These commercial grade floorings are resistant to water and are durable enough to withstand heavy loads.
Vinyl flooring
It is the most cost effective as well as low maintenance, strong and hard wearing option for commercial kitchens. It is available in sheets or tiles and is soft and pliable. One of the best qualities of vinyl flooring is that it is completely impervious to water and is able to resist high temperatures which are caused due to constant cooking and baking in the kitchen.
Brick pavers
Brick pavers are recommended for those outlets and franchises that want to arrange public food preparation areas. They are available in a variety of colors and textures to create a welcoming atmosphere for the guests. They are durable and show full resistance to heat and staining but they should be coated with wax for extra protection. They can easily be fitted around the whole kitchen area.
Linoleum
If you are creative in terms of colors and patterns and can create flooring contrasts which attract people to look at them again and again, then you can choose linoleum as your flooring choice. It is available in a variety of colors and patterns with the feasibility of maintenance and durability.
Ceramic tiles
To achieve a stunning aesthetic in your commercial kitchen along with hygiene and safety, ceramic tiles can be the number one choice. For a commercial kitchen, the flooring should be resistant to intense heat and water as well as stains, which are some of the best features of ceramic tiles.
Ceramic tiles are however, costlier than vinyl floorings. This is because they are made in huge kilns and are adaptable to resist high temperature which is why they are good choice for commercial kitchens. To add durability and an attractive look, they are treated with a glass glaze, making them very attractive.
Of all the options, the most expensive are ceramic tiles but their overall look is fantastic. But if you have budget constraints and are looking for a durable option, then vinyl floorings should be considered as the ideal choice.

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Benefits of Having an Eco-Thermal Filter System in Your Commercial Kitchen

December 10th, 2015 by Tim | No Comments »

We all know how important it is to maintain the cooking and cleaning standards in a commercial kitchen. If you are an owner of one, then you must know the amount of heat that accumulates as your chefs prepare meals. To cook in a heat free and good environment, modern innovations have introduced the Eco Thermal Filter systems.
These systems largely contribute to the entire bottom line of the restaurant and work by capturing the excessive heat that is released as waste from cooking lines. The wasted heat is then collected and used in the preheating of water. This modern system offers great benefits. It allows commercial kitchen and restaurant owners to save thousands of dollars every year, and at the same time decrease the amount of greenhouse gases that are emitted annually. So how do these systems help commercial kitchens? Let’s look at some of their benefits.
Easy Installation
In a restaurant, every meal served to the customers means you are earning money and most probably touching the profit margin you have set for your business. To meet your revenue targets, it is important that you use energy saving equipments that will be good for your kitchen and your pocket.
The good news for you is that with Eco Thermal Filter Systems, you don’t have to worry about the installation process and the cost. All you have to do is call in certified and licensed professionals who will install and work on fixing the filter system during the non operational hours of the restaurant. No matter what time is convenient for you, the installers will adjust their timings accordingly so that your kitchen resumes its operations as per usual.
Save Money
All commercial kitchens who have adopted these systems now have the “money saving” option at hand. These systems are designed in unique ways which help to lower the water heating costs and formation of carbon footprint. These systems are able to help dozens of commercial kitchens save up to 70% of their annual costs on heating water in other ways.
All the system does is capture the waste heat that comes out from cooking lines and uses that heat to preheat water, which allows commercial kitchens to save massive amounts of money that they usually spend on gas bills annually. On average, it is observed that commercial kitchens use about 2,500 gallons of hot water on a daily basis to prepare meals, clean the kitchen, and wash the dishes. At this rate, if kitchens make use of Eco Thermal Filter Systems, they will be able to save as much as $6000 in just one year and also reduce the chances of carbon footprint by 19 metric tons per year.
Save Energy
We all know that utility bills soar high every year, and this is why it is best to use equipments that will help to save energy and thus cut down the utility bills. With Eco Thermal Filter Systems, you will be able to save more energy in your kitchen, and as a result cut back on the numbers on your monthly energy bill.

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Ventilation and Lighting That Is Perfect For Your Commercial Kitchen

December 3rd, 2015 by Amanda | No Comments »

For chefs to prepare the most delectable meals, it is essential that they work in a kitchen that is well ventilated and lighted. It is known that lighting accounts for as much as 13% of the total energy that is used in commercial kitchens. Though this isn’t considered to be the major consumer of energy, it is one factor that can help restaurant owners to save money.
There are so many lighting options that are energy efficient, and most of them are also easy to install. However, if you are a newbie in this profession, here are the perfect lighting and ventilation systems that you should be aware of.
Commercial Kitchen Exhaust Systems for Ventilation
Typical and common ventilation systems that you will see in most kitchens consist of a canopy or exhaust hoods, fan systems, and a ductwork that serves as a means of providing the right channels for the make-up air (air that is lost during the ventilation process). This system must have a safe fire assembly in the restaurant building.
All the fumes and the heat of the kitchen gets sucked away right into the exhaust hood and travels all through the vents, which is then blown right out of the commercial kitchen building through the fan systems. While this process goes on, an equal amount of the replacement air from the outside draws into the kitchen from the vents.
Fluorescent Lighting
In operation, these lights differ from the incandescent ones, which heat up a wire to produce the right amount of light. Fluorescent lights instead make use of the different gases that are present in their tube to produce light. This process of light production is a more efficient one and at the same time, it gives off less amount of heat. Among the fluorescent lighting options, the best ones are the T8 and CFLs.
Commercial Kitchen Air Cleaning Systems for Heat Emission
Another comprehensive ventilation system that most kitchens have is the air cleaning system, which reduces the costs of maintenance and also provides “fire safety”. This system allows you to breathe fresh air all the while you prepare meals and also keeps the air quality clean for your customers, which will be grease and smoke odor free.
Without this system in kitchens, the accumulation of smoke, residue and grease becomes a common factor, which eventually builds up in the roof, ducts, and the walls of the restaurant. This system helps to clean the air and blows in fresh air from outside.
LED Luminaire El Series
For commercial kitchens, there is nothing more perfect than this lighting system, which has proved to mark the new beginning of interior lighting. The unique design helps to create a profile that is exceptionally thin and it appears as though the lights are floating across the ceiling. The entire system helps to create a dramatic effect and sufficiently illuminates your restaurant’s kitchen, making it a lot easier for chefs to prepare meals.

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