How to Improve the Energy Efficiency of Your Kitchen

energy efficient kitchenEnergy conservation is very important and it can provide a better ecosystem for us all.

However, as the kitchen is a place where we commonly need to combine both the cold and the hot elements, this means that we certainly face a dilemma when designing a kitchen that is efficient with respect to the loss of energy.

There are however, a few steps that can truly provide increased efficiency in a kitchen, and ensure that the utility expenses for both the cooling and heating needs can be reduced. We have placed them in the order of importance below. Continue reading

Posted in Bakery, Bars, Commercial Appliances, Commercial Kitchen, Uncategorized | Leave a comment

General codes and laws for building a Commercial Kitchen

Whether you plan to start a restaurant, a franchise or a small kitchen that delivers food in offices and residential areas, you need to build your kitchen according to some standards in order to ensure safety of the employees as well as the customers. In fact, all commercial outlets are also subjected to follow a set code and maintain some rules so that no customer contracts any illness due to degradation of the food quality.
Generally, ventilation enables ample clean air to enter a kitchen and diffuse heat so that the occupants don’t face any difficulty in breathing. These ventilation rules are to be applied everywhere, whether it is a small restaurant or a big institutional kitchen, to balance the airflow.
The ventilation system installed should be noise free, clean and should be free from fire risks. It should also remove all types of odors developed through the cooking process. Sufficient airflow should also be present near stoves or ovens for complete combustion. Otherwise, it may lead to formation of carbon monoxide within the premises.
To improve ventilation, the standards should be followed to the letter as they will give optimum and efficient results. For this, a kitchen should have a duct or fan to suck in hot air and a passage to let fresh air in. If an exhaust hood or a canopy is being used, it should capture the heat by using filters. If a duct is being used, it can suck all the grease and heat, and take it out into the atmosphere via a proper passage.
Proper food handling
People with low immune systems, such as elderly adults, small children and pregnant ladies, are susceptible to infections due to improper handling of raw or cooked food. They may thus, develop life threatening allergies too.
This makes proper handling of food a part of health ethics, and food should always be prepared and handled according to specific health codes. Many organizations even ask their employees to cover their hair and wear plastic gloves before touching prepared food as regulated. While preparing food, separate cutting boards should be used for raw meat, chicken and vegetables so that the spread of germs can be minimized.
The staff should also be trained to check the temperature, smell and color of raw or prepared food. If they are in doubt about the quality or freshness of a particular dish, it should be rejected and should not be served to your customers. Raw food should always be sealed and separated in air tight containers, away from prepared food, so that it doesn’t become contaminated.
Employees’ health
According to general health codes, all the employees working in a commercial kitchen should be in good health. They should not be suffering from any chronic or viral infections, because these bacteria may transfer from the employee to the food, resulting in complaints from the customers about the quality of the food, which made them ill. Therefore, regular health checkup for employees should be conducted, so that they remain in the best of health.
Although it is the duty of government officials to carry out inspections of food chains and restaurants in the city on an annual basis, owners should also ensure that all standards and regulations are being met. They should also see how frequently utensils and other equipment are being washed. A check on surface cleaning is also a must, because if the surfaces are dirty, it can contaminate the food that comes in contact with it. It also shows poor management and can cause health hazards for the customers, resulting in bad publicity for the business.

Posted in Bakery, Bars, Commercial Kitchen, Uncategorized | Leave a comment

Equipment Your Commercial Kitchen Needs

When you go out and search the market, you will realize that there is a variety of equipment needed on a daily basis for commercial kitchens. So buying the right items depends on your requirements. For instance, if you are planning to start a fast food outlet, you may need meat mincers, various types of knives, food processors, fryers, drink dispensers, and char grills. And this is just the very basic equipment. As your menu expands, so will your equipment needs. On the other hand, while opening a Chinese restaurant, things may be different as you may need woks, large pots and pans, and so on. Nevertheless, the basic requirements remain the same.
There is a long list of items included in cutlery, as there is no fixed formula for what to have. Large, sturdy spatulas are handy as they can handle large amounts of food in one go. Meanwhile, big strainers are helpful for straining French fries, wontons or dumplings whereas fine mesh strainers are used to remove fine bits and pieces from the oil and so on.
Along with plates, knives, spoons, glasses, and forks needed within the kitchen for the use of the staff or for your customers; there are many small but very handy accessories include knife sharpeners, cutting boards, digital scales, garlic pressers, graters, rolling pins etc which you might need every day. For this, you need to review your menu and recipes to determine the equipment that is a must have.
Blenders are usually used for mixing soft foods and liquids. Commercial blenders mostly have a narrow shape with a sharp blade. These blades are strong enough to crush ice to combine it with frozen drinks too. But blenders have two categories; ones that can puree food items and others that are multi- functional over-the-counter blenders which are mainly used for blending, grinding, whipping or preparing smoothies.
This is the most essential requirement for any commercial kitchen so that raw food as well as chilled desserts, remain fresh and at the right temperature. There are different sizes and options available. These may include blast freezers, ice machines, or under-the-counter refrigerators.
Plan to invest in high quality dishwashers, which are cost effective as well as big enough to wash a big load of dishes together. Be sure that you have ample space to place it near your coking area. In this way, it will be helpful for the cooks to access the dishes easily.
Commercial ovens consume a lot of space but they are a blessing in disguise as food can be cooked in minutes. You can choose between convection ovens or conveyor ovens according to your needs but mostly, ovens are required for roasting, barbeque, pizzas or grills. They have become a necessity, although it depends on your budget as to whether you buy a gas-powered oven or an electric one.
While choosing cooking utensils, make sure they are large enough to cater to the food quantities your chefs will be cooking. They should also be durable to last you for longer while the cooking continues throughout the day.
Rice Cookers
Depending on your menu, rice cookers can enable you to serve rice within minutes. They are available in different sizes with various options.

Commercial kitchen equipment is not cheap, so if you have already set up a kitchen, then you need to make sure that routine maintenance is conducted on the equipment. In this case, manuals can be very helpful or online help is also available if necessary. The small appliances along with the large equipment should all be kept with care. All appliances should also be inspected or replaced when required. On the whole, consider your budget and your kitchen space before buying the equipment you need for your commercial kitchen.

Posted in Bakery, Bars, Commercial Appliances, Commercial Kitchen | Tagged , , , | Leave a comment

Equipment Used To Speed Up the Cooking Process in a Commercial Kitchen

While working in a restaurant or a hotel, a chef not only learns how to cook delicious dishes but in fact, they are able to train themselves to handle things quickly and efficiently. An intelligent chef knows the type of equipment to purchase to quicken the pace of their work and serve the dish at the appropriate time. But ideally, as an owner, you need to conduct thorough search in the market before spending your money on the cooking equipment.
However, when organizing a commercial kitchen, make sure that the equipment bought is large enough and in sufficient quantity to cater to the needs of the chefs on a large scale. As most large-scaled kitchens are also working for longer periods, therefore they need durable and heavy duty equipment to sustain high temperatures.
Also, before buying, one last, but important consideration is the safety of the cooks and their sous-chefs. The equipment used should be designed in such a manner that the food is cooked thoroughly with all the safety measures that prevent employees from burns, cuts and other such incidents. Ideally, the equipment given below can help speed up the process of cooking food in your commercial kitchen:
Steam Cookers
Also known as compartment steamers, they are available in both, gas and electric varieties. As these cookers are properly insulated, they help in creating more steam to reduce heat loss and give better results. They also take less time in cooking the food and hence, save a lot of water too.
Types of Refrigeration
Various types of refrigeration equipment like refrigerators, blast freezers, or walk-ins are manufactured in the market, which help in cooling down desserts as well as beverages and cold entrees. As they work non-stop, they do however, utilize a lot of energy. Therefore, commercial refrigeration equipment should be efficient enough to keep the food at the right temperature while consuming less energy in the long run.
Microwave Convection Ovens
In spite of being more expensive than normal ovens, microwave convection ovens do not need to be preheated and are very efficient in warming or defrosting food items. They help in cooking food twice as fast as normal ovens at low temperatures. In this way, food items such as meat, cook quickly, tend to shrink less, and still remain tender and juicy.
When purchasing griddles; remember that that they should cook more food in lesser time and maintain temperatures on a lower scale. For this, they need to be made of steel so they consume less heat while cooking the food quickly and radiating less heat in the kitchen.
Electric fryers
In comparison to gas fryers, electric fryers are more efficient in reducing heat loss due to discharge. These fryers also reach their ideal cooking temperatures in less than 10 minutes and to maintain a good flavor of the food, these fryers also filter used oil easily, making cooking hassle free and speedy.
Bread Slicer
Bread slicers are very effective in bakeries where bread is being produced in bulk amounts. Commercial bread slicers slice several loaves of bread in seconds. However, one thing that should be kept in mind is that the bread should always be cooled properly before slicing, for better and quicker delivery.

The more efficient equipment you use, the more you can save energy, money and time in your establishment. This will in fact, contribute to a more managed and calmer kitchen environment. The staff will also feel more comfortable and work more steadily, resulting in better and quicker delivery of high quality and hygienic food.

Posted in Bakery, Bars, Commercial Appliances, Commercial Kitchen, Cookware | Tagged , | Leave a comment

Best Cabinet Materials for Commercial Kitchens

Nowadays, the best materials used in today’s commercial kitchens are a combination of stainless steel, wood and glass. However, commercial kitchens are mostly created using high quality stainless steel due to its durability and corrosion-free features. Even large-sized commercial kitchen cabinets are customized with stainless steel to store utensils, cutleries and food items present in the kitchens of big restaurants, hotels and catering companies.
Stainless Steel Cabinets
Stainless steel is the most wanted metal nowadays, in manufacturing items related to commercial kitchens as well as residential ones. There are a lot of benefits of using stainless steel as it looks elegant, is indestructible and bacteria-resistant as well. These cabinets are further made according to NFS International’s standards to help protect the environment as well as consumer products. The different types include:
Standard Stainless Steel Cabinets
The standard size of stainless steel storage cabinets is usually 12-gauges thick, which means a thickness of 2.78mm thickness. They are made of stainless steel alloy so that the cabinets are rust proof and acid resistant and can keep the utensils and cookware in perfect shape.
See-through Stainless Steel Cabinets
The see-through cabinets include two long clear polycarbonated windows for a clear view of the items that are kept inside. This helps in accessing and arranging things properly for later use.
Stainless Steel Cabinets with Plastic Bins and Legs
These cabinets have 6 inch legs and include various sized bins to keep accessories organized. The doors are bi folding so they take less space and provide locks as well, for additional security.
Stainless Steel Ventilated Cabinets
These cabinets have vents for air to flow through and prevent the cabinet from becoming too stuffy. The vents also provide a brief look into the cabinet and this type provides locking mechanisms as well.
Stainless Steel with a Wooden Touch
These cabinets are wrapped with stainless steel on its outer surface, whereas the interior is made of plywood. Rails are also attached to provide softness and fluidity in opening and closing the cabinets. The wood used is mostly maple along with hickory or oak. It gives a more rustic look and can be used in a variety of ways as well as in different colors. You can also use more than one texture of wood in creating cabinets based on your preference. To get a more exotic look, expensive wood such as ebony, mahogany or walnut can be used in the interior.
Laminate Cabinets
They are available in multiple color schemes with different patterns and textures. They are very easy to clean and are quite durable. These cabinets are made of layered sheets which are pasted to each other and therefore, should be handled with extra care, as these layers can chip off easily. The overall theme is very attractive with a beautiful soft touch to the overall kitchen as well as the inner cabinets.
Wood Veneer Cabinets
Wood veneer cabinets present a good layout to the overall kitchen and can be customized according to the requirements. They are available in different colors, mostly like light brown, dark brown and red, along with other colors too. A special coating is provided on the kitchen cabinets to make them water proof. The inner cabinets are designed in such a way that they provide generous space for storage. Removable shelves are also provided for easy cleaning.
There is also an option of installing free standing cabinets instead of permanently fixed cabinets in your commercial kitchen. As they are movable, these cabinets can be easily shifted according to your need and there are lots of options available in the market in this range. All you have to do is to choose the right one according to your requirement and budget.
On the whole, when designing your kitchen, keep the food quality, hygiene and safety standards in mind, as well as the functionality of the cabinets and you will end up making the right choice.

Posted in Bakery, Bars, Commercial Appliances, Commercial Kitchen, Design | Tagged , , | Leave a comment

Important Areas Every Commercial Kitchen Should Have

A lot of things, when combined together, make the ideal commercial kitchen. This includes important utensils, stations, counter-tops, devices, and even areas in the kitchen that are present for different functions. The space required for a commercial kitchen is greater than an everyday conventional kitchen in the house. The reason for this is that a commercial kitchen consists of different areas which serve different purposes.
Since many people work together in the kitchen as a team, this tactic is used to keep the working in the kitchen organized.
Storage Area
This is the area where the extra supply of food is stored. Different stacks are present for different types of item. Here, shelves for dry items should be kept separately from liquid items to avoid any mishaps that might ruin both of them. Furthermore, delicate items should be preserved separately from heavy ones in order to prevent them from getting damaged or rotten.
Similarly, items that get ruined easily in high temperatures should be kept in the freezer as compared to items that do not require cool temperatures. For that purpose, a refrigerating area can be used, as discussed below.
Refrigerating Area
Refrigerating areas are of different types as well, which include; walk-in cooling units, line station refrigerators, industrial freezers, and supplemental refrigerators. The line station and supplemental refrigeration units are essential for commercial kitchens as they preserve the already prepared food in order to serve it on time.
The walk-in cooling unit is similar to a storage room; but the temperature in it is cooler and ranges from -2 to 4 C. This is not as important for smaller commercial businesses; nevertheless most of the kitchens in big commercial settings have this facility. Lastly, an industrial freezer is also the need for a commercial kitchen and comes with multiple door options.
Work Stations
The kitchen in our homes has single or double workstations; but in commercial settings, there are greater numbers of stations required, on which different functions can be performed. These include; the cooking station, cutting station, preparation station, and stations where small equipments are kept.
The cooking station, as the name suggests, consist of the stove and oven where the cooking is carried out. All the cutting for vegetables and meat etc is done on the cutting station. Meanwhile, the preparation counter can be used for chopping food, as well as preparing desserts or simply setting up the plates. Last, but not the least, small equipment such as food processors, meat slicers and blenders are kept on the equipment station to be used as needed.
Safety Equipment Storage
Safety is the major concern in a commercial kitchen; therefore a complete area is dedicated to safety equipment that must be there at all costs. Instruments like industrial grade fire extinguishers, water hoses, and other fire suppressing machinery should be present in that area, along with first aid kits.
Cleaning Supplies
The Municipal Health Department of many countries make it compulsory for many commercial restaurants to include a dish washing unit and triple-sink wash stations which are installed in the cleaning area of the commercial kitchen. These help in washing a number of dishes together while ensuring proper hygiene. This area is kept separate from the rest, which makes cleaning easier and feasible without causing disorganization.
All the equipment present in these areas should meet the necessary guidelines for commercial kitchens as outlined by the commercial health code. Preplanning the areas you would like to add in your commercial kitchen is necessary to avoid any excess spending of money later on.

Posted in Bakery, Commercial Appliances, Commercial Kitchen, Refrigeration, Restaurants | Tagged | Leave a comment

Ways to Reduce Noise in your Commercial Kitchen

Noise is a type of environmental pollution that can have a negative impact on people’s health and the actions they perform under those circumstances. In a commercial kitchen, the machinery and utensils are the main cause of noise. Although this can distress the employees, not much research has been done on the problems caused because of noise pollution in a commercial kitchen.
Regardless of this fact, you wouldn’t want to ruin your restaurant’s peaceful ambiance with a lot of noise coming in from the kitchen, would you? Thus, below discussed are the ways you can reduce noise pollution in your commercial kitchen and enhance the productivity of your employees.
1. Noise Reduction System
This system can be installed in commercial kitchens to facilitate and lower the unnecessary noise. However, the system can only work in minimizing external noises when it is added within the building’s infrastructure. This will reduce the noise coming from the outside and people within the kitchen will be given a calm atmosphere to work and prepare their masterpieces. Following devices are used for the purpose of noise reduction.
a. Noise Attenuators
To reduce the sound of fans in the kitchen, noise attenuators can be used to diminish them. Also, all motors and fans should be installed inside the commercial kitchen instead of having external units so that the sound does not affect the neighboring buildings. To stop the vibration through the ducts or the building structure, anti vibration mounds can be used as well.
Systems installed in the kitchen such as; the extraction system or ventilation system should only produce minimum noise which is inaudible by the business next-door as well as your restaurant customers. It is therefore advised not to attach fans on the ceilings that are adjacent to residential properties as the noise can transfer to the house too.
b. Sound Absorbers
Sound absorbers are installed on ceilings and walls by most commercial kitchens to reduce the extreme clatter caused by utensils. Sound proof commercial kitchens can also be made, or a certain part of the kitchen can have sound proof properties which the employees can use for relaxation purposes. This way, it will be easier to communicate in the kitchen and get the work done in groups.
2. Awareness through Noise Policy
Introducing policies to control the noises in the kitchen can also be effective, as a lot of people work together in this environment and many types of machinery are being used at the same time. All these can cause stress to the employees and hinder their work performance, immensely. Lesser noise creates a peaceful environment which increases the focus of the workers and keeps them alert the whole time. However, the introduction of such policies in the work environment will make people more conscious about it and they will put greater effort to minimize it as much as they can.
Penalties are generally applied on Commercial kitchens where no action is taken regarding lowering noise pollution under the Environmental Protection Act, and as a result, they will have to face the consequences. To make sure your commercial kitchen is built properly, it is instructed to go through this act and construct it accordingly.

Posted in Bakery, Bars, Chefs, Commercial Kitchen, Restaurants | Tagged , , , | Leave a comment

Why Commercial Kitchens should be spacious

A commercial kitchen is often an area where a lot of activity takes place. A lot of hustle bustle occurs around a restaurant or franchise kitchen as people keep coming and ordering food and as orders are prepared accordingly.
With the time sensitive environment, cooks keep rushing here and there to fulfill the requests of the customers by either preparing a three course dinner or preparing snacks or fast food items at the fastest pace possible. It is for this reason that before designing commercial kitchens, it is very necessary to plan them in a manner that they remain spacious. It is also easier for the employees to work in a cool, spacious environment rather than challenging their safety in a congested and impractical kitchen.
Ease of working
The greatest area of activity is known to be between the sink, refrigerator and stove. For this reason, it is very important that careful planning should be done so that no obstruction comes in between them. Sinks should be installed in such a position where maximum space is provided and it should not hinder the work of others who are cooking the food.
With more space, workers will have adequate area to move around their work stations easily. In this way, they are also less prone to get cuts or burns, because of negligence on the part of another worker.
Less Accidents and Improved Safety
This brings us to our next point that fewer accidents will occur in spacious commercial kitchens. When there is enough space for cooks to move around easily, collisions between them can be easily avoided. For instance, in case of an oil spill, the person in range of the oil can move away, but if there is no space in the kitchen, then the oil may spill over others too, causing multiple injuries.
In spacious commercial kitchens, the walkways, aisles and exit doors also remain unobstructed by boxes or storage materials which people may trip over.
More Equipment Space
The main benefit of having a spacious kitchen in advance is that once you get started and need to add more appliances, you have ample space to introduce more machines for use.
If a restaurant was catering to fast food items only and now plans to introduce a range of Chinese and continental dishes too, it needs space to do so. Originally, it would have needed only two big tables for cutting and chopping but now as more dishes are introduced, it may need extra tables for the cooking prep.
Individual platforms
One of the benefits of a spacious commercial kitchen is that each cooking activity can be divided into different work areas. You can then also make a separate work area for cleaning the dishes. Counters can also be designated to receive used cutlery, to place prepared dishes and so on.

When the kitchen is big enough, it is easy to plan easily as to where different work areas should be situated. Regardless of the layout of the kitchen, the design should never be too overcrowded so that food preparation remains a relaxing job. This will improve the quality of work and lead to better productivity as well as improve the quality of food.

Posted in Bakery, Commercial Kitchen | Tagged , | Leave a comment

Different Wall Finishes for your Commercial Kitchen

The walls of a commercial kitchen should be appropriately designed to achieve the required hygiene levels. When selecting the right quality of wall finishes for your commercial kitchen, the things to be noted are that the wall finishes must be smooth, even and easy to clean. They should have no exposed fixtures or uneven textures. The walls must also be water proof and impervious to grease and food particles. Here are some options you can consider:
Gypsum or cement board
The wall of a commercial kitchen should be water resistant. For this reason, gypsum board is often used over a metal stud wall. It is specially preferred in kitchens because of moisture protection.
To accomplish the required standard of fire ratings in case of a fire, the walls are usually double layered and mineral wool insulation is provided inside the walls. A cement board is also considered because it is heavier and offers more protection from water.
Ceramic tiles with anti-bacterial grout
Ceramic tiles are used on many kitchen walls and are available in innumerable colors, patterns and designs. It is a versatile product as it is easy to maintain and clean than wall paper or paint. The tiles are available in a matt or glossy touch and are resistant to harsh chemicals. Along with this, they show resistance to humidity and do not retain any stains of food or grease as they can be easily wiped off.
Ceramic tiles are long lasting and fade resistant. As they are impervious to moisture, they keep away mold and bacteria from developing. Lastly, they are very cost effective when compared with other types of wall finishes.
Antimicrobial PVC Cladding
Antimicrobial PVC claddings are a hygienic alternative to paints and tiles as they inhibit growth of microbes and control the growth of bacteria. They are cost effective and guaranteed to satisfy the officials of the Environmental Health Office when they come for an inspection.
These claddings provide continuous surface protection against germs for the lifetime of the product. They are easy to clean and don’t require aggressive cleaning fluids. They are available in various colors to give an attractive and hygienic look. Antimicrobial claddings are mechanically fixed on bricks, cemented wall, plasterboard or ceramic tiles using PVC Silicon free gasket system and adhesives.
Fiberglass Reinforced Panels
These wall panels satisfy the most stringent demands of their consumers by providing ultimate durability. Along with being easy to maintain, they provide beautiful, decorative interior and are water resistant. They are also mold resistant and non corrosive and are ideal for places with heavy traffic, such as commercial kitchens. They are quick to install when compared to tiling or PVC cladding.

The most important aspect to be considered is that all the wall constructions should be according to the jurisdictional code or fire safety regulations. This is estimated by the time that a wall can withstand fire because the walls should maintain their integrity to prevent the fire from spreading.

Posted in Commercial Kitchen | Tagged , | Leave a comment

Organizational tips for Commercial Kitchens

All commercial kitchens should be organized in a spacious manner to accommodate heavy duty appliances, hold a large central workstation in between and still have enough space for ten to fifteen people to walk in and out without colliding with one another or damaging the property.
The design of a commercial kitchen should thus, also be such that it takes into consideration where the entrance and exit doors are situated and where the gas and electricity hookups have been provided. It should then be organized to have sufficient space to introduce more appliances later if needed.
Remember, don’t overload the kitchen and buy only those items which will be required by your chefs so that the kitchen doesn’t become overcrowded.
For a kitchen to look more organized, the cabinets should be arranged in such a way that they take up less space. The color of the cabinets also plays a major role in giving the kitchen a spacious and attractive look.
For better organization, choose options which have lots of space saving features like an internal cutlery drawer. Theses drawers can hold lots of items at a time while separating different types of cutleries from each other with the help of dividers. This enables you to keep smaller items off the counters and in neatly organized drawers instead.
Dry storage areas can also be included within spacious cabinets along with providing ample space to place utensils, pots and pans, so that your kitchen is not cluttered.
Counter tops
Worktops should be spacious look and pointed, edged corners should be replaced with curved ones to use less space and prevent injury. The worktops should also be accommodated with various sizes of shelves for clean and organized work.
Most countertops are used for cutting meat and vegetables, but try to add a wash basin in them too so that dirty utensils can be placed there and do not crowd the countertops. Garbage bins should also be placed beneath the countertops so that chefs can easily throw thrash under the counter. This organization saves space and the place looks neat and tidy.
You may also organize various stations for particular food items. For example, in a restaurant which serves fast food items, there may be a particular station for making pizzas and burgers, another for cutting, while another for serving French Fries.
Placement of appliances
While planning to organize a busy catering kitchen service, the equipment bought should be of high quality and should cover less space while offering full functionality. Essentials include refrigerators, freezers, dishwashers and ovens. They should be bought giving preference to less energy consumption and less heat generation.
For this, you also need to install hoods and vents to discharge hot air and grease from the kitchens but make sure that they are not bulky and space consuming. To make your kitchen more spacious and well organized, place your ovens and microwaves within sections cut out into the walls.
A kitchen designed to consider ergonomics will save time, money and space. Also, all efforts should be made to ensure that the equipment bought, meets the requirements of the commercial health code. Furthermore, by applying these organizational tips, you will indeed be able to increase the efficiency of the workers by creating a calmer and more professional atmosphere.

Posted in Bakery, Commercial Kitchen | Tagged | Leave a comment