Making a commercial kitchen efficient and functioning at quality standards can be quite a mission if you’re the one running it. Choosing best-suited items and prioritising features over aesthetics require a great deal of creativity. Most importantly, functionality is the keyword for commercial kitchens. In 2018 (pre COVID-19) commercial kitchens processed 755 million food orders in the UK alone. If you’re keen to know what to look out for when purchasing a commercial kitchen for your business, take a look at this list below.
In every kitchen, especially in commercial ones, safety always takes precedence over the aesthetic appeal. From the tools and appliances to the flooring, you cannot underestimate the importance of safety in this crucial area where so much happens. For example, to avoid accidents, operators of professional kitchens prefer silicone-textured handles for easy gripping. Because silicone is a non-skid material, it dramatically reduces the chances of tools slipping from the hands (even when wet).
Because commercial kitchens are known to be high foot traffic areas, the floors are always attended to. It is always made of quality materials to suit industrial floors. Learn more about industrial flooring solutions here. Additionally, the UK’s commercial kitchen regulations stipulate that every professional kitchen is fitted with anti-slip flooring. It also states that wet floor signs should be positioned to warn other kitchen staff of a potential hazard.
Furthermore, professional kitchen tools are expected to have long handles that protect the user from potential danger. For example, tongs and spatulas must be at least 12 inches long, heatproof and flexible. Knives especially must have blades spanning the entire length of their respective handles.
- Excellent waste disposal systems
Proper waste disposal in a professional kitchen is a massive responsibility. Because toxic waste can seep underground and contaminate other water supplies, UK laws are strict on waste disposal. For commercial kitchens, food waste and rubbish must be quickly moved away from edible food. Additionally, food waste should be placed in containers with tight lids. Because rodents are drawn to leftovers, it is mandatory to invest in suitable and approved waste disposal systems.
- High-quality food
Successful professional kitchens continue to exist because people enjoy the high-quality foods cooked in there. Every meal should reflect quality on any given day. Consistency is the watchword, and most successful commercial kitchens understand this. With quality food comes the subject of food hygiene; keeping kitchen staff and consumers healthy and free from harmful pathogens is a must. In the UK, this is known as the 4Cs, and they are:
- Cleaning food areas and disinfecting surfaces regularly
- Cooking meat thoroughly to eliminate harmful bacteria
- Chilling specific foods to prevent bacteria growth
- Cross-contamination (preventing raw uncooked foods from coming into contact with ready-to-eat meals). A great tip for this is to use separate kitchen tools for different foods.
Understanding the essential elements of food hygiene is a significant characteristic of commercial kitchens.
In conclusion, an overall positive experience is what commercial kitchens strive for as they serve the customer. Indeed, you can’t achieve that overnight as it requires a systemic approach to adhering to food and health safety. If you put in good work in your commercial kitchen, you will reap positive results.