What to Know About Safety in a Commercial Kitchen?
It is that time of the year that we start checking, re-strategizing and ticking each box of our “New year resolutions.” I have just hahaad…I don’t know why I always laugh while doing this every time, anyway laughter keeps you young so why not. Well, if your list include overhaul, building or remodeling a commercial kitchen, then you are at the right place at the right time. Does this smell familiar? Ahaa! Sounds like opportunity meeting luck right? Good, then let’s just dive into this!
The bottom line of any commercial kitchen is efficiency and effectiveness. One of the main concerns of operating a commercial kitchen (schools, restaurants, hospitals, hotels, butcheries with eateries and cafes ) is cost effective operations with minimum wastage. With this pandemic, it becomes even more important to think about this subject matter.
Therefore, the type of equipment used plays a big role in having a cost effective kitchen. What factors should you look out for when purchasing cost effective kitchen equipment?
Stainless steel equipment
Stainless steel kitchen equipment are easy to clean and not affected by their environment. Equipment like Stainless steel tables, stainless steel sinks, racks, shelves, kitchen hood etc. are strong and durable hence reducing the maintenance cost. The non-porous qualities means basic cleaning restores the kitchen equipment to their normal look and state. This means minimum food contamination, which is highly recommended for commercial kitchens, food processing plants and hospitals. With durability, you can tell the stainless steel kitchen equipment will serve you for at least 15 years compared to say mild steel/ ceramic and plastic which wears out after some time.
Kitchen equipment: Cooking range
As the name suggests, a cooking range is a collection of different cooking equipment in one unit mainly determined by the menu served rather than have each equipment as a stand-alone. Consider a combined cooking range to save on gas.
A cooking range is fitted with gas manifold that helps to distribute evenly gas for all equipment (eg high and low pressure burners) on the cooking range. All the equipment will share the same gas plumbing system thus cost cutting on more plumbing points and consumption of gas.
Kitchen equipment for mass production: Boilers
Are you catering for large numbers? Gas boilers and bratt pans are ideal when it comes to boiling tea, lentils (beans, green grams), rice and ugali. Well insulated boilers save on fuel cost as this makes the boilers cook like pressure cooker. It takes less time to cook and by a huge quantities with the boilers compared to the normal. Consider gas equipment as this would save on the high cost running electricity in the long run.
You can also get an automated lava grill. It uses gas to heat the lava stones till they become red hot. Once lava stones are hot, switch of the gas supply as you continue roasting meat.
Kitchen equipment: Food Warmers/ Bain Marie
Bain Marie is a key equipment for commercial kitchens. It is used to keep food warm over a period of time using steam. Water is heated in the well where the inserts with food is placed. Ensure your supplier provides a thermostat for the temperature controls. You can set the temperature say at 80°C, once the water is heated to the desired temperature, the thermostat will switch off the electrical system. When the temperature drops, the thermostat switches on the system. This saves you electricity bill and keeps the food at the desired temperature.
Don’t just buy kitchen equipment, consider how cost effective the daily operations will be. Have a profitable day, won’t you?