Commercial kitchen design and construction regulations cover everything from food handling, preparation, and storage to proper workplace temperatures and commercial kitchen space. They are also governed by several municipal, state, and federal authorities, including OSHA and the FDA.
In this article, we will discuss everything with you that will help you with your commercial kitchen’s success.
What Is The Commercial Kitchen?
A commercial kitchen is used to prepare meals for customers in a restaurant, resort, bar, or any other form of hospitality establishment. The term ‘commercial’ indicates that these kitchens are intended for the preparation of food that will be sold rather than food that will be cooked and consumed by the person or people who prepare it.
General Requirements For Commercial Kitchens
Stainless Steel Surfaces For The Kitchen
Stainless steel should be used in the design of a commercial kitchen. Stainless steel is immune to moisture and is non-porous. As a result, it is an excellent choice of material for containing microbial growth. If your food service will be preparing food, stainless steel surfaces are required. A new appliance restaurant supply agency can help you find the proper grade of the metallic table. Stainless steel can also be used for backsplashes, exhaust canopies, sinks, and counters in restaurants. These surfaces are simple to clean and maintain.
Compatible Sinks
To meet with requirements, you’ll also need ceramic or stainless-steel sinks. In terms of food processing, ceramic is identical to stainless steel. It’s stain-resistant and easy to clean with a wet towel. For a busy kitchen, ceramic is also a long-lasting solution. Non-manual taps, either automated or pedal-controlled, must also be installed in the sink. To avoid cross-contamination, separate portions of oily food and vegetables should be provided.
Temperature Sanitation
In any business kitchen, a professional dishwasher is a must-have. Your new appliance restaurant supply supplier can provide you with a variety of heavy-duty dishwashers. Temperature sanitization is the most important function of a commercial dishwasher. Temperatures of 150 to 160 degrees Fahrenheit will destroy germs in a high-temperature variant. Detergents will be used to clean low-temperature equipment. The type you choose will be determined by your commercial kitchen’s design. A dishwasher with a high-temperature setting may take up more room and use more energy. Low-temp variants, on the other hand, may leave stains on your tableware.
Safe Kitchen Layouts
Your workflow’s efficiency can have an impact on both output and safety. Regulations demand that the design of a restaurant kitchen supports the easy operation and reduces accidents. By meticulously mapping the activities, you can improve the flow of work. Rubber floor mats should be used in high-traffic areas to prevent slipping. To avoid collisions, you may need to designate two-way lanes to make movement easier.
Clean Water Supply
Your commercial kitchen must have a clean water supply. To get clean water, you can install commercial water purifiers.
