What equipment is required for a standard commercial kitchen? - commercial kitchen ventilation systems
I'm trying to lay the foundations of which is what is needed above all to learn what is required with the Ministry of Health. Ventilation, drainage, etc. as well.
Thursday, January 14, 2010
Commercial Kitchen Ventilation Systems What Equipment Is Required For A Standard Commercial Kitchen?
1 comment:
It depends on what kind of food. If it is needed only for sandwiches, salads and cold items, like refrigerators and cabinets, tables, etc. If you serve on the plates and cutlery, it is important that you have an accepted method of cleaning. This may be a wash wells 3 VAT (rinse, and disinfect), or in the dishwasher or with heat or chemicals for sanitation. You also need a separate sink for washing hands and in some places an employee in the public bath / WC with sink equipped for hand washing. If you serve hot food or cold food, you will probably be more preparation sink with running water or need 2nd Finally, both applications must dry for a walk in freezer and cooler and warehouse space in order to. Your freezer and refrigerator must be wired and in some places, you must have a temperature sensor. A temperature alarm is triggered when the temperature rises above a certain fixed point. If you serve hot meals that are likely to fryers, you need either a flat top or over a charcoal grill, maybe a sandwich injection molding, microwaveis, convection oven, maybe a steamer, heat sinks, tables, or "online" to prepare meals and still have a preparation area. If you have the cooking utensils you need a fire system as Ansul (the foam extinguishing system has features such as sprinkler systems. However, if you have any deep fryers or grill instead of spraying water, foam spray, which looks like shaving cream, and dried in difficult times be. cleanse dangerous and terrible, but to save your buildings and other devices.) You probably need a break, or area drawn up by the show directly from your cooking area and to clothe their plates before it for the customer and finally with kitchen facilities , fire chief or the city has adopted the bell exhaust fumes and dust from the outside fat, and not in her room, they go. That would be the biggest expense. One final point, with hot food, you need a way to keep warm in the window until he approaches the table, so you need heat lamps or UV light. In addition, a 2, 4 or 6 burnersnot a bad idea to adapt your needs. Hope this helps. I am over 10 years experience in opening up the land and running restaurants.
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