In this video, we’re going to talk about
commercial kitchen design and commercial kitchen equipment with particular
reference to restaurants. Good afternoon. How are you? I’m well, thank you. I want to talk to you about commercial kitchens designed for restaurants — in particular,
there’s a trend towards a real variety of products being delivered. I guess you
could call it a la carte. What are some of- what’s that trend towards a la carte
when it comes to restaurants? Everybody has different taste buds, has
different habits of eating. Restaurants used to be able to just have two, three
items on the menu — how well they did it and that was it.
Today, you have people health foods, have people with different diets. You have people who want chicken, want meat, want vegetarian, want fish. And they’re all sitting at a
meeting — five people at a table, and you as the restaurateur has to be able to serve all of them at the same time and produce it out of a very small kitchen usually because all the real estate in the restaurant you
don’t want to spend on the kitchen because you need seats. Right. And you’re talking about it, the sorts of products that take different amounts of time to cook.
So you’ve got your meat and your chicken and your fish widely different cooking
times that all have to be developed and delivered at the same time. Correct.
So how do you do that in the kitchen deigsn? So those are the challenges
that we address based on the menu of what a restaurant wants to serve. We
will take that that space in the back of the house and really slice and dice it
up perfectly, customize it to a tee to be able to chill the product, have the product
chilled in the proper temperatures of the safe zone, get it warm when you need to
get it warm, or keep it warm when it needs to be kept warm and able to
combine whatever ingredients it is that you need. For example, if you have
hashbrowns — it sits in a certain temperature waiting. It shouldn’t get too
hot. Or mashed potatoes for that matter. While the protein may be sitting in a
special designed refrigerator under the equipment to get it right onto the
flame so you go from cold to hot with no temperature and the freshness
and the taste of food’s phenomenal. While that person is doing that piece of meat,
there’s another grill that’s designed right next to it for the fish with its
own refrigerator they may have it. Or you have some certain kinds of roasts that
need to be warm and needs to be slow-cooked for a while. We’ll be sitting
in a survey type of place — whether it’s a heated place in a different space. But
all that has to come together and be able to serve out of the same servings
area and send it out to the customers. Those are very challenging things and it
needs a lot of thought needs to go go into it and a lot of expertise needs to be done. But the main thing is to do the proper legwork. Know what you’re serving,
partner up with someone who knows how to deliver that, and then you get yourself a
winning situation. That makes a lot of sense to me. Particularly that challenge
where you would of course want as many seats out the front as possible. That’s
where you make your money. And the smallest kitchen possible and then
you’ve got to actually try and create this variety in a very small space. What
are some of the particular commercial kitchen pieces of equipment that you
might recommend in these circumstances. Those type of circumstances we will take
the space and we will put in almost every kind of piece of equipment. From a
radiant broiler to a flattop to a charbroiler to regular burners to special
fryers with filtering systems just so that product is crisp, beautiful, and
excellent. And then refrigeration I’m imagining I’m hearing different
temperatures and different circumstances. There would be a lot of different
refrigeration. It would be under the hot food, there’d be in the what we call the
chef’s prep table, you’d have it in the cold area where they prepare the food.
And then you’d have walk-in coolers of course. And then beyond the actual
cooking itself, imagining you’ve got to be able to deal with the cleanliness, the
sanitation issues. That’s correct. So we’d have a pot washing area and that’s something
that cycles along the whole time. In other words, when we set up the design, you have to have a design that’s not so you have a separate area for pot washing
everything because that’s constantly happening. So this is a rotating type of
system has to be put into place that when the dishes come in, it gets rightly
sent to where it has to go and then the clean ones come out to be able to use it right
away for the next customer. I must say it does sound very complicated.
Are there any other key issues when it comes to the design of commercial
kitchens for restaurants or the equipment that you use that you’d
like to mention. Preparing correctly. Knowing what you’re going to be doing
and preparing for all types of situations that may arise — food wise,
temperature wise, you want to make sure that customer has a good experience and
does not get violently sick that night. Sounds like a good thing to avoid.
If you’d like to find out more about commercial kitchen design or commercial
kitchen equipment, particularly with regard to restaurants – please find us
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