In this video we’re going to talk about
commercial kitchen equipment and commercial kitchen design with
particular reference to commercial kitchens in restaurants. Thank you so
much for joining me again. I’d like to talk about commercial kitchens in
restaurants. What are some of the big components in commercial kitchen layout
that would I need to consider as I’m trying to create a good flow inside my
kitchen? So again, so depending on your menu, depending on what type of facility
you have… some kitchens will set up one side of the kitchen will be just for
banquets. So you will have there where you can you’ll have their bigger
equipment. You’ll have your soup kettle and your big steamers where you can do
large volume for a banquet. On the other hand, at the same time you don’t want to
close the restaurant when you’re talking a hotel facility with a catering
department. Right. So you want to run them both together. So you have your other
side of the kitchen doing restaurants. Covers the restaurant, the restaurants
covered. Your party is covered. That makes a lot of sense. Okay, good. So one other
thing I want to talk about now — this is talking particularly about Culinary
Depot. I’ve heard that you say and this is relevant particularly for commercial
kitchens and restaurants. That you kind of have a chef focus. Can you explain what
it means to be sort of thinking about this ship? What’s that about? As I’ve
mentioned, my background is a chef. And I put myself in the chef’s position.
When I’m looking at a design and when I’m doing a design, I feel the space. Okay.
Where do I have to move next? What has to come first? What comes second? what comes third? So that’s the total feeling. When you’re looking at as a chef’s
position, it’s totally different when you’re looking at it as somebody that’s
not a chef. Like an owner or someone like that. Like an owner or someone like that. Exactly.
Alright, that makes a lot of sense too. And I give that over to my employees as
well. That’s what we give them over
there — expert status of knowing how to get that feel in the kitchen. That’s some
of the training we do. We bring them to different facilities and we walk them
around. Get to feel. Know what you’re doing and helping your customer. So that
sort of a chef-centric commercial kitchen design and feel. Yes, that
makes sense. Okay, my last question for you in this video is about commercial
kitchen equipment. Some of the things that you’ve mentioned so far make sense
to me. Refrigeration of course, there’s hot cooking and cold. Are there any
other important pieces of commercial kitchen equipment that I should consider
if I’m going into a commercial kitchen for a restaurant? Yes, there’s
charbroilers. You need different, maybe smaller refrigeration. Single door fridge, a two
door fridge, a two door freezer, your desserts. You may want to have it right
at your cold prep where you can put it into your two-door freezer. Some facilities
a little larger, they would have a blast chiller. Where you would get your food,
it’s hot. And you want to bring down the temperature as fast as possible because
of safety. So you put it into the blast chiller
and that that can occur between 30 and 60 minutes will be going down anywhere
from 70 to 90 degrees it’s a huge amount yeah you demand and very fast all right
well thank you so much I appreciate your insight in this and always cool for
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