In this video, we’re going to talk about
commercial kitchen design and commercial kitchen equipment. Good morning, nice to
speak to you again. Good morning. Now in your role as the CEO of Culinary Depot
you’re probably seeing a lot of interesting commercial kitchen design.
What are some of the sort of big principles of commercial kitchen design?
Things you need to keep your eye out for? The most important thing to keep in mind
when designing a kitchen is workflow. You want to make sure it’s actually gonna
work. And then obviously it’s got to be up to code.
So whether you’re designing a school kitchen, which has its challenges of
putting out lunch for 500 or 600 children. Right — and in a small amount of
time-frame. Small amount of time-frame. Or it’s added at a bigger ballroom — ten thousand square foot ballroom who’s got to serve a main dish in four minutes. You know —
everybody wants to get the main dish at the same time- Yeah, of course.
Or if you jump to a restaurant where the challenge is unique because the
food is not cooked, and they’re making for each person’s order. So every kitchen
design has its unique challenges, and we want to particularly put
ourselves into like this is the only kitchen we’re designing. And we want to
make sure that this is what will work for the customer. Okay. Now one thing
about Culinary Depot which I like is this idea of being chef centric, right?
Thinking from a chef’s point of view, which your founder is — of course — a chef
with with decades of experience. So let’s dive into that a little bit. When
I’m thinking as a chef and I’m looking at the workflow in a kitchen, what are
some of the big sort of stations that I need to be considering from start to
finish? So like you said, our founder Sholem Potash has brought in the concepts into
an our experienced team to have that knowledge to design the kitchen. So for
example, if you’re gonna bring in the soiled dishes, you don’t want it crossing
over that when they’re coming back with the dirty dishes from the
restaurant that they gotta cross over with somebody’s walking out with a plate.
So that’s where the workflow in kitchen design comes in as very important. So
you’re actually choreographing where people are as they as they walk in now
at the kitchen, as they’re cooking different things — hot and cold and so on.
Sure. For example, we’ll put the ice machine and the beverage station right
near the dining room. So like this the waiters every time they need some ice,
they’re not walking all the way through people. So you want to make sure the workflow. That’s where the work flows. The same thing with the chef. So the chef is standing, plating everything, making sure
everything’s good. Flips it to the other side so the waiters can pick it up. Now
we want to make sure how will the waiter or have to walk? Will it be easily
accessible? Will it stay hot? So do we have proper heat lamps in a
restaurant design? So these are small, minor details that make an efficient
kitchen work properly. They sound significant to me. Very significant. Alright good. So I’m getting a sense of this. In terms of now commercial kitchen equipment,
I understand there’s different grades. There’s hotel grade, there’s restaurant
grade. Can you just give me a sense of the variety of different equipment grades
and some of those big considerations? Sure. So there’s three
series there’s the entry level we call the
value line of equipment that we would put in somebody’s opening up a simple
restaurant a deli where he wants to be more economical he doesn’t expect
tremendous value a tremendous volume right so a good value and less volume
so to speak right yes yes and that we would put in an economy or value line piece of
equipment okay and then up from that up from that is a medium duty series where
it’s it’s not the heavy duty series however it’s one notch up so it’s higher
BTU be to use a gas input/output how much flames so your house the flame
let’s say will take to cook up a pot of water right three minutes right if you
have more beat more gas output it will give you it will give you a much
stronger thing so you can fry an egg quicker you can cook up a boil up a pot
of water okay so higher BTU in that mid range yeah gives you a lot more volume
quicker turnover of the food and then we have the hotel series
now the hotel series the heavy-duty series so that’s for a place that it’s a
lot more robust the piece of equipment and it’s meant for a place that’s using
the equipment a lot more so like 24/7 it’s just on and on
yes so if you have a military base people are always eating people are
always coming people are going take a hotel so you have staff dining room you
have staff eating you have room service so if you go to a hotel in Las Vegas
they’re serving room service to 4 o’clock in the morning and then 6
o’clock is breakfast so literally there’s literally there’s no shutdown so
that’s where that’s where if you’re using that piece of equipment for
24 hours you want to make sure it’s not gonna go down on you so just like a
refrigerator in your house if you open up that fridge every five minutes the
fridge will break it will start building up ice and not holding temperature well
the stainless steel commercial refrigerator is built to open up every
5-10 minutes the same thing with a piece of a kitchen equipment stove alright
well thank you so much if people would like to find out more please visit us
online at where you can get in touch with all of us you
can get in touch with Michael if you wish and also their support teams in the
various local offices via phone email and more