In this video, we’re going to talk about
commercial kitchen design and commercial kitchen equipment — particularly when it
comes to supermarkets. Hey good day, Ariel. How are you doing? How you doing? I’m doing
well, thank you. So let’s have a look at some of these other departments. We’ve
spoken briefly about some kind of meat area. We’ve spoken briefly about I think
the hot and cold areas. Talk to me about something unusual here: fish. What
happens in the fish department? Or is that exactly the same as a butcher? Are
there distinct differences? The distinct differences is that you have to
be more careful with temperatures. You have to know how you’re getting this
food. Meat — sometimes you’re getting it warm and you have to chill it. Fish —
generally you’re getting it at a live or on ice. So how to store it when to thaw it, when to present it, how to present it to the customer. One thing we
didn’t talk about is that one of the key important parts when you’re doing such a
supermarket and have all these divisions to understand who your customers are and
how to properly place the stuff. You want to walk in, you want to give the guy
right away the sushi smell. And this is a community that wants sushi, you’re gonna have the first thing sushi. These guys that want all health, you can have the
fruit department. The produce department sitting with all those colors when you walk in.
If it’s fancy meats and fancy cuts, that’s what you’ll have. Then as you
design and lay out a place like that, those things have to be in mind. I mean —
the time you’ll give less of a space to a department which you’d like to give
more space to but you put in the most strategic location of the store.
That makes sense. So you can kind of balance it out — smaller area but arguably
more foot traffic- Better real estate. Yeah, better real estate. Let’s say that.
Okay, good. That makes sense to me. Other areas would be — for example, produce. Are there any special considerations there? Special consideration for produce is to
understand that there’s different aspects to the produce department as
well. Meaning there’s the regular fresh foods and how are you going to present
them. There’s ones that do need some kind of refrigeration. They may be
finicky. You don’t want to keep them where the traffic’s coming in. They may spoil this
color and then you have to ready to go like — some people don’t want to buy a
whole honeydew. And they want to see it cut up in the thing, they want to take it in the car and be able to eat it. Right. How to serve that with — you have a grab-and-go
section for it. Where do you place that? It’s all part of making it easier for
the customer to walk in, get what he needs to take home, get what he needs
right now. And — in some locations, help them during the shopping experience —
whether it’s for where to put his kids down to eat or things like. That
makes sense to me. Alright, my last question for you here is — of course when
it comes to supermarkets there are enormous freezers and refrigerators. Is
there something that’s part of the consideration and conversation? Yes. The
sizing of it is very important. There what you’re going to store it with and
how much you’re gonna store and what kind of product you put into it is very
important because the Federation is customly designed we have put it we
usually design a one or two or sometimes three rack systems that’s a whole
compressor system that has the low temperatures the medium temperatures it
takes into account the walkins from the back it takes in their prep rooms the
prep rooms have to be tempered because we don’t want stuff to spoil while
though operating on it it gives it more shelf life it gets things the color
retains all the bend and a cleaner safer healthier and better for the consumer
that makes sense to me alright and just the one thing you said that there were
three interesting is that some of these refrigerators and freezers open from the
front and the back correct some people can stop stop them from the back and
then people can buy that’s correct and usually behind it is usually like a
walk-in cooler in other words the whole thing behind is refrigerated it may be
loading the stuff there may be a curtain just sometimes just actual to the front
all based on the needs of what how fast are we going to product how bad how best
to rotate the product and the customer the easy for the customer to see them to
take what they need thank you very much for your insight
there I appreciate it the more you talk about the more I say it’s a very
complicated sophisticated process to design all the commercial kitchens in
refrigeration you’ve made for a super lot and it’s not one size fits all if
the person helping you do it the person doing it has to go through each item and
make sure that you’re getting all your points and all your eyes started
t-scores makes a lot of sense thank you very much I think yeah if you’d like to
find out more about commercial kitchen design and commercial kitchen equipment
when it comes to supermarkets in particular please visit us online at
culinary Depot i NC com