Smart Guide to organize a Professional Commercial Kitchen in 2019

The kitchen plays a lead role in the success of a food business. Achieving desired results are not difficult if you have complete control of your kitchen. The control of the kitchen means to organize your kitchen in an effective manner. 21^st-century restaurants focus on a professional kitchen to get more sales. The sales are interlinked with your kitchen. Organizing the commercial kitchen is not a cup of tea for every restaurateur. You need to know different tactics to make things organized in a professional manner. This guide will give you some great smart ways to organize your commercial kitchen.

Top tips for your Commercial Kitchen

The organized kitchen generates orders more quickly. Your chef will concentrate more on cooking rather than finding the knife. The food quality will eventually get high because of the organized kitchen. The top things you will need to do to organize your commercial kitchen are as follows.

Organizing Shelves

Shelves are an essential element of your commercial kitchen. Majority spices and equipment are kept over the shelve. If your shelf is not organized, it could be a hassle to find the right thing at the right time.  Design shelves with racks and security cages. The more capacity you will have the more things you can keep. Organize your crockery in the shelf. Make space for the juicers and all the spices so that the chef could find it more quickly.

Your Refrigeration System

It is important to organize the refrigeration of your commercial kitchen. Storing foods needs more space and care. The catering freezers will play an effective role in increasing food storage capacity. These freezers are specially designed for restaurants that enable the lifespan of the food. The high power compressors give more cool temperature protecting your food from different bacteria. Remember to sort your food items by flavour and functions so it will be easy for you to grab the right thing.

Choose the right place for Most-Used Equipment’s

Place matters a lot. If you will keep the common use equipment’s in cabinets then it could create a mess with the timings. The chef needs common things near to the stove so that it could be convenient for him while preparing food. The top used equipment are

• Knives: The key role in the preparation of the food is the knife. You cannot prepare food without using a knife. This is the most essential equipment that needs to be present near prep-station. Using magnetic knife holders could be a great idea. You can mount knives near the stoves so that chefs could get easily.
• Cutting Board: Cutting board is the second most common equipment used by chefs. It is essential to keep the cutting board near the food prep stations. Go with a cutting board stand so that you can keep different type of cutting boards under the same stand.
• Pans: Without using a pan you cannot cook delicious food. Pans should also be placed near the stoves. The effective way is to put your pan under shelves or install a wall shelve right over your prep section so that chef could easily use the pans.