Commercial kitchens are characterized by their large setup filling a much larger space in order to cater for the high volume that is expected within the kitchen. The setup is generally designed by the head chef as is the equipment used and style of the food that is cooked.

Stations

Depending on the cuisine will depend on the number and type of stations that the kitchen holds. Stations can vary between the sauté station, grill or baking for example. Each area needs enough space for the cooks to create their food and also contain all necessary equipment for preparation. Many commercial kitchens will also contain a space of teaching or student prep areas allowing budding cools to learn under older chef’s tutelage.

Equipment

The equipment is what truly sets a commercial kitchen apart from a residential one. In this type of kitchen the equipment is designed for large-scale production and continuous use. Equipment is long lasting and contains more safety features not usually found in that of home use. Safety shields and finger guards are just some of the many aspects put in place here.

Layout

Layout here will also differ from a home-based kitchen. There needs to be a lot of space between stations and throughout the kitchen as a whole to allow the large number of cooks space and freedom to move. Their needs to be helpful and accessible drains, multiple outlets and sinks, cleaning areas and food storage areas in plentiful supply throughout the work area.Other areas to note are the strict safety requirements needed by this type of kitchen. This can range from non-slop floors to fans and fire extinguishers. Health code requirements must also be fulfilled to avoid any food spoilage and these kitchens are usually spotless as a result.

At a complete base level, commercial kitchens have the same type of equipment as a kitchen in a house. A fridge, an oven etc., but there is a key difference and this lies in the size and ability of the equipment. To put it simply, commercial kitchens require commercial equipment and this is usually larger, able to cope with more use, more durable and often vastly more efficient. With that in mind, here are a few key pieces of equipment that all commercial kitchens should obtain.

The Oven

Commercial ovens need to be large and quick. Often kitchens will use a combination oven as it combines a convection oven with a steamer and can cook vegetables, for example, in a fraction of the time boiling will do it. Conveyor ovens can be useful too particularly for pizzas, as the food is passed through the oven on a continuous chain. Bear in mind here that the type of oven purchased will also depend on the menu and cuisine of the particular kitchen.

Other Equipment

Broilers can be ideal for soups or sandwiches as they cook with short bursts of heat. Grills may be necessary depending on the restaurant, as will a fryer. Again though, this will heavily depend on the type of cuisine.It is important not to forget that each individual station will also require specific tools of the trade as well. The vegetable station will require specific knives, peelers, chopping boards etc. whilst the meat station will need completely different utensils. Saucepans, frying pans etc. must always be readily available, preferably in a non-stick variety and all equipment needs to be clean and well maintained.