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.