Decide on a design when you prepare for a commercial kitchen renovation. Look at your menu and determine your design budget. Plan your project with an understanding of your work flow, which can set the tone and mood of your staff.
Aim for the best kitchen flow to make the best use of staff time and create a positive and organized workplace. You may use an assembly-line approach to kitchen traffic because you'll be using the same food preparation methods daily.
Speak with a professional commercial kitchen consultant about your vision and budget. Some of the topics to discuss include proper lighting, equipment and ventilation. Seek written proposals from three to five ...view middle of the document...
Kitchen must use stainless steel splashbacks, surfaces, cookware, cookerhoods and appliances because they are easy to keep clean
Update kitchen safety guidelines for your employees and management staff. These include safe food handling practices and fire safety and prevention .
Check with an inspector about health and safety codes. You may be required to store food items in a storage area at least six inches off the ground. Maximize your storage space with a dunnage rack, which can fit along storage walls.
Create a fire safety checklist for your kitchen. Make sure your cooking appliances, including commercial ranges and steamers, are installed in compliance with local and state fire safety codes
Wipe down the surfaces thoroughly with warm water and washing up liquid, or antibacterial spray, both before and after you’ve finished preparing any food.
Keep the hobs on your stove clean by wiping off any spills as soon as possible and scrape off anything burnt onto them with a plastic scraper. The surfaces of hobs are susceptible to scratches, so don’t use anything abrasive to clean them – a dishcloth or sponge is fine. Your basic oven cleaner should be ok for removing most stains. Empty the bins in the kitchen before they overflow, otherwise you’ll be encouraging rodents to move in! If you are able to, recycle all your plastic, glass and cardboard.
Do the washing up after every meal – if you can, soak and wash pots and pans as you prepare your meal. This way, you only have to clean the plate(s) and cutlery you used to eat your food with afterwards.
Always wash your hands before you start preparing a meal, and afterwards too, especially if you’ve been handling raw meat.
Any cooked leftovers should be kept in the fridge and eaten within 2 days. Make sure they're heated through properly when you eat them, and don’t reheat anything that’s been frozen.
As well as cleaning out your fridge and freezer with soap and water, make sure you throw away any items that look like they might have gone off or are well past their use by date.
Throw your tea towels in the wash a couple of times a week to stop bacteria growing on them.
Take out the shelves and any compartments in the fridge once a month and wash them with soap and warm water. Rinse and dry them before putting back.
The inside of the fridge can be wiped down with a mixture of...