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Module 4

Commercial Kitchen Equipment

  4.01: 
Module
Summary
  4.02: 
Goals & Objectives

4.03: Commercial Kitchen Equipment

Commercial kitchen equipment need to produce food for a large number of consumers. It needs to be robust, durable, and easy to operate. The equipment should consume less electricity, improve the productivity of food production operations, and must be eco-friendly. Last but not the least, it should serve its purpose effectively.

4.04 Choosing the Right Equipment

1. CHECK YOUR MENU

Does a hamburger house need a sushi table? What about a salad bar? Your menu is the first place to look when planning your kitchen equipment. Take pen to paper and virtually walk through every item on your menu, from cream sauces to fries to broiled fish. What pans will you need to sauté, and what else will you be using the stovetop for at the same time?

Work with your chefs to create a mock run-through of a high-volume night that utilizes every item on your menu – at the same time. While this scenario might not happen exactly, your kitchen needs to be prepared when it does – or you can be sure your high-volume nights won't happen again.
 

2. ESTIMATE VOLUME & PERFORMANCE

A restaurant that deep-fries one menu appetizer needs a small (and inexpensive) fryer. A hamburger house that offers fries with every item on the menu needs to allocate significantly more budget money and space for a more industrial piece. While you can't always predict what item will be the most popular on your menu, don't sacrifice quality and turn-around time for a smaller piece of equipment that won't do the job. Plan ahead for volume and ensure your equipment will handle it.


3. BASIC PIECES OF RESTAURANT EQUIPMENT

Every kitchen needs cooking equipment, refrigeration equipment, food preparation equipment, and specific equipment based on the business type.

WHAT TYPES OF EQUIPMENT SHOULD I HAVE?

Most kitchen equipment are operated electronically. There is a wide range of cooking, cutting, baking, and cleaning equipment available for the kitchen staff.

1. Storage Containers

2. Serving ware  

3. Cooking Equipment

4. Storage Racks and Shelving 

5. Safety Equipment 

6. Freezers and Refrigerators

7. Food Preparation Counters and Cutting Boards

8. Steam Table

9. Slicers

10. Mixers

11. Food Processors

12. Ranges and Ventilation

13. Ovens 

14. Sinks

15. Kitchen Display System

4.05: Five Main Components of a Commercial Kitchen

There are five main components of the commercial kitchen. The catering components cover all of these elements and provide an efficient and organized kitchen. The main components are:

1. Cleaning and washing

2. Food Storage

3. Preparation of food

4. Meal cooking

5. Service

 

It is important to utilize the space of the kitchen in the best possible way. The commercial kitchen should be designed so that all the necessary equipment can be adjusted in the kitchen. The kitchen space should not be congested. There should be enough space for the employees to move freely and provide a fast and efficient service. The catering equipment should fit the kitchen space entirely. It should also be according to your budget and needs. There are all the different kinds of equipment required in the kitchen. There are stoves, refrigerators, storage units, utensils, beverages dispensers, dishwashers, ice cream machines, etc. The success of a professional kitchen depends on the high-quality equipment.

Look for equipment that is designed to give you enough space. Space will ensure fast paced flow of work. The professionally designed kitchen provides an excellent environment for efficient work. The time is of the essence in the restaurant business. The customers always prefer places which have fast service. The menu should be delivered quickly to the customers. The order should be completed. The equipment should not be in the way of the employees. They should be able to move freely. The free movement helps in providing excellent service. It also saves the kitchen from confusion and chaos. To run a successful kitchen, it is important that things run smoothly, and there is not confusion created.

Do not try to fit the catering equipment in a small space without proper planning. It can hinder the workflow of the kitchen. It can create holdups and interrupt the flow of service. The customers will have to wait long for their orders.

 

It is also important to make sure that the commercial kitchen meets the standards and all the health codes. Meeting all the requirements is a difficult task. To make sure all of the standards are fulfilled, take help from professional companies. They can easily get certified for maintaining the health code and maintaining standards.
 

A commercial kitchen which is planned properly is easy to clean. The cleanliness of the kitchen can be increased significantly if the layout of the kitchen is designed correctly. It can also save your time and prevent frequent cleaning. The cross-contamination can be avoided by placing the equipment in their perfect places. Cleanliness is the most important part of the commercial kitchen. It can help in providing efficient and best service to the customers. Having a professional kitchen design and best catering equipment also adds value to the employees, restaurant, and the customers.

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Kitchen Interior

4.06: Review/Critical Thinking

Please complete the following questions. It is important that you use full sentences and present the questions and answers when you submit your work.

 

Go to the Assessment area in the course to complete the assignment Review and Critical Thinking and submit the work as a file attachment.

 

The answers to the Review and Critical Thinking Questions are worth 10 points.

4.07: Cooking Assignment #4

You are to make one of the following:

This should not be a 'boxed' or 'pre' mix. This is your opportunity to incorporate all of the ingredients from one of the recipes listed above and actually have the hands-on experience - which is the best way to learn!

 

This assignment will NOT be graded on presentation so please do not worry if your final product does not turn out perfectly. The goal for you on this assignment is to TRY YOUR BEST!  At a minimum, you should take pictures of: (1) the ingredients prior to cooking, (2) a picture demonstrating a preparation or cooking technique, and (3) the completed product/dish. When you're finished, write a brief description of the techniques you used to prepare the dish. Write a separate paragraph evaluating the results. Include any problems you encountered and how you overcame them. It is ideal to put everything into ONE document/presentation. Submit in the Assessments area.

Quesadillas

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Food Preparation

4.08: Module 4 Quiz

Before you take the quiz for this unit take a moment to review what you have learned.

When you feel that you are ready to complete the Module 4 Quiz, Commercial Kitchen Equipment, click HERE.

Commercial Kitchen Equipment