A beginner’s guide to setting up a commercial kitchen

Proprietors setting up a commercial kitchen, whether for a small or large business will need to consider several things: adequate refrigeration, adequate storage, cooking equipment, ventilation, food preparation surfaces and designated sinks.

Adequate refrigeration

A kitchen must have adequate refrigeration to store perishable goods from vegetables to raw meat. The refrigeration must be large enough so a walk-in fridge would be ideal for a commercial kitchen. Refrigeration needs to be adequate to allow for food preparation storage as well. A well-designed kitchen will have the refrigeration units within easy reach. The units must be in excellent working order to comply with food safety guidelines, and care must be taken to separate raw meat from cooked, ready to eat food.

Adequate storage

A kitchen must have an adequate dry storage area to store non-perishable goods, those that can be stored at room temperature. These are usually tins, jars and sealed packets. They should be easily accessed. The kitchen should also have an area to store any equipment necessary such as pots and pans as well as any blending equipment or food processors. The storage must be adequate to keep clutter off the work surfaces.

Cooking equipment

A commercial kitchen should have the appropriate cooking equipment. A well-equipped kitchen will have commercial ovens such as
https://www.247cateringsupplies.co.uk/catering-equipment/heavy-cooking-equipment/commercial-ovens-ranges. It should have gas hobs and grills installed. The equipment required here will depend on the type of catering you are offering from your premises.

Ventilation

A kitchen must have adequate ventilation where cooking is taking place. Guidance is available for caterers to assist them in choosing the correct ventilation to meet the standards set in the Workplace Regulations of 1992.

Food preparation surfaces

A kitchen needs to have adequate food preparation surfaces to reflect the size of the commercial business. Use the space you have carefully and remember that you need to consider how many staff will be working at any time. Make sure the surfaces are of a high quality and can be easily washed to maintain hygiene. Stainless steel is an ideal material for food preparation areas.

Designated sinks

A kitchen must have designated sinks to comply with food safety standards. Sinks must be available for staff to wash their hands with separate sinks made available for specific contamination such as raw meat and food preparation to avoid spreading bacteria.