kitchen design and equipment
in this video we're going to talk aboutcommercial kitchen equipment and commercial kitchen design withparticular reference to commercial kitchens in restaurants. thank you somuch for joining me again. i'd like to talk about commercial kitchens inrestaurants. what are some of the big components in commercial kitchen layoutthat would i need to consider as i'm trying to create a good flow inside mykitchen? so again, so depending on your menu, depending on what type of facilityyou have... some kitchens will set up one side of the kitchen will be just forbanquets. so you will have there where you can you'll have their biggerequipment. you'll have your soup kettle
and your big steamers where you can dolarge volume for a banquet. on the other hand, at the same time you don't want toclose the restaurant when you're talking a hotel facility with a cateringdepartment. right. so you want to run them both together. so you have your otherside of the kitchen doing restaurants. covers the restaurant, the restaurantscovered. your party is covered. that makes a lot of sense. okay, good. so one otherthing i want to talk about now -- this is talking particularly about culinarydepot. i've heard that you say and this is relevant particularly for commercialkitchens and restaurants. that you kind of have a chef focus. can you explain whatit means to be sort of thinking about
this ship? what's that about? as i'vementioned, my background is a chef. and i put myself in the chef's position.when i'm looking at a design and when i'm doing a design, i feel the space. okay.where do i have to move next? what has to come first? what comes second? what comes third? so that's the total feeling. when you're looking at as a chef'sposition, it's totally different when you're looking at it as somebody that'snot a chef. like an owner or someone like that. like an owner or someone like that. exactly.alright, that makes a lot of sense too. and i give that over to my employees aswell. that's what we give them overthere -- expert status of knowing how to
get that feel in the kitchen. that's someof the training we do. we bring them to different facilities and we walk themaround. get to feel. know what you're doing and helping your customer. so thatsort of a chef-centric commercial kitchen design and feel. yes, thatmakes sense. okay, my last question for you in this video is about commercialkitchen equipment. some of the things that you've mentioned so far make senseto me. refrigeration of course, there's hot cooking and cold. are there anyother important pieces of commercial kitchen equipment that i should considerif i'm going into a commercial kitchen for a restaurant? yes, there'scharbroilers. you need different, maybe smaller
refrigeration. single door fridge, a twodoor fridge, a two door freezer, your desserts. you may want to have it rightat your cold prep where you can put it into your two-door freezer. some facilitiesa little larger, they would have a blast chiller. where you would get your food,it's hot. and you want to bring down the temperature as fast as possible becauseof safety. so you put it into the blast chillerand that that can occur between 30 and 60 minutes will be going down anywherefrom 70 to 90 degrees it's a huge amount yeah you demand and very fast all rightwell thank you so much i appreciate your insight in this and always cool forthose of you who'd like to find out more
please visit us online at culinarydepotinc.com culinarydepotinc.com where you can find out all contactinformation to get in touch with us by phone email through our email form alsoall the equipment that we sell and access to all of our knowledge andexperience through culinarydepotinc.com .com