Planning a Complete Commercial Kitchen
This category covers complete kitchen packages for canteens, hotels and restaurants rather than a single machine. A workable commercial kitchen follows the path food takes: receiving and storage, preparation, cooking, serving and washing. Keeping those areas in that order stops raw and cooked food crossing paths and saves staff a lot of walking.
What a typical kitchen needs
- Storage: racks for dry goods, refrigerators or a cold room for perishables.
- Preparation: stainless steel work tables, sinks, vegetable cutters and dough kneaders.
- Cooking: gas or induction ranges sized to your menu, with an exhaust hood above.
- Serving: bain marie counters, hot cases or pass-through shelves.
- Washing: soiled dish landing tables, pot-wash sinks, grease traps and plate racks.
Send us your floor plan, menu and expected meals per day. We will prepare an equipment list with sizes that fit the space, so everything can be ordered, built and installed together.
