If you have a hotel business or are thinking of opening one, we recommend that you read this article carefully before making a serious mistake. Many are those who worry about having a service area (bar and tables) with a very defined concept but neglect the backbone of a hospitality business: the .
What is the use of having the best furniture and decoration if the dishes do not come out on time? It would not even compensate you to have the best kitchen and living room equipment, if the kitchen was insufficient for the pace that the business requires.
Keys to choosing the most suitable industrial kitchen
1. Determine the needs of your business. Do you need the same industrial kitchen for a 40-table restaurant as for a 10-table restaurant? Clearly the answer is NO. If you are doing a kitchen renovation, you will already have a close estimate of the volume of dishes that are prepared during peak hours.
It is more difficult if the business is new, since we must base ourselves on estimates calculated according to the number of tables (capacity of the diners) and not on real experience. Should it project lower or higher? It is better that the kitchen has a capacity a little greater than what we really need, to fall short.
However, you should not invest in a large industrial kitchen if the volume of work is not large, since it will be permanently underutilized.
2. Available space. We all know that renting a premises is one of the heaviest burdens when setting up a business, which is why we cannot always have the premises as large as we would like. It is very important that the kitchen area has a size proportional to the service area. In the same way, that space should be distributed very well and look for an industrial kitchen that serves to serve the number of tables available but that at the same time leaves us space for the rest of the equipment such as cameras, work tables, freezers, etc.
3. Facilities: Most industrial kitchens generally work with gas (butane or industrial-kitchen-1propane), so we must ensure that the facilities are adequate, for the proper functioning of the area as well as for your safety and that of your customers. There are also electric, induction and even coal.
Butane / natural gas is considered more appropriate when preparations involve meat and vegetables.
4. Type of kitchen: Regarding the types of industrial kitchen, there are many sizes and designs, but we can say that there are two types. Those that are central, that is, those that are installed in the middle of the kitchen, like an island, and then we have those that are placed against a wall and therefore are called murals.
A great advantage is that some suppliers of or sell them in modules, so if the volume of your business increases anyway, it is possible to purchase a couple more fires or an additional oven to compensate.
In fact, some of these modules have spaces arranged to connect other equipment such as microwaves, fryers, among others.
5. Material: The Industrial Kitchens are usually galvanized or stainless steel This has the advantage of durability and ease of cleaning, hygiene is very important in a kitchen.
6. Number of fires: There are small industrial kitchens with 1 or 2 fires for small sites and other very large ones with up to 12 fires.
7. Other aspects to consider when choosing an industrial kitchen :
a. to. Safety measures (especially important if you run on gas)
b. Ease of cleaning
c. Spare parts warranty
d. Adjustable feet to adjust if the kitchen floor has any inclination
e. Consumption (especially for electric ones): A kitchen with a lot of power is not always the best choice because it also involves higher energy consumption.