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Kitchen Tips

Equipment Purchasing Tips

Barona Casino – Commercial Kitchen
Avoid sanitation department fines
Nearly all food prep equipment requires approval by the National Sanitation Foundation. Ensure your foodservice equipment meets NSF stipulations by looking for an authentic blue sticker.
Always begin with the necessities
Equipment value depreciates over time and requires replacement about every few years, so stay clear of frivolous purchases.
Steer away from purchasing used equipment
Aim for quality and budget-friendly pieces that add value to your establishment and maintain profitability. Give them a test drive before you commit.
Brush up on regulations before you buy
Make sure your desired purchases will meet the approval of the building inspector, fire department and health department in your region. Whether you are starting from scratch or purchasing an old establishment, get familiar with your city’s zoning rules.
Give your electrical system a once over
Electrical wiring should be able to accommodate the extra power needed during hot summer and cool winter months. If you operate in an old building, check to see if it can support modern day appliances.

Kitchen Safety Best Practices

Prevent Falls
Avoid fall hazards by mopping up wet areas immediately and use caution signs. Spot mop only during busy periods. Require staff to wear sturdy, slip-resistant shoes.
Focus on service, not speed
Slow down when working in crowded restaurants. Clear cluttered walkways and get assistance when carrying items that can block your view. Move cautiously in areas with blind corners and swinging doors.
Avoid burns
Reduce the risk of burns is high in hot commercial kitchens by using hot pads, gloves or mitts when serving hot beverages and plates. Make sure to point pot handles away from burners and range edges.
Handle sharp edges carefully
Check for broken glass and knives before plunging hands into soapy water. If a glass breaks on the floor, use a broom and dust pan or cardboard pieces to pick it up rather than your hands. Keep knives in designated bins at all times.
Ensure fire safety
Create a fire safety checklist and ensure your cooking appliances meet local and state fire safety codes.
Get up to code
Review your local health and safety codes with an inspector.
Keep safety guidelines updated
Update employees and management regularly on safe food handling practices, emergency preparedness, and fire safety and prevention
Disneyland Central Bakery – Commercial Kitchen

Commercial Kitchen Cleaning Tips

Richie's Diner - Rancho Cucamonga, CA – Commercial Kitchen
Create a comprehensive cleaning list, including restrooms, floors, range hoods and fryers.
Implement and stick to an equipment cleaning schedule.
Set up a 3-sink system for manual washing, rinsing and sanitizing.
Dry dishes by air, not with towels, to avoid spreading germs and bacteria.
Arrange separate cleaning systems, such as bucket s and rags, for front of the house and back of the house operations.
Replace sanitizing solution in buckets hourly.
Clean and sanitize all cutting boards, countertops and surfaces after each use.
Remove stubborn grill stains by warming them up and scrubbing with a wire brush and damp rag.
Wash grease filters and grease collection drawers in commercial dishwashers.
Keep your kitchen sanity by emptying trash cans as soon as they fill up.
Recycle grease and oil to avoid clogging drains and sewage backup.