Skip to content As a commercial kitchen designer, one of the most common problems I have witnessed among all kitchen owners and managers is problems related to the exhaust hood, ignoring the simplest and most basic problems such as a malfunction of the extractor.This is understandable, since the exhaust hood in a commercial kitchen, like the cooking equipment, is like the heart of the kitchen, it is a piece of equipment that has to be working and working for extended periods of time without stopping.Among all the cases I have noticed, the most common reasons for exhaust hood problems in...…Skip to content As a commercial kitchen designer, one of the most common problems I have witnessed among all kitchen owners and managers is problems related to the exhaust hood, ignoring the simplest and most basic problems such as a malfunction of the extractor.This is understandable, since the exhaust hood in a commercial kitchen, like the cooking equipment, is like the heart of the kitchen, it is a piece of equipment that has to be working and working for extended periods of time without stopping.Among all the cases I have noticed, the most common reasons for exhaust hood problems in...WW…

Skip to content ContentsThe meat preparation area in a commercial kitchen must be planned in advance and the operations required to prepare the meat and poultry must be evaluated.Several assumptions can be made: that the foodservice buys and cuts and prepares only poultry, or that the meat is only partially prepared or that it is delivered in carcasses and has to be cut in the same establishment. The installation of the area will depend on the planned work.In any case, a non-hand operated sink must always be incorporated in the room. If the food service department buys the prepared and cut...…Skip to content ContentsThe meat preparation area in a commercial kitchen must be planned in advance and the operations required to prepare the meat and poultry must be evaluated.Several assumptions can be made: that the foodservice buys and cuts and prepares only poultry, or that the meat is only partially prepared or that it is delivered in carcasses and has to be cut in the same establishment. The installation of the area will depend on the planned work.In any case, a non-hand operated sink must always be incorporated in the room. If the food service department buys the prepared and cut...WW…

Skip to content There are several components necessary for the creation of a successful bar, starting with a good business plan, a strategic bar location and a good brand and concept development, but all these aspects will be useless if at the moment people attend your bar they feel uncomfortable and unaware, and that is where the design of the bar takes vital relevance, the central aspect in the development of a successful business.Some environmental psychological understanding would be helpful. These are the depth studies, including primary factors that determine why people experience...…Skip to content There are several components necessary for the creation of a successful bar, starting with a good business plan, a strategic bar location and a good brand and concept development, but all these aspects will be useless if at the moment people attend your bar they feel uncomfortable and unaware, and that is where the design of the bar takes vital relevance, the central aspect in the development of a successful business.Some environmental psychological understanding would be helpful. These are the depth studies, including primary factors that determine why people experience...WW…

Skip to content Small Fried Chicken Kitchen Equipment With Layout ExampleIn this type of kitchen, the workflow is very simple and sequenced, the main equipment is the fryers, which will be aligned in the cooking line, there are several types of fryers depending on their size, for this kitchen we will have 35″ and 75″.The gas consumption of the 35″ fryer is 90,000 BTU. Cooks 50.2 lbs. (22.7 KG) of fries per hour.The wall of the cooking area is lined from the floor to the level of the exhaust hood with stainless steel, this makes the cooking area more hygienic and less susceptible to dirt...…Skip to content Small Fried Chicken Kitchen Equipment With Layout ExampleIn this type of kitchen, the workflow is very simple and sequenced, the main equipment is the fryers, which will be aligned in the cooking line, there are several types of fryers depending on their size, for this kitchen we will have 35″ and 75″.The gas consumption of the 35″ fryer is 90,000 BTU. Cooks 50.2 lbs. (22.7 KG) of fries per hour.The wall of the cooking area is lined from the floor to the level of the exhaust hood with stainless steel, this makes the cooking area more hygienic and less susceptible to dirt...WW…

Skip to content ContentsThe concept of the restaurant could be said to be totally emerging among culinary tastes, it is a Hawaiian dish in which fish cut into pieces is mixed with vegetables.The layout for a poke-style restaurant is quite simple, as no high-production cooking equipment is needed.A refrigerated work table, front display cases, cutting tables and sinks are indispensable, the storage and wash-up area can be relatively small depending on the volume of the restaurant.But in general, this type of Poke restaurant is of moderate dimensions, fresh vegetables and fish are the...…Skip to content ContentsThe concept of the restaurant could be said to be totally emerging among culinary tastes, it is a Hawaiian dish in which fish cut into pieces is mixed with vegetables.The layout for a poke-style restaurant is quite simple, as no high-production cooking equipment is needed.A refrigerated work table, front display cases, cutting tables and sinks are indispensable, the storage and wash-up area can be relatively small depending on the volume of the restaurant.But in general, this type of Poke restaurant is of moderate dimensions, fresh vegetables and fish are the...WW…