Commercial Kitchen Layout: Cooking EquipmentCommercial Kitchen Layout: Cooking Equipment
Author: Monica Parpal
• Center your ranges, griddles and charbroilers. Cooking equipment with exposed cooking surfaces like, restaurant ranges, griddles and commercial charbroilers, generate a lot of heat. It is important to make sure these have their own dedicated kitchen hood or are centered beneath a larger one, so all of the excess heat and fumes can be properly removed from the air.
• Place ovens under their own hood. Generally, restaurants that have standalone ovens, like pizza deck ovens or commercial convection ovens, don’t do many other types of cooking and will only need one exhaust hood for the oven. However, if you use multiple cooking methods, like baking, frying and grilling, be sure to place the ovens under their own hoods, this way, a single kitchen hood will not become overworked or get clogged.
• Keep fryers separate. With commercial deep fryers, oil splashes and splatters are always a concern. In order to prevent hot oil from splattering onto the griddle top, separate fryers from other pieces of cooking equipment by placing a small commercial work table or fry-holding bin and heat lamp.
• Isolate your simmering liquids. Steam kettles, tilting skillets and stock pot ranges are used for simmering or boiling liquids such as soups, stews, broths and water. If you are using them for this purpose, keep them near one end of your cooking block. They do not need to be monitored as carefully as a range or griddle. Also, they do not put off a lot of heat, so they can be near the edge of the hood.
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