Custom commercial kitchen installation is best executed with one professional installer/vendor rather than buying equipment from multiple vendors. This will likely save you money since discounts may be offered, especially when buying numerous products together. It is also particularly beneficial when that one installer/vendor has a range of custom stainless steel equipment on offer.
For restaurants and other hospitality fitouts, selecting the appropriate commercial refrigeration is vital. This is because it will increase the lifespan of your ingredients by keeping them at safe temperatures, as well as the unit itself having a proper lifespan and durable construction. Brandon Industries knows how to handle your specific needs when it comes to kitchen installation. They know the different equipment needed to meet your kitchen demands. The refrigerators are adjusted at different temperatures based on the types of food stored. This is to meet health and safety specifications. The refrigeration system regular servicing and maintenance to continue working efficiently. This includes:
•cleaning the condenser weekly,
•cleaning the fridge with mild detergents,
•emptying the icemaker,
•and maintaining the right temperature in case of any interference.
Steps for Custom Commercial Kitchen Installation
When it comes to restaurants, cafes, and other eateries, the kitchen has to be safe and highly efficient to optimise food production and enable the creation of the highest quality delicacies. An effective kitchen fitout comes from a well-planned commercial kitchen design. Such a design will be able to save you both money and time.
1. List your menu. As the director of your restaurant, have a list of the foods you plan to offer your customers. Later, have planned how you will prepare and store this food. Remember that “a goal without a plan is just a wish”.
2. Ensure you have an efficient list of the equipment that you will require. This will be based on your menu list that you made above. The equipment list may include items such as: pizza ovens, mixers, chicken rotisseries, commercial dish washers, bakery items, countertop induction range, vacuum cleaners, and filter systems.
3. Pick your commercial kitchen site. Whether you are constructing a new site or refurnishing an old site, you have to contact the local zoning commissioner to check and countercheck your restaurant. You should take note of the measurements of your site. This can be the windows, doors and your working area. After having that at hand, a simple sketch of your plan can help to explain your vision to professional kitchen designers. Take note of the new special features you might need to add to your plan.
4. Get in touch with a building inspector to go through your plans. They will go through your plan to see whether it meets health codes and fire precaution rules. This includes things such as: site ventilation, fire precaution equipment, first aid supplies, and so on.
5. Remember to insure your restaurant. Even after meticulous planning and designs, the future may hold unforeseen misfortunes. After all, as Robert Burns wrote, “the best-laid plans of mice and men often go awry”.