Kitchen Design | Commercial Kitchen Equipment - Part 1

In this video, Michael Lichter - CEO, Culinary Depot Incorporated discuss all the things you need to know about commercial kitchen designs and equipment.

From the commercial kitchens for education to the efficient commercial restaurant design and commercial kitchen equipment in a commercial kitchen layout. As each kitchen is different, equipments needs to be at par to what corporate commercial kitchens, kitchens for ships, commercial kitchen equipment for hotels, military commercial kitchens, army base kitchen equipment needs. Also as a bonus some tips in maximizing affordable kitchen facility equipment.

About Culinary Depot:
At its heart, Culinary Depot understands that every chef, dietary director, establishment, and institution has different needs. Our overriding principle – as an upstart in 1999 and today – is to work with each customer every step of the way to help them meet their individual foodservice goals in the most practical, time efficient, and cost effective manner.

Our highly motivated professional staff, backed by a solid relationship with a cross section of industry suppliers, enables Culinary Depot to constantly remain on the cutting edge of the industry. We offer a full line of the most innovative products on the market as well as the guidance to integrate the most suitable equipment within the applicable logistics.

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In this video, we're going to talk about commercial kitchen design and commercial kitchen equipment. Good morning, nice to speak to you again. Good morning. Now in your role as the CEO of Culinary Depot you're probably seeing a lot of interesting commercial kitchen design. What are some of the sort of big principles of commercial kitchen design? Things you need to keep your eye out for? The most important thing to keep in mind when designing a kitchen is workflow. You want to make sure it's actually gonna work. And then obviously it's got to be up to code. So whether you're designing a school kitchen, which has its challenges of putting out lunch for 500 or 600 children. Right -- and in a small amount of time-frame. Small amount of time-frame. Or it's added at a bigger ballroom -- ten thousand square foot ballroom who's got to serve a main dish in four minutes. You know -- everybody wants to get the main dish at the same time- Yeah, of course. Or if you jump to a restaurant where the challenge is unique because the food is not cooked, and they're making for each person's order.

So every kitchen design has its unique challenges, and we want to particularly put ourselves into like this is the only kitchen we're designing. And we want to make sure that this is what will work for the customer. Okay. Now one thing about Culinary Depot which I like is this idea of being chef centric, right? Thinking from a chef's point of view, which your founder is -- of course -- a chef with decades of experience. So let's dive into that a little bit. When I'm thinking as a chef and I'm looking at the workflow in a kitchen, what are some of the big sort of stations that I need to be considering from start to finish? So like you said, our founder Sholem Potash has brought in the concepts into our experienced team to have that knowledge to design the kitchen. So for example, if you're gonna bring in the soiled dishes, you don't want it crossing over that when they're coming back with the dirty dishes from the restaurant that they gotta cross over with somebody's walking out with a plate. So that's where the workflow in kitchen design comes in as very important. So you're actually choreographing where people are as they as they walk in now at the kitchen, as they're cooking different things -- hot and cold and so on. Sure. For example, we'll put the ice machine and the beverage station right near the dining room. So like this the waiters every time they need some ice, they're not walking all the way through people. So you want to make sure the workflow. That's where the work flows. The same thing with the chef. So the chef is standing, plating everything, making sure everything's good. Flips it to the other side so the waiters can pick it up.

Now we want to make sure how will the waiter or have to walk? Will it be easily accessible? Will it stay hot? So do we have proper heat lamps in a restaurant design? So these are small, minor details that make an efficient kitchen work properly. They sound significant to me. Very significant. Alright good. So I'm getting a sense of this. In terms of now commercial kitchen equipment, I understand there's different grades. There's hotel grade, there's restaurant grade…

Видео Kitchen Design | Commercial Kitchen Equipment - Part 1 канала Culinary Depot