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The commercial kitchen will reflect the type of business and operations that one is involved in. the kitchen should be planned and designed in compliance to the food served in the restaurant, cafeteria, or hotels. It is best built under the guidance of the architect. Importance should be given to the safety and security concerns. This means that extreme caution and importance should be given to every segment of the property from its inception. The first basic thing, to be kept in mind when designing the kitchen is to address the ventilation issues. Care should be taken that standards are met. The design and construction should meet the health and safety norms. In the areas where there is the chance of smoke or steam, proper ventilation should be present. This ensures that health is maintained and therefore increases the productivity of the staff. The commercial Catering staff needs a proper environment where they can stay sweat free and cool. The kitchens should have fire extinguishers that can be reached easily in case of fire or smoke. This necessitates careful planning and designing when constructing the commercial kitchen. All kitchens should be installed with equipments and tools that serve the purpose of preparing the food. The costlier tools should be avoided especially if they are barely used. If the menu is simple, it is important to avoid all kinds of flashy equipments. Other than this necessity, the commercial kitchen should be designed to provide the maximum efficiency and safety to the employees. The kitchen should be devised to minimize wastage of labor, material and energy. It is best to hire a professional with an installation team that will ensure the energy efficient equipments and therefore convert it into a productive kitchen. Before proceeding with the commercial kitchen design, it is imperative to decide on the type of food that is going to be served. The menu is indispensable, as the menu chosen will also decide the type of tools, equipments and platforms that are going to be installed. The first most important thing that one should remember when designing the commercial kitchen is to acquire the permission for the development. This is important as public inspectors will come and examine the room to render it safe. The person can also consult the local council for further details on the health and safety experts. It is important that they certify the location as safe before the design is complete. This would prevent future problems. The design should be done under the guidance of a proficient architect. Equal importance is given to safety concerns and security of the kitchen. One should also equip the kitchen with exhaust pipes, sinks, canopies, proper lighting and hand basins, etc. Importance should be given to ceilings, floors, walls and electrical connections. The walls should be dust proof, non-slippery, made of non-porous material that will render easy cleaning. The drainage facility should be adequately connected. All the doors and surroundings should be positioned and be durable. Lastly, it is important to equip only quality equipment and tools in the commercial kitchen. Careful planning should be done when hiring or buying these equipments, as they should not waste materials or energy. The size, efficiency and capacity should be decided before purchasing it. Other than the menu, the cleaning process, warranty, usage, budget, size, dimension, capability, cost of operation and returns should be kept in mind when buying them. Author Bio: Steven Brown is a professional internet marketer. To get the commercial catering or to know more about the services visit firstdegree.com.au
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