The Four Major Systems in a Commercial Kitchen
The commercial kitchen is the heart of any restaurant or foodservice operation. It is where all the food preparation, cooking, and plating takes place. To ensure that everything runs smoothly, along with the required commercial kitchen equipment, there are four major systems that must be in place. These systems are: ventilation, refrigeration, plumbing, and electrical. Restaurant City is taking a closer look at each one.
The ventilation system is essential for keeping the air clean and free of smoke, odors, and other contaminants. It also helps to keep temperatures comfortable for staff working in the kitchen or operating restaurant equipment. The system consists of an exhaust hood over the cooking area to capture smoke and odors, fans to move air through ducts to outside vents, and filters to remove particles from the air before it is released into the atmosphere. Properly designed ventilation systems can also help reduce energy costs by controlling humidity levels inside the kitchen.
A commercial kitchen needs a reliable refrigeration system to store ingredients and keep them fresh until they are needed for use. This system consists of walk-in coolers or freezers as well as reach-in units for smaller items like sauces and condiments. The refrigeration system should be designed with enough capacity to meet your needs without wasting energy or taking up too much space in the kitchen. There are many refrigerators available for restaurant kitchens, and our expert Restaurant City team members can help you find what appliance fits your needs.
The plumbing system is essential for delivering water to sinks and other fixtures throughout the kitchen as well as disposing of wastewater from dishwashing machines and other commercial kitchen equipment. It should be designed with enough capacity to meet your needs without wasting water or energy while also being able to handle large volumes of wastewater during peak times of operation.
The electrical system provides power for all appliances in the commercial kitchen including ovens, stoves, fryers, grills, mixers, blenders, dishwashers, etc. It should be designed with enough capacity to meet your needs without wasting energy or creating safety hazards due to overloaded circuits or improper wiring connections.
Having a properly designed ventilation system, refrigeration system, plumbing system, and electrical system are essential components of any successful commercial kitchen operation. Without these four major systems in place it would be impossible to run an efficient food service business that meets health codes while providing quality meals at a reasonable cost.