The Importance Of Using A Commercial Catering Outfitter
If you are starting a commercial catering business, it is important to choose the correct catering equipment for your needs. Anyone who expects to develop a decent reputation within this hard-hitting and competitive market must ensure that they have the correct tools at their disposal to make the best dishes that they possibly can.
There are many differences between commercial kitchens and private kitchens. Legislation governs food preparation and storage within a commercial kitchen, and for this reason, it is vital to seek the help of a professional outfitter when going into business for the first time. Moreover, depending on the size of the kitchen, there must be time and space efficiency management, and again, the use of a professional outfitter is essential, as they will be able to create a kitchen that runs at maximum efficiency. When starting a professional kitchen, you must choose specialist commercial catering equipment carefully, and in a considered manner in order to ensure that the kitchen is able to produce high quality food in an efficient, cost effective and time effective, manner.
A decent budget must be set aside for catering equipment. When choosing the budget consider factors such as the sorts of events you will be catering for, how many people the kitchen will need to serve at its busiest period, and the quality of the food you expect to produce. Clearly, a small cafe will need less decent equipment than a professional Michelin starred restaurant.
Commercial catering equipment refers to all the machinery and utensils needed to run a commercial kitchen. For instance, ovens, walk-in freezers, counter fridges, professional knives, blenders, storage units, pots, saucepans…Depending on the size of the kitchen, and the types of food that are served, the kitchen will need a specialised arrangement.
Many of the larger commercial kitchens, for example, choose to partition the kitchen into various sections depending on the various stages involved in cooking. For instance, there may be a fish counter, a meat counter, and a vegetable counter, each with their own, built-in refrigeration and storage. The division of labour in such a kitchen ensures that no cross contamination occurs. Mixing raw ingredients in the same preparation area, such as meats and vegetables, can lead to contamination and cause food poisoning, such as e-coli or c-defficile, which will normally alert the Environmental Health department, who will subsequently close the kitchen until such time that they feel the problems have been sufficiently dealt with.
Professional commercial catering equipment outfitters understand precisely the needs of a commercial kitchen. They know about the governing legislations pertaining to the running of a commercial kitchen, they understand how to create kitchens that increase productivity and efficiency, and they know how to tailor the needs of the business with the specific arrangement of the kitchen. This is why it is vitally important for any persons thinking of starting a commercial catering business to contact the right people.
If you are starting a commercial restaurant then visit http://www.garnersfoodserviceequipment.co.uk/ for further help and advice.
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