6/29/2023 0 Comments Floordesign applicationAn assembly line keeps staff in defined workspaces, so there is little movement between stations. This floor plan includes three distinct areas for food production, from prep to cooking, then plating and pick-up. There are three primary commercial kitchen designs that restaurants use: Assembly Line, Island, and Zone. Once you’ve chosen the best spot in your restaurant to support your kitchen equipment, you’re ready to think about the layout of the kitchen itself. Most locations require restaurants to have a grease trap. Grease traps prevent cooking fats from wastewater and cooking equipment from entering public sewer systems. The grease trap is a major item that separates a commercial kitchen from a residential one. To remain safe and sanitary, a restaurant kitchen needs: Wastewater and cooking grease also must be safely disposed of.
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