How to Keep Your Restaurant’s kitchen Cool Properly
One of the problems that all kitchen professionals suffer the most at an industrial level is undoubtedly the working temperature, and one of the questions most often asked by promoters….
Author: Elvis Alcequiez
Architect, 3D artist, designer and construction cost analyst, I have several years as a designer of industrial kitchens, it has been a great experience, I am not a "guru", I learn constantly and I like to share and help with what I have learned.
Causes And Prevention of Accidents at Work In a Restaurant
The potential risk of accidents at work is considerable, especially in a sector where contracts are often temporary and employees do not always have the right level of training and…
Commercial Kitchen at Home, Advantages and Disadvantages
If you are beginning a new foodservice venture it may be helpful to have a home commercial kitchen and be able make use of it. You can do this by…
How Many Hand Wash Sinks Should a Commercial Kitchen Have?
Having a sink in establishments such as butcher shops, fish shops, industrial kitchens is mandatory by law. In addition, it must be operated by foot, elbow or knee, avoiding contact…
How Often Do Commercial Kitchen Hoods Need to be Cleaned?
According to some scientific studies, the kitchen and not the toilet is the place with the highest rate of contamination in the home, because it is where organic matter is…
Commercial Kitchen Workflow, Illustrated Guide
Most kitchens must be adapted to the type of building, which makes process flow analysis even more necessary due to the number of possible layouts, is designed on an individual…