Practical guide explained with floor plans for the design of commercial and industrial kitchens
As a commercial kitchen designer, one of the most common problems I have witnessed among all kitchen owners and managers is problems related to the exhaust hood, ignoring the simplest…
How Should Meat be Stored and Prepared in a commercial kitchen? The meat preparation area in a commercial kitchen must be planned in advance and the operations required to prepare…
When planning an industrial kitchen, many doubts arise that force decisions to be made that will significantly affect the future development of the work. A few months ago we talked…
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….
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…
Cubic feet per minute (CFM) is a measurement used to perform the conversion of exhaust air flow measurement. Exhaust fans come in a variety of sizes and styles depending on…
