Marsh Maxwell
by on December 12, 2021

Are you a cook or a skilled cook and think it's time to equip your kitchen to do your job more professionally?


For entrepreneurs in the food industry who already have a space or who work from home, the most important tip is not to neglect planning. It is not enough to go out and buy expensive equipment without being sure what you will do with them or even if they will fit in your space.


To make no mistake, check out our tips to build your first industrial kitchen space for rent and prepare your food hygienically, quickly


Imagine a factory.


Industrial kitchens don't have that name for nothing. Think of an assembly line where each part is responsible for one step in the making of a dish. Therefore, before buying equipment, you need to define a line of work – such as snacks, snacks, sweets, lunchboxes, cakes, pizzas – because each type of food requires different utensils.


Ask for professional help


Consulting an architect to design your kitchen can save you a lot of headaches! This professional will make a project according to your needs and will maintain a good circulation space, installing in sequence those equipment that need to be close to each other and separating dry and wet areas.


Think about the dimensions of the kitchen


The amount of food you will be preparing per day needs to be calculated in advance in anticipation of future expansion so that worktops, pantries, ovens, stoves, freezers and refrigerators are adequately sized. Think about shift meals (such as lunch and dinner) and scale with maximum capacity usage.


Provide the necessary equipment


In general, an industrial kitchen must have:


  • Area to receive products from suppliers, such as fresh vegetables, meats, canned goods, etc.;


  • Space for food storage, such as pantries, refrigerators, freezers and cold room;


  • Area to sanitize food with stainless steel sinks and countertops;


  • Area for initial preparation, such as cutting and slicing with a bench;


  • Area for storing utensils such as pans, containers and cutlery;


  • Cooking area with stove, oven, flame, fryer and exhaust hood;


  • Area for packaging and storing food ready for delivery;


  • Utensil washing area with sink, countertop and dishwasher;


  • Service area for washing towels, aprons and kitchen towels (don't forget: cleaning products far away from food!);


  • Separate place to put garbage (inside the kitchen, trash cans must have pedals);


External gas shelter.


Enjoy your space well


Install cabinets and shelves in strategic locations, placing equipment you use the least on top. Take advantage of the space under the benches for easy reach. Remember never to store food on the floor! Your kitchen should be washed daily, so don't clog the floor with boxes, bags or loose objects.


Plan your use of light and air


Lighting and ventilation are very important! Give preference to natural light and do not obstruct air passages. Install good air conditioning equipment as stoves and ovens heat up the environment a lot and also invest in an exhaust hood on the stove, griddle and fryer to absorb the fat.


Use the correct coatings


By law, all industrial kitchens must be tiled to facilitate cleaning. The same is true for the floor, which should be cool ceramic and easy to wash. Sinks, sinks and countertops must be in stainless steel. Wooden benches facilitate the proliferation of bacteria and need to be coated with Formica, which is a type of plastic film that is very heat resistant.


keep an eye on the law


If you have already registered as a self-employed person or a micro-entrepreneur, you must already know the legal requirements to be able to put an industrial kitchen into operation, right? Look for the city hall in your city to get all licenses and follow the rules of the Sanitary Surveillance and Fire Department for fire prevention.


And you have you thought about building your first industrial kitchen for rent? Share your experiences with us in the comments!

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