How does an industrial kitchen work?

Preparing meals for dozens of people is not the same as cooking for one or two individuals. The space required for the processes needs to accommodate large equipment such as refrigerators, ovens, hoods, etc. Every establishment that uses professional resources to produce collective food has an industrial kitchen, whether hotels, corporate restaurants or food service companies.

The structure must be planned under technical hygiene and safety criteria with an environment that allows the cooks to carry out their tasks with maximum efficiency and agility. The surface of utensils, for example, needs to be smooth to facilitate cleaning and avoid contamination risks. Electronic equipment must also be serviced frequently with engine tuning and parts replacement whenever necessary. Maintaining these items increases durability and ensures lower energy consumption.

Safety accessories are also essential for the smooth running of industrial kitchens. Professionals who handle food are exposed to several dangerous situations such as cuts, burns and physical wear and tear. To avoid accidents, it is essential to use gloves according to the function performed:

  • steel mesh gloves for handling sharp objects;
  • thermal gloves when picking up heated containers;
  • disposable vinyl gloves when cleaning products;
  • latex gloves when handling cleaning materials.

The other parts of the body must also be protected with proper clothing and aprons and boots covered under the pants to prevent contact with hot liquids.

The specifications mentioned above refer to the preservation of the employee. Still, it is also necessary to use caps and masks to prevent hair and saliva from coming into contact with the food. In addition, a dedicated hand-cleaning sink is needed to ensure food safety throughout the cooking process.

 Another essential point is the fluidity of work within the kitchen without crossing areas. In practical terms, this means that the place reserved for cutting food should not be close to trash cans or dirty dishes and that the cook does not have to travel far to carry out the process for which he is responsible. In this context, using processed foods can further optimize the workflow with standardization of cuts, waste reduction, and pre-preparation speed.

 The equipment found inside industrial kitchens is also designed to receive a large volume of ingredients and equally cook/refrigerate all foods. Machinery such as scales, stoves, refrigerators, patrons and vats must have the excellent origin and meet the requirements of Anvisa (National Health Surveillance Agency) to ensure healthy meals and with the stipulated quality standard.

 Managing kitchens also include social and environmental responsibilities with adopting sustainable practices that generate economic benefits without harming the environment. These practices generate value for the customer, who increasingly values ​​initiatives for preserving and conscientious use of natural resources.

 In the market for 30 years, Apetit has been a specialist in industrial restaurants and kitchens. The focus on delivering the best solutions in collective food makes the company reference the segment with environments designed to provide maximum efficiency and comfort for employees.

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