Setting up a restaurant bar can be quite challenging and overwhelming at first glance, especially for first-time entrepreneurs.
This is because restaurants are not just basic buy and sell centers; they involve extensive and strictly-regulated food preparation techniques and standards.
From licenses to operate, to commercial kitchen equipment, starting and running a restaurant business can get quite complicated when you think about it.
As important as it is to make a business plan for your food business, it is just as essential that you make a framework plan of the blueprint of your commercial kitchen.
This is because the design and layout of a commercial kitchen will highly influence the functionality and overall success of your food service operation.
Commercial equipment planning and research are required to ensure smooth operations, cost efficiency, and prevent cost overruns.
It might seem quite a hassle; that's why here is a quick and easy-to-follow commercial kitchen setup guide in starting your restaurant using the right equipment to get your food business up and running in no time.
Set Up and Install Refrigeration
An Industrial Freezer
A busy restaurant kitchen operation walkin cooler usually needs freezer space in order to preserve food and beverage items. Single, Double, Triple, and Quadruple door equipment are available depending on your business needs.
b. A refrigerated line station and supplemental refrigeration units
The bigger the operations, the more equipment are needed to run such commercial kitchen.
c. A walk-in cooling unit
A walk-in cooling unit is a chilled storage room designed to keep the standard refrigeration temperature
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