Posted by sam sears, cec on January 11, 19101 at 16:35:10 :
In Reply to: Help in Designing catering Kitchen posted by Jon on January 11, 19101 at 16:10:56 :
: We have full service catering/retail deli& liquor store. We want to do away with the deli & liquor store. We want to design a commissary. we have around 2000 sqft. We have a 12 ft hood system that need to stay where it is located. We have a 8x16 ft refrig and two up right freezers.we need to make a prep area, warewashing area, storage area, office & conference area. We are going to use alot of the equipment we already have. We don't know really where to start. I'm a chef and so is my partner we both know how a kitchen should be laid out. We need to utilize all of the space. We have a wish list of equipment wanted. Any help will be great. If anyone is going to catersource in Vegas, maybe we can meet and come up with some ideas.
: Thanks Jon
Jon, mayby for the benefit of others I will list equipment I think is important to a growing catering concern,,,a good 6 or 10 burner, two or more convections, a small tilt fryer, tilt kettle, meat slicer, 20 qt or larger mixer, 5 qt mixer, prep & 3 deep sinks, dishmachine (high temp I prefer, doesn't damage silverplate), a lot of nice trays, mirrors, silverplate, ceramic, pewter, a lot of chafers (cheap ones, for plates ups & budget stuff & nice (ss or silver) for buffets, ect), As far as the set up, most refer space should be near your prep area, mayby break up your prep areas into hot & cold prep, load out doors should be off kitchen, just some ideas, sam sears, cec