By placing the oven in the centre of the kitchen, the two chefs were able to use it simultaneously, with no need to work around each other. We redesigned the space and installed a Charvet range which was created specifically for small commercial kitchens, as well as a Rational combi-oven which was wall-mounted to make better use of the space. The menu had been limited as the chefs had been on top of each other, meaning their working environment was uncomfortable and impractical. There was only a tiny space available – just 3m x 2.3m – in which two chefs had to work. We were asked to design and install a commercial bar kitchen for a 5-star hotel. The iCombi range comes in various sizes to suit various kitchen sizes, with the largest, the 20-2/1, giving you the capacity to serve up to 500 covers a day! The Pro XS is also self-cleaning, saving your staff a lot of time and ensuring other areas of the kitchen can be cleaned at the same time, reducing the time spent on the task and the number of staff needed. It’s small enough to be kept out of the way on a shelf, enabling you to make the most of work surface space and floor space. It enables you to grill, bake, fry, roast, steam or poach, giving you the capacity to serve up to 80 covers a day. This then helps with reducing the preparation time and number of chefs needed throughout the day.Īnother clever piece of kit is the intelligently designed and energy-saving compact Rational iCombi Pro XS which is specifically made for small kitchens. It has a pressurised capability that will allow you to safely leave it working overnight in order to cook stocks and sauces.This will in turn reduce the need for potentially three pieces of equipment that serve one purpose each. It gives your chefs the option to fry, deep-fry, boil and more.You may require a fryer for lunch and dinner, but as you do not use it at breakfast, the space it takes up is redundant 33% of the time.Ī great piece of versatile multi-use catering equipment is the Rational VarioCookingCenter®: Multi-use equipment is particularly important if you serve breakfast, lunch and dinner. Kitchen equipment that performs a variety of functions is perfect for small commercial kitchens. So you will also need to consider how dirty plates and the wash-up area is integrated into the kitchen.
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