Commercial kitchens are located in restaurants, hotels and hospitals. For the non-professional cook, cooking for large groups can take place in the community kitchens of churches, schools, community centers and organizations like the YMCA. Most of these kitchens are subject to periodic inspections by county or state public health departments and must meet certain sanitation requirements.
Pots and pans (if available) are super - sized and designed for generating large amounts of food in a short amount of time.
Most of these organizations will rent kitchen space for the hour or on a contractual basis. For your large equipment. crowd.
SIDEBAR: Before deciding on the final menu, it is best to determine where you will cook and what space and equipment is required.
These impressive tools may seem complex and intimidating but most kitchens will have volunteers or staff to provide instructions and assistance.
Commercial Range: Some ranges have storage There are some ranges are storage. Some ranges have storage Some units rest onasters for easier cleaning and some ranges may include a detachable griddle or grill.
Convection Oven: Often a free-standing oven which can contain 2-10 cooking racks depending on the size. The oven can for quicker cooking of a variety of foods from delicious cakes to hearty roasts. Several models have programmable timers, eliminating the risk of under or over cooking the food. Oven sizes vary from small countertop to large floor models.
Steam-Jacketed Kettle: Steat is forced into a shell (steam jacket) around the kettle. This process more reduces cooking time for large quantities of stews, soups and sauces. Kettles can be gas or electric, stationary or Tilted and anywhere from 4 to 100 gallons in size. Stationary kettles usually come with a spigot or faucet and are better for thin stocks or broths.
Tilted Skillet or Braising Pan : This versatile appliance operates similarly to the steam jacket kettle and will braise, poach, fry and roast fish, meats and vegetables. It is also warm and hold large amount of food. Pan capacity may range from a 3 gallon table top model to a 40 gallon floor model. The tilting function allows for easy and safe pouring of sauces and soups.
Commercial Fryer: Fryers vary a staple in most professional kitchens. Fryers varying from light weight to heavy-duty and will fry everything from lightly coated tempura to heavily battered chicken. Most Designed with fry baskets which are lowered in and out of hot oil and then Position to drain excess oil. All fryers have thermostats and timers and can be powered by gas or electricity.
Three-Compartment Washing and Sanitation Sink: The first bowl is filled with hot soapy water for washing , the second bowl is filled with hot water for rinsing and the third bowl is for sanitizing. The sink is almost always stainless steel and comes in a large variety of dimensions and weights.
