Commercial Kitchen Equipment: Specialized Needs

What Makes a Ghost Kitchen Function?

A commercial kitchen or “ghost kitchen Los Angeles” typically contains a variety of specialized equipment designed for high-volume food production. Here are some examples of equipment you might find in a commercial kitchen:

  1. Cooking equipment: This includes ovens, stovetops, grills, fryers, and steamers. These are often larger and more powerful than residential versions to handle higher volume cooking.
  2. Refrigeration equipment: Commercial kitchens have large walk-in refrigerators and freezers, as well as reach-in refrigerators and freezers for easy access to frequently used items.
  3. Food preparation equipment: This includes food processors, mixers, slicers, and choppers. Commercial kitchens also have a variety of cutting boards and knives for food prep.
  4. Dishwashing equipment: This includes dishwashers, sinks, and drying racks.
  5. Storage equipment: Commercial kitchens have shelving units, carts, and other storage options to keep food and supplies organized and easily accessible.
  6. Ventilation equipment: Commercial kitchens require specialized ventilation systems to remove smoke, steam, and cooking odors from the air.
  7. Smallwares: These are the utensils, cookware, and serving dishes used to prepare and serve food. This includes pots and pans, baking sheets, serving utensils, and plates and bowls.

Overall, a commercial kitchen will have a wide range of equipment designed to handle the unique needs of a high-volume food service operation.

Commercial kitchen in Los Angeles
Commercial kitchen in Los Angeles

Commercial Dishwashers

Commercial dishwashers are designed for use in restaurants, hotels, catering facilities, and other commercial kitchens where large quantities of dishes, glasses, and utensils need to be cleaned quickly and efficiently.

Commercial dishwashers come in different sizes and types, including under-counter dishwashers, conveyor dishwashers, and flight-type dishwashers. Under-counter dishwashers are compact machines that can be installed under a counter or a sink, and they are ideal for small to medium-sized kitchens. Conveyor dishwashers are larger machines that can wash hundreds of dishes per hour and are often used in busy restaurants and cafeterias. Flight-type dishwashers are the largest and most automated machines, designed for high-volume operations such as large-scale catering or institutional kitchens.

Commercial dishwashers use a combination of hot water, detergent, and mechanical scrubbing action to remove food debris and sanitize dishes. They typically have multiple wash cycles, including a pre-wash, wash, and rinse cycle, and some models have built-in heating elements to sanitize the dishes.

It’s essential to properly maintain and clean commercial dishwashers to ensure their proper functioning and longevity. Regular cleaning, such as removing food debris and cleaning the interior of the machine, can help prevent clogs and malfunctions. Additionally, it’s important to follow manufacturer recommendations for routine maintenance and servicing, including replacing parts and checking for leaks.

Ventilation in Commercial Kitchens

Ventilation is a critical aspect of a commercial kitchen, and it is essential to ensure that the kitchen is adequately ventilated to maintain a comfortable and safe environment for the kitchen staff and customers. The ventilation requirements for a commercial kitchen are typically determined by local building codes and regulations, which may vary depending on the type of equipment used, the size of the kitchen, and the type of food being prepared.

Generally, commercial kitchens are required to have a ventilation system that removes heat, smoke, and steam from the cooking area and replaces it with fresh air. The system typically consists of an exhaust hood, ductwork, and a fan that pulls air from the cooking area and discharges it to the outside.

The size and capacity of the ventilation system depend on several factors, including the type of cooking equipment, the amount of food being prepared, and the kitchen’s layout. For example, a kitchen with a large grill or deep fryer may require a larger ventilation system than a kitchen with only a few stovetops.

In addition to exhaust ventilation, most commercial kitchens also require make-up air to replace the air that is being exhausted. This helps to maintain a comfortable temperature and air quality in the kitchen and can be provided by a separate make-up air system.

It is essential to ensure that the ventilation system is installed and maintained correctly to ensure optimal performance and compliance with local building codes and regulations. Regular cleaning and maintenance of the ventilation system can also help to reduce the risk of fire and ensure a safe and healthy environment for kitchen staff and customers.

These are just the tip of the iceberg when it comes to commercial kitchen equipment but you can easily see that a kitchen that gets high use (i.e., to serve hundreds if not thousands of people) has needs far greater than a home kitchen. Have questions about our kitchen? Call us!