The characteristics of an industrial kitchen are very different from those of a domestic one. As is the equipment installed and used.
When we talk about an industrial kitchen, we often think of restaurants with several stars or large facilities where food is prepared for hundreds of people. Actually, it is a good summary, although there are other types of kitchens that can enter into this definition.
In any case, if we compare them with a domestic kitchen we will see great differences. Not only in the use that is given but also in the equipment that these facilities need.
And hence the need for professional input when it comes to designing and installing major catering installations. There is also the need for regular inspections of gas installations by a registered commercial gas engineer in North London in order to comply with regulations which govern commercial kitchens. The involvement of experienced professionals will help ensure the cost-effective, safe, and optimal operation of the facility.
What does an industrial kitchen need?
Before deciding what will be needed or not, it is important to know that each kitchen has specific needs depending on the activity and space. Although we define it almost in the same way, a restaurant that cooks a la carte is not the same as a hospital kitchen. And the size of the facilities determines both the equipment and the type of machinery that we can install.
In addition, it is important to remember that it is not the same to clean a kitchen in which food is made for a family as it is to clean a kitchen where hundreds of meals are cooked. Also, industrial kitchens have to meet certain conditions. Hygiene and disinfection among them.