The Difference between Regular and Commercial Kitchens
A Regular Kitchen
A regular kitchen is designed for small quantity cooking. It differs from a commercial kitchen in the size of the kitchen appliances. For instance, the kitchen stove is uniformly designed for a total of 4-6 top burners supplied with electric or natural gas as a fuel. A small hood or other form of exhaust may also be installed in a regular kitchen.
The regular kitchen appliance oven is large enough to fit 2 shelves and has a depth of approximately 36 inches or more, depending on the model. A regular kitchen sink may be made of porcelain, aluminum or stainless steel. It may have one or two basins, a faucet or two for hot and cold water and a small dish sprayer. The regular kitchen sink is set into the the design of the counter top. A regular kitchen refrigerator and freezer generally holds enough foods for most medium-sized families.
In a regular kitchen, food may be prepared with several small appliances such as a toaster, micro-wave oven, food processor, electric beater or blender.
A Commercial Kitchen
The size of a commercial kitchen depends on the size of the service offered to patrons. The commercial kitchen appliances will have a large stainless steel cook stove with 8-10 burners and a special overhead hood to capture cooking odors. Stainless steel ovens are located away from the cook stoves or, depending on the commercial cook stove model, they may be located beneath the burners. These ovens are large enough to prepare meals for 25 people or more. Extra-large double commercial sinks are located separately from other appliances. Refrigerators are usually “walk-in”.
A commercial kitchen is logistically designed in “stations”. Each stations prepares a particular part of the entire meal. In one station, for example, there may be a long counter for food preparation, i.e., chopping, paring, peeling. Another station may be solely dedicated to meat preparation, while another may be the domain of the sous or dessert chef.
Hanging over the commercial cooking area is a full compliment of pots, pans, saute pans, dutch ovens, double boilers, strainers, collanders and other cooking implements. While beneath stainless steel shelving, various baking pans and bain marie water baths may be stored for easy access. Commercial Kitchens Appliances are usually restaurant-sized dishwashers that are heavy-duty models to handle extra-large loads of dishes.
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