Being ignorant of such things, I have no idea what the difference is between "commercial kitchen equipment" and ordinary home kitchen equipment... and between either of those and restaurant kitchen equipment, if any.
The main difference is that home kitchen equipment has the safety built into the appliance, while commercial kitchens have the safety built into the building itself. A residential Wolf "professional" range costs $5K but won't burn down your house. An actual commercial range costs $2K, but then I have to spend thousands of dollars on insulation, a ventilation hood, electrical safety interlocks, and a Halon fire suppression system.
Other special requirements include floor sinks into which the sinks, dishwasher, ice machine and so forth drain, sloped floors with floor drains, separate handwashing, prep, and cleanup sinks, 1 hour fire separation from the house, self-closing doors... it's a long list. You're looking at a minimum cost of about $75K. This kitchen cost more like $150K when you add it all up. That's part of the reason why eating out is so freaking expensive!
A restaurant kitchen is a commercial kitchen that happens to serve a restaurant, otherwise the regulations are more or less the same as with a catering or manufacturing kitchen.
Halon is such nifty stuff, it's a shame in a way to see it being phased out.
I've seen those floor sinks - and a possible reason for them suddenly dawned on me - is that so it's more difficult for anything to back up into the ice machine and contaminate it, for instance?
sloped floors with floor drains
Wow - so a commercial kitchen has something in common with my dream playroom... though not for the same reason, I hope. ;)
And as icky as sewage all over the floor sounds, probably much easier to clean the floor than to sanitize an ice box back to acceptable standards.
I'm no fan of slings; I'd rate it in terms of how many bikers it can accommodate to give a buddy a special kind of shower. I bet you'll be able to get a capacity rating during QBT. ;)
ooh wee shiny shiny! Is it all metallic and shiny like in a restaurant? Strange for a cook-a-phobe, unlike carporn heavy grade kitchenporn does impress me. I think it's the shiny yet slightly dangerous feel...and I'd rather eat a good meal than ride in a car anyday.
It's all stainless, and there's harsh fluorescent lighting, and nothing in the room absorbs sound so it echoes like crazy. All very ugly and hostile, but it does have a certain groove to it.
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Being ignorant of such things, I have no idea what the difference is between "commercial kitchen equipment" and ordinary home kitchen equipment... and between either of those and restaurant kitchen equipment, if any.
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Other special requirements include floor sinks into which the sinks, dishwasher, ice machine and so forth drain, sloped floors with floor drains, separate handwashing, prep, and cleanup sinks, 1 hour fire separation from the house, self-closing doors... it's a long list. You're looking at a minimum cost of about $75K. This kitchen cost more like $150K when you add it all up. That's part of the reason why eating out is so freaking expensive!
A restaurant kitchen is a commercial kitchen that happens to serve a restaurant, otherwise the regulations are more or less the same as with a catering or manufacturing kitchen.
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Halon is such nifty stuff, it's a shame in a way to see it being phased out.
I've seen those floor sinks - and a possible reason for them suddenly dawned on me - is that so it's more difficult for anything to back up into the ice machine and contaminate it, for instance?
sloped floors with floor drains
Wow - so a commercial kitchen has something in common with my dream playroom... though not for the same reason, I hope. ;)
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You'll probably like our shower a lot. I think it's big enough for a sling. ;-)
I don't know if the fire system is actually halon per se, I left that up to the guy at Castino that did the design.
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I'm no fan of slings; I'd rate it in terms of how many bikers it can accommodate to give a buddy a special kind of shower. I bet you'll be able to get a capacity rating during QBT. ;)
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