Industrial extractor fans come in a wide variety of shapes, sizes, and strengths so it can be difficult to choose the best one for your restaurant kitchen. There are roughly seven different sizes that are available from 315mm to 630mm which can be mounted in a few different ways. Many businesses prefer the axial style of fan as it can be used for a wide range of applications. This article will discuss these machines and hopefully make your choice of fan a bit easier.
Breakfast bars and kitchen islands are a popular element of the industrial trend for those that have the space. They’re great for entertaining while you prepare your meal and allow you to showcase all of your gadgets as well as your cooking skills. They also offer another storage area if you want to carry on the open storage theme, or there is a solid option.
Contact a Leasing Company - A restaurant equipment leasing company will ensure that you get adequate supplies, equipment and free maintenance on your new kitchen equipment, all for a monthly, quarterly, or yearly rate. This rate will be cheaper in the short run than buying your own equipment but over time you could probably have saved money by buying your own equipment. On the other hand buying your own equipment will not get you new kit every couple of years so leasing is still your best bet if you are just starting out. Be sure to find out from the company all the terms and conditions involved, such as what happens if you need to end the contract early - just in case the kitchen turns out to not be as busy as expected! You can find out off local businesses what leasing companies they use - and this is a great way to quickly find out the best companies.
Open shelves above worktops display more equipment, which may have been chosen for its stackability, while tall, deep shelves at lower levels are used as dry food cupboards for catering-size jars, cans and more weighty items. Many cooks prefer wide drawers so all the contents are visible from above, and can be easily removed and replaced. Razor-sharp knives - a cook's most precious equipment - are carefully protected in a knife rack or felt-lined drawer. One or even two dishwashers are essential rather than a luxury here, and they need to take a wide range of items: pots and pans as well as the standard dinner service.