Stations in the kitchen are key determinants of the efficiency of your kitchen, and the location of equipment is an important factor in defining these stations. When you set up all processes correctly and in the right format, productivity and profitability will naturally increase. This article will discuss the most appropriate methods of arranging kitchen equipment to achieve the optimal layout for commercial food preparation areas. Utilize designated zones for equipment When designing a commercial kitchen or remodeling your existing one, it will be beneficial to section out equipment placement into zones. Due to this, it becomes easier to stagger the areas to fit the various types of equipment and reduce unnecessary movements across the health facility. For example, assign an area for cooking apparatuses like ranges, grills, and ovens; these apparatuses should be located near the preparation zone. You can set aside another zone for refrigeration units and hire the assistance o
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