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some advise on setting up a new kitchen

post #1 of 13
Thread Starter 

Hi everybody, my name is noel 

 

I am setting up a kitchen in a new restaurant, budget as usual already stretched. My question is...

 

we have a delivery and prep kitchen with freezer space and in the separate main service kitchen under the fryers we have 4  reach-ins drawers which the kitchen planner has decided to put as freezers, we have second work top in this main kitchen with refrigerated drawers. We don’t use any bought in frozen products, I would be very grateful for any opinions from chefs. Should I go for more refrigeration and no freezer space in the main kitchen or or stay with the freezer option and lose on refrigeration. What do chefs use freezer space for mostly besides storing bought in frozen products?

 

 

Thanks you

Cheers noel

post #2 of 13

What's going in the fryers? Anything that you make in house and freeze? What's the overall menu theme?  Doesn't sound like much refer space for a line.

post #3 of 13

Agreed, hard to even make a guess without even knowing what kind of food you're making.

 

The problem with planners who don't cook, (maybe yours does, IME most don't) is what looks 

good on paper,or for the space, or fits well, or is cheap, isn't necessarily the practical way to go.

They don't have to USE it all while the restaurant is wait-listed on a Saturday night..... you do. 

It all needs to be tailored to your menu, supplies and methods, not the other way round.

post #4 of 13
Thread Starter 

Thank you,

 

The restaurant has two separate kitchens with a distance between them. A delivery, prep and storage area with walk-in cold room and freezer space. Plus a main production kitchen and open plan line.

 

The open kitchen is backed up by a production area with has a multi cooker, stove for stock pots, Combi convector oven, cooker rings and wash up area.

 

The line is open plan like say Vapiano restaurants but with different stations, these stations are very compact as space is very limited. About 2 meters per station.

 

1. Open salad bar and grill with reach in drawer fridges for prepped steaks, burgers, chicken etc., grilled to order and salad etc. mixed and dressed to order face to face with the guests

 

2 Wok induction station with pasta cooker for seasonal pasta dishes cooked face to face with our guests, also with under counter reach in drawer fridges for prepped fresh pasta sauces and garnishes and fresh pasta like eg fresh pumpkin ravioli, behind a shelf with different dried pasta portions

 

3 fish and chip shop station with fryers and under counter reach in freezers, this where my dilemma lies, in this area we shall be frying battered fresh fish, finishing blanched fresh French fries etc.

 

This is my last chance to change to decide should I go with all refrigerated reach- ins meaning I would have no freezer space in the main kitchen or on the line. (the kitchen planner has put freezers here)

My menu doesn’t require freezer space on paper but I fear going with no freezer space could lead to  problems that I can’t see at the moment…I would be very grateful for some opinions from hands on chefs with experience in this area  

 

Thanks for taking the time!


Edited by noel michael - 3/12/15 at 3:59am
post #5 of 13

FOR DAILY PRODUCTION  I usually take things out from the walk-in freezer and put in kitchen in refrigerator storage with easy access. 995 of time I use it all that day.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 13

Leave one freezer for future use maybe? Would that leave you with two or three refer drawers?

post #7 of 13

The 4 drawers under the fryer, are they set up in banks of 2 or 4 and if they are banks of 2, does one compressor run all 4?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 13

About the only time I need much freezer space on the line is if the fryer is dropping lots of frozen product. If this is not the case, I would probably go with 4 drawers for refrigeration. Even if in the future your needs changed to where you needed to stock lots of frozen product for the fryer for service, you could stock refrigerator drawers with frozen product for service without any thawing and return to freezer after service. The reverse not so much.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 13
Thread Starter 

Thank you…The unit has I think one compressor for all 4 and its in two banks, the kitchen planner has informed me that due to lack of space and budget either the 4 freezers stay or can be changed to 4 refrigerated…

post #10 of 13
Thread Starter 

thanks

 

the kitchen planner has informed me that due to lack of space and budget either all the 4 freezers stay or can be changed to 4 refrigerated…


Edited by noel michael - 3/15/15 at 4:42am
post #11 of 13
Now im leaning toward the frdges. How big are these...what volume?
post #12 of 13
Thread Starter 

hi thank you...4 drawers which are GN 1/1 530 x 325 mm and depth of 40 mm..

post #13 of 13
Thread Starter 

thanks for the tip

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