Commercial kitchens referred kitchen of the commercialized nature intended for tilaga food for a large number of guests, such as kitchens in restaurants, schools and the like.
Rek operating flow
The airflows that's recommended to be in between. Flow rates may vary depending on the type of cuisine and how much it is used.
An appreciation of the area as the current function occupies in the kitchen.
This surface is the part of the large kitchen where food is prepared.
Refers to the surface in the large kitchen where you can cook and/or handling cold dishes such as appetizers, desserts and salads.
The area of the large kitchen where the counter is managed and made clean.
Waste room not cooled
The area where waste is stored before it is transported further destruction.
Room or area where various things kept belonging to large kitchen.
The area where you store refrigerated and/or frozen goods.