Auto news on Youtube Dec 2 2017

in this video we're going to talk about commercial kitchen design and equipment

particularly with regard to golf courses

Cal lovely to speak to you thank you so there are different kinds of golf

courses I think there's public private country do we drink these kind of all

the same well in general they are I mean in terms of my end of the industry they

are generally there's there's two aspects to these operations you've got

usually a large catering facility where you know they'll have events and that

that space will have to serve you know large parties that sort of thing

and then there's the 19th hole you know the bar so those you're gonna find those

pretty much in any in any golf course so golf courses these days not only have

people playing golf but they might have some kind of convention facility or

other I mean how many people are we talking about in these in these bigger

we treat them pretty much like any other catering hall we're going to have we're

going to set up a facility that's capable of feeding you know 200 250

people at an event because as you know golf's gotten really popular and it's

it's very popular for people to use it as a even a corporate event yeah

absolutely that makes sense to me so let's say we're putting together one of

these kitchens and we've got a bar as well outside what are some of the

commercial kitchen design aspects that we need to be aware of well anytime

you're doing a catering space you have to think about how you're going to get a

hundred to 200 meals on the table hot appetizing all at the same time and me

people might think that there's an army in the back so now you know plating all

of these elegant meals and getting them all out to the table but that isn't the

case at all you have to design it so there's a minimum of people working back

there that can manage to make that happen there's a lot of new equipment in

the industry today that makes that happen we've got cook and hold equipment

we've got blast chillers and retherming equipment these are things that allow

you to prep things ahead of time and retherm them get them on the table and

not have it feel like it's a TV dinner you've said two terms I don't understand

Oh Danny but among them prep and hold and therm something well cook and hold a cook and hold

is a is a piece of equipment where you can you can roast a piece of well it

could be a turkey it could be a roast beef something like that you can start

that process hours before you need it and that's one less thing you need to do

in a rush at the end so you can start a cook and hold process long before the

party is about to begin and then when you know and you can time that so that

when you are ready to carve that that roast or that turkey it's ready to go

blast chillers will take food that has been again prepared earlier in the day

chill it really quickly so that you're not losing quality you're not losing

moisture okay and again as you need it pull it out of the blast chiller retherm it

get it on a plate and send it out so I'm thinking retherming is reheating

bringing it bringing it up to a temperature where a person wants to eat

it yeah so these are technologies that didn't exist a long time ago and a lot

of times when you're dealing with a chef that's not totally up to speed on the

new equipment you have to you have to explain it to them and in a lot of cases

you have to bring them to a Test Kitchen let them play with this equipment let

them see how terrific it does how simple it makes their life now and usually

usually they're sold so one of the things you mentioned there which I think

is very important particularly for Culinary Depot is being sort of chef centric

how important is it to work with the chef when it comes to designing these

kinds of kitchens and does they have chefs have to be a golfer

I'm just asking I haven't met a chef there's a golfer yet because they

generally work weird hours but generally speaking you absolutely have to know the

way they operate every chefs got a wish list of equipment that he wants in his

kitchen every chef has a particular way of doing what he does so you have to

work with them but along along the process you have to explain to them how

you think you can improve his life I you think you could speed things up maybe

eliminate one or two people from that kitchen making it making it run a little

more streamlined and there's a lot of suggestions we like

to make along the way to you know to speed things up in the kitchen

so what about the bar out the front that 19th hole what's some of the

considerations when it comes to designing a commercial kitchen for a bar

well what's gotten really popular today is high-end liquors again people are

drinking expensive Bourbons and whiskey's and things like this the last

thing you want to do is put is put inferior ice in that glass if an ice

cube that hasn't been made with filtered water is going to affect the taste of a

high-end nobody wants to spend $30 on a glass of whiskey and have it taste like

a bad ice cube in addition to that there are gourmet ice cubes you might if

you've been to a if you've been to a high-end bar recently you may find that

there's a larger cube a real rock of of ice in that glass and there are only a

few machines in the industry capable of making that that large cube that you

want to put in an expensive whiskey and again you reason you want to do that is

because a large tube is gonna melt slower and it's not going to dilute that

liquor you again you put tiny little ice cubes in there and in ten minutes you've

got half water and half and half whiskey and you've got an unhappy customer I had

no idea that there was a bad ice know anything that existed let alone what

goes into what so there's a filtration that creates a sort of I guess it'd been

a water that to build the ice from clean water is everything interesting

interesting and then there are different shapes and sizes that have an effect as

well in general if you're just serving soda at a pizza place you can put small

ice cubes in the cup and fill it up 90% with ice and 10% with soda and it's it's

it's a profit maker it's a profit Center anytime you go when you get this cup

that's mostly ice that operator is maximizing his profits on soda that's a

nice way of putting it yeah he's maximizing right and but yes you're

certainly not gonna want to put that type of ice into an expensive top-shelf

liquor interesting are there any other considerations that you'd like to talk

about when it comes to golfers golf courses maybe even add a sort of

kitchens for sports anything that comes to mind

well draft beer draft beer is a is a part of our industry that's extremely

complex people don't realize just how a great draft beer is is wonderful

but a draft beer system that isn't maintained correctly is about the worst

thing you can drink you know those lines get very dirty they that the beer in

that line beer is food and it goes bad and if the lines running from that draft

beer tower down to wherever that keg is 50 60 maybe even 100 feet long and they

aren't purged and cleaned regularly you've got an awful lot of bad beer

sitting in those lines and believe me we know when we when we take a sip out of

those draft beer who is cleaning their systems and who's not very interesting

all right we'll look thank you so much for your insight there are a lot of

information there if you'd like to find out more about the commercial kitchen

design aspects and equipment aspects particularly with reference to golf

courses please visit us online at Culinarydepotinc.com

For more infomation >> Commercial Kitchen Designs and Equipment for Golf Courses - Duration: 7:51.

-------------------------------------------

Commercial Kitchen Designs and Equipment for Army and Navy - Duration: 6:24.

in this video we're going to talk about commercial kitchen design and equipment

in the Army and Navy good afternoon how are you I'm trying thank you that's good

to hear one aspect of commercial kitchen design that's fascinating to me it's

designing kitchens for Army and Navy use in particular I'm talking about army

bases I'm talking about for the Navy add on their actual ships do you have some

experience in those places they sure do so what are some of the tell me can you

give me examples obviously it's the Navy and the army but in particular places

you've worked well we've done we've done army bases and enabled Navy bases around

the country where it differs from a normal restaurant design is that

generally speaking space is not an issue they're usually very large facilities

you have all the room in the world to layout whatever you want to layout so

that's nice generally speaking of all the manpower

in the world you know manpower is not an issue in an army meeting space what you

don't have is skilled manpower you don't have career cooks in the back so laying

it out is fairly simple but the equipment doesn't necessarily have to be

the most efficient equipment in the world because they've got time they've

got men what they don't have the skill which means you have to have simple

equipment so the things that are back there have to be made in a way that

anybody can use it and that's where technology comes in

where we have now equipment which is programmable you push this button and

you put the chicken in and it comes out whatever whatever menu item you want it

to be the new equipment items solve a lot of these kind of problems that makes

sense to me so what kind of numbers are we talking about you what kind of

problem that we have I mean how many hundred people do you have to feed at

one time or is it just like 24/7 grazing how does that work well generally

speaking it's on its schedule yeah although these army bases are not

prisons I mean they do have access to you know just snacking in between meals

but in general yeah you're gonna need to feed hundreds of

people all at once and so that means large equipment that means kettles I

mean stilt skillets that means large steamers these kinds of equipment where

they're going to be able to put out large quantities limited menu items is

not going to be a great deal of choices but it's got to be large quantity and

it's got to be it's got to be all hot at the same time that makes sense to me so

how about if we're designing a kitchen a commercial kitchen for navy to get him

a boat I mean surely there's some issues here when it comes to things moving

around well there's no question there are there are different kinds of legs

that are that are meant to be secured there's that but that's that's not that

difficult but you do have to consider is is this piece of equipment going to even

be able to get to the galley area of the kitchen I mean there are there are small

access spaces in inches exactly you're not going to be able to get a typical

refrigerator or a typical range through a lot of the spaces on the Navy vessels

so in fact there are a couple of manufacturers that have Marine Series

equipment and so you would you would naturally go to them first and they know

what sizes are maximum and in some cases these pieces of equipment are meant to

be bolted together on-site you know so if it's a large piece of equipment it'll

be delivered in a couple of pieces it'll be bolted together on-site and they'll

have what they need all right so let's talk about a particular pieces of

equipment you've spoken about you've got lots of room you've got lots of people

when it comes to a military base you've got less room and you got to get through

hatches when it comes to the Navy Army Navy how about the Air Force is there

anything different with them well in the Air Force Base is pretty much like an

army base getting everything into the plane there's not there's not too much

going into the planes but in in general in general the food is getting better in

these situations it used to be where you know the army you saw in the old movies

you know it was it was pretty bad food you know it was a heart attack on toast

doesn't happen anymore they're there creating good meals you know appetizing

meals therefore for military personnel and so they want they want a good choice

they want a nice menu item they want to be able to offer decent

decent food so you do have to give them you do have to give them cooking

equipment that's going to be able to create a nice variety of menu items and

still be able to create a lot of it all at once so let's talk about what I

imagine is a big deal when it comes to the Army and Navy in the Air Force

security are there any security issues with these kitchens and I'm just

thinking the Indiana Jones movie where the refrigerator shielded Indy during a

nuclear block very specially secured is there any issues in that direction

well there are refrigerators that I that we do specify with what are called

seismic legs these are things that are you might want to put in an area where

it might be earthquake prone or like you say in an area where there might be a

violence or something along these lines where the legs might keep it from

collapsing during you know during some kind of an incident what for the most

part for the most part I think the they replace their equipment when it goes bad

what I found that what I found though is that installation is never really a

concern generally speaking when we don't have specification issues with the

military when they call us up and they say they need something in a certain

voltage and a certain type of gas generally they don't make mistakes

surprising but they're surprisingly efficient on the other end about knowing

what they need is something good engineers yeah it's been helpful in

general that's the case but what I'm hearing is there's no such thing as a

bulletproof fridge that's another thing not to my knowledge not to my knowledge

all right terrific thank you so much for your insight here that we appreciate it

if you'd like to find out more about commercial kitchen design or commercial

kitchen equipment please visit us online at culinarydepotinc.com

[Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Designs and Equipment for Army and Navy - Duration: 6:24.

-------------------------------------------

Commercial Kitchen Design and Equipment for Healthcare - Hospitals - Duration: 5:51.

in this video we're going to look at commercial kitchen design and commercial

kitchen equipment with special reference to healthcare and in particular

hospitals hey Ellie how you doing right how are you I'm doing well thank

you now you've had quite a lot of experience here in the world of

commercial kitchens in healthcare can you tell me a little bit what are some

of the key factors you've got to consider you the number one thing is

definitely speed in the sense of making sure to be able to execute the correct

amount of patients in the correct amount of time okay so give me the example here

let's say you've got a hospital quite big how many patients are we talking

about so about 800 residents is a fairly size

large Hospital okay which means that they need to be able to feed everybody

within a three-hour lunch time and so there's more than one meal a day as well

correct okay so what kind of equipment are we looking at to sort of line up and

make that happen specifically with hospitals we were

there will be a ala carte style dining there'll be a full cooking line for

chefs with expediters that will create the trays and have runners send that up

to the rooms within a specific time line right because you've got to deliver this

food not just to a food hall but actually out to all the different people

in the hospital correct and there's times where there's about 10 different

wings that it has to get to up on every different floor and there's a time line

so if you order your lunch at 1:00 the expectation is that we'll be there

before 1:45 so that's something that's very new a new trend that's meals in the

sense of a la cart and room service to fine dining we find that that they're

moving more and more towards fine dining to give the patients and family members

a restaurant experience and a very healthy diet that's interesting actually

because that's I remember hospitals that were selling you know little tubs of

jell-o you tell me those days are gone those days are gonna disappear obviously

they have to cater to each per diet accordingly and actually with this

program and this style of diet it's much easier to cater to everyone's needs

versus everybody getting a specific diet of the day I understand okay so now you

guys have done quite a few of these over the course of years do any of them come

to mind as unusual or interesting projects one of the great projects that

I continued working on and always enhancing and bringing up-to-date with

the equipment is Robert Johnson in East Brunswick in New Jersey another great

facility that we work with is Overlook Medical Center in New Jersey as well and

we're actually currently remodeling the Morristown Medical Center where we're

moving from traditional tray service to the a la cart room service so there's a

whole new arrangement of needs in the sense of being able to cater for that to

be able to expedite those trays a different setup in regards to the

cooking equipment so there's pre-cooking and batch freezing and a lot of prep in

bulk and then it gets cut down to smaller portions and gets divided per

tray understood so one thing that may seem very obvious to you but two

kitchens commercial kitchens in hospitals and in healthcare do they have

chefs I mean I'm assuming yes there's Executive Chefs there's sous chefs

there's bakery and pastry chefs they do a pastry chefs in hospitals yeah

definitely yeah believe it or not there is there

their staff is probably larger than expected so between the operation of doc to

dine as we call it there's a lot of manpower and one of the things about the

equipment and specifically when it comes to designing is the kitchen flow as well

as the cost of labor so we want to make sure that the right pieces of equipment

are allocated to be able to fit the needs of that Hospital so let me ask you

one last question about this other really particular perspective any

particular thoughts that come to mind when you think of commercial kitchen

design and hospitals regarding safety or even sanitation so sanitation

and safety is obviously always the first thing that we take into consideration

because there's obviously the food prep safety and then there's the delivering

the meal on a temperature-controlled basis so there's safety till it gets to

the resident so safety is always definitely the number-one throughout the

kitchen throughout the distribution of getting the patients or the residents

their food all right good and sanitation I'm

imagining is a big deal in hospitals because you don't want people passing on

you know whatever diseases and so what they might have yeah well yeah safety

and quality control and all of that really falls onto one spectrum of making

sure that the everything is refrigerated at the right temperature everyone is

washing their hands everybody has their hair nets and beard nets and all of that

stuff that's regulated OK cool that makes a lot of sense well thank you for

your insight there I appreciate it if you'd like to find out more about

commercial kitchen design or commercial kitchen equipment please visit us online

at culinarydepotinc.com

For more infomation >> Commercial Kitchen Design and Equipment for Healthcare - Hospitals - Duration: 5:51.

-------------------------------------------

Commercial Kitchen Designs and Equipment for Colleges and Universities - Duration: 2:34.

in this video we're going to talk about commercial kitchen design and equipment

in the context of educational facilities

[Music]

how are we doing today? [fantastic] we just had lunch so we're both feeling good

yes we're all ready to talk about education and food service for them

absolutely so we've been focusing on K to 12 schools I know that there are

universities and colleges and so forth can you just share me a little bit about

how those are different so over there we're seeing much more in regards to

focusing on the newest trends of creating your own salads and the variety

of having a huge amount of different menus and different cultures of food so

that would be as well as a more of a business and industry application of a

cafe where it's a much more of a high-end experience of food so that we

can get them in and they have a pleasant experience eating lunch all right so we

make sure the universities are pleasant little kids we don't worry about no I'm

just kidding and I get the volumes of food that makes

sense and I really did not know about the barcodes and all that stuff that's

that's amazing to hear yeah you have anything else yeah especially catering

to the kids we spoke about different menus and everything so the decor is

something that is very very important they find that when it's attractive to

the kids where they're picking up the food it gets them to actually pick the

food so in the cold areas they'll have ice cream on display on the hot area

they'll show burgers french fries and things that are tracked

to the kids taste these so that they get really hungry and they eat a full

healthy menu right because making kids actually supporting kids in eating a

full meal is gonna be important to a good education yeah absolutely and being

able to sit in class makes sense all right thank you for that insider do

appreciate that if you'd like to find out more about commercial kitchen design

and equipment with particular reference to education schools k12 and

universities please visit us online at culinarydepotinc.com

[Music]

For more infomation >> Commercial Kitchen Designs and Equipment for Colleges and Universities - Duration: 2:34.

-------------------------------------------

Commercial Kitchen Design and Equipment for Kosher Supermarkets - Duration: 5:46.

in this video we're going to talk about commercial kitchen design and equipment

with regard in particular to supermarkets and not just any

supermarkets kosher supermarket how are you today

are you doing fine so we've been speaking a little bit about supermarkets

here but I'd like to focus in a little bit on kosher supermarket so this has to

be a little bit different than normal supermarkets what's the big difference

in when it comes to commercial kitchen design in kosher supermarkets the

challenges of a supermarket in general is that you're taking five six different

departments whether it's from concessions whether from one owner and

we're slicing up a single space to give each one the best exposure and the best

space to be able to take to serve the customer right so we do have gonna be

departments yeah you have fish departments you have sushi departments

have an appetizing Department sometimes you have produce departments at all and

you have in the deli department itself you have cold deli food that you can

sell and then sometimes this hot deli that you sell all these things come

together and there's a lot of legwork a lot of production that has to happen

properly with the proper temperatures whether it's working

cold prepping it in the proper cold temperatures and then heating it in the

proper heat maintaining the heat or cooling it properly and all these

different so what happens when you come to a kosher situation so me

there's a lot more aspects you have to consider

you got everything it's got a double up right double in sometimes triple because

we have dairy meat and then we call pareve which is neutral when we design

kitchens in the back of a supermarket just for the deli department and the

fish department appetizers we can have five kitchens just like that just for

those two just for those two because they need a meat kitchen to prepare all

the meat products they need a dairy kitchen to prepare the dairy products

and they are called pareve of let's say if the item

that's not meat not dairy they want to be able to eat it with meat or with dairy

it has to be done in a neutral setting can't be next to the dairy and it can be

next to me it's a physical proximity it's important that's correct so

sometimes we can border it sometimes we've set it up differently every every

single area the sizing of the kitchens are you going to be selling a lot more

meat than pareve of do you want to just generalize through everything power and

then leave a little bit for meat or you want to leave a small section for dairy

and so on and the same thing when it comes to the meat department the meat

department he's not going to be using the deli department because his stuff

has to stay cold he's not heating stuff but he may prepare food's ready

it's a person can take it home and cook it he may marinate him I said he only

the space for that it can't be next to the dairy and it can't be next to the

pareve so these are the type of challenges in addition to the regular

supermarket challenges which is a very it's not a small feat to put it all

together yeah you suddenly have a lot more things we've dealt with a lot of

major names in the kosher supermarket industry we've we've partnered up with

seasons we've partnered up with the with evergreen and we've seen a lot of

success from the end-user walking in and just loving the experience I've gotta

say you guys must be one of the very few commercial kitchen design and equipment

companies that focus on kosher supermarket and kosher environments in

particular no that's correct thank you all right good thank you well

I only have a couple more questions for you here when it comes to kosher

supermarkets are there any other considerations when it comes to the

equipment that you might use their actual equipment we might use is usually

based on the production and the demographics of the clientele so there's

no such thing as a kosher cooker I just check in there is there is so what is

that there's a lot of pieces of equipment which will have halakha

which is Jewish law issues based on the way of cooks so we would address it with

a manufacturer at time do it address it in the field to do certain differences

to the equipment to be able to supply and deal with a more faith-based type of

that's fascinating for example if I equipment yeah what's

it for example a lot of the digital displays we cannot use on Sabbath so we

have to put regular dials will produce a bunch of warmers for example with dials

on instead of a digital display will relieve a lot of those those concerns

with standing pilots and ovens are something an issue that a lot of a lot

of the supervision requires we work with that as well and it's a constant process

and where as things go along we're discovering you as new equipment comes

out as new as society in general evolved into the more digital all that the

challenges keep coming up and we try address it as well as we can that is

absolutely fascinating all right well thank you very much I appreciate your

insight when it comes to kosher supermarkets a whole bunch of stuff I've

never even thought of if you'd like to find out more about commercial kitchen

design with regard to kosher supermarkets and commercial kitchen

equipment even specially modified for kosher supermarkets please visit us

online at culinarydepotinc.com [Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Kosher Supermarkets - Duration: 5:46.

-------------------------------------------

Commercial Kitchen Design and Equipment for Supermarkets - Part 2 - Duration: 4:53.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment particularly when it comes to supermarkets hey good Ariel how

are you doing how you doing I'm doing well thank you so let's have a look at

some of these other departments we've spoken briefly about some kind of meat

area we've spoken briefly about I think the the hot and cold areas talk to me

about something unusual here fish what happens in the fish Department or is

that exactly the same as a butcher or they're distinct differences they're

distinct differences is that you have to be more careful with temperatures you

have to know how you're getting this food meat sometimes you're getting a

warmth and you have to chill it fish generally you're getting it at a live or

on ice so how to store it when to want to thought want to present it how to

present to the customer one thing we didn't talk about is that one of the key

important parts when you're doing such a supermarket have all of these divisions

to understand who your customers are and how to properly place the stuff you want

to walk in you want to give the guy right away the sushi smell and this is a

community that wants sushi you're gonna have the first thing sushi these guys

that want all health you can have the food depart for this department sitting

with all those colors when you walk in if it's fancy meats and fancy cuts

that's what you'll have then as you design and layout a place like that

those things have to be in mind I mean the time you'll give less of a space to

a department which you'd like to get more space to but you put in the most at

strategic location of the store that makes sense so you can kind of

balance it out smaller area but arguably people more for traffic but real estate

yeah better real estate let's say that okay good that makes sense to me other

areas would be for example produce are there any special considerations that a

special consideration for produce is to understand that there's different

aspects to the produce department as well meaning there's the regular fresh

foods and how are you going to present them there's ones that do need some kind

of refrigeration there may be you don't want to keep with the

traffic's coming in they may spoil or discolor and then you have to ready to go

like some people don't want to buy a whole honeydew and they want to see cut

up another thing the one I'm taking the car to be able to eat it right how to

serve that with you have a grab-and-go section for it where do you place that

it's all part of making it easier for the customer to walk in get what he

needs to take home get what he needs right now and in some locations help

them during the shopping experience whether it's for with it put those kids

down to eat or things like that that make sense to me alright my last

question for you here is of course when it comes to supermarkets there are

enormous freezers and refrigerators is there something that's part of the

consideration and conversation yes the sizing of it is very important there

what you're going to store it with and how much you're gonna store and what

kind of product you put into it is very important because the refrigeration is

custom designed we have put it we usually design a one or two or sometimes

three rack systems that's a whole compressor system that has the low

temperatures the medium temperatures it takes into account the walk-ins from the

back it takes in their prep rooms the prep rooms have to be tempered because

we don't want stuff to spoil while though operating on it it gives it more

shelf life it gets things the color retains all the end of the day and a cleaner safer

healthier and better for the consumer that makes sense to me alright and just

the one thing you said that there were something interesting is that some of these

refrigerators and freezers open from the front and the back correct some people

can stock them from the back and then people can buy that's correct and

usually behind it is usually like a walk-in cooler in other words the whole

thing behind is refrigerated it may be loading the stuff there may be a curtain

just sometimes just actual to the front all based on the needs of what how fast

are we going to product how bad how best to rotate the product and the customer

the easy for the customer to see them to take what they need

thank you very much for your insight there I appreciate it the more you talk

about the more I say it's a very complicated sophisticated process to

design all the commercial kitchens in refrigeration you've made for a super

lot and it's not one size fits all if the person helping you do it the person

doing it has to go through each item and make sure that you're getting all your

points and all your i`s dotted t-scores makes a lot of sense thank you

very much I think yeah if you'd like to find out more about commercial kitchen

design and commercial kitchen equipment when it comes to supermarkets in

particular please visit us online at culinarydepotinc.com

[Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Supermarkets - Part 2 - Duration: 4:53.

-------------------------------------------

Commercial Kitchen Design and Equipment for Supermarkets - Part 1 - Duration: 7:03.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment particularly when it comes to supermarkets hey good Ariel how

are you doing how you doing I'm doing well thank you so I understand you're

the man to talk to when it comes to commercial kitchen designing

supermarkets maybe you could start with giving me a

sense of what are the key areas of supermarkets that have different

commercial kitchen design requirements the key areas of a supermarket to sum it

all up it encompasses everything in the food industry it means you're gonna have

from a butcher department to a deli department for hot foods for cold foods

for fish department for raw fish for a sushi department down to produce

department cut-up fruits and just standard foods and then generally

there's a lot of refrigeration and refrigeration at the back of the house

and refrigeration in front of the house all of that has to come together to have an

efficient supply for a customer a walking into the door and you'd like to you know

he wants to walk in and walk out and have everything in these in his house

and the idea is we partner up when we walk into a an owner or someone that

would like to feed the population and deal with the demographics correctly is

that we're able to assist them and bring it all together that makes sense to me

so what I'm hearing about supermarkets is if it's food it's gonna be there

we really have to deal with a massive variety of sort of like little micro

systems as it were correct for all the different departments so let's start

let's start from the top and we every and every different department every

supermarket is structured differently some will have the owners will have

older departments on the one family on the one business some will have

different brands different concessions they'll bring in brand name fish

departments they'll bring in a brand name meat department they'll bring it in

there and but it all comes together as one supplier and one-stop shop

the one user experience one user experience correct so what you're

telling me which I actually don't think I knew is that can go into a supermarket

and the butcher can be actually owned by a third party or that iscorrect operated by a

third party that's a bakery could be a third party that's correct they all now

need to coordinate to provide that one experience where I just get everything I

want when I want it as opposed to say a restaurant why you might have 45 minutes

up you still have to cook it it's got to be there and there and there too right

so what are some of the design concerns let's start at the top let's say a

butcher what are some of the key design concerns when it comes to a commercial

kitchen well the first design concern we have not for the butcher anything else

is for the whole concept is who gets what we look at the demographics is this

a kind of community that you think we're gonna be selling a lot of meats and

chickens or a lot of cuts of meats and chickens we'll assign some more space we

have let's say 10,000 square feet there's a certain amount of space will

do for front of the house and we take the back of the house and we say ok and

this is where we try to assist the customer you have to listen carefully

see what it is that the customer wants I would like to really feed fast

sandwiches from my deli department mostly okay we can assign a certain

amount of space to prepare it to cook it and all that if they want to be high in

food and one everyone coming in and buying suppers for their children or

able to sit down and eat the suppers while they go shopping we have to assign

different space it's all about listening to what the customer is trying to

achieve and how do we reach out to is to to the community or to the people

shopping there and then based on that we assigns different space requirements for

each department that makes sense so when I remember when we go to a supermarket I

happen to live in Austin Texas there's a supermarket chain called Randall's and

you go in and we always want those potato wedges okay we want them now so

what would be some of the for example commercial kitchen commercial kitchen

equipment that you might need in one of the hot food areas well first of all

they'd have to have the proper space to prepare the cold food with the proper

temperatures so especially when you know with poultry and all that kind of stuff

to go along with the hash-browns over the potatoes that you like and we take those

and then you have to cook em and you have to have a space to be able to cook

them and then chill them properly at the same time you say you want to have it

right now and you don't want to have to microwave them

so we probably designed like a hot table in the front and that where people can

actually take the food that's hot of course would be there's a lot of

intricate details that go into such a design because you have to make sure it

qualifies for the codes and all that you know health health food wise and

temperature wise those are very very very important things so if we do the

process right from A to Z when you're gonna get your potatoes or your meat

coming out of those hot tables it'll be just like it was made right now and it's

perfect absolutely and I've heard a lot of talk when it comes to commercial

kitchen design about codes I know we can't talk here in a way that you know a

lawyer could or someone who knows the codes and they change of course from

county to county but some general principles what are these codes we're

talking about and how do you account for them in the kitchen design well it's

hard to describe the codes what you need to do is partner you're doing such a

project the partner of its own who really knows his way around the kitchens right

and that's something we usually come to the table with understanding there's

individual need and what may be the requirements and work with that

so some of the codes have to do with safety some of them have to do with well

sanitation they all have to do with safety sanitation they're protecting the

employees protecting the food and protecting the clientele who's going to

be eating the food not to get sick or it should be a pleasant experience yeah it

is very upsetting when you have some you have some at let's say supermarket food

and the next day you're feeling crook it's very easy to point the finger back

in that direction and a lot of times that would be a lot of times that would

be because they don't have their systems in place they didn't set it up correctly

and if the setup is not done correctly you can you can try to fix it as much as

you can that's where it's very important to partner up with someone who really

understands those needs turns to to get the details right there we spend a lot

of legwork you know you'll come to a project

sometimes and you'll have to fold the whole project say okay we got to revisit

everything because you gotta understand what it is you're trying to accomplish

not just put up a refrigerator and throw some pieces of meat in there you're not

getting anywhere that you're not taking care of the customer and you're not gonna

make money right that makes sense thank you very much I think yeah if you'd like

to find out more about commercial kitchen design and commercial

and equipment when it comes to supermarkets in particular please visit

us online at culinarydepotinc.com [Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Supermarkets - Part 1 - Duration: 7:03.

-------------------------------------------

Commercial Kitchen Design and Equipment for Restaurants - with Sholem Potash - Duration: 4:10.

in this video we're going to talk about commercial kitchen equipment and

commercial kitchen design with particular reference to commercial

kitchens in restaurants thank you so much for joining me again I'd like to

talk about commercial kitchens in restaurants what are some of the big

components in commercial kitchen layout that would I need to consider as I'm

trying to create a good flow inside my kitchen so again so depending on your

menu depending on what type of facility I have some kitchens will set up one

side of the kitchen will be just for banquets so you will have there where

you can you'll have their bigger equipment you'll have your soup kettle

and your big steamers where you can do large volume for a banquet on the other

hand at the same time you don't want to close the restaurant when you're talking

a hotel facility with a catering department right so you want to run them

both together so you have your other side of the kitchen doing restaurants

covers the restaurant the restaurants covered your party is covered that makes

a lot of sense okay good so one other thing I want to talk about now this is

talking particularly about culinary Depot I've heard that you say and this

is relevant particularly for commercial kitchens and restaurants and you kind of

have a chef focus can you explain what it means to be sort of thinking about

this ship what's that about as a as I've mentioned my background there's a chef

and I put myself in the chef's position when I'm looking at a design and when

I'm doing a design I feel the space okay where do I have to move next what has to

come first what comes second what comes third so that's the total feeling when

you when you're looking at as a chef position it's totally different when

you're looking at it as somebody that's not a chef like an owner or so I'm like

an owner or someone like that exact alright that makes a lot of sense and I

and I give that over to my employees as well

that's that's what we give them over there expert status of knowing how to

get that feel in the kitchen that's some of the training we do we bring them to

different facilities and we walk them around get to feel know what you're

doing and helping your customer so that sort of a chef centric commercial

decision or agent design field yes that makes sense okay my last question for

you in this video is about commercial kitchen equipment some of the things

that you've mentioned so far makes sense to me a refrigeration of course there's

a hot cooking and cold are there any other important pieces of commercial

kitchen equipment that I should consider if I'm going into into a commercial

kitchen for a restaurant yes there's charbroilers any different maybe smaller

refrigeration single door fridge a two door fridge a two door freezer your

desserts you may want to have it right at your cold prep you can put it into

you to the freezer some some facilities a little larger they would have a blast

chiller where you would get your food it's hot and you want to bring down the

temperature as fast as possible because of safety so you put it into the blast

chiller and that that can occur between 30 and

60 minutes will be going down anywhere from 70 to 90 degrees it's a huge amount

yeah you demand and very fast all right well thank you so much I appreciate your

insight in this and always cool for those of you who'd like to find out more

please visit us online at culinarydepotinc.com culinarydepotinc.com

where you can find out all contact information to get in touch with us by

phone email through our email form also all the equipment that we sell and

access to all of our knowledge and experience through culinarydepotinc.com

.com

For more infomation >> Commercial Kitchen Design and Equipment for Restaurants - with Sholem Potash - Duration: 4:10.

-------------------------------------------

About Commercial Kitchen Designs and Equipment: Kitchen Sanitation and Codes - Part 2 - Duration: 3:41.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment good morning nice to speak to you again good morning

now I'm not a lawyer you're not a lawyer I'm not trying to say this is something

people should sort of you know that this is the whole truth and nothing but the

truth please make sure that people go to their own code and refer to that but

within that can you give me some general principles that might apply here when it

comes to bringing a kitchen up to code sure so there's there's several

important factors when designing commercial kitchen

number one is hand wash sinks most jurisdictions would like every 15 feet a

hand wash station every 15 feet yeah so quite a few in that let's see quite a

few because what they want is that you if your hands are soiled you're gonna

they know you're gonna walk to wash your hands however if it's further than that

you may not walk so that's why they that's why they come up with that code

now this may vary obviously by by a town I mean there's a pale sure pot

washing so it is rinse sanitize and wash and what happens is some coach some

municipalities require drain boards on each side so you take that pot you wash

it you know you want your soak it you wash it you rinse it then you dump it on

the side and let it dry so some require one drain board they call it stainless

steel drain board literally where it drips down and drains into the sink and

some municipalities required both on a left and a right

some require an additional two compartment sink for poultry for soaking

so if you have the night before you wanted to frost the case of chicken you

want to put that into the poultry sink you don't want to put it into the sink

where you're washing the dishes right because then you could have

contamination between those two exactly alright so there's a lot of these

different details considerations so so far what we've covered in what is quite

a long video here's some commercial kitchen design stuff different levels of

commercial kitchen equipment and also we've been talking about commercial

kitchen design with respect to code is there anything else

want to add before we wrap this one up sure so one more thing for code and very

important in commercial kitchen for our customers that keep in mind is indirect

drainage so what the Health Department is looking out for is backup and

contamination if the pipes are connected directly into a drain and there's a bad

sewer backup it's gonna back up and come into the ice machine and come into the ice

so therefore there's a thing called indirect waste where there's a one-inch

gap and it goes into a huge floor sink on the floor and like this if there's a

backup coming it doesn't go into the ice machine it just goes onto the floor so

that that applies to all sinks not hand wash sinks but all sinks that handle

food or pots and ice machines so that's something very very important to keep in

mind that's a I love this sort of level of detail this is the kind of stuff that

you can watch this video learn how to do that all right good well for those who'd

like to find out more and to get in touch with Culinary Depot to have all of

this stuff handled for you so you don't really have to know anything they'll

work for you by all means visit us online at culinarydepotinc.com you

can get in touch with us there by phone email or forum and we'd love to help you

design your very own commercial kitchen

For more infomation >> About Commercial Kitchen Designs and Equipment: Kitchen Sanitation and Codes - Part 2 - Duration: 3:41.

-------------------------------------------

Commercial Kitchen Designs and Equipment for Schools - Duration: 4:42.

in this video we're going to talk about commercial kitchen design with special

reference to schools which is to say educational facilities Michael nice to

see you mate to see you as well so we've been talking about commercial kitchen

design and the sort of equipment that you might live in commercial kitchens

let's talk about the specific niche of schools educational facilities so tell

me first what are some of the design considerations if you're putting

together a commercial kitchen through a school so that the consideration to take

in in designing a kitchen for school is the time putting out the meals it's

usually at max three times a day so this breakfast lunch and dinner if it's a

college or university okay so it so you have to figure out how you can put out a

large amount of meals in a short amount of time because I mean my kids go to

school or an elementary school right now and there are like a thousand kids but

the university can be even bigger what kind of volume that we talking here

universities can be better thousands better that about invited five four six

seven eight thousand people so you have to what kind of equipment do you have to

sort of have in mind what kind of scale you had to talk about for that to happen

so in the elementary schools it's like a catering as far as the larvae volume and

when you go into colleges universities the turns really into production mass

production right I can imagine so a whole lot of chicken nuggets yes - tell

me about what sorts of food schools are typically preparing now are they going

for more healthy options so there's been a big initiative to go healthy and

culinary Depot has been since its inception helping the school serve

better meals so if we can get we've been getting them the right equipment to

serve healthy meals for example some of the schools say it's hard to service

fresh salad because you know we need so much manpower to dice the vegetables and

stuff and we could show them in an economical way to buy invest in a

machine and you save on manpower and therefore some of the schools

been able to now serve salads daily and that's something we take pride in web so

you have some kind of salad chopper we have a salad chopper by Robot Coupe whole

bar Electrolux and it's people don't realize that it's not that expensive and

the ROI and it is really is really good one other challenge I've heard and this

may seem like an odd thing to say with particularly elementary schools is how

milk works because got those little cartons and so on

what's delicious do you have in that milk space great questions so we have

milk coolers by all major manufacturers some is a True, Norlake, Masterbuilt and

Charlson and they're on casters and wheels easy to move around and so you

can keep them in a locked room and before meal time just wheel it in plug

it in and the kids can grab their milks and stay healthy so this milk security

is a concern yeah all right so let's talk more about in terms of educational

institution kitchens what are some of the unusual pieces of equipment you

might find only in schools for example and less so let's say in a normal

restaurant or maybe in a hotel is there anything unique in that space sure so as

we've mentioned before about staying healthy this is you want to stay away

from fried food and and you want to you want to stay healthy so it's a it's a

totally different menu so different pieces of equipment that might support

that means yes one thing at culinary Depot is I know you guys are very shift

oriented is that such a thing as a chef at school I haven't really thought of it

that way sure people don't realize that but yes as school to give the kids

healthy meals fresh meals takes an experienced chef and we work along those

chefs to make sure they have the right equipment to be able to serve those kids

fresh healthy meals all right well thank you so much for your insight today I

appreciate that that's probably everything you needed to

know about commercial kitchen design with reference to schools and

educational facilities but if you'd like to know more please visit us online at

culinarydepotinc.com you'll find out lots of information there there's more

videos of course you can find out all of these different products you can get in

touch with us via phone email or our forum reach out to us through culinary

depotinc.com

For more infomation >> Commercial Kitchen Designs and Equipment for Schools - Duration: 4:42.

-------------------------------------------

Commercial Kitchen Design and Equipment for Bars and Hotels - Duration: 3:47.

in this video about commercial kitchen design and commercial kitchen equipment

we're going to focus on bars and hotels

[Music]

Michael lovely to speak with you so tell me a little bit here about commercial

kitchen design with reference to bars and hotels what are some of the key

considerations that you have to keep in mind when you're beginning this process

so for a hotel with the keep in mind is

hotels are very busy and operating for if not 24 hours a majority of the of the

day and right right so you want to make sure they're heavy-duty that can

withhold the abuse that they get now this is someone was telling me you've

got a hotel grade and then you've got sort of heavy-duty and then you've got a

sort of a value chain so you're gonna have to hit that hotel grade to deal

with the amount of sort of volume that's happening here correct well we want to

help our customers is when designing the kitchen for a hotel we want to make sure

that that piece of equipment will never be down right so we want to make sure

it's the heaviest duty possible I want to ask you a different question about

commercial kitchen design for hotels and bars my guess is that some of these

designs are done by the owners you know as they're putting together their hotel

and so on and so forth does that turn out to be the right move here or other

other stakeholders involved the most important fact there is when designing a

hotel kitchen is to have you a chef and menu in place so one of the challenges

we see is that owners select the kitchen equipment and then they bring in a chef

and they want to move out pieces of equipment so we want to design the

kitchen with the chef in mind and at least if we could get the chef involved

if not from a chef's point of view hmm what would the chef's want and

absolutely this is my understanding is that you guys will even work backwards

from a menu that menu requires this kind of equipment to cook it and create a

design from that point of view do you guys go sort of from that perspective

sure so we work back because first thing is the menu before we even lay out

the kitchen so like this the kitchen works with the menu that makes sense to

me okay cool so let's move on a last thing I wanted to ask about is

particularly about designing a bar in particular bars what are some of the

design challenges that come up so the two most important factors in designing

a bar is are you gonna be serving a bottled beer or draught beer okay so

that's the one from the tap yes okay and where you're gonna where you're gonna

keep that we are gonna keep the beer how you know get the proper run the proper

sizing as well as the ice machine are you gonna serve Nuggets or pearl thank

you there's more kinds of ice than just one I thought there was just ice or not

ice great questions are three types of ice at least three so and depends on the

drinks you know what the owners want you know some want some want a chewable ice

someone a cubed in other places this flake that ice unbelievable at the

amount of detail all right well cool thank you so much if you'd like further

insight into what it is to design a commercial kitchen for a bar or a hotel

please join us online at culinary Depot i NC comm for all kinds of information

as well as contact information phone numbers email and contact forms through

the website at culinary depot i NC com [Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Bars and Hotels - Duration: 3:47.

-------------------------------------------

Commercial Kitchen Designs and Equipment for Hospitals - Duration: 5:06.

in this video about commercial kitchen design and equipment we're going to talk

about healthcare and in particular hospitals how are you doing great how

are you I'm well thank you so I understand that part of what you guys do

at culinary Depot is you do commercial kitchen design for hospitals can you

tell me some of the more interesting and unusual cases that would come up so we

find more and more the hospitals moving away from the traditional tray service

and moving to an a la cart dining experience very important that we want

to have the residents the patients and their family members get a great

experience in food service this makes sense to me because I this might just be

me but when I go to a hospital and I'm visiting someone one of the first

questions I'm asking them is how's the food because I'm always thinking it's

gonna be the jello with a tray but you're saying it's changing it's

definitely changing today you'll get a burger you'll get a menu versus a salad

menu there's a open and flex menu so you can order according to your liking and

they'll meet your diet needs accordingly so you've actually got some choice now

correct choice is a great thing yes who knew that was more healthy it is it

actually is very healthy yes what are some of the key design considerations

when you're considering designing a kitchen for a hospital so what we focus

on the meal delivery is the a la cart style right so we get every meal

delivered within 45 minutes from the time of ordering so there go up to each

wing in the hospital on a much quicker pace so there's a much larger footprint

needed to be able to implement that well and that sounds actually quite demanding

I mean to get a meal from ordered to someone's bedside because they could be

all across the whole Hospital here we're talking about in 45 minutes it's surely

there's got to be quite challenging correct so there's a key element to that

is with the food prep prior to that by having a whole area of prep

okay so now you're sort of getting yourself stalked and locked and loaded

sort of a thing and then you can more easily quickly actually the actually

though right so expediting of the actual order is a very short time where there's

a lot more focus on the prep area and preparing that makes sense to me and so

you need the bigger footprint to have more room to do that prevalent that

preparing it's cooked in large volume so you'd looking at combi-ovens steamers

tilting skillets braisers and things like that so you make a whole lot

quantity and then sort of portion it out as you push it out correct okay that's

makes sense to me so are there any particular pieces of commercial kitchen

equipment that you might recommend in these circumstances so we definitely do

we split up the cooking line into two areas on the cooking a la cart we have

grill griddles fryers and ranges on the other side we'll have combi-ovens

convection ovens kettles braising pans and things like that alright that makes

sense and I'm imagining also that there would

be a larger demand for storage if you happen to print more correct very

important to allocate the correct amount to storage

nearby to be able to have four freezer space cooling space and dry storage as

well as we're washing very very important to make sure the senate

sanitizing is done properly and keeping the level of food safety up to par with

the local codes and of course the care for the residents so that's something

that we take into consideration as well that makes a lot of sense I can only

think that look sanitizing and safety and so forth are important everywhere

but with a hospital sure it's got to be you know really important what are some

of the I know you guys have done a lot of work in hospitals what are some of

the hospitals that you might name that we might recognize I know that you've

that don't work in Robert Johnson is the first one that comes to mind we've done

a lot of piece work there where they're constantly improving and implementing

new pieces of equipment to outfit the ability of providing that diet which is

very very new Overlook Hospital is another great Hospital that we do a lot

of work with and we're actually Morristown Medical Center where we're

implementing the entire room service versus the traditional tray okay so

you're moving right into that Ellicott space that you were talking about

correct very interesting we wrap we'll look thank you so much for your insight

there I appreciate it if you'd like to find out more about commercial kitchen

design and commercial kitchen equipment particularly with a view to health care

and hospitals please visit us online at culinarydepotinc.com

[Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Designs and Equipment for Hospitals - Duration: 5:06.

-------------------------------------------

Commercial Kitchen Design and Equipment for Corporate Dining - Duration: 5:51.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment with particular reference to corporate dining

hey how you doing? great! how are you? I'm well! thank you now I have a question for you

I've sometimes been to these offices big businesses and what have you and they

put their own corporate dining which seems to be amazing to me how big is

this is a trend is this kind of everywhere it actually is everywhere and

it's becoming more and more popular not just becoming more and more popular

they're becoming competitive between themselves on regards to excellence

so which business I want to work for is the one that's got the best kitchen

that's correct and you'll see with major brands and corporations they'll provide

a full lunch and a full menu to all of their employees all hours of the day to

be able to satisfy them to get the best out of their employees well that makes

sense to me and there's gonna be a health benefit too definitely it's part

of the fitness a good healthy lunch and talking about that in these cafes that

are being eyes you have sent up very healthy diets so there's a lot of create

your own salads and all different types of toppings like when you go and it's

got all of those bowls and you had some greens and yet people is that you want

and you mix it all together for a dessert they'll have a full variety of

cut fruit to pick from so that's something that we see more and more is

self-service so then everyone has a variety of different things that they'll

like in the diet so they're not tied down to one specific item that makes a

lot of sense ok cool so we're talking about corporate time dining or corporate

cafes but tell me what are some of the design considerations when you're

putting together a commercial kitchen with this in mind well one of the things

that we start with is the actual seating area of how many people were looking to

cater to at one specific time and then take that into consideration as well as

all the people that are gonna take back up to their cubicles and eat lunch there

right so that's a big key factor so we size up the actual front of the house

which would be the buffets and the self-serve counters and then we have to

take into consideration back house which is the actual kitchen area right to be

able to meet those needs and fulfill those large quantities and we're talking

about usually three four thousand at a time. [What?!] yes so this is like a

corporate campus which is a corporate category these are big numbers correct

on smaller numbers would be 300 250 those are the applications of businesses

and industries that will have their own corporate chef and their own kitchen

operating very very popular is also to have a food service management company

that would come in and execute that for it on a day to day basis on every day

basis so they hired to kind of run the corporate cafe as it were correct okay

so they'll run it but so the corporation would still go ahead and outfit the

actual kitchen and that's what we would work with the architects and others the

general contractors to be able to execute the chef I imagine and the chef

is the chef always the chef so if that's the kind of the design process and the

numbers we're talking about are there any particular commercial kitchen

equipment items that you might recommend in those circumstances so very important

to have the right amount of space in refrigeration based on your deliveries

we also see them to be outfitting large kettles steamers combi ovens flight type

dish machines to be able to get all of the utensils and cutlery back out quick

enough to have a quick turnaround so everything is on a very large scale in

the sense of being able to prepare large amount to be able to be displayed for a

very short amount of time right because that would be the thing right food would

be out quickly and just gone correct and there any particular insights when it

comes to the sort of more snackable items you know I want to say three

o'clock in the afternoon when everyone gets the munchies so

I don't hang around there that much in order to know that part of it I'm sure

there is a part where we call it off-peak hours so they'll set up a whole

self-serve style of items that people would like to eat and they can just have

it cashed out at the cashier versus being served from a server right okay

that makes sense to me all right good well look we really have

explored commercial kitchen design we've and equipment that we might use in

corporate dining any other nuggets of magic amazing tucked away in your brain

considerations when it comes to the corporate cafe or corporate dining space

I think a big part of the outfit is actually the decor of the actual front

of the house as we call it so maybe having an open kitchen to show a little

bit of the grilling and finishing of the products and things like that so a lot

of people appreciate seeing the actual making of some of their foods right so

they can tell it's fresh and it's healthy you know that sort of thing

correct so the ambience and the decor is a very big key factor for cafes and

business and industries all right terrific thank you so much for your

insight I appreciate it thank you if you'd like to find out more about

commercial kitchen design or commercial kitchen equipment please visit us online

at culinarydepotinc.com

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Corporate Dining - Duration: 5:51.

-------------------------------------------

Commercial Kitchen Design and Equipment for Casinos and Gambling - Duration: 5:16.

in this video we're going to talk about commercial kitchen design and equipment

for casinos and gambling afternoon how are you I'm fine thank you

so tell me here a little bit about commercial kitchen design in particular

for casinos what are some of the key considerations well every casino has one

thing in common and that's the buffet the all-you-can-eat absolutely oh you

can eat and it seems that every casino is trying to outdo the last casino with

how elaborate and extravagant their buffet could be because they're trying

to attract people so the challenge there really is how to hold all those

different types of foods at the proper temperature and in an appetizing way so

you've got everything from carving stations to salad stations to fruit

stations it could be an ice cream sundae bar or it could be hot foods it could be

soups all these things have to be held in different equipment in different ways

so that people will want it and also so that they're safe in some of these

buffet you can even I want to say it's like you go down at breakfast

and you can have that omelet being cooked in front of you correct so there

can be even some sort of live preparation stuff as well does that

complicate matters well again there's new equipment that for everything you

know and we try to take advantage of all the new technologies often what we have

is induction ranges out front where they're going on with stations now so

there's no more live flame out there it's with an induction range you've got

a piece of equipment that's cool to the touch until you put a pan on it and pan

gets hot enough to cook on and so you've got safety and you've also got a nice

fresh product and I imagine particularly with a public-facing system like this

would have to be beyond safety as such the sanitation the proper temperatures

what are some of those considerations well there's no doubt I mean if you've

got a if you've got a hot food hot prepared food it needs to be held at a

safe temperature so that bacteria doesn't grow in addition to that you've

got breath guards in front of all of these things people have to be

able to reach in and get what they want but they also can't be sneezing on it so

they're you know all of these things have to be designed in a way that

they're safe they're healthy and they're attractive so you can't it's this glass

protector can't look like you know can't look like you know the windshield of

your car it's got to look like something it's got to look like something that's

that that enhances the look of the food absolutely I can't I can't imagine

anything quite as bad as bad shrimp exactly from a buffet that makes you

cook and then you can't do any of that gambling that you are hoping to do

you've got to find another way to lose your money I guess so what are some of

the particular pieces of equipment of commercial kitchen equipment that might

come to mind when it comes to casinos well again you've got such a variety of

food that has to hit the buffet that they have other restaurants as well they

usually have a la cart restaurants out it's somewhere in the building as well

so you've got a kitchen that has to prepare such a wide variety of different

types of foods and that's going to be steaks and sea foods and and pasta

dishes and sauces and different things like that so there's going to be a lot

of is gonna be a lot of burner it's gonna be a lot of ranges with individual

burners back there it's going to be combi ovens a combi oven is essential

nowadays now combi ovens a piece of equipment that you can roast you can

bake you can steam you can even use it as a smoker can even do some frying in

it all in one footprint so you're gonna want to maximize space but the kind of

equipment that's going to be as useful gonna be able to do as much as you can

in the amount of footprint you've got to work with and also some of these big

casinos have hundreds if not thousands of rooms we're talking room service as

well well you have room service and you have dining rooms yes and again room

service goes on too late into the night so you're not going to have a big staff

in the back in the middle of the night so it has to be a kitchen that a small

amount of people can manage to produce pretty much anything and again that has

to do with that has to do with designing and efficient simple to use cook line

that just about anybody even at two o'clock in the morning can manage to

crank out a meal and you're not feeling quite as conscious for that so I know

you guys have been working in this space for quite a while are there any interesting

casinos that you might name that we might know about that you guys have done

with well we've done some work with Hard Rock Cafe actually a number of them

around the country I mean they've become quite a nice client for us

Monticello kiss Raceway Casino upstate New York recently revamped their whole

operation and they we did a nice project with them well thank you so much I

appreciate all of your insight and help there if you'd like to find out more

about commercial kitchen design and commercial kitchen equipment in

particular with reference to casinos and gambling and gaming please visit us

online at culinarydepotinc.com

For more infomation >> Commercial Kitchen Design and Equipment for Casinos and Gambling - Duration: 5:16.

-------------------------------------------

Share your creative equipment on Gearbooker - Duration: 1:17.

Meet Jim. A creative guy from top to toe.

He invested a lot in quality gear.

But that came at a price...

This is Lisa.

For her new project she needs some new equipment.

But: where to find it?

Gearbooker is a platform for creatives like Jim and Lisa to share their gear.

Easy, in your own town.

There's a lot to find on Gearbooker:

Photo- and video gear ...

But also projectors, audio equipment, virtual reality, gaming and more!

Now it's time to start earning back those expensive items.

You're in charge of your own prices.

And what you earn, you can invest in new gear!

Gearbooker makes it safe: you'll see each others' profile before you make a deal

And everything is well insured! Always.

So Jim hands over his gear to Lisa without any reason to worry.

Or Lisa has it delivered to her doorstep. Really easy!

Start your account and try it today!

For more infomation >> Share your creative equipment on Gearbooker - Duration: 1:17.

-------------------------------------------

Commercial Kitchen Design and Equipment for Bars and Hotels - with Sholem Potash - Duration: 4:22.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment with particular reference to bars and hotels good

morning nice to see you're learning so I'm very curious this conversation about

commercial kitchens we've been speaking about restaurants and cruise ships and

other things what are some of the particular considerations with

commercial kitchen design for a hotel so so Hotel is is very interesting number

one it's running 24 hours a day right of course you know so so when you're

dealing with equipment you want to deal with Hotel equipment you want to deal

with Hotel strength equipment actually it's called hotels series when when you

look for the model number under Vulcan whether it's Vulcan Garland's there's

some of the key considerations when it comes to a hotel commercial kitchen in a

hotel that it's gonna be open 24/7 what are some of the other rooms so it has to

be various everything has to be double the strength because you're using it

double the time double or triple so so right away with the only weight hotel

series the second thing we're dealing with there is a service for the rooms

there's room service right of course it's a whole new section it's something

totally different and you have to have the right refrigeration they're the

right freezers because you know it could be big and you don't want to have to run

a five you know five miles down the hallway to pick up your room service

items so so you have to set something really properly you really have to think

this over properly and come up with the right design for the room service for

the restaurant that you're gonna feed in the hotel for the banquets that you're

gonna be doing in the hotel so you go through all of that in one like large

kitchen one large kitchen correct and and you have to have the delivery system

done properly as well the refrigeration for the stuff coming in on daily basis

the refrigeration that you're holding the refrigeration that you need for the day

for the prepping so this is all has to come to

gather with a nice let's sort of visual flares real flair correct because I say

that sometimes in hotels where they'll have as it were a visually exposed

kitchen and I guess it wants to look good at that point definitely this has

to be a little Theater in the design yes you want to have some higher-end

equipment that's gonna last a long time that can take a lot of abuse that makes

sense to me okay so those are some of the in terms of equipment we'll go ahead

again then we have the bar that's what I was gonna ask you about next out front of

course we have a bar in most hotel and only several yes sir could be multiple

bars exact what are some of the key consideration for commercial kitchen

design in bars so safety again is very key because now the public is sitting

around the bar the public is coming over to the bar so safety is very important

right and I mentioned sanitation and sanitation is extremely important right

again we're dealing with laws of Sanitation you have to have your three

compartment sink your sanitary sink rinse sink your holding tank and your

prep sink and then you have depending on how big the hotel is you may have a

couple of stations so safety is number one and sanitary is I would say is

number two and then you want to keep the right space don't take too much space

and of course not too little space all right so design proportions also

very important well thank you appreciate that I'm for me it's very interesting to

find out more about the principles of design and the equipment that you might

need in this protect particular case for bars and hotels if you'd like to find

out more please visit us online at culinarydepotinc.com where you'll

find out all you could possibly want to know about commercial kitchen equipment

for bars and hotels and beyond if you'd like to get in touch with us feel free

to call us the numbers are online as well as email us or contact us through

the contact forms everything you might want to find out over at culinary depot

inc.com

For more infomation >> Commercial Kitchen Design and Equipment for Bars and Hotels - with Sholem Potash - Duration: 4:22.

-------------------------------------------

About Commercial Kitchen Designs and Equipment - Part 1 - Duration: 5:57.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment good morning nice to speak to you again good morning now in

your role as the CEO of Culinary Depot you've probably seen a lot of

interesting commercial kitchen design what are some of the sort of big

principles of commercial kitchen design things you need to keep your eye out for

the most important thing to keep in mind when designing a kitchen is workflow you

want to make sure it's actually gonna work and then obviously it's got to be

up to code so whether you're designing a school

kitchen which has its challenges of putting out lunch for 500 or 600

children right and in a small amount of time small amount of time-frame or it's

added at a bigger ballroom ten thousand square foot ballroom who's got to serve

a main dish in four minutes you know everybody wants to get the main dish at

the same time yeah of course or if you jump to a restaurant where the

challenge is unique because there's the food is not cooked and they're making

for each person's order so every kitchen design has its unique challenges and we

want it we want to particularly put ourselves into like this is the only

kitchen we're designing and we want to make sure that this is what will work

for the customer okay now one thing about culinary Depot which I like is

this idea of being chef centric right thinking from a chef's point of view

which your founder is of course a chef with with decades of experience so let's

dive into that from a little bit when I'm thinking as a chef and I'm looking

at the workflow in a kitchen what are some of the big sort of stations that I

need to be considering from start to finish so like you said our founder Sholem

Potash has brought in the concepts into an hour experience team to have that

knowledge to design the kitchens so for example if you're gonna bring in the

soil dishes you don't want it crossing over that when they're coming back if

with the dirty dishes from the restaurant that they gotta cross over

with somebody's walking out with a plate so that's where the workflow in kitchen

design comes in is very important so you're actually choreographing where

people are as they as they walk in down at the kitchen as they're cooking

different things hot and cold and so on sure for example we'll put the ice

machine and the beverage station right near the dining room so like this the

waiters every time they need some ice they're not walking it on all the way

through people so you want to make you want to make sure to workflow that's

where the work flows the same thing with the chef so the chef is standing plating

everything making sure everything is everything's good flips it to the other

side so the waiters can pick it up now now we want to make sure how will the

waiter or have to walk will it be easy accessible well will it stay hot so do

we have proper heat lamps and a restaurant design so these are small

minor details that make an efficient kitchen night there's a significant

embracing all right good so I'm getting a sense of this in terms of now

commercial kitchen equipment I understand there's different grades

there's hotel grade there's a restaurant can you just give me a sense of the

variety of different equipment grades and some of those big considerations

sure so there's this three there's three series

there's the entry level we call the value line of equipment that we would

put in somebody's opening up a simple restaurant a deli where he wants to be

more economical he doesn't expect tremendous value a tremendous volume

right so a good value and less volume so to speak right yes yes and that we would

put in an economy or value line piece of equipment okay and then up from that up

from that is a medium duty series where it's it's not the heavy duty series

however it's one notch up so it's higher BTU be to use a gas input/output how

much flames so your house the flame let's say will take to cook up a pot of

water right three minutes right if you have more beat more gas output it will

give you it will give you a much stronger thing so you can fry an egg

quicker you can cook up a boil up a pot of water okay so higher BTU in that mid

range yeah gives you a lot more volume quicker turnover of the

food and then we have the hotel series now the hotel series the heavy-duty

series so that's for a place that it's a lot more robust the piece of equipment

and it's meant for a place that's using the equipment a lot more so like 24/7

it's just on and on yes so if you have a military base

people are always eating people are always coming people are going take a

hotel so you have staff dining room you have staff eating you have room service

so if you go to a hotel in Las Vegas they're serving room service to 4

o'clock in the morning and then 6 o'clock is breakfast so literally

there's literally there's no shutdown so that's where that's where if you're

using that piece of equipment for 24 hours you want to make sure it's not

gonna go down on you so just like a refrigerator in your house if you open

up that fridge every five minutes the fridge will break it will start building

up ice and not holding temperature well the stainless steel commercial

refrigerator is built to open up every 5-10 minutes the same thing with a piece

of a kitchen equipment stove alright well thank you so much if people would

like to find out more please visit us online at culinarydepotinc.com where

you can get in touch with all of us you can get in touch with Michael if you

wish and also their support teams in the various local offices via phone email

and more

For more infomation >> About Commercial Kitchen Designs and Equipment - Part 1 - Duration: 5:57.

-------------------------------------------

Commercial Kitchen Design and Equipment for Correctional Facilities - Duration: 5:45.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment with special reference to correctional facilities otherwise

known as prisons and jails and places like that nice to speak to you again nice

to speak to you as well so I know that with culinary Depot you guys do a lot of kitchen very

diverse kitchen design and one of the area's is correctional facilities

firstly is there anything unusual I need to know if I'm looking to work in that

context sure the biggest thing is the equipment so you want you want to have

everything that's we call in the industry a prison package a prison

package what does that mean prison package would mean for example all the

knobs are covered with locks in case anyone I guess gets into the tri-state

somebody's in the kitchen well actually inmates work in the kitchen and most

correct in lots of correctional facilities and so they take the knobs so

they're they want to make sure they don't take off the knobs so they'll have

a prison package covering the knobs with a lock another thing they don't use

screws they'll use unremovable rivets so people are unscrewing some inmates will

try to unscrew something to be able to use it as a weapon oh goodness gracious

me I hadn't thought of as a kitchen sink as a weapon but you've completely

redefined it what about working let's say you're doing installation in a

Correctional Facility I am assume that there are some security

concerns how does that all work so once the kitchen was designed and we start

the work is the plan how do you get the job done with the security clearance

needed right so there's multiple factors to keep in mind number one is actually

getting the security clearance for the people we need to work with the right

people that have all the clearance and then we how do we work around their

schedule when there's no inmates in the kitchen right okay because that

to be a limited amount of time correct because they some of them are

functioning so one of the one of the examples I'll give you we did a big jail

Albany County Jail in Albany New York we worked around overnight and we had

guards watching and we did it in segments so it's a huge job for six

hundred thousand dollars and however we did it in stages so we did first the

walk-in boxes demolish the walk-ins we coordinate with

them and the customer to rent temporary refrigeration solutions so they can we

can get the walk in box built properly get rid of the debris let it sit around

for security measures as well right and then go to the kettles so on the cooking

line we have six large kettles again the tools got to be counted before you bring

it in right because you don't want to make sure you something your tool is a

weapon right right so if you came so in the maximum security prison they will

count how many tools you brought in your toolbox and every time you want to walk

out to get something from your truck you need to be escorted by a security guard

well it sounds like it quite a tricky situation alright so what are some of

the other design equipment's when it comes to I mean this is quite a large

kitchen we're talking about how many people are you trying to serve what sort

of what sort of availability do you need so again a prison is mass production

very mass production usually and as well as thousands of inmates so yes in any

one particular facility correct and as well they it works with a budget it's a

there there they want to stick to a budget and and they want to they want to

serve the meals the most economical right because this is a governmental

situation of course correct so what we will what we will do is say what's the

best piece of equipment that can have the most input/output okay that makes

sense to me all right good so we've spoken a little bit about the fact that

you have to have a affordable affordable kitchen equipment we've spoken about

that just some of the design considerations are there any other I

want to say interesting stories anything that's come up or any interesting

installation that you've done when it comes to prisons and jails and so forth

across the country we've done in Florida in Orlando Florida we've done

a woman's prison there's about 18 hundred inmates there that was a very

challenging job there was one easier part there that it was a new addition so

it wasn't in the prison yet once we moved out they gated it in hmm

however that that had a lot of unique challenges because the specification was

very tight so for example even a rack where you carry sheet pans they wanted

to make sure the wheel can't come off easily because again the wheel can be

cannot be can be thrown it's a heavy item that could be it can become they

can sharpen it shut up and a wheel sharpen the the stem with a screw the

way it is this group clearly not thinking creatively enough about this

all right amazing well I really appreciate your insight in something I

really had no idea about well some of our customers may not know yet so if you

are in the need call one of our experts absolutely so if you'd like to find out

more about commercial kitchen design in correctional facilities and of course

beyond restaurants hotels and bars and casinos and cruise ships everything else

please contact us via the website for example culinarydepotinc.com will

call us up using the numbers and contact information and email that you find

there

For more infomation >> Commercial Kitchen Design and Equipment for Correctional Facilities - Duration: 5:45.

-------------------------------------------

Commercial Kitchen Design and Equipment for Restaurants - Duration: 5:10.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment with particular reference to restaurants good afternoon

how are you I'm well thank you I want to talk to you about commercial kitchens

designed for restaurants in particular there's a trend towards a real variety

of products being delivered I guess you could call it a la cart what are some of

that what's that trend towards a la cart when it comes to restaurants you

everybody has a different taste buds has different habits of eating restaurants

used to be able to just have two three items on the menu how well they did it

and that was it today you have people health foods give

people different diets you have people want chicken or meat on vegetarian one

fish and they're all sitting in a meeting five people at a table and this

and you as the restaurant as the restaurateur has to be able to serve all

them the same time and produce it out of a very small kitchen usually because all

the real estate in the restaurant you don't want to spend on the kitchen

because you need seats right and you're talking about it sorts of products that

take different amounts of time to cook so you've got your meat and your chicken

and your fish widely different cooking times I don't have to be developed if

it's delivered at the same time correct so how do you do that in the kitchen

design so those are the challenges that we address based on the menu of

what they rest around wants to serve we will take that that space in the back of

the house and really slice and dice it up perfectly customize it to a t to be

able to chill the prowl have the product children the proper temperatures in the

safe zone get it warm when you need to get it warm or keep it warm when it

needs to be kept warm and able to combine whatever ingredients it is that

you need for example if you have hashbrowns it sits in a certain

temperature of waiting trying to get too hot or mashed potatoes for that matter

while the protein may be sitting in a special designed refrigerator under under

the equipment to get it right onto the flame so you go from cold

without no temperature and the freshness and the taste of foods phenomenal while

that person is doing that piece of meat there's another grill that's designed

right next to it for the fish with its own refrigerator they may have it or you

have some certain kinds of roast that needs to be warm and needs to be

slow-cooked for a while will be sitting in a suave type of place but it's a

heated place in a different space but all that has to come together and be

able to serve out of the same servings area and send it out to the customers

those are very challenging things and it needs a lot of thought needs to be goes

in doing a lot of expertise needs to be done but the main thing is to do the

proper legwork know what you're serving partner up with someone who knows how to

deliver that and then you get yourself a winning situation that makes a lot of

sense to me particularly that challenge where you would of course want as many

seats out the front as possible that's where you make your money and the

smallest kitchen possible and then you've got to actually try and create

this variety in a very small space what are some of the particular commercial

kitchen pieces of equipment that you might recommend in these circumstances

those type of circumstances we will take the space and we will put almost every

kind of piece of equipment from a radiant broiler to a flattop to a char

broiler to regular burners to special fryers with filtering systems just so

that product is crisp beautiful an excellent and then refrigeration I'm

imagining I'm hearing different temperatures and different circumstances

there would be a lot of different refrigeration to be under the hot food

there being in the what we call the chef's prep table you'd have it in the

cold area where they prepare the food and then you have walking coolers of

course and then beyond the actual cooking itself imagining you've got to

be able to deal with the cleanliness the sanitation issues correctly so we'd have

a pot washing area and that's something that cycles along the whole time and

others when we set up the design you have to have a design that's not those

you have a separate area for pot washing everything because that's constantly

happening so this is a rotating type of system has to be put into place that

when the dishes come in it gets rightly sent to it has to go and then the clean

ones come out to be able to use it right away for the next customer it must I

must say it does sound very complicated for there any other key issues when it

comes to the design of commercial kitchens for restaurants or the

equipment that you use the like to mention preparing correctly

knowing what you're going to be doing and preparing for all types of

situations that may arise food wise temperature wise you want to make sure

that customer has a good experience and does not get violently sick that thing

yeah sounds like a good thing to avoid if you'd like to find out more about

commercial kitchen design or commercial kitchen equipment particularly with

regard to restaurants - please find us online at culinarydepotinc.com

[Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Restaurants - Duration: 5:10.

-------------------------------------------

Commercial Kitchen Designs and Equipment for K-12 Schools - Duration: 4:28.

in this video we're going to talk about commercial kitchen design and equipment

in the context of educational facilities

[Music]

how are we doing today? [fantastic! great.] the we just had lunch then both feeling good

yes and all ready to talk about education [absolute] and food service for them

absolutely so I was gonna say that exactly because food in schools for me

as I come from Australia originally we don't do this thing that you do in

America it's fascinating to me can you describe what are they food service

what's the volume we're talking about what's the timing we talking about to

get food out to all these kids at once when it comes to these younger K through

12 schools so you mentioned K through 12 so they'll be

they'll probably be three different timelines everyone will have about a

35-minute session and with that you have to sometimes serve anywhere between a

hundred kids per session or 300 kids per session that we're having on the size of

the school 300 kids per 35 minutes per 35 minutes okay that's got a hem on

unusual constraints correct so there's a tray line service that has a cold

section a hot section and a dry section and the kid would pick up a tray move

down the line and get served from the lunch ladies their menu and then cash

out at the end with their lunch program and to that there's a tremendous amount

of need of large pieces of equipment to be able to execute those diets and those

specific menus because there's a lot of diets is the kids now you can't have I

want to say peanuts gluten free you know free, dairy free, so you've got very

free not only 300 meals but also variations that suit all the kids

correct so that's where the tray line comes in where there'll be multiple

sections at heart so maybe back 10 15 years ago we saw maybe only a steam table with

four wells today we're seeing steam tables with maybe seven or ten wells

real where it can actually fit though needs of being able to cater to all

those different diets okay cool so I think I've got the idea here we've got

300 up to 300 kids coming in every 30 minutes or so and we've got quite a lot

of it because big school would have thousands of kids correct what are some

of the design considerations for what's happening behind the scenes so I think

the biggest part is the safety and sanitation as well as for all kitchens

as specifically in schools so we're washing pot washing transporting of the

food that's something that's very very important so keeping temperatures

warming and stations like that to get to the cafe area that makes sense to me

because particularly kids wouldn't want to have their food too hot that'd be

especially sensitive to that I imagine correct are there any particular pieces

of commercial kitchen equipment that you would recommend in these circumstances I

think we're seeing a much more of a healthier diet so with them moving away

from frying and using combi ovens kettles and steamers to be able to

produce the mass volume so I find that to be very helpful and it's very easy to

use due to the electronic availabilities and simple solid state control so very

actually set something in sight 60 seconds of this 90 seconds of this

direct everything's with a barcode so it's a quick scan of the box put the

product into the combi oven really and now it knows what to do exactly so I'll

know how many minutes it needs to bake how much steaming what type of

combination needs and then from there I'll go into a warming cabinet and then

on to the serving line I've got to admit that would be terrific to have at home

that my box speaks to my microwave if that makes sense and my box speaks to my

oven and that's what you're talking about that is exactly how it actually

works - that is fascinating to hear alright good well look thank you so much

for your insight if you'd like to find out more about commercial kitchen design

and equipment with particular reference to education schools k12 and

universities please visit us online at culinarydepotinc.com

[Music]