KitchenArt Commercial offers fundamental concepts and experienced insights for well-planned commercial kitchens. This guide, built on extensive knowledge, outlines essential kitchen area divisions like receiving, storage, prep, cooking (hot/cold), beverage, dish up, dining, and washing areas. It covers basic kitchen flow, product placement for specific areas, and specialized kitchen needs for various restaurants (Chinese, Japanese, Western, Indonesian). Additionally, it details planning for Fast Food, Bar Line, Canteen, Catering, Hospital, and Hotel kitchens. The guide also explains exhaust hoods and grease traps.
