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Commercial Kitchen Rental General Questions from a Kitchen Owner - Page 3

post #31 of 35

Freezers are essential! I use them to cool down product quickly. It's also how you produce for smart production. In order for me to use my time wisely (as a pastry chef) I make everything in bulk. So if I need 10 chocolate cakes for an order I'll go ahead and make a batch for 15 or so and stock the extras away. Then when I'm selling my next dessert I incorporate those extra cake layers into my next product. So I'm not always making each component for each dessert from scratch per order. I'll also have a regular inventory of product I maintain and keep in the freezer. So I can fill an order asap. So I'll have far more product in freezers then in coolers. Coolers are only for product that don't freeze well or items getting ready to go out the door to clients.

 

 

I need also need ice so an ice machine is important. I use ice all the time to cool down custards, speed up setting gelatins, etc...

 

I'm not a big fan of walk in freezers. It's too cold to work in them, so people prop open the door or turn off the fan when they go into them. I've seen a lot of mistakes happen that way when the person forgets to turn the fan back on, everything defrosts. They also have a lot of wasted space as do walk in coolers. The only way to use the space efficiently is for everyone to own their own cart and wheel them in and out. But then when people dig out their cart they shuffle everyone else's cart and sometimes leave other persons cart out of the freezer too long effecting the quality of that persons product.

 

Also if you have separate freezers and coolers when one goes down, they don't all go down. Where as in a community walk-in it could leave everyone with-out a cooler or freezer.

post #32 of 35
You'll need to look at the initial cost and ongoing utility/maintenance costs for walk-in fridges and freezers vs. individual ones. We didn't use the walk-in freezer in our commercial kitchen that much (only to chill cakes before working on them and to keep some product components frozen) but the walk-in fridge was always packed.
post #33 of 35

Cake Central now has clear guidelines about this - we do do not allow posts that are advocating how to skirt or break local laws when it comes to selling food.  Posts in this thread mentioning it have been deleted.

post #34 of 35

Thank You.

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post #35 of 35

Thank you, also, Moderator, for not just deleting the whole thread. It's been fascinating reading and so much good information on what to look for in renting space in a commercial kitchen.

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