Commercial kitchens are found in restaurants, hotels and hospitals. For the non-professional cook, cooking for large groups can take place in the community kitchens of churches, schools, community centers and organizations like the YMCA. Most of these kitchens are subject to periodic inspections by county or state public health departments and must meet certain sanitation requirements.
A large kitchen can provide ample amounts of work, counter and storage space and may include huge refrigerators and freezers. Pots and pans (if available) are super-sized and designed for producing large amounts of food in a short amount of time.
Most of these organizations will rent kitchen space by the hour or on a contractual basis. If you are fortunate enough to secure one of these primo facilities, the special equipment and tools may make it possible for you to design an almost limitless menu for your large crowd.
SIDEBAR: Before deciding on the final menu, it is best to determine where you will cook and what space and equipment is required.
The following lists several common pieces of specialized, large-capacity equipment found in the typical commercial kitchen. These impressive tools may seem complex and intimidating but most kitchens will have volunteers or staff to provide instructions and assistance.
Commercial Range: Commercial ranges vary from light weight to heavy-duty, gas or electric and hold 6-10 burners with the oven positioned below. This means you can cook 5 pots of chili and 5 pots of stew all at the same time! Some ranges have storage cabinets located above or below the range in order to hold pots, skillets and utensils. Some units rest on casters for easier cleaning and some ranges may include a detachable griddle or grill.
Convection Oven: Often a free-standing oven which can contain 2-10 cooking racks depending on the size. Heated air is forced throughout the chamber by a fan providing a consistent even temperature. The oven allows for quicker cooking of a variety of foods from delicate cakes to hearty roasts. Several models have programmable timers, eliminating the risk of under or over cooking the food. Oven sizes vary from small countertop to large floor models.
Steam-Jacketed Kettle: Almost a cross between a steamer and a pressure cooker. Steam is forced into a shell (steam jacket) around the kettle. This process significantly reduces cooking time for large quantities of stews, soups and sauces. Kettles can be gas or electric, stationary or tilted and anywhere from 4 to 100 gallons in size. The tilting feature allows for easier pouring of hot foods with minimal waste. Stationary kettles usually come with a spigot or faucet and are better for thin stocks or broths.
Tilted Skillet or Braising Pan: This versatile appliance operates similarly to the steam jacket kettle and will braise, poach, fry and roast fish, meats and vegetables. It will also warm and hold large amounts of food. Pan capacity may range from a 3 gallon table top model to a 40 gallon floor model. The tilting function allows for easy and safe pouring of sauces and soups.
Commercial Fryer: Fryers are a staple in most professional kitchens. Fryers vary from light-weight to heavy-duty and will fry everything from lightly coated tempura to heavily battered chicken. Most are designed with fry baskets which are lowered in and out of the hot oil and then positioned to drain excess oil. All fryers have thermostats and timers and can be powered by gas or electricity.
Three-Compartment Washing and Sanitation Sink: This must have piece of equipment is required in commercial kitchens by almost all health departments. It features three deep, partitioned sink bowls and is used for cleaning and sanitizing dishes, utensils and pans. The first bowl is filled with hot soapy water for washing, the second bowl is filled with hot water for rinsing and the third bowl is for sanitizing. The sanitation liquid varies and is often hot water and bleach or a bleach product. The sink is almost always stainless steel and comes in a large variety of dimensions and weights.
Deb Hay is a devoted food enthusiast and author of "Cooking for a Crowd-The Ultimate Guide". This e-book is chock full of information on planning, organizing and successfully cooking for large groups of people. The book also contains more help on locating and leasing a commercial kitchen.
Deb also publishes Chef-Menus.com. The website includes complete coordinated menus and recipes for all your party menu planning needs.
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