The layout and design of a commercial kitchen will have a significant influence on the functionality and the potential success of any food service operation. Careful planning and research is required in order to ensure cost efficiency and avoid cost overruns. This article provides a comprehensive list of the equipment needed to design a profitable commercial food service operation.
Hazard analysis and critical control points, or HACCP(/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
We love the flavor of the charcoal wood in our chicken and the crispy skin on our wings and the dark brown juicy ribs, crispy on the outside, juicy on the inside.
The fist step is to make sure the charcoal is not too hot. The fire should medium high and spread out evenly.
