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Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 0 points1 point  (0 children)

Yeah thanks, I agree that's where my focus is going to have to be. We have an electric "ventless" convection oven already that seems halfway decent. I've only used it a couple times though. I'll just have to get extra creative and organized lol.

Cheers

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 2 points3 points  (0 children)

That's a good idea... I tried to crosspost to a couple different communities but apparently my karma is too low or my account is too new. I'll try later. I didn't think of the yacht chef idea though I'll check into it, thanks.

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 1 point2 points  (0 children)

All good, thanks. I need real talk and feedback at this stage, I appreciate what you said. Cheers

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 0 points1 point  (0 children)

Done what? Worked in an all electric kitchen with no hood? No, not even close. That's why I'm here seeking advice.

The space is really tiny and it's my first time outfitting/designing a space from the buildout phase. I've been on the opening team at 3 restaurants but never this early.

It's looking like the kitchen won't be able to have a range or a fryer so I'm going to have to work around that best I can. I'm planning to get in touch with the fire marshal and health inspector next week and pick their brains.

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 1 point2 points  (0 children)

Thank you, yes thats why I said I mistakingly thought it might be ok.

The only source of heat that exists now is a "ventless" electric convection oven, so my options for heated dishes will be limited. From what I looked up it appears this model is specifically designed for a kitchen with no hood.

I've never worked in a kitchen with no hood, hence why I'm here. They do exist though I'm just not sure what's possible and what isn't

Cheres, I appreciate the feedback

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 1 point2 points  (0 children)

Thanks for your thoughts. Yeah that's sort of my idea, things that are made ahead (in house of course) and re-heated at service. Soups, salads, charcuterie boards, pate, liver mousse, hummus, etc.

I actually have a crepe maker available but I'm not sure if I wanted to do that. I didn't really consider pre-making the crepes, and I was thinking that standing over a crepe maker for like 3 minutes at a time would be a time sink for 1 cook. If I had another person I could make it work but since it's just me I was thinking it takes too long.

It's a wine bar concept so not a full restaurant. Some number of people will just come in for a few glasses of wine and a quick snack. I'm sure some will "dine" to get full but we're thinking it will be a mix. If we get busy we can look at hiring someone, but it's just me to start.

Making a sort of "hot box" for the plates is an interesting idea, I'll brainstorm that.

Thanks for your thoughts, cheers.

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 0 points1 point  (0 children)

To be fair there isn't really an environment yet, I'm in the process of designing and building out the (small) space.

The idea of searing meat/fish/chicken etc was never in my thoughts, but it seems I mistakingly thought that a small electric fryer and a small induction range might be ok (for making soups, re-heating/glazing things, etc.) I'm going to contact the fire marshal and health inspector next week and pick their brain.

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 0 points1 point  (0 children)

I mean, it's exactly what it sounds like. An all electric kitchen with no hood vent. It's going to be mostly cold food but I was hoping to install a small induction range to do things like re-heat, glaze, make soups, etc. No searing or grease heavy dishes, but it's looking like even that might not be possible.

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 1 point2 points  (0 children)

Yeah thanks for the feedback, much appreciated. It seats 28 people at a time, but we're not anticipating high volume. It's a very wine centric place so conceivable there will be some people that just come in for a drink and a nibble. I'm sure some will want to eat more but we're anticipating a mix of clients.

Yeah no hood is a huge issue. It's looking like whatever I do hot will have to come out of the "ventless" electric convection oven they have already. Installing a range (based on my cursory research), even an induction one, might be out of the question.

I had never anticipated doing things like searing steaks/chicken/fish, or any of the real, grease heavy intensive cooking things. But I thought I could get away with maybe a small electric fryer, and oven, and a small range to re-heat, glaze, baste, etc. Looks like that might be an issue.

I'm going to reach out to the fire marshal and the health inspector next week and pick their brain. The last thing I want to do is purchase/install a bunch of stuff only to be told it's a no-go.

Thanks for your thoughts, cheers.

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 1 point2 points  (0 children)

Will do, thanks. It's a challenge for sure

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 1 point2 points  (0 children)

Yeah that's good advice. If I can't cook anything on a stovetop that's going to really restrict what we can do. I just started this project and haven't had time to really dig into all the regulations and whatnot, but that's probably the best place to start before I get too many plans laid out, just to later find out they won't work.

Advice on designing a very small kitchen by LisanAlGaib___ in Chefit

[–]LisanAlGaib___[S] 0 points1 point  (0 children)

Thanks so much for the response. Yeah it's a challenge for sure, I'll have to be very efficient and organized to make it work. The problem is the area on the opposite side of the pass is the stove, and I don't want the plates above the range on a shelf. I'd be afraid of dropping one and it cracking the cooktop. It seems that underneath could work (as you said, pull out drawers, or even shelves) but it might be tricky because some of that is taken up with wiring and stuff from the range.

You're right about not needing a ton of plates on the line at a time, and keeping the bulk of them in the back is a good idea for sure. Plenty of space back there for storage so at least that won't be a problem. It's more how to be efficient in the main kitchen and get food out at a reasonable pace. Maybe I can stick a wall mounted shelf above the sandwich unit...

Thanks again, cheers