3 Ways COVID-19 Will Change the Commercial Kitchen
Coronavirus (COVID-19) has brought about unprecedented changes in the way we live. The importance of cleanliness & hygiene is the talk of the town. This definitely applies to the commercial kitchen as well. In a commercial kitchen environment, emerging trends are starting to take shape as dining slowly starts to come back. But what exactly are these trends?
In this article, we’ll explain the top 3 ways that commercial kitchens will change to adapt to the current pandemic & offer up some IMC products to help you stay ahead of the curve.
1. More Sanitation Equipment
Most commercial kitchens already have an adequate amount of personal/facility hygiene equipment to meet building & government codes. With the introduction of COVID-19, this type of equipment will grow in number in various spots all over the commercial kitchen. Here are some examples of hygienic equipment that you’ll see more of:
a. Hand Sinks – Whether they be wall mounted, free standing or portable, hand sinks will be in abundance all over the commercial kitchen. Hand sinks give your employees an avenue of washing their hands, which is paramount in destroying any harmful bacteria. Furthermore, many hand sinks will go entirely hands-free in order to minimize contact points.
b. Utility Sinks – Some examples include mop sinks & mop sink cabinets. Cleaning the floors & walls is key in keeping a sanitary & virus-free environment. Without a utility sink, there would be no place to empty your dirty water.
c. Floor Troughs – Pools of water on your floor is a slipping hazard & pathogens can breed in standing water over time. Floor troughs guide your excess water down a drain so your floors are safe & dry.
d. Sterilizer Cabinets – Knives & utensils are some of the most commonly used tools in the commercial kitchen. When an item is used, it must be thoroughly cleaned & sanitized. UV light sterilizer cabinets are quick & easy to operate without using harsh chemicals or detergents on your valuable tools.
2. More Equipment with Easy-to-Clean Surfaces
Countertops & worktables are important prep surfaces in commercial kitchens. Many of these are constructed from plastic, aluminum, copper or wood. But there is one material that outranks these. That would be stainless steel.
Stainless steel is easier to clean & sterilize because it has a nonporous surface. The even surface of the stainless steel is simple to keep sanitary, whether you are just scrubbing by hand, or spraying with a pressure washer & soap. Also, stainless steel boasts higher resistance to chemicals, repels rust & has low maintenance requirements. To sum up, commercial kitchens will look to incorporate more stainless steel items into their lineup to boost facility hygiene.
3. More Storage Equipment
Restaurants that offered delivery/takeout saw a huge amount of demand during the height of the pandemic. This led to restaurants simply not having enough inventory to keep up with the rush due to lack of storage space. This is why cabinets & shelving equipment will see a spike in popularity in the near future.
The truth of the matter is kitchen area space is a finite resource that is treated like gold. Making the best use of the space you are given will save you cost & increase your productivity. Additionally, having extra storage equipment around will neaten & tidy your commercial kitchen so nothing will get lost in the shuffle.
At IMC/Teddy, we continue to manufacture products to help you maintain facility safety & hygiene. With the recent outbreak of Coronavirus (COVID-19), we want to be your teammate in fighting back against the virus as much as possible. For a closer look at IMC’s hygienic/safety equipment, click here.