The All-Electric Commercial Kitchen

The All-Electric Commercial Kitchen
Electric kitchens? Yes, if you are looking to open a restaurant, I say that this may be the time to consider an all-electric commercial kitchen, especially with the high costs of hood exhaust systems, return air, Ansel Fire Suppression Systems, gas and air relay cutoffs, inspection and permitting waits and requirements, and other excessively high costs to open and run a commercial kitchen using gas. The upfront costs to open a restaurant are exorbitant.
Don’t be mistaken, electric cooking in a commercial environment is an entirely different way of production, and adjusting to this way of cooking takes consideration. The available equipment to decide upon varies, however, there are excellent electric fryers or air fryers, pizza ovens, flat-top grills, induction elements for sauteing, conventional convection, and fast cooking microwave combi-convection ovens to select from.
To consider this path means your menu must be simplified with a transition away from the traditional, however, there are great foods to be had in the process. And, while there are no more flames, you may have a lot less grease.
Take chicken wings or pizza for that matter. These are both mainstream items for bars and restaurants, and they can be cooked to perfection in only a matter of a few minutes. Each item created has the potential for the same perfection every time, due to regulated timers and crafty recipe building. The search for quality products that cook well when using electricity is part of the challenge.
LHC just completed a design and implementation of an all-electric kitchen in Middletown New York at an indoor amusement center. While the kinks to our menu and use of the equipment by the new cooks have some getting used to, the decision to build this kitchen has the owners ecstatic. Previously, the patrons would purchase their food from a neighboring restaurant, the staff would go pick this up for their guests, and who do you think footed the bill for this and cleanup and disposal?

The Electric Menu
Think Simplicity in the Beginning.
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Let’s start with simple menu items that are easy to prepare and cook. Nachos, pizza, hot dogs, fries, and chicken wings are all great bar food items that can give you the ease of preparation and rapid cooking times. From there, you can develop your menu to afford casseroles, stuffed proteins, and other main course dishes. The important thing is the ease and quickness of preparation and simplicity in cooking. Some meals will require one step of cooking while others will require two or three steps to the cooking process. Many items are already programmed into the microwave convection ovens, however, I have found that adjusting these presets is often necessary.

Equipment & Electricity
The equipment you select must be mapped out just like a normal kitchen. First, the menu ideas should be considered, and an accompanying piece of equipment would coincide with this. For instance, French Fries or Chicken Wings would require a microwave/convection combination oven, whereas, a pizza can be cooked similarly or in a tabletop pizza oven that can reach 800 degrees. Pizza in a combination oven, however, can turn out less crisp if not regulated properly. The importance here is to know the equipment best suited for your needs and results.
Many of these units will require various electrical connections like 120V, 208/240V single or three-phase, where some are interchangeable with breakers but expect 20-50 amp breakers to be needed. I suggest, hiring a qualified electrical technician. For code requirements.
 The bottom line is, that commercial electric kitchens may be our answer to significantly cutting buildout costs.