Commercial Kitchen | For Army Navy and Air Force

In this video, Carl Casino - Executive Sales Specialist at Culinary Depot Incorporated talks about Commercial Kitchen Design and Commercial Kitchen Equipments that are specifically used by the Army and Navy.

Military facilities like Army bases and Navy vessels might not have constraints in spaces and manpower, what they lack are skilled professional chefs manning their kitchens. Because of this, their designs are different from commercial kitchens in restaurants and hotels. Watch as Carl discuss the differences as well as kitchen design for army bases, kitchen design for navy,
army base kitchen equipment, military commercial kitchens,
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At its heart, Culinary Depot understands that every chef, dietary director, establishment, and the institution has different needs. Our overriding principle – as an upstart in 1999 and today – is to work with each customer every step of the way to help them meet their individual foodservice goals in the most practical, time efficient, and cost-effective manner.

Our highly motivated professional staff, backed by a solid relationship with a cross-section of industry suppliers, enables Culinary Depot to constantly remain on the cutting edge of the industry. We offer a full line of the most innovative products on the market as well as the guidance to integrate the most suitable equipment within the applicable logistics.

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Video Transcript:

In this video, we're going to talk about commercial kitchen design and equipment in the Army and Navy. Good afternoon, how are you? I'm fine, thank you. That's good to hear. One aspect of commercial kitchen design that's fascinating to me is designing kitchens for Army and Navy use. In particular I'm talking about army bases, I'm talking about for the Navy add-on their actual ships. Do you have some experience in these places? I sure do. So what are some of the, tell me, can you give me examples -- obviously it's the Navy and the army -- but some particular places you've worked.

Well we've done we've done army bases and Navy bases around the country. Where it differs from a normal restaurant design is that generally speaking, space is not an issue. They're usually very large facilities, you have all the room in the world to layout whatever you want to lay out. So that's nice. Generally speaking you have all the manpower in the world. You know -- manpower is not an issue in an army meeting space. What you don't have is skilled manpower. You don't have career cooks in the back. So laying it out is fairly simple, but the equipment doesn't necessarily have to be the most efficient equipment in the world because they've got time, they've got men -- what they don't have the skill, which means you have to have simple equipment. So the things that are back there have to be made in a way that anybody can use it. And that's where technology comes in. Where we have now equipment, which is programmable. You push this button and you put the chicken in and it comes out whatever whatever menu item you want it to be. The new equipment items solve a lot of these kind of problems. That makes sense to me.

So what kind of numbers are we talking about here? What kind of problem do we have? I mean how many hundred people do you have to feed at one time? Or is it just like 24/7 grazing? How does that work? Well, generally speaking it's on a schedule -- yeah. Although these army bases are not prisons -- I mean, they do have access to, you know, to snacking in between meals. But in general, yeah. You're gonna need to feed hundreds of people all at once. And so that means large equipment. That means kettles. It means tilt skillets. That means large steamers. These kinds of equipment where they're going to be able to put out large quantities, limited menu items. There's not going to be a great deal of choices, but it's got to be large quantity and it's got to be, it's got to be all hot at the same time.

That makes sense to me. So how about if we're designing a kitchen, a commercial kitchen for a Navy, to get on a boat. I mean -- surely there's some issues here when it comes to things moving around. Well there's no question there are, there are different kinds of legs that are, that are meant to be secured. But that's not that difficult. But you do have to consider is -- is this piece of equipment going to even be able to get to the galley area of the kitchen?...