A well designed kitchen can add significant value to your restaurant however there are always pitfalls and we highly recommend you that designing a restaurant kitchen is best left to the professionals like us.

If you are going to build or renovate a restaurant kitchen, your general kitchen contractor will need a set of construction documents, often referred to as “working drawings”. These documents are drawn on a CAD system and encompass space plans, layouts, elevations, schedules and details. Some drafted drawings can be provided upfront by restaurant owners, however if there is not one yet, we can always assist based on a mutual agreement.

Getting the layout right and accurate is imperative to restaurant kitchen design. No matter what your budget, area size and style, every kitchen layout should be designed around what experts call the ‘Golden Triangle’. This involves grouping together the equipments and work areas that are most important to you:

1. Food preparation (e.g. fridge / freezer, microwave, other refrigeration)
2. Cooking and serving (e.g. oven, cooktop / hob / kwali range, exhaust hood)
3. Washing up (e.g. sink bowl, grease trap, dishwasher)

The three work areas mentioned above must be close to each other, positioned at three sides of the triangle, creating a friendly working environment. To be ideal, these activity zones should not be more than three metres apart, so you can move easily between them. Each activity zone needs to include working table(s) / worktop(s) and appliances required for that activity, the zone will also require storage space for the related equipments, utensils, etc.

One of the most common design layouts used by restaurants is ‘Gallery’. Gallery style is featured in many commercial kitchens, as it provides two opposing working and storage areas, ideal for providing open plan area whereby there can be multiple chefs working close simultaneously.

A well-executed commercial kitchen design requires step-by-step planning and patience including equipments & facilities. Successful projects do not just happen by accident, they depend on an orderly planning process.

Our commitment to your success is most important to us. We work closely with you to create and implement the most optimal design for your restaurant kitchen. Client satisfaction is our top priority – Contact Our Ellane Kitchen Engineers today who are dedicated to satisfying you as our valuable client. That’s why our clients come back to us again and again for new restaurant ventures and re-modelling projects.

Organic food has become a hot topic among all of us these days especially for us who lives in a developing country like Indonesia. We heard more and more people talking about eating organic food and the health benefits that we can get out of it. The food we consume everyday is important to our daily life and as we are getting older, our body needs the right kinds of food to ensure our well being are properly maintained physically and mentally.

Many people purchase organic food because they believe it has more benefits and is healthier than conventionally grown food. The advantages of organic food have been a hot topic for more than a decade now but it wasn’t until relatively recently that these benefits were supported by more than just hearsay.

Nutritional Benefits

According to research studies by scientists, it has been proven that organic foods, including fruit, vegetables and milk, may be more nutritious than non-organic produce. Organic foods have higher levels of many disease-fighting antioxidants and essential vitamins that are highly beneficial for our bodies, including Vitamin C. “On average, our research found higher vitamin C, higher mineral levels and higher phytonutrients – plant compounds which can be effective against cancer.”

Nicer & Better Taste

Yes, organic foods do taste better than conventionally produced foods. Many studies have found levels of specific vitamins, flavonoids or antioxidants in organic foods to be higher than the levels found in conventional foods. Many of the antioxidants are poly-phenols, flavonoids and other volatile compounds, which are responsible for a high proportion of the flavours in the foods we eat. The greater the amount of these protective compounds, the greater the flavours, hence tastier and more appetising.

Healthier Environment

Last but not least, organic food and farming reach far beyond our own health and well-being. Organic food is safer for our entire planet – our children, grandchildren, great grandchildren, and generation after generation, will be able to live longer in a much healthier environment. Scientific studies are beginning to show that that eating organic food results in lower levels of pervasive chemicals in humans, hence preserving humankind civilisation even longer.

With antioxidants that prevent heart disease, cancers, anti-inflammatory and autoimmune diseases, should we start eating organic foods from now on?

During hot weather, for example in summer, ice cream and frozen dessert are the most appropriate meals for us. We can easily make good tasty ice cream at home. There are some tips and tricks to equip you on how to produce a good ice cream flavour. Let us have a look at these hints today so that nothing goes wrong when you make your own ice cream at home.

Ice Cream Making Tips and Tricks

Here are several tips and hints to assist you produce a good taste of frozen dessert:
• Ensure the percentage of air is about 20 to 50 percents to create the exact fluffiness and easiness of scooping the ice cream. The way to measure it is by determining the weight. 25 percents of air roughly weigh 17 ounces..
• Read the directions carefully on how to operate an ice cream machine or appliances
• The smoothness of ice cream texture is determined by how fast the ice cream freezes.
• Do not allow the ice cream to melt or re-freeze as it will result in a horrible mess of ice cream.
• Store ice cream in between -5 to 0° F.
• In order to produce a smooth texture, mix the churn-frozen ice cream the day before you freeze it.
• Do not fill the ice cream machine with more than two-third full to allow some room for expansion.
• If we put too much salt in the ice-packing mixture or overfill the inner container with ice cream mixture or churn too rapidly, the outcome of the texture can be granular.
• Do not add too much sugar or else the ice will not freeze as it should.
• The speed of the ice cream mixture freezing depends largely on the proportion of sugar or other sweetener.
• To avoid the formation of large ice crystals and to enhance the flavours, melted marshmallows, whipped cream or evaporated milk, gelatine, beaten eggs, rennet tablet or any other ingredients can be used.
• Evaporated milk has 3 times as much in volume when it is whipped while heavy cream has two times as much. You can substitute 1 cup of heavy whipped cream by 2/3 cup of whipped evaporated milk..
• In order to avoid ice crystals, we can add 1 packet of unflavoured gelatine for every 6 cups of ice cream mixture. Allow gelatine to become soft in ¼ cup of the mixture and heat it delicately until it is melted. Then add them to the remaining mixture and continue
• Once the ice cream making process completes, put it in the freezer for four hours before it is ready to be consumed. This will allow the flavour and the texture of the ice cream to develop nicely.