What to Do When a Restaurant Kitchen Is Too Hot

Cooking equipment releases heavy heat, so restaurant cooks often work soaked in sweat. How can a back kitchen cool down? CHINENG shares practical methods.

What to do when the back kitchen is too hot

1. The most direct cooling step is to use less gas and open flame. Prefer ovens, induction, and other no-flame, low-fume, fast-cook appliances to cut heat at the source.

2. Commercial induction reduces radiant heat and keeps the room cooler. It is energy-saving, safer, and cooks quickly without raising kitchen temperature like open flame.

3. Install exhaust fans to remove odor and heat and improve air movement.

4. Install a fresh-air system to supply outdoor air, exhaust polluted air, and leave heat with fewer places to linger.

Choosing the right cooking equipment matters. Open-flame heat makes cooks wipe sweat while plating and slows service. Induction-style no-flame ranges keep the kitchen cooler and help staff work more efficiently.