Commercial Test Kitchen: The Secret’s in the Service…

While a large portion of a successful food research project lies in having first-rate facility, experts recognize the importance of the “back of the house”. Our skilled staff at The Idea Center® provides proactive support and anticipates your needs to guarantee an efficient and smooth project.

Amenities:

  • 960 square feet (36’ × 30’)
  • 3 phase power, 450 amps
  • 12’5” ceiling
  • 71” double door width
  • 8’ × 8’ walk-in cooler and 8 ‘x 8’ freezer
  • 21’ commercial hood with ventilation
  • Commercial quick recovery water heater
  • 5 gas connections
  • 3-well stainless steel sink with drain board, garbage disposal and grease well
  • 90-second commercial dishwasher
  • 5 stainless steel food preparation tables totaling 33’ (2-8’, 1-7’, 2-5’)
  • Dual monitors for closed circuit viewing from CLT or group room

Location, Location, Location

The location of the commercial kitchen was designed for privacy and efficiency. The kitchen is accessed by a dedicated corridor for test product delivery to a focus group suite and a large central location testing room that seats up to 50 classroom style. There is ample storage space off the loading dock with double door entry into the test kitchen for large equipment.

Equipment available for rent:

  • 4 burner gas stove with 36” griddle and 2 ovens
  • 1 electric fryer (Hobart) with 1 well and 2 baskets
  • 1 gas fryer (Picto Frialator) with 1 well and 2 baskets
  • 3 steam tables
  • Cold line (prep unit)
  • Re-thermalizer (1 phase 220 volt, 2 well)
  • 2 drawer bun warmer
  • 5 heat lamps (2 lamps, 500 watts)
  • 2 residential ovens
“Clearly your firm understands that hosting a successful focus group project goes beyond the important task of locating qualified respondents and making sure they show up on time. The way you coordinated everything on the evening of the sessions greatly reduced my work load. Your entire team made it possible for me to relax, do my job and focus on my clients' needs because I was confident that all of the behind the scenes logistics were being executed flawlessly.”
– Rick Talley, Talley Research