Catering Kitchen

Excellent question! While you are essentially correct about the lighting tasks in a commercial kitchen, there are two other factors that motivate me to provide additional light level options. Cleaning requires even higher light levels than cooking. And preliminary setup, before the actual cooking begins, might benefit from a lower lighting level, or one that focuses on a more limited area than the full throttle cooking stage. User controllability is such a subtle yet powerful force granting humans the ability to adapt their environment to suit their needs during different stages of work.

Heather, can you post the link to the chain? I have a similar situation with a cafeteria. Thanks.