Outfitting a commercial kitchen with the proper equipment has much to do with keeping the restaurant operation effective and efficient. With the right tools and appliances, it will affect not just the quality of food produced but also the speed, consistency, and safety of the operation. Both new restaurateurs and those looking to upgrade their kitchens will find learning about the essential equipment significantly makes the day-to-day operations and, more importantly, the overall profitability. Things that are not usually considered, yet prove critically important to the restaurant, will be discussed in this guide to provide insight into each with the intent of making the best decision based on the kitchen’s needs.
The Heart of the Kitchen: Cooking Equipment Essentials
Cooking equipment is the backbone of any restaurant’s kitchen. Ensuring the most appropriate appliances to the type and volume of cuisine prepared guarantees a seamless flow in the kitchen.
1. Commercial Ranges and Ovens
Of all restaurant kitchen equipment, commercial ranges and ovens are some of the most versatile and widely used. Most restaurants have a range as their primary cooking device; these can be electric or gas powered. Many chefs prefer gas ranges due to the perfect heat control they afford; electric ranges may be more efficient and less maintenance, though:
- Combination Ovens: These ovens are the most efficient in functionality because they combine the action of both convection and steam to have the chefs bake, roast, or steam foods. They are ideal for any kitchen looking to add flexibility and efficiency.
- Convection Ovens: The need in baking and roasting, these ovens blow air around the food while it is cooked to its even finish. They are great for pastries, baked goods, and evenly cooked meat.
2. Grills and Griddles
Grills and griddles are staples for restaurants with breakfast food, burgers, or steaks. Flat-top griddles provide a smooth surface for easily preparing foods, while charbroilers or open grills create different textures and flavor profiles, mostly for meat dishes.
3. Deep Fryers
A good deep fryer is something any eatery looking to do fries, rings, or fried chicken should invest in. They are electric or on gas and come in a variety of sizes to accommodate different kitchen arrangements. Many are fitted with filtration systems that extend the life of the oil by filtering out particles and other impurities, thereby improving flavor by minimizing residue.
Steaming is one of the healthy and fastest methods of cooking-recommended for vegetables, seafood, and dumplings. Commercial steamers help restaurants create different menu options without losing nutrients and flavors of the food. They are very handy in health-centric establishments.
Preparation Equipment: Equipment for Speed and Accuracy
Preparation equipment provides the shortcuts to a smooth workflow in any kitchen. It speeds up further the processes of cutting, slicing, mixing, and processing ingredients, which becomes a high priority in a restaurant kitchen.
1. Commercial Mixers
For bakeries and restaurants with high output concerning dough, batters, or sauces, mixers are a must for their services. Stand mixers, planetary mixers, and spiral mixers are available by order according to the needs of the kitchen:
- Planetary Mixers: These versatile mixers will be ideal to be used for general-purpose dough and batter mixes, whipping cream, and sauces.
- Spiral Mixers: These are used for large batches of bread and pizza. Spiral mixers have been designed to work with dense dough.
2. Food Processors
A commercial grade food processor saves a great deal of time in chopping, slicing, grinding, and mixing ingredients. They find their niche in restaurants that deal with bulk volumes of prep work and require some versatility in the food processing.
3. Slicers
For precision cuts of meat, cheese, and vegetables, high-quality slicers are needed. A durable slicer would be among the key items in every delicatessen, cafeteria, or sandwich shop. A restaurant meat slicer will also give a dish more texture and presentation by slicing them even for flavor and appeal.
4. Blenders and Immersion Blenders
From the emulation of sauces and soups to the preparation of smoothies and purées, the blender is one of the most important machines in the kitchen. Immersion blenders are ideal for soup kitchens because they allow the cook to blend ingredients directly into large pots, which saves a lot of time in cleanup.
5. Hot Food Takeaway Containers
It is necessary for a restaurant to keep hot food takeaway containers for the customers who are not willing to dine-in and are interested in taking away their orders. Apart from this, serving dishes in disposable containers minimises the extra task of washing the dishes.
Storage and Refrigeration: Maintaining Freshness and Safety
Refrigeration and proper storage prevent spoilage and maintain the quality and safety of the food served in a commercial kitchen. It is important to select the appropriate kind of refrigeration equipment so that there would be effective storing and overall organization of the kitchen.
1. Commercial Refrigerators and Freezers
Commercial refrigerators and freezers are designed to go through heavy usage and high volume, whether from walk-ins to reach-ins and under-counter units. Whereas the walk-in coolers and freezers would be ideal for restaurants boasting very extensive menus and huge storage needs, a reach-in refrigerator and freezer can be installed in smaller kitchens or used for additional storage around prep stations.
2. Refrigerated Prep Tables
Prep tables with refrigeration systems installed are a godsend for high-output or fast-turnaround kitchens, as they save time while chefs store prepared ingredients for maintaining freshness in their preps. They are employed in the making of sandwiches, pizzerias, and salad bars.
3. Shelving and Racks
Organization is the magic formula of a smooth-running kitchen. Besides providing easy access to dry goods, cookware, and utensils, shelving units are commercially installed to help minimize clutter and maximize overall efficiencies.
4. Ice Machines
Each establishment serving cold beverages, cocktails, and raw seafood must have an ice machine installed. The right size of the ice machine should be considered when choosing one to serve highly populated establishments or restaurants serving parties.
How to Clean and Sanitize: Equipment for a Safe Kitchen
Cleanliness and sanitation are the key concerns of any restaurant operation. Proper cleaning equipment is essential in maintaining an hygienic environment, and reducing the possibilities of foodborne illnesses.
1. Commercial Dishwasher
This is important for a regular supply of clean dishes, glassware, and utensils. They are available as high- and low-temperature models; each should be used for different needs in the kitchen. High-temperature dishwashers will clean the dishes with very hot water in order to provide sanitization, while a low-temperature model uses chemical sanitizers.
2. Sinks and Faucets
Most restaurants require at least a three-compartment sink for proper washing, rising, and sanitizing of dishes manually. Most kitchens also ensure that they have separate sinks for washing hands just to avoid cross-contamination.
3. Trash Compactors and Recycling Stations
Efficient waste management includes compactors of trash and recycling bins that help to keep a cleaner workspace and assist in the responsible disposal of waste. The compactors reduce the volume of waste that is usually very helpful in less spacious kitchens.
Safety Equipment: Safeguarding the Staff and Customers
A restaurant kitchen should be safe for the people working inside it. Safety equipment speaks to unfortunate events that might happen, protects employees, and contributes to the normal functioning of your kitchen.
1. Fire Suppression Systems
With the oils and heat sources and gas appliances present in commercial kitchens, fire can easily break out. A fire suppression system installed over grills and fryers is highly necessary for suppressing fires whenever they occur.
2. First Aid Kits and Safety Signage
First aid kits are crucial in any commercial kitchen. Likewise, safety signage such as “Wet Floor” prevents accidents by making employees aware of impending danger.
3. Slip-Resistant Mats and Shoes
Kitchens are busy places with wet and greasy floors. Slip-resistant mats and shoes minimize accidents so employees will have secure footing even in high-traffic areas.
Considerations for Purchasing Restaurant Equipment
Restaurant equipment is a significant investment, and there are a couple of ways you can get the best value for your buck. Following are a few things you should consider:
- Quality and Durability: Commercial kitchen appliances should be made to withstand heavy usage; therefore, high-quality and durable materials must be considered first.
- Energy Efficiency: Energy-efficient appliances can save your utility costs for long runs that would be helpful to nature and your bottom line.
- Space Availability: Consider the layout of the kitchen and whether the equipment can fit in without cluttering the space.
- Used vs New: New equipment offers warranty and features, but used can be a very affordable option if purchased from reputable sellers. Many restaurants rely on online auction sites and refurbished sources for finding good quality and affordable equipment.
Final Thoughts
Setting up a restaurant kitchen with appropriate equipment is an involved process, as each restaurant has different needs concerning cooking ranges and refrigeration units to cleaning and safety equipment. Every single piece of equipment has its place in making a functional and effective kitchen. With a properly organized kitchen that has all the proper equipment, chefs and staff can provide continuous meals in a safe manner.
Whether it’s a new restaurant or a renovation of the existing kitchen, knowledge about the basic restaurant equipment and how they will provide support to the operations will make the setting up easy and allow smooth processing.